One of my favorite things about the holidays is baking. I love that there are traditional recipes that we only bring out once a year. Spending time in the kitchen as a family making our favorite treats is something we all look forward to. Today I’m sharing one of our favorite holiday recipes–Cinnabon Popcorn!
This is a personal blog, but I am an employee and do receive financial compensation and material product from American Crafts/We R Memory Keepers. This post contains affiliate links to help support my blog. You are not charged any extra cost for purchasing supplies using those affiliate links. All ideas and opinions are my own.
Cinnamon Caramel Corn with Pecans and White Chocolate
· 12 C popped popcorn (about 1/2 C kernels)
· 1 C roughly chopped pecans
· 1 C brown sugar
· 3/4 t cinnamon
· 1/2 tsp. baking soda
· 1 tsp. vanilla
· 1/4 C karo syrup (or honey makes a good substitution)
· 1 stick real butter (1/2 C)
· 4 oz almond bark (about 3 squares)
Preheat oven to 250 degrees. Place popcorn and chopped pecans in a large bowl and set aside.
Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.
Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.
Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.
Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!