Cinnamon Bun Popcorn

Cinnamon Bun Popcorn 12 cups popped popcorn (about 1/2 cup kernels or 2 bags of microwave popcorn) 1 cup pecan halves, roughly chopped 1 cup brown sugar 1 tsp. cinnamon 1/4 cup light corn syrup 1 stick real butter (= 1/2 cup) 1 tsp. vanilla 1/2 tsp. baking soda White almond bark (about 2 chunks) or white chocolate chips Preheat oven to 250 degrees. Pop your popcorn according to directions. Be sure and check for any UN-popped kernels, those are the WORST to bite into unexpectedly. Place popcorn and chopped pecans in a large bowl and set aside. Combine brown sugar and cinnamon, butter and karo in a medium sized pan and cook over medium heat, stirring constantly, until the mixture comes to rolling boil. Remove from heat and add your vanilla and baking soda. The baking soda will make your caramel mixture foam up and rise, don't be alarmed, it's suppose to (this is why you need to use a tall sided pot if you have one). Pour your caramel mixture over your popcorn and pecans and stir well. Spread popcorn mixture onto a foil-lined cookie sheet. Place in oven and bake for 30 minutes. The original recipe stated to stir every 10 minutes, I forgot to toss and mine turned out just fine. I may have just gotten lucky, so go ahead and add that step, stir every 10 minutes. Remove from oven and let cool down completely. Melt almond bark according to package instructions. I melted mine in the microwave in 30 second intervals, stirring each time until completely melted. Drizzle over your popcorn mixture. I used a fork and would quickly sling it back and forth over the popcorn. When done playing, I mean drizzling, I put the whole thing in the freezer for about 5 minutes to "set" it all. Only thing left to do is break it up into chunks. AMAZINGLY addictive! You've been warned! Keeps well for several days in an air-tight container, trust me, it will not last that long.