Preparation:
Place popcorn and pecans in lightly greased roasting pan;set aside. Melt butter in large saucepan; stir in sugar, corn syrup, and salt. cook over medium heat, stirring frequently until the cany thermometer reads 248 degrees F. Remove from heat; stir in vanilla and soda. Pour caramel mixture over popcorn; stir well. Bake at 225 for 1 hour stirring every 15 minutes. Let cool completely; store in airtight container.. |
