Sunday, December 4, 2016

Chocolate-Drizzled Cinnamon-Caramel Corn

Chocolate-Drizzled Cinnamon-Caramel Corn

11 c. popped popcorn
1 c. cashew pieces
1 c. packed brown sugar
1/2 c. butter
1/4 c. light corn syrup
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. vanilla
1/2 c. chocolate chips
1 tsp. shortening

Remove all the unpopped kernals from the popped corn.  Put the popcorn and cashews in a 17" x 12" x 2" baking pan.  Combine the brown sugar, butter and corn syrup in a saucepan.  Cook and stir over medium heat until the mixture boils.  Reduce the heat to medium-low.  Cook without stirring for 5 minutes more.  Remove from the heat.  Carefully stir in baking soda, cinnamon and vanilla.  Pour over the popcorn mixture in the pan, stirring gently to coat.  Bake in a 300 degree oven for 15 minutes.  Stir and bake 5 minutes more.  Transfer to buttered foil to cool.  Heat the chocolate chips and shortening until melted.  Let cool slightly then drizzle over caramel corn.

Makes a great holiday gift.




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