Popcorn Pecan Praline

Created by Jon Payne

2 cups Sugar

6 tbsp butter cut into pieces

1 cup ruff chopped pecans, toasted

½ tsp cider vinegar

1 tbsp cinnamon

¼ tsp salt

6 cups popped popcorn

Glaze:

1 cup confectioner’s sugar

½ cup Baileys Liquor

 Oil a 9 inch square baking sheet pan.

Make the glaze first so it has time to thicken.  If you need it thicker, add more confectioners’ sugar and if you need it a little thinner add more Baileys.

First make your popcorn; 1 cup popcorn will be enough.  Put into the biggest bowl you have.

Heat sugar in a 4qt heavy pot over medium heat, stirring with a fork to heat sugar evenly.  Once it starts to cook (turn to a liquid) stop stirring and start swirling the pot occasionally so the sugar melts and turns a nice caramel color. 

Start adding the butter, pecans, cider vinegar, salt, and cinnamon.  Then reduce the heat to low.  When the butter is almost melted, pour everything into the big bowl of popcorn, stir quickly to incorporate everything.  Then pour onto the greased baking sheet.  Use your spoon or spatula to press everything down. 

Once it is cooled sprinkle the glaze over everything and cut or break into bite size pieces.