Pop your corn however you prefer to get about 10 cups of popped corn. I have one of those Whirly Pop things that has a hand crank to help toss the kernels around inside so the heat is more evenly distributed, so I added the coconut oil and popcorn kernels to that and popped my corn. Dump popped corn into a large, heat- resistant bowl, add the pecans, and set aside.
Preheat oven to 250 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper or spray with cooking spray and set aside.
In a 3-quart heavy-bottomed sauce pan, melt the butter over medium to medium-high heat.
Add to it the brown sugar, corn syrup, and sea salt and stir until it starts to boil.
Boil for 4-5 minutes without stirring. If the caramel isn’t dark enough after the time has elapsed, you can cook it longer, but watch it carefully; it will go from perfect to burned in no time if you’re not paying attention.
Remove from heat and add the vanilla extract, whiskey, and baking soda. It will bubble up, so be careful not to get burned.
Stir until smooth, then quickly pour over the popcorn and pecans.
Toss the popcorn and pecans to coat evenly, then spread half in an even layer in one prepared baking sheet. Repeat with the other.
Bake for about 30-45 minutes, or until it has reached desired dryness. Every 15 minutes, rotate pans and toss the popcorn a bit, breaking up any big pieces.
Store in air-tight containers for up to 3 days.
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