Cinnabon Popcorn

So the Super Bowl was last night.

The Giants won. 

We only knew that because we felt obligated to check the score after

Downton Abbey was over, just so we wouldn't appear to be completely ignorant to anyone who

might mention the game.

(Do you guys watch Downton Abbey?  After my sister introduced it to us via Netflix on her visit

here over the holidays, we have been seriously addicted. Seriously.)

Yeah, to say we're not football fans is probably the understatement of the year.

But that doesn't mean we can't enjoy tasty snacks with friends! 

This has to be one of my favorite snacks ever. 

I am a huge fan of the regular Caramel Popcorn that I've made several times, and this recipe

is very similar, but with the additions of cinnamon, pecans, and a white chocolate drizzle. 

It was wildly popular with the friends who shared it with us as well, with requests for the recipe.

So here ya go.....enjoy every delectable bite!

Recipe: adapted from the Girl Who Ate Everything

16 cups popped popcorn (I used air popped, about 1/2 cup kernels)

1 cup pecan halves, roughly chopped (optional)

1-1/3 cups brown sugar, tightly packed

1 tsp. cinnamon

1/3 cup karo syrup (or honey could work)

10 T. butter (1 stick plus 2 T)

1-1/4 tsp. vanilla

3/4 tsp. baking soda

3 squares almond bark

Preheat oven to 250° F.

Line two jelly roll pans with foil and set aside.

Place popcorn and chopped pecans in a large bowl and set aside.  Use the largest bowl you have!!

Combine brown sugar and cinnamon in a large microwave safe bowl. Mix well.  Chop butter into chunks and place on top of the sugar mixture. Pour corn syrup over the top of everything.  Microwave on high for 30 seconds then stir to combine.  Return to microwave and heat for 2 minutes.  Remove and stir and then microwave for 2 minutes more.  *If you microwave it too much, your popcorn will turn out really hard.*

Remove from microwave and add in vanilla and baking soda.  Stir to combine.  Mixture will foam and rise.  Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.  *Stir more than you think you need to!*

Spread popcorn mixture onto prepared pans.  Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and stir.  Melt almond bark according to package directions.  Drizzle over popcorn.  I found it easiest to put in a sandwich bag, snip off a tiny corner, and drizzle it that way. 

When the almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Linked to Trick or Treat Tuesday