Cinnamon Roll Caramel Popcorn

This stuff is pure evil. Double it.

Cinnamon Roll Caramel Popcorn

12 cups popped popcorn (1/2 cup kernels or 2 reg size bags microwave popcorn)
1 cup pecan halves
1 cup brown sugar
1 tsp cinnamon
1/4 cup Karo syrup
1 stick (1/2 cup) butter
1 tsp vanilla
1/2 tsp baking soda
4-6 oz of your favorite white chocolate

Remove all un-popped kernels and place popcorn in a large bowl or on cookie sheets lined with parchment/waxed paper. Sprinkle with pecan halves.

In a large saucepan combine brown sugar, cinnamon, butter, and corn syrup. Bring to a good boil (Stir frequently, if not constantly) and boil for 2 to 2 1/2 minutes, until mixture looks a little bit thick and caramel-ly. Whisk in vanilla and baking soda. Mixture will foam and rise.

Pour caramel over popcorn and nuts and stir to combine.

If you like it crunchy: Pour out onto a foil/parchment lined jelly roll pan and bake for 30 minutes at 250, stirring every 10 minutes.
If you like it soft: Don't bake it.

Either way: spread mixed popcorn out onto a jelly roll pan (If you started in a jelly roll pan, like I did, you can just leave it in there). Melt white chocolate and drizzle over popcorn. Let chocolate harden before breaking up popcorn and putting into plastic bags or storage containers.