It’s a New Day!

So, things changed in the Murray world quite a bit since the COVID-19 pandemic. You know, things like online learning (a.ka. home schooling) for the older two kiddies, running after and entertaining a 2 year old, preparing for a 4th bundle. This said, I am taking a break from ‘done for you’ and custom desserts until the fall. Joining the mailing list so you can be in the know about what’s coming soon. HINT; bougie decadence delivered to your front door. Yasss!

CARAMEL POPCORN
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CARAMEL POPCORN

This batch of caramel popcorn won’t make it past 24 hours. They are that good. I love that it’s quick and easy to make. The best part is you can add whatever nibbly bits you have in your pantry. I am talking about chopped up chocolate bars, peanuts, pecan, cashews, chopped pretzels, graham crackers, mini marshmallows….use what you’ve got.

So, if your household is like mine then you have some family members that really like this and other family members that don’t like that.  Everyone is my household, except my eldest son, loves chocolate (not including the baby of course lol).  He is not allergic or anything, he just has an aversion to chocolate, all nuts and peanut butter.  The weird part of this is, he drinks hot chocolate, likes white chocolate and eats chocolate cake…hmmm.

 

Any who, I have to be strategic when making caramel popcorn.  I leave the nuts whole so he can see them and pick them out as well as drizzle the caramel popcorn with with white chocolate.  Both big kids are happy.  Yay!

AuthorFrances MurrayCategory

Yields5 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr
 10 cups popcorn; popped
 1 ¼ cups packed brown sugar
 ¼ cup unsalted butter
 ¼ cup corn syrup (either dark or light)
 ½ tsp salt
 1 tsp flavoured extract (such as rum or brandy)
 1 tsp vanilla extract
 ½ tsp baking soda
 1 cup nibbly bits
 1 cup white chocolate (or any of your choosing)
1

Preheat over to 250 degrees F.

2

Pour popped popcorn on to parchment lined baking sheet and place in oven to keep warm.

3

In a medium sized saucepan on low heat, melt brown sugar, butter and corn syrup.

4

Increase to medium heat and allow to bubble for 4 to 5 minutes without stirring.

5

Add extracts and salt, stir to combine.

6

Remove tray from oven and spread nibbly bits over top. Set aside within arms reach.

7

Add baking soda to saucepan and stir until combined. You will notice the caramel mixture increase in size.

8

Pour caramel over popcorn on tray and with two large spoons, fold popcorn into caramel mixture covering popcorn as much as possible.

9

Bake 45 minutes, stirring in 15 minute increments. Drizzle with melted white chocolate when cooled.

10

Store in storage bag or jar.

Ingredients

 10 cups popcorn; popped
 1 ¼ cups packed brown sugar
 ¼ cup unsalted butter
 ¼ cup corn syrup (either dark or light)
 ½ tsp salt
 1 tsp flavoured extract (such as rum or brandy)
 1 tsp vanilla extract
 ½ tsp baking soda
 1 cup nibbly bits
 1 cup white chocolate (or any of your choosing)

Directions

1

Preheat over to 250 degrees F.

2

Pour popped popcorn on to parchment lined baking sheet and place in oven to keep warm.

3

In a medium sized saucepan on low heat, melt brown sugar, butter and corn syrup.

4

Increase to medium heat and allow to bubble for 4 to 5 minutes without stirring.

5

Add extracts and salt, stir to combine.

6

Remove tray from oven and spread nibbly bits over top. Set aside within arms reach.

7

Add baking soda to saucepan and stir until combined. You will notice the caramel mixture increase in size.

8

Pour caramel over popcorn on tray and with two large spoons, fold popcorn into caramel mixture covering popcorn as much as possible.

9

Bake 45 minutes, stirring in 15 minute increments. Drizzle with melted white chocolate when cooled.

10

Store in storage bag or jar.

CARAMEL POPCORN

 

Recipe Notes:

-Nibbly bits can be chopped up chocolate bars, peanuts, pecan, cashews, chopped pretzels, graham crackers, mini marshmallows….use what you’ve got.

-I popped two bags of bagged popcorn and scooped out 10 cups from there.

-Do your best to only add popped popcorn to the baking tray; no kernels.

-You do not have to bake your caramel popcorn.  They will not store as long; however, will taste just as yummy.

 

When you whip up this deliciousness, please remember to snap and share on Instagram with #franmurrayco so I can see your bougie looking and yummy results! 

Frances Murray
chezfrandesserts@gmail.com
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