Thursday, October 13, 2011

Cinnamon Caramel Corn with Pecans & White Chocolate

This recipe is in no way good for you. It takes a healthy snack (air popped popcorn) and covers it in a sweet sugary goodness. So if you are ready to up your sugar intake one day, make a batch of this. You will want to share.

12 cup popped popcorn (about 1/2 cup kernels)
1 cup pecan halves, roughly chopped
1 cup brown sugar
3/4 tsp cinnamon
1/4 cup honey
1 stick butter (1/2 cup)
1 tsp vanilla
1/2 tsp 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 honey 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 onto 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!

I took pictures but haven't uploaded them yet. Here is the original recipe and pictures. Your mouth will water. I am looking for good Christmas treats to make and pass out and this will be one of them.

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