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.