To be sure there weren’t any kernels, I poured the popped-corn into a bowl and tossed it a bit, to help the kernels to settle on bottom.  Then I removed small handful at a time, and placed the kernel free popcorn into my largest mixing bowl.  Once you get to the bottom of the bowl, just pick out the individual popcorn avoiding the kernels (this only takes about 2 minutes at the most!) Then   I have heard there are other ways of doing this, but the other options I tried didn’t work.  (share with me if you know any easier ideas!)  Add chopped pecans to bowl and set aside.

To make the caramel, add the brown sugar and cinnamon in a large microwaveable bowl and mix well to combine. Add butter and corn syrup, don’t worry about combining there, just throw them in the microwave on high for 30 seconds, then stir to combine. Return sauce to microwave and heat for 2 minutes. Remove and stir (the bowl will be getting hot, so be careful!). Microwave for 2 more minutes, remove and whisk in the vanilla and baking soda. Mixture will foam just a little. Pour caramel mixture over popcorn (don’t pour it all over one spot or it is harder to mix up- don’t ask me how I know, it was annoying!) Stir until all pieces are evenly coated.  (if you like your popcorn chewy… dig in!  No need to wait… but if you like it crunchy continue on!)

Now to save time in cleanup, be sure to line a rimmed cookie sheet with tin foil and then spray it with nonstick cooking spray. Pour popcorn caramel covered popcorn onto foil. Place in the oven and bake at 250°F for 30 minutes, stirring every 10 minutes.

Remove from oven.  Melt the almond bark according the the package directions, drizzle over the popcorn and wait anxiously while it sets and cools.  Break up any large chunks.  Once the popcorn is completely cool store in an air tight container to avoid it getting stale.