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…
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.”
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