Cinnamon Bun Caramel Corn

12 cups popped popcorn (about 1/2 cup un-popped kernels, popped)

You can use air-popped or microwave popcorn. If using microwave, try to find a natural flavor that's low in butter and salt.

1 cup pecans

1 cup cashews

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 tsp. vanilla

1/2 tsp. baking soda

3 squares almond bark

1. Preheat oven to 250 degrees.

2. Place popcorn, pecans, & cashews in a large bowl & set aside.

3. Combine the brown sugar & cinnamon in 2 quart capacity microwaves safe bowl. Mix well. Chop the butter into chunks and place on top of the sugar mixture. Pour corn syrup over everything. Microwave on high for 30 seconds & then stir to combine. Return to microwave and heart 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 nuts. Stir well so everything is coated.

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

6. Remove from oven and stir again. Set aside to cool.

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!

Tip: I always double the recipe - it makes 2 cookie sheets full. After I drizzle the almond bark I put it in the freezer for a few minutes to set up more quickly.