Caramel- Pecan Popcorn - cooking recipe

Ingredients

10 cups warm freshly popped popcorn
2 cups pecan pieces, roasted
1 1/4 cups packed brown sugar
1/2 cup unsalted butter
1/4 cup light corn syrup
2 teaspoons vanilla
1/2 teaspoon salt
1/4 teaspoon baking soda

Preparation

Grease large rimmed baking sheet; mix warm popcorn with pecans on sheet. Set aside.
In saucepan, whisk together sugar, butter and corn syrup over medium-low heat until sugar dissolves. Increase heat to high; boil, without stirring, until candy thermometer registers hard-ball stage of 255\u00b0F (124\u00b0C), or 1/2 tsp (2 mL) syrup dropped into very cold water forms rigid ball that is still a little pliable, about 4 minutes. Remove pan from heat. Stir in vanilla, salt and baking soda.
Gradually pour over popcorn mixture, stirring gently until combined. Let cool completely. (Make-ahead: Store in airtight container for up to 1 week.).