1 C roughly chopped pecans
1 C brown sugar
3/4 t cinnamon
1/4 C Karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1/2 tsp. baking soda
1 tsp. vanilla
3 squares almond bark (or one bag of white chocolate chips)
Preheat oven to 250 degrees. Place popcorn and chopped pecans in a large bowl and set aside. And by large bowl, I mean like, twice as big as you think you really need. If you don't believe me, then maybe you will believe the scorching hot caramel goo that's splattered all over your hands while you're stirring in your not-so-big bowl. Combine brown sugar and cinnamon in a big, microwave-safe bowl. Like a 2-quart bowl or Pyrex measuring bowl. Again, use a bowl larger than you think you need to avoid scorching hot caramel goo accidents. It's really important to incorporate the cinnamon into the brown sugar at this point. For some reason, if you don't it does crazy things. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup (or honey) over the top of everything. Microwave on high for 30 seconds. Stir. Return to microwave for 2 more minutes. Remove and stir and then back in the microwave for 2 more minutes. It should be nice and bubbly at this point. DON'T overcook! Remove from microwave and add in vanilla and baking soda. It should bubble and foam up. Immediately pour over popcorn and pecans and start stirring! Stir lots! Then dump the popcorn mixture onto a foil lined cookie sheet. At this point it should still be kind of chewy. Place in oven and cook for 30 minutes, stirring every 10 minutes. When done give it a final stir and let it cool while you are melting your white chocolate. The popcorn should be crunchy by now....(This is making me SOOOO hungry typing this...). Drizzle the melted white chocolate over the popcorn and let it harden. Break into chunks and try not to eat the whole pan beforing sharing some with friends and family!!!
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