Friday, December 10, 2010

Moose Munch

I've been a baking machine lately! I loooove to put the baby down for a nap and then cook up a storm of sweets for Ross. This week I've been on a caramel corn kick. I started making if a few years ago and just remembered it! It's SO easy!

*The caramel that this makes is about the equivalent of super glue. You don't want it to get onto your counters or floor. It's a pain to clean up. Hot water works wonders.

1 bag of popped popcorn (not the super-buttery stuff)
1 cup brown sugar
1/4 cup lite brown syrup
1 stick real butter
1/2 teaspoon baking soda
1 teaspoon vanilla
Dried Cranberries (optional and amount to taste)
Pecan bits (optional and amount to taste)
White chocolate (optional and amount to taste)

-Put popcorn into a really large bowl. Be sure to pick out the un-popped kernels.
-In a microwavable bowl, put the brown sugar, butter and corn syrup. Microwave for 30 seconds, take out and stir.
-Microwave for 2 minutes. Take out and stir.
-Microwave for another 2 minutes, take out and stir. Then add the baking soda and vanilla. At this point, the caramel will bubble up like crazy. Keep stirring. Stir until it gets a little bit lighter in color and is well mixed. You'll know when.
-Pour all over popcorn and mix well.

If you like chewy caramel popcorn, follow these directions: Stir in cranberries, pecan bits and drizzle with chocolate. Spread onto a cookie sheet or aluminum foil. Do not, like me, spread it onto wax paper. The caramel is too hot and melts it. Trust me. Let popcorn cool and devour!
If you like crunchy-crispy caramel popcorn follow these directions. Stir in cranberries and pecans. Spread onto baking sheet and bake at 300 for 30 minutes, stirring every 10 minutes. Take out and drizzle with white chocolate. Let cool. Enjoy!

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