CINNAMON BUN CARAMEL CORN from Sally’s Candy Addiction

Makes 7 cups

7 cups air-popped popcorn
1 cup light brown sugar, packed
1/4 cup light corn syrup
1/2 cup (1 stick) unsalted butter
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
6 ounces white chocolate, coarsely chopped (I used 1 cup of white chocolate chips)

Preheat oven to 200˚F. Line 2 large baking sheets with parchment paper or silicone baking mats. Spread the popcorn evenly onto the baking sheets. Set aside.

Combine the brown sugar, corn syrup, butter, and salt in a 3-quart heavy-duty saucepan over medium-high heat. Stir constantly with a wooden spoon until butter has melted. Next, bring to a boil while stirring occasionally. Allow to boil for 5 minutes without stirring. Remove from the heat and quickly stir in the baking soda. The caramel will immediately foam and bubble. Give it a quick stir, then stir in the vanilla and cinnamon. Pour the caramel over the popcorn and toss gently until all of the kernels are coated.

Bake for 1 hour, stirring every 20 minutes. Allow to cool on the pans, then break apart large clusters if desired. Melt the white chocolate,* being careful not to overheat it. Once melted, immediately drizzle over the caramel corn and allow to cool.

Once cooled, store in an airtight container at room temperature in a cool, dry place for up to 2 weeks.

*To melt chocolate in the microwave: Place the chopped chocolate in a microwave-safe bowl and place the bowl in the microwave. Heat on 50 percent power in 15- to 20-second increments, stirring the chocolate between each increment (It took about 90 seconds for me to melt my 1 cup of vanilla chips). Also, Sally advises: When microwaving, you don’t need to completely melt the chocolate before removing it from the microwave, because the warmed chocolate will continue to melt as you stir it. Always stop early to be safe.

Recipe from Sally’s Candy Addiction, used with permission | nancy-c.com