Drizzled Caramel Pecan Crunch

Ingredients

• 12 cups fresh popped unsalted popcorn (about ¾ cup unpopped corn) (See Note 1)
• 2 cups toasted pecan pieces (See Note 2)
• ¾ cup (1 ½ sticks) unsalted butter
• 1 cup firmly packed (7.5 ounces) light brown sugar
• ½ cup corn syrup
• ¾ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup dark chocolate melting wafer melted according to package directions

Instruction

1. Preheat oven to 250° F.
2. Place popped corn into a large bowl; add toasted pecans on the top.
3. Heat the butter, brown sugar, corn syrup, and salt in a small saucepan over medium high heat. Bring to a boil, stirring until butter is melted. Reduce heat to medium low; cook, undisturbed and uncovered, for 5 minutes.
4. Remove saucepan from heat and stir in vanilla extract and baking soda.
5. Pour the caramel over the pecans and popcorn; stir to coat.
6. Spread the mixture onto an ungreased, large disposable aluminum roasting pan. (See Note 3) 
7. Bake for one hour and 15 minutes, removing every 15 minutes to stir.
8. Spread the mixture onto parchment paper to cool. It may seem sticky at first, but will dry as it cools.
9. Once caramel corn is cooled, drizzle with melted dark chocolate.
10. Store in airtight container for up to a week.
11. Yield: 14 to 15 cups.

Notes

1. To easily pop the popcorn, place ¼ cup of unpopped corn in a brown lunch bag. Fold top 3 times. Place side down in microwave, and select popcorn setting. Repeat two more times.
2. To toast pecans, place in a single layer on a baking sheet. Bake in preheated 350° F oven for 8 to 10 minutes. Watch closely to prevent over-toasting.
3. I used a 15-3/16 x 11-5/16 inch disposable aluminum roasting pan.