We have our monthly guild meeting tonight. Normally we have loads of treats and snacks. Last month we had nothing. It was pretty sad. I took it upon myself to make one of my current favorite treats for tonight. This is actually our last month we can even have treats since our group has grown, and we'll start meeting at a library next month. They won't allow food in the library which I thought was a bit rude.
This stuff is so fabulous. I could probably eat an entire batch by myself, and I'm not exaggerating. It's pretty awful for you, but it tastes really good. I got this recipe from Our Best Bites which is one of my favorite food blogs right now.
Just a couple tips. I use less popcorn than they recommend because I like it well coated--about 10 cups rather than 12. You'll need to cook it a bit longer because of this. I also add a bit of salt--about 1/4 tsp. Her original recipe had salt, and I think it makes a difference. I use white chocolate chips rather than almond bark because I like the taste better. Next time I plan to leave out the cinnamon and drizzle with some dark chocolate as well. Yum!
I bet you wish you were coming to quilt group tonight.
Cinnamon Caramel Corn with Pecans & White Chocolate
Recipe by Our Best Bites
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!