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Snickers Popcorn

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I have a lot of faults.  I still wear Crocs (and love them).  I always want to lose weight, but like cake more.  Once you get to know me, I can be kinda bossy.  I am a total dessert Nazi and will threaten bodily harm to anyone who refrigerates my goodies and eats them cold.  Thou shalt not eat my desserts cold unless they’re intended to be cold or…

Veronica Miller: Dessert Nazi

Another of my faults is getting irritated by things people do that I’m guilty of as well.  Such as over-apologizing.  I’m a total over-apologizer and I think it’s knowing that and not liking it about myself that also makes me cringe when other bloggers do it.  I hate it when a blogger apologizes for bad photos because what they’re considering “bad” is something I could only accomplish in my wildest dreams.  And yet here I am, biting my tongue to keep from apologizing for these photos and the over-processing I did to try and remove the blue hue on the background.

Well you know what, I’m not apologizing.  So there.  You can hate them and I can hate them but they’re the best I can do and if you think I care enough to actually learn how to take good photos and learn how to edit them properly, you’ve totally overestimated my interest in photography.  I just don’t care, therefore I’m not apologizing.  You might want to change your color settings to black and white to avoid eye strain, though.

Now that I’ve gotten that out of the way, let’s talk about this popcorn.  Scratch that, there’s really not much to say.  I mean, look at the photographs.  It looks delicious, even with the harsh contrast and weird blue hue, right?  Well let me tell you, it tastes even better.  I mean, Snickers and caramel corn?  Yeah, that was meant to happen.

I made this for Christmas treats last year and was a big hit!  I now buy mini Snickers on sale after holidays just so I can make this popcorn and Sneaky Snickers Cookies.  Fo shizzle, mah grizzle. Get ‘r done, with yonce grizz-maleon toes!

Um yeah.  Sorry for the momentary lapse into Vraklis-speak.  That didn’t mean anything beyond, “please make this.”

Snickers Popcorn

Printable recipe
Printable recipe with picture

½ cup popcorn kernels
1 cup salted butter
2 cups light brown sugar, packed
½ cup light corn syrup
1 teaspoon salt
1 teaspoon baking soda
1 cup salted, roasted peanuts
1 (11.18 oz) bag Fun Size Snickers (about 19 bars), coarsely chopped
2 almond bark candy coating rectangles, melted

Preheat oven to 200 degrees F. Pop the kernels in an air popper into a large bowl. Set aside. In a large 3-quart saucepan, melt the butter and stir in the brown sugar, corn syrup and salt. Heat over medium high, stirring frequently, until the mixture starts to boil. Stop stirring, reduce heat to medium, and boil for 5 minutes. Remove from heat and stir in the baking soda. Pour over popcorn and mix well. Transfer to a large roasting pan and bake for 1 hour, 15 minutes, stirring every 15 minutes. Stir in the Snickers and bake three more minutes to allow them to melt into the popcorn a little. Spread out onto waxed paper and drizzle candy coating over the top. Allow to cool completely before breaking up and storing in an airtight container or Ziploc bags.

Recipe source: tweaked from Cookies & Cups

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Cinnabon Caramel Corn


http://a3.ec-images.myspacecdn.com/images02/55/8ed7965efc4f40d1aa1dbe0890c47f53/l.jpg

I suppose I could get in trouble for putting a trademarked name into the title of this popcorn, but the truth is I’m just way too unimportant for Cinnabon to care what I do with their name.  And if they tasted this popcorn, they’d probably consider it a compliment that their name had been ascribed to this tasty treat.

Does it taste like a Cinnabon?  I have no idea.  I think it does, but I’ve only had 1/4 of a single Cinnabon in my entire life, and that was four years ago and as far as I recall, it did not have pecans in it.  I do know, however, that it reminds me of a cinnamon roll and it is crazy delicious and I just really like calling it Cinnabon Caramel Corn (versus the official name: “Cinnamon Caramel Corn with Pecans and White Chocolate”–way too many syllables to pronounce when I could be stuffing my face with popcorn exactly eight syllables earlier.).

This would make a great food gift this holiday season and stays fresh in an airtight container for at least a week (based on reports from recievers of portions that were mailed).  Ours did not survive more than an hour after it had cooled.

OK, fine.  We ate half of it warm.

http://a3.ec-images.myspacecdn.com/images02/20/ee4f8106d15c47bdb6b243a5b120da61/l.jpg

Cinnabon Caramel Corn
Recipe by Our Best Bites
(My notes are in parentheses. (I like parentheses.))

12 C popped popcorn (about 1/2 C kernels)*
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

*You can use air popped or microwave popcorn. If using microwave, anything works, but I prefer a “natural” flavor that’s low in butter and salt.

Preheat oven to 250 degrees.

Place popcorn and chopped pecans in a large bowl and set aside. (I personally divided the popcorn & nuts between two ginormous bowls, which I would recommend so you have room for lots of stirring.)

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan. (I had to use a jelly roll pan & a 9×13 pan–I think 2 jelly roll pans would be best.) Place in oven and bake for 30 minutes, stirring every 10 minutes. (I thought the popcorn wasn’t quite crisp enough after it cooled and will try baking it 10-20 minutes longer next time. I usually bake caramel corn for an hour and found it odd this one only called for half the time.)

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. (I dipped a fork in it and swirled it all over.) When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Secret Recipe Club

Nutty Toffee Popcorn

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Although I have an overabundance of saved recipes that I have yet to try, I still couldn’t resist purchasing Taste of Home’s “Bake Sale 2009″ magazine when I spotted it on the shelf at the grocery store.  I want to make everything in the book (it doesn’t hurt that pictures accompany each recipe!), but this is the first thing I’ve tried.

It is really hard for me to stick to a recipe exactly, and this one is no exception.  Come on, a recipe with toffee in the title and none in the recipe?  That had to be fixed!  So here’s my version.

Nutty Toffee Popcorn

Adapted from Glenna Hale’s recipe in Taste of Home’s Bake Sale 2009

½ cup popcorn kernels
1 cup pecan halves
1 cup whole almonds (I used roasted & salted)
1 c butter
2 c packed brown sugar
½ c light corn syrup
½ t cream of tartar
½ t baking soda
½ t rum extract
½  cup toffee bits (like Heath baking bits)

Preheat oven to 200 degrees. Pop kernels (I use an air popper) and place in a large bowl.  Sprinkle the nuts over the top of the popped popcorn and set aside.

Melt butter in a heavy-duty saucepan over medium heat, then stir in the brown sugar, corn syrup and cream of tartar.  Bring to a boil over medium heat and boil, without stirring, for five minutes (if you have a candy thermometer, you can clamp it to the side of the and wait until the mixture reaches 300 degrees F).  Remove from heat and stir in baking soda & rum extract until mixture is light and foamy.  Immediately pour over the popcorn mixture & stir to coat well.  Bake in a large roaster pan or two jelly roll pans for 1 hour, stirring every 15 minutes.  The last time you stir, when only 15 minutes remain, sprinkle the toffee over the top, stir and return to the oven. When it has baked an hour, lay sheets of waxed paper on the counter and spread the popcorn over it to dry, breaking up the pieces with a spoon as you spread it out. Once it has cooled, store in an airtight container.  I usually just put mine into gallon-sized Ziploc bags.  In this case, I only needed one b/c only half the popcorn survived to the packaging step!

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