Turtle Popcorn

Makes about 20 cups

1/2 (14 oz.) bag Vic's Gourmet White Half Salt Popcorn

2 cups pecan halves

2 cups brown sugar

2 sticks butter

1/2 cup light corn syrup

1 tsp. salt

1/2 tsp. baking soda

4 oz. semisweet chocolate, broken into small pieces


Divide 1 (7 oz.) bag of popcorn and pecans between two 13x9" cake pans; set aside. In large heavy-bottomed saucepan, combine brown sugar, butter, corn syrup and salt. Bring to a boil over medium high heat, stirring occasionally; boil and stir 5 min. Stir in soda and chocolate until chocolate is melted. Quickly pour half of chocolate caramel over each pan of popcorn and pecans, tossing to evenly coat. Bake in a preheated 250° oven, 1 hr., stirring every 15 min.; cool. Store in zipper-closure food storage bags or airtight container up to 1 week.