Ingredients:

  • 8 cups popped popcorn (from about 1/2 cup kernels)
  • 1 cup pecan halves
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, cut into cubes
  • 1/4 cup heavy cream
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Pop the popcorn using your preferred method (air popper or stovetop). Remove any unpopped kernels.
  2. Line a large baking sheet with parchment paper or a silicone mat. Spread the popped popcorn and pecan halves evenly on the prepared sheet.
  3. In a heavy-bottomed saucepan over medium heat, combine the sugar, butter, corn syrup, and sea salt.
  4. Stir constantly until the sugar dissolves and the mixture comes to a boil. Stop stirring and let it cook until it turns a deep amber color (around 5-7 minutes – keep a close eye on it!).
  5. Remove from heat and stir in the heavy cream and vanilla extract. Be careful, it will bubble up!
  6. Immediately pour the caramel over the popcorn and pecans. Use a spatula to gently toss until everything is evenly coated.
  7. Bake in a preheated oven at 250°F (120°C) for 1 hour, stirring every 15 minutes. (this step helps the caramel to harden)
  8. Remove from the oven and let cool completely on the baking sheet. Once cool, break the popcorn into clusters.
  9. Devour! (Or store in an airtight container for up to a week... if it lasts that long!).