Praline Butter-Pecan Crunch Popcorn

This is wonderful to wrap up in coloured clear paper and to give for the holidays, I usually wrap mine in red or green clear paper for a more seasonal look.

• Ready In: 25 mins
• Yields: 8 cups popcorn

Ingredients

• 1⁄2 cup butter (no substitutions)
• 1⁄4 cup honey
• 1⁄4 cup  packed brown sugar
• 1⁄2 teaspoon baking soda
• 8  cups  popped popcorn
• 1 (100 g) package pecan pieces

Directions

1. Set oven to 325 degrees.
2. In a medium saucepan, combine butter, honey and brown sugar; cook, and stir over medium heat until mixture comes to a full boil.
3. Stir in baking soda (the mixture will foam).
4. In a large bowl, combine popcorn and nuts.
5. Pour in the hot syrup; mix well to coat.
6. Spread mixture evenly on a large buttered cookie sheet.
7. Bake, until a deep golden brown (about 15 minutes), stirring every 5 minutes.
8. Cool, and store in a tightly covered container for up to 4 days.