This month the ingredients are Nuts and Caramel. Two of my very favorite ingredients. The possibilites are endless. Brownies? Cake? Ice Cream Sundaes? Peanut Brittle? What to make, what to make??
I finally decided on a caramel corn chock full of mixed nuts. It is easy to prepare. Everyone loves it. It keeps well. It packages well. It makes wonderful gifts.
I placed my Nutty Caramel Corn into little treat bags. They will go home with the kids this weekend after Sunday Supper. Each bag would also make great gifts to give to friends after a dinner party. Perhaps you could attach a dvd or gift card for the movies for an easy and fun Christmas gift. Or take it along with you to your next holiday party as a hostess gift.
Whatever you decide to do, do it quick. Get it packaged up and put away because if you wait you will find yourself nibbling each time you walk past until there is nothing left but the seeds......
Nutty Caramel Corn
Heaping 1/2 c. of popcorn kernels, popped
2 c. roasted and salted mixed nuts
2 c. brown sugar, packed
1/2 c. white corn syrup
pinch of salt
2 sticks unsalted butter
1/2 t, baking soda
1 t. pure vanilla extract
Combine popcorn and nuts in a large bowl.
In a large saucepan or dutch oven, combine the brown sugar, butter, corn syrup and salt. Place over medium heat and melt, stirring occasionally until it starts to boil. Boil for 5 minutes stirring constantly. Remove from heat and stir in the baking soda and vanilla. Pour over popcorn mixture, stirring immediately, coating as much popcorn as possible, before turning out onto baking sheets that have been sprayed with cooking spray and covered with parchment paper.
Spread the popcorn mixture evenly among the 2 pans. Don't worry about the caramel coverage at this point. Place the pans in a preheated 250* oven for 15 minutes, using the top and middle racks. Remove from oven and stir to coat more of the popcorn mixture. Replace in the oven using opposite racks for each pan. Repeat this every 15 minutes for 1 hour. After the final 15 minutes, stir and dump onto a counter lined with parchment paper.
Allow to cool before breaking apart and placing into air tight containers for storage. Print Recipe