I tried, dear reader. Oh, I tried. And I will gladly re-name this tasty treat should any of you suggest a better name. I’m open to suggestions. Really.
Anyway, should any of you NOT have reached your “my-thighs-can’t-take-it-anymore-and-also-if-I-eat-one-more-sweet-thing-this-holiday-season-I’ll-likely-die-or-explode” point yet this Christmas, do I have the thing for you!
What really made this caramel corn better-than-average was the addition of toasted cinnamon pecans. Oh, dolly. Few things make me happier than pecans. Especially when they’re made extra delicious by toasting them or coating them in something wonderful (I think I could eat my weight in praline pecans, for instance).
If you’re not into the idea of cinnamon pecans, I CERTAINLY think this popcorn would be delicious with just regular pecans, or you could try something like toffee almonds (drool) or your favorite salty cashews, or something. Oooh…salty cashews…
Read the recipe, dear reader, you’ll see why it was amazing.Print
- 12c popped popcorn (this was about 1/2c unpopped kernels for me)
- 1/2c butter
- 1/2c corn syrup
- 1c brown sugar
- 1/4tsp salt
- 1/2tsp baking soda
- 1tsp vanilla
- generous 1/2tsp cinnamon
- 1 1/2c pecans or other favorite nuts
- 4oz white chocolate or vanilla almond bark
- additional coarse salt for sprinkling
- In a large saucepan, combine butter, corn syrup, brown sugar, and salt. Cook over medium heat (not high) to allow sugar to dissolve completely and bring to a boil. Remove from heat and add baking soda, vanilla, and cinnamon. Stir well to combine.
- In a large bowl, combine popcorn and pecans. Drizzle with caramel sauce, stirring well to coat. Spread out onto a cookie sheet covered with parchment or sprayed with cooking spray. Bake at 275 degrees 8-10 minutes, stirring half-way through the cook time.
- Allow popcorn to cool. Melt white chocolate in a double boiler or pan over low heat and drizzle over popcorn. Sprinkle with extra coarse salt, if desired.