Pecan Caramel Popcorn Crunch

• Pecan Caramel Popcorn Crunch

• Ingredients

  • 2 cups  Pecans, cut in half
  • 8 cups popped popcorn, about 1 cup of kernels
  • 2 cups brown sugar, packed
  • 1/2 cup  butter
  • 1/2 cup light corn syrup
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups marshmallow, optional

  

  Instructions

  1.    Preheat oven to 350 degrees

  2.    Place pecans on cookie sheet and bake for about 8-10 minutes or until toasted and fragrant

  3.    Reduce oven temperature to 250 degrees

  4.    Combine popcorn and pecans in a large bowl and set aside

  5.    In a medium heavy saucepan, combine brown sugar, butter and corn syrup

  6.    Bring to a boil over medium-high heat, stirring until the butter is melted

  7.    Cook mixture until it reaches 250-270 degrees, using a candy thermometer - about 4 minutes, do not stir

  8.    Remove from heat and add vanilla, almond extract, salt and baking soda, stir to combine

  9.    Carefully pour over popcorn mixture, toss well to combine

  10.  Place on greased cookie sheet and bake for about 1 hour stirring occasionally. Mixture should be dry but a little soft to the touch

  11.  Remove from oven, pour back into large bowl and add candy corn if desired

  12.  Store in airtight container up to 2 weeks