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I’ve officially found the alternative to crack. This stuff is CRAZY delicious and totally addicting. And I still can’t believe how easy this was to make!

When I think of caramel corn, I think only Topsy’s or candy stores are capable of making the stuff. Caramel (or any candy for that matter) scares me to pieces because of how important temperature, timing, and cooling is to the cooking process. BUT, not this recipe. This recipe is perfect for those that shy away from candy recipes but still crave the decadence of caramel.

I love love love this recipe and, like most recipes I’ve been posting lately, it’s perfect for Fall. Halloween party, snack at an apple orchard, or for a late night sweets craving, this number satisfies all occasions. Easy, delicious, and makes a TON.

I personally love the salty- sweet combination. The cashews bring an awesome flavor and texture and the saltiness perfectly matches the caramel and chocolate. I’ll definitely be making this again soon and will be adding it to my list of regulars!

White-Chocolate Caramel Corn with Cashews
(From Martha Stewart Living Magazine)

Ingredients
12 cups popcorn (from 1/2 cup kernels), popped
1 1/2 cups cashews, roughly chopped
1 stick + 2 Tbsp. unsalted butter
1/3 cup light corn syrup
1 1/4 cups light brown sugar, packed
1 1/2 tsp. coarse sea salt, divided
1/4 tsp. baking soda
5 oz. white chocolate (I used almond bark)

Directions
Preheat oven to 250 degrees. Mix together popcorn and cashews in a large bowl (very large).
Melt butter in a heavy-bottomed sauce pan over medium heat. Add the sugar, corn syrup, and 1/2 tsp. salt. Keep on medium heat until sugar dissolves, stirring occasionally. Turn heat to high and bring to a boil, but do not stir. Boil until candy thermometer reads 248 degrees. Remove from heat and stir in the baking soda. Pour the caramel over the popcorn and cashew mixture and stir until caramel covers all of the popcorn.
Spread popcorn on two rimmed baking sheets (make sure it makes one even layer). Place in the oven for 45 minutes, stirring twice during baking period. To test if the popcorn is done, take out one or two pieces and see if they crisp in a minute. If so, the popcorn is ready. Remove popcorn from oven, immediately sprinkle remaining 1 tsp. of salt on top, and cool popcorn completely on wire racks.
Once cooled, melt chocolate in microwave or in a sauce pan over boiling water. Add chocolate to a bag with a tiny cut in one of the corners. Twist the top and begin to drizzle the chocolate over the popcorn on the baking sheets. Place baking sheets in the fridge for 10 minutes for chocolate to set. Break apart into pieces and enjoy!

Happy munching,
Natalie

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