I love to bake. I love to try out new recipes. I love to share recipes and ideas with others. The only problem is that when I bake…I am usually the only one that gets to eat it. Breakfast, lunch and dinner can get quite boring when you eat the same thing every meal, every single day of the week. So, I don’t find myself baking too often.
Anyway, for the past couple of weeks, I have been in the baking craze. I love it! I have had so much fun baking and baking and baking.
A couple of weeks ago, I stumbled upon an awesome recipe blog. While I was looking through all of their delicious recipes, I came upon a recipe for delicious popcorn. It is called Cinnamon Caramel Corn with Pecan & White Chocolate. It looked heavenly and I knew that I had to experiment with it.
It is delicious. Simply delicious!!! The only thing that I changed on the recipe is that I added milk chocolate. You can’t have enough chocolate…can you?
I ended up making 8 batches of this past week and handing it out at our Stake Auxiliary Training. 
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)
1t vanilla
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!
Hope you have a delightful night!
~Michelle
2 comments:
That popcorn was so freaking good! Just remember, if you want to bake, my mouth is always available for eating it... *wink*
That looks amazing. Thanks for the recipe. I just might have to try that.
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