Today I had a Dentist appointment. Ugggg…grrrr….. I believe that this is the very first time since Motherhood ruined my teeth and my body, that I didn’t have a single cavity! I just about passed out….really.
I figured since it was such a momentous occasion I needed to celebrate by coating my polished pearly whites with this delicious Caramel Corn. The Dentist would probably DROP DEAD! Oh well, this popcorn was well worth the calories and the sugar rush to my clean teeth. This popcorn does taste very similar to a nice hot Cinnamon Roll straight from the oven. The Cinnamon is really yummy with the caramel, and the drizzle of warm White chocolate pushes it right over the top. Try this soon, it only takes a few minutes to make, and a few seconds to eat!!!!!
FYI: Make sure you use Baking Soda and NOT Baking Powder! I noticed that I made an error under a picture. It has since been corrected, but if you get this post through subscriber email or another reader, it may still say BP. The recipe listed the correct ingredient. Too much sugar today!
You don’t have to add spiders…..they are optional!
This would make the perfect treat for your Goblin Neighbors or friends.
Start by popping your popcorn.
You need about 12 cups of popped corn.
A single recipe needs about 1/2 cup kernels popped
You could also use microwave popcorn, hot air….or whatever you like.
I always like to add more calories by using an oil popper!
Make sure that you shake out all the unpopped kernels.
you will also be going to the dentist!
In a microwave safe bowl, add your brown sugar.
I doubled my recipe, so I could make 2 cookies sheets.
Cut up your butter like this, and plop it on the top of the sugar.
Now….pour your Karo -corn syrup over the top.
Place your dish in the microwave on high for 30 seconds.
Stir….it won’t all be melted yet.
Put back in the Microwave, for another 2 minutes.
This is what you will get.
See how the butter…floats on the top.
You don’t want this, it’s not done yet.
Put the dish back in the microwave for another 2 minutes.
While it’s cooking….
Get your vanilla, Cinnamon and Baking Soda ready.
Remember the cinnamon is optional, but really good.
Trust me on this one….
Now see the difference.
The color of the caramel is darker now,
the butter has blended with the other ingredients.
Be Careful….it’s hot!
Add your Vanilla, Cinnamon and Baking Soda.
See how it foams and rises.
I added nuts to half of my popcorn.
Cashews was my choice, but you could use any nut you like.
If you’re not a NUT…..leave them out!
Pour your caramel mixture over the popcorn.
Mix, Stir…..eat a little.
Remember I doubled mine, so I have two pans.
A single recipe of caramel – One pan.
I added the nuts and the cinnamon to only half of my popcorn.
I made one pan of plain Caramel Corn for my husband,
who won’t like caramel and Chocolate….go figure!
1 pan of Cinnabun…..(cinnamon + nuts added to the caramel mixture)…..Oh Baby!
Place your pan or pans in a preheated 250 degree oven.
Stir every 5 minutes and rotate pans.
I wanted mine to be slightly chewy,
I baked mine for about 10 minutes.
If you want crunchy corn….bake 20 minutes.
Out of the oven.
Look at it’s deliciousness!
Eat some right now……
See the Cinnamon?
Get ready to drizzle.
Melt your chips, wafers or bark.
Just use the microwave….stir after one minute.
Softly melt it gently.
Watch chocolate closely so you don’t boil it.
It will be yuk!
Just take that spoon of warm chocolate
drizzle, drizzle, drizzle
Use as much or as little as you like.
Eat and get sick…..eat a little more and get sicker.
Now go brush your teeth….so you don’t have to make another
I told you it was addictive.
Here is the recipe:
12 cups of Popped Pocorn
(about 1/2 Cup of kernels)
1 cup nuts…your choice
cashews, almonds, peanuts, pecans
1 Cup Brown Sugar
1/2 tsp. cinnamon (optional)
1/4 Cup Karo Syrup
a pinch of salt
1 stick or cube of Real Butter
I used Salted butter
1 teaspoon Vanilla
1/2 teaspoon baking soda
vanilla wafers, chips or Almond Bark
drizzle over the top of popcorn
Preheat oven to 250 degrees
Place popcorn and nuts if desired, in a large bowl and set aside. In microwave safe bowl, Measure your brown sugar, and throw in a pinch of salt. I used 1/4 tsp for a double recipe. Chop butter into chunks and place on top of sugar mixture. Pour Karo 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 more. Remove and stir and then return to microwave for 2 minutes more, until hot and bubbly.
The butter will combine well with ingredients by now.
Remove from the microwave and add in vanilla, cinnamon (opt), and baking soda. Stir to combine. The mixture will foam and rise. Pour caramel mixture over popcorn and nuts and stir very well, until everything is well coated.
Spread popcorn mixture onto parchment lined cookie sheet. Place in the oven and bake for 10 minutes stirring every 5 minutes….if you want it slightly chewy. Bake for 20 minutes, stirring every five minutes…..if you want your popcorn crunchy!
Melt your Vanilla chips, wafers or Almond Bark (about 4 oz)….and drizzle over popcorn. Let cool, until chocolate has set. Break into chunks and enjoy.
by Get Off Your Butt and BAKE
Just found your blog via Pinterest. Found your old blog, then found this one 🙂
And pinned this recipe to my Popcorn Board.
Your whole blog and all your recipes look GREAT!!
I LOVE your blog!! This recipe is similar to one I’ve recent;y discovered.and of course published in my most recent cookbook…Caramel Puffcorn
Chester’s Butter Puffcorn
Light corn syrup
We call it “Crack corn” because it’s like legal crack! My local grocery is running out of Puffcorn at an alarming rate!!
Wow! 5 more mins until done and i cant keep myself out of opening the oven door for samples!!! This is amazing! Thank you
I just made your cinnabon popcorn this weekend for a Football party and it was a hit! So easy to make and simple ingredients! Thank you for such a great snack…. and possibly a trip to the dentist later…haha
Cant wait to try your other recipe’s!
Just found you via Pinterest. I was looking for something yummy to take to my book club meeting tomorrow. Boy did I score with this recipe. I had to make a 2nd batch because my dear family scarfed down most of the first one before the sugar even hardened. LOL! This one is a keeper!! Thank you so much for sharing.