I got this recipe off a great new blog that my friend led me to. It's called "ourbestbites.com". I recommend you check it out! The reason I am posting this here instead of simply posting a link is that I tweaked the recipe a bit. If you are interested in the original version or step by step instructions, plus this particular recipe has a video of it, go to Our Best Bites.
Here's the my tweaked version:
12 C. popped popcorn
1 C. roughly chopped pecans
1 C. brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 stick of butter
1/4 C. corn syrup
1/2 tsp. baking soda
1 tsp. vanilla
1. Mix popcorn and pecans in a very large bowl.
2. In a microwave safe bowl mix brown sugar, cinnamon and salt. Cut the butter into chunks and place on top of sugar. Pour corn syrup over the top and microwave for 30 seconds. Stir and go another 30 seconds or until the butter melts. After butter has been melted and stirred into mixture, microwave again for 2 or 3 minutes. You want the caramel to bubble and the sugar to dissolve. At this point you think it still needs a bit more time, only go for 30 seconds longer before checking it again. If you cook this too long it will turn to hard ball stage and you don't want that.
3. Add baking soda and vanilla. Stir until foamy, then pour over popcorn and nuts. Stir and stir and stir until the popcorn is well covered in caramel goodness.
4. Lay out on a cookie sheet and bake for 30 minutes on 250 degrees, stirring every ten minutes. The popcorn should have a nice crunch to it when you are finished. If it doesn't...cook it a bit longer.
5. Once popcorn is crunchy, drizzle with melted white chocolate. Let chocolate harden (the freezer is a great speed method) and break into pieces. Now, try not to eat the whole bowl in one sit down...good luck!
12 C. popped popcorn
1 C. roughly chopped pecans
1 C. brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 stick of butter
1/4 C. corn syrup
1/2 tsp. baking soda
1 tsp. vanilla
1. Mix popcorn and pecans in a very large bowl.
2. In a microwave safe bowl mix brown sugar, cinnamon and salt. Cut the butter into chunks and place on top of sugar. Pour corn syrup over the top and microwave for 30 seconds. Stir and go another 30 seconds or until the butter melts. After butter has been melted and stirred into mixture, microwave again for 2 or 3 minutes. You want the caramel to bubble and the sugar to dissolve. At this point you think it still needs a bit more time, only go for 30 seconds longer before checking it again. If you cook this too long it will turn to hard ball stage and you don't want that.
3. Add baking soda and vanilla. Stir until foamy, then pour over popcorn and nuts. Stir and stir and stir until the popcorn is well covered in caramel goodness.
4. Lay out on a cookie sheet and bake for 30 minutes on 250 degrees, stirring every ten minutes. The popcorn should have a nice crunch to it when you are finished. If it doesn't...cook it a bit longer.
5. Once popcorn is crunchy, drizzle with melted white chocolate. Let chocolate harden (the freezer is a great speed method) and break into pieces. Now, try not to eat the whole bowl in one sit down...good luck!
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