Ingredients

• 1 3/4 cups sugar
• 5 tablespoons unsalted butter, cut into pieces
• 1/2 cup coarsely chopped pecans, toasted
• 1/2 teaspoon cider vinegar
• 8 cups plain popped popcorn

Instructions

1. Oil a 9-inch square baking pan.
2. Heat sugar in a dry 4-to 5-quart wide heavy pot over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt. Stop stirring and cook, swirling pot occasionally so sugar melts evenly, until it is a deep golden caramel. Reduce heat to low. Stir in butter, pecans, vinegar, and 1/4 teaspoon salt. When butter is almost melted, add popcorn and stir to coat.
3. Quickly press mixture into baking pan with a spatula. Cool completely. Cut or break into pieces.