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1. Preheat oven to 225 degrees and line 2 large pans (cookie sheets) with parchment paper or grease well, but I suggest using parchment paper.
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2. Pop popcorn using an air popper and divide between pans. Add pecans to pans as well.
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3. In a medium sauce pan melt butter over medium heat. Add brown sugar, Karo syrup and salt. Bring to a boil and then reduce to medium-low heat for 3 minutes then remove from heat. (If you're using a candy thermometer bring the caramel to soft-ball stage at 238 degrees.) Add vanilla and baking soda and whisk together, the caramel will bubble up so watch out!
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4. Pour caramel over popcorn and pecans, stir to coat. Bake in the oven for 40 minutes, halfway through at 20 minutes.
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5, Remove popcorn from pans to let cool (I just lifted up on the parchment paper and set it on the counter).
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6. Once cooled, drizzle with as much chocolate as you want. Optional: Sprinkle with coarse salt before the chocolate sets.