Salted Caramel Popcorn

This stuff is seriously, seriously addictive.  The picture does not do it justice.  We used to make homemade popcorn balls every year from an old family recipe.  They're super tasty, but a LOT of work, and tend to get hard as a rock if you don't eat them within a week or so.  Last year, we ditched those to try this new recipe out.  It's a keeper!  EVERYBODY raves about it.  I think the secret is the kosher salt.  It's also really easy to make, and not terribly time consuming.  I would highly recommend it.  Not just for holiday baking, but also just for a special treat for movie night.

INGREDIENTS:

10 cups oil-popped popcorn (Pop 1/3 cup kernels in 1 tablespoon of oil - do not use microwave or air popped corn.  It won't be as good).

1 1/2 cups coarsely chopped pecans, toasted in a 350 degree oven for 7 minutes

1/2 cup (1 stick) salted butter (the real stuff!)

1 cup light brown sugar

1/4 cup light corn syrup (Karo)

1 teaspoon vanilla

1/2 teaspoon baking soda

1 1/2 teaspoons kosher salt

DIRECTIONS:

1. In a small pot over medium-low heat, melt the butter with the brown sugar and syrup.  Stir until the mixture comes to a boil.  Boil for 5 minutes, stirring constantly.
2. Remove from heat and add the vanilla, baking soda and salt.  Stir vigorously.  The mixture will expand and get very foamy and light.
3. Pour it over the popcorn and pecans, and use a wooden spoon to stir it quickly, gently and well.
4. Spread the coated popcorn mixture out on a pair of large rimmed baking sheets.
5. Heat in a 200 degree oven for 20-30 minutes.