Instructions:
Preheat the oven to 250°F (120°C) and line a large baking sheet with parchment paper or a silicone mat.
In a medium saucepan over medium heat, combine brown sugar, butter, and corn syrup. Stir continuously until the mixture gently boils. Allow it to boil for 4-5 minutes without stirring.
Remove the saucepan from heat and carefully stir in the baking soda and vanilla extract. The mixture will bubble, so exercise caution.
Place popped popcorn and pecans in a large mixing bowl. Pour the praline mixture over them and gently stir.
Spread the coated popcorn and pecans onto the prepared baking sheet in an even layer.
Bake in the preheated oven for approximately 35 minutes, stirring every 15 minutes to ensure even coating.
You’ll love this recipe! It tastes even better the day after… if you can stand to wait!
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