Wednesday, January 6, 2010
Cinnamon Caramel Corn
Cinnamon Caramel Corn with Pecans & White Chocolate
Recipe by Our Best Bites *** Warning, this is addictive***
(OH MY GOSH, this stuff is redonkulous Good!! This is what I gave as neighbor gifts for Christmas this year...(which this would be a great time for me to apologize if you did not get one, I only gave out gifts to people on my street since we were crazy getting ready for our New Orleans trip.)
12 C popped popcorn (about 1/2 C kernels)
1 C pecan halves, roughly chopped
1 C brown sugar
3/4 t cinnamon
1/4 C karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1/2 t baking soda
3 squares almond bark (about 4 oz)
Preheat oven to 250 degrees
Place popcorn and chopped pecans in a large bowl and set aside.
Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.
Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.
Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.
Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!
*** Here are my changes: I do my caramel over the stove.. for some reason I liked it better. Also, I add about 1/2 C of White chocolate chips to the almond bark when I melt it... I like the cocoa butter in the white chocolate chips. (Call me precious,but I CAN tell). I then sprinkle cinnamon and sugar on top.
** if using this for cinnamon popcorn note that it is double the amount of popcorn that you need, so you could do one regular batch of caramel corn and one of the amazing kind... so don't be silly and just go ahead and just make 2 batches of the Cinnamon Caramel Corn! You wont be disappointed!!)
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn
Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. (if you are making the cinnamon popcorn don't forget to add the cinnamon here (2 tsp is what I add).Pour in a thin stream over popcorn, stirring to coat.
Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
Don't say you weren't warned.