Cinnamon Bun Caramel Corn

Hi girls!
I guess it’s time I posted this recipe. It’s the only good thing I’ve got, so this is my first and last post. And it’s plagiarized too!
No photo either. My scanner is broken. Just imagine deliciousness!
12 cups popped popcorn (about 1/2 cup un-popped kernels, popped)
1 cup roughly chopped pecans
1 cup brown sugar
3/4 teaspoon cinnamon
1/2 cup real butter
1/4 cup light corn syrup (honey makes a good substitution)
1 teaspoon vanilla
1/2 teaspoon baking soda
3 squares almond bark
1. Preheat oven to 250 degrees F.

2. Place popcorn and chopped pecans in a large bowl and set aside.

3. Combine the brown sugar and cinnamon in a 2-quart capacity microwave safe bowl. Mix well. Chop the butter into chunks and place on top of the sugar mixture. Pour corn syrup over every thing. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

4. Remove from microwave and add vanilla and baking soda. Stir to combine. The mixture will foam and rise. Pour the caramel mixture over the popcorn and pecans and stir very well so everything is well coated.

5. Spread popcorn mixture onto a foil-lined jelly roll pan. Place the pan in the over and bake for 30 minutes, stirring every 10 minutes.

6. Remove the pan from the oven and spread mixture out on a large piece of parchment, waxed paper, or foil sprayed with nonstick cooking spray.

7. Melt the almond bark according to package instructions. Drizzle over popcorn mixture. When the almond bark is hardened and popcorn is cool, break into chunks and enjoy!
source: Our Best Bites cookbook