My Sweetest Treat

• 2 bags of microwave popcorn
• 1 cup pecans, chopped
• 1 cup packed brown sugar
• 1/8 cup light corn syrup
• 1/8 cup molasses
• 1 stick of butter
• 1 tsp vanilla
• 1/2 tsp baking soda
• pinch of salt
• 1/2 tsp cinnamon

If you don't have any molasses you can do 1/4 cup light corn syrup. You could also sub a different nut for the pecans.

To Make the Caramel Corn:

1. Pop the popcorn and mix it with the chopped pecans. Set aside.
2. Add the brown sugar, corn syrup, and molasses to a microwave safe bowl.
3. Cut the butter into small pieces and add the sugar mixture.
4. Microwave for 30 seconds then stir.
5. Microwave for 2 minutes, stir and repeat until the mixture is hot and bubbly.
6. Stir in the vanilla, baking soda, salt, and cinnamon.
7. Pour the mixture over the popcorn and nuts, then stir to evenly coat.

At this point you can eat your popcorn. But if you want to make the caramel part more crunchy, and less chewy you can bake the popcorn.

To Make the Popcorn More Crunchy:

1. Pre-heat the oven to 250 F.
2. Pour the caramel corn on to a baking sheet and spread it out to 1 layer.
3. Once the oven is preheated, bake for 5 minutes then stir. Continue baking, and stirring until the popcorn reaches your desired crunch level.

Remember: The caramel corn will harden as it cools.

Once it has cooled enough to handle, break into large pieces and serve!

• Yields: 8-10 cups
• Preparation Time: about 30 minutes