1 c pecans
1 c brown sugar
3/4 t cinnamon
1/4 c karo syrup
1 stick butter
1/2 t baking soda
3 squares almond bark (vanilla flavor) or white chocolate
Preheat oven to 250.
Put popcorn & pecans in very large bowl (will be messy when stirring, so go bigger than you think you may need).
Mix brown sugar and cinnamon really well (or won't work right) in large microwave-safe bowl or Pyrex 2qt measuring bowl works great. Chop butter into chunks and place on top. Pour karo syrup over. Microwave high for 30 seconds. Take out & stir. Microwave 2 mins, take out & stir. **I stop here but the recipe goes on; my microwave runs high; too much carmelizes it. Should be really really bubbly but not super thick.
Microwave 2 mins (if not done), remove. Add vanilla and baking soda.
Pour over popcorn/pecans. Stir quickly (dries fast) until well coated.
Pour onto foil-lined baking sheet. Bake 30 mins total; take out and stir every 10.
Remove and pour onto parchment-lined baking sheet. (or will stick to foil). Let cool while you melt almond bark - according to directions on package. Drizzle with fork and let cool.
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