I happen to be a popcorn-aholic. Seriously, I don’t go most days without popcorn and have had a popcorn cake for my birthday since I was 3! I love it!
When my sister (and fellow blogger!) Becca introduced me to this recipe 5 years ago, I thought I had died and gone to heaven.
It is that good.
It’s really great to make for just munching, but also, you can dress it up, as I’ve done above. This makes it perfect to give as a gift in a cute holiday tin or bag. Great for teacher gifts!
Once you’ve tried it, I know you will be dying to thank me, so I’ll just say ahead of time…
Cinnamon Caramel Popcorn
12 cups of Popped Popcorn-(roughly 1/2 cup of kernels)
1 cup nuts (optional)-cashews, almonds, peanuts, pecans
1 cup brown sugar
1/2 tsp. cinnamon
1/2 cup karo syrup
1/8 tsp salt
1 stick or cube of real butter (salted)
1 teaspoon vanilla
1/2 teaspoon baking soda
vanilla candy melts, semi-sweet choc chips, almond bark- pick one or two for drizzling over popcorn
Preheat oven to 250 degrees. Place popcorn and nuts (if desired), in a large bowl and set aside. In a microwave safe bowl, add brown sugar and salt and mix together. Chop butter into chunks and place on top of brown sugar. Pour Karo syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat 2 minutes more. Remove and stir and then return to microwave for 2 minutes more, until hot and bubbling. The butter should be combined by this point.
Remove from the microwave and add vanilla, cinnamon and baking soda. Stir to combine. The mixture will foam and rise. Pour caramel over the popcorn and stir very well, until everything is well covered.
Spread popcorn over a parchment lined cookie sheet. Place in the oven and bake for 10 minutes, stirring every 5 minutes (will be chewy). If you want in with a little more crunch Bake for 20 minutes, stirring every five minutes. I like mine at around 15 minutes. Play with it and see what you think.
Melt your vanilla candy melts, chips, or bark and drizzle over the popcorn. Add any sprinkles (optional) and then let cool until the chocolate has set. Break into chunks and store it in an air tight container…that is, if there is any left!