Pecan Toffee Popcorn

Inspired by Garrett’s Popcorn and adapted from Brown Eyed Baker

6 cups freshly popped popcorn, (3 tablespoons kernels)

¾ cup dark brown sugar, packed
¼ cup white sugar
¼ cup light corn syrup
6 tablespoons unsalted butter, (¾ stick)
2 tablespoons water
Hefty pinch salt
2 teaspoons pure vanilla extract
½ teaspoon baking soda

1 cup pecan halves

1. Preheat over to 250 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Toast pecans for about 5 minutes on pan and then set aside to cool.

2. Combine sugars, corn syrup, butter, water, and salt in a saucepan over medium high heat and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Remove from heat and stir in vanilla and baking soda, being careful as the mixture will bubble.

3. Grease a large bowl with butter and toss the popped popcorn and caramel together until thoroughly coated. Spread over the pecans.

4. Bake for an hour, stirring every 20 minutes. Let harden completely before eating. Store in an airtight container for up to four days.