Wednesday, December 28, 2011
White Chocolate Cinnamon Crunch Popcorn
Recipe adapted from Right at Home
2/3 cup popcorn kernels (about 16 cups popped)
1 1/4 cups brown sugar
1 1/4 tsp cinnamon
1/3 cup light Karo syrup
1/2 cup butter
1 1/2 tsp vanilla
3/4 tsp baking soda
3 squares almond bark
Preheat oven to 250 degrees. Line two large baking sheets with parchment paper.
Pop popcorn and set aside in large bowls, make sure to leave yourself room to mix in the bowls or it will get very messy.
Combine brown sugar, cinnamon, butter, and corn syrup in a large microwave safe bowl. (If your butter is straight out of the refrigerator, cut it into chunks before adding it to the bowl to help it melt faster.) Microwave on high for about 30 seconds and then stir to combine everything. Microwave an additional two minutes and stir and return to microwave for two more minutes. Add vanilla and baking soda and stir to combine, the mixture will foam and rise when you add the baking soda. Divide hot caramel mixture evenly among the popcorn bowls and quickly stir to coat the popcorn. Continue to gently mix until topping is well distributed.
Pour popcorn mixture onto prepared pans and bake for approximately 30 minutes, stirring every ten minutes. Lay out another large sheet of parchment paper on your counter. Remove the popcorn from the oven and spread out on parchment paper. Melt almond bark (I like to use a double boiler method as it scorches very easily in the microwave but you can use whatever method you prefer) and drizzle over popcorn. Let popcorn cool and then break into chunks and serve or store in an airtight container.
(Whirleypop has not sponsored this post in anyway, these are my own opinions.)