Salted Maple Caramel Popcorn With Pecans

1. Pop the corn and set aside. (Pick out all the unpopped kernels and discard). Brush a heatproof bowl with EVOO and tip the popcorn in.
2. Place the pecans on a lined baking tray and into a cold oven set to 200°C. Cook for exactly 10 minutes, remove and chop roughly. Add to the popcorn. Reduce oven temperature to 150°C and line a large baking tray with paper
3. Meanwhile, place maple syrup, sugar, and butter into a medium sized saucepan and cool until the temperature reaches 115°C on a digital thermometer or soft ball stage. Add the vanilla, salt and baking soda into the saucepan and mix until combined.
4. Scrape this mixture into the bowl with popcorn and nuts and stir vigorously to coat well. Spread onto the prepared baking tray evenly in a layer. Bake for 15 minutes, turning halfway through.
5. Remove from the oven and sprinkle with the chocolate chips, pushing them into the hot mixture so they will melt and stick. Sprinkle with a little more Pink Salt Flakes if desired. Cool completely before breaking into pieces Refrigerate in an airtight container.