The holidays are fast approaching. Time to start making all kinds of sweet goodies for family, friends, and neighbors. I love the holidays. It gives me an excuse, (not that I need one) to experiment, try new recipes, modify existing recipes, make our favorite recipes, for everything sweet and delicious:)
Today's recipe is a tasty Caramel Corn that is sprinkled with pecans. I love this recipe because the syrup you coat the popcorn and nuts with is practically fool proof. No worrying about reaching the exact temperature on a Candy thermometer and taking the syrup off the heat at the right time so it won't burn. I usually don't get that part right. Also, this recipe is easy to make your own. Use the nuts that you have on hand or substitute dried cranberries for the nuts. Just a few ideas. Whatever you choose it will be delicious I promise you.
Basically, you start off with some popped popcorn, unpopped kernels removed. Place the popcorn in a very large bowl along with the pecans. Pour your syrup over the popcorn mixture being sure to coat well. Place the coated popcorn on a baking sheet lined with foil. Sprinkle with some salt and bake at a 300 degree F oven for about 12 minutes. Remove from oven, let the Caramel Corn cool and break into pieces.
It is that simple and ever soo good. Make yourself some the next time you need a sweet treat.
Salted Caramel Popcorn
Recipe adapted by "From My Southwest Kitchen"
2 bags (3.3 ounce) microwave popcorn - yields about 8 cups of popcorn
3/4 cup pecan pieces
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup dark Karo syrup
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 teaspoon Kosher salt, divided
1. Cook the microwave popcorn according to package directions. Place the popped popcorn in a very large bowl. Remove as many unpopped kernels as possible. Add the nuts to the popcorn. Set aside.
2. Preheat oven to 300 degrees F. Line a baking sheet with foil and lightly spray with cooking spray. Set aside.
3. In a medium saucepan, add the butter, packed brown sugar, and Karo syrup. Stir to combine. Cook over medium heat until mixture comes to a boil stirring frequently. Once the mixture comes to a boil stop stirring and let the mixture boil for about 2 minutes. Remove syrup from the heat.
4. Stir in vanilla extract, baking soda, 1/4 teaspoon Kosher salt.
5. Carefully pour the the hot caramel over the popcorn mixture. Stir quickly coating the popcorn and nuts. Spread the mixture on the prepared baking sheet. Place in preheated oven and bake for 12-15 minutes.
6. Remove the baking sheet from the oven and let the caramel cool completely. Once cooled break into pieces.