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

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
Frances Murray
chezfrandesserts@gmail.com
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