Caramel Corn with Pecans

INSPIRED BY A RECIPE in this month's issue of Food and Wine Magazine: Caramel Corn with Pecans. So easy and fun. Why don't we make this more often?

In a very large bowl or roasting pan, mix together about 12 cups of air popped popcorn (1 average microwavable bag) plus 1/2 cup coarsely chopped pecans. Set aside and make the caramel.

In a medium-sized pan over medium heat (I used a pan with a non-stick coating), bring to a boil 1 stick of butter, 1 cup brown sugar, and 1/3 cup Lyle's Golden Syrup (corn syrup will do, but Lyle's has such amazing flavor). Simmer for 3 to 4 minutes, until just golden brown in color. Don't let it darken too much. Carefully stir in a pinch of salt, if desired, and 1/2 teaspoon baking soda (caramel will foam up -- be careful).

NOW. What they don't tell you: don't pour the caramel over the popcorn all at once into a gob in the middle and expect to distribute the sweet stuff evenly. Pour slowly, stirring stir well but gently until all the popcorn is covered. You don't want to break up the corn into little pieces. I ended up pouring the popcorn out onto a long stretch of parchment paper and using my hands and the paper to facilitate this process.

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When cool enough to handle but still pliable, gather as necessary or break the caramel corn into small clusters or ping-pong ball sized balls and compact slightly. Either shape will make for a pleasing presentation.

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Many recipes call for baking in a slow oven for up to an hour, stirring occasionally, after mixing the caramel with the popcorn in order to dry and harden it. I did not find this necessary, but the step could help distribute the caramel.

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Not the wisest choice for folks with lots of dental work, perhaps, but awfully nice as a snack for Netflix night.