Gourmet Cinnamon Roll Caramel Corn

I have been baking up a storm this week making neighbor gifts. Usually I give everyone the same thing, but I'm changing it up this year. I had a lot of recipes I wanted to try, so I used my neighbors as guinea pigs. (Shh, don't tell.) Every day I just whipped up a batch of something and made a few deliveries. So much more fun and less stress, that I think I may try it again next year!

This first recipe is one that Sara, the co-author of one of my favorite recipe blogs, Our Best Bites, made on Studio 5 way back in September. I am kicking myself for waiting so long to try it. Oh.My.Goodness. It is delicious! Just like that wonderful gourmet popcorn that you have to pay an arm and a leg for. Well, you can hold onto your limbs, because now you can make it right at home.

If you have any last minute neighbor or friend gifts, this would be perfect. Toss some in a bag and tie it up with a cute ribbon and you're good to go. Or you could just keep it all for yourself. I won't tell anyone.

Gourmet Cinnamon Roll Caramel Popcorn

12 cups popped popcorn (I used 2 bags of light microwave popcorn)
1 cup pecans, coarsely chopped
1 cup brown sugar
3/4 tsp cinnamon
1/4 cup corn syrup

1/2 cup soft butter

1tsp vanilla
1/2 tsp baking soda
3 squares almond bark (about 4 oz)

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a large glass bowl. Mix well. Add butter and corn syrup. Microwave on high for 30 seconds; stir to combine. Return to microwave and heat for 2 minutes. Remove and stir. Microwave for 2 more minutes. Stir in vanilla and baking soda. Mixture will foam. Pour caramel mixture over popcorn and pecans and stir till everything is well coated.

Line a jelly roll pan with foil and spray with non-stick spray. Pour popcorn onto foil. Place in oven and bake at 250° for 30 minutes, stirring every 10 minutes.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is set and popcorn is cool, break into chunks. Enjoy!

Notes:

-To get rid of all the unpopped kernels, place a grid cooling rack over your bowl of popcorn. Invert it and shake. The kernels will all fall through the holes but the popcorn won't fit. No one will break a tooth. Yay!

-I actually forgot to stir my caramel corn every 10 minutes. I only stirred it once. It still turned out.

Comments

Ali says:

February 12, 2011 at 9:24 pm

I made this recently and it turned out great! I used part of a bag of pre-popped plain popcorn from the store. Sort of a short cut on my part to not have to worry about kernels. Thanks for the great recipe!

- Kara says:
  
  February 14, 2011 at 5:37 pm
  
  Glad you liked it. And shortcuts are always awesome!
Terry Duncan says:

January 30, 2012 at 3:29 am

Wow! I've got to make this during my next stamp camp! I can just see me eating the whole thing by myself.