desserts · gluten free · kid friendly · nutrition facts · party ideas · recipes

white chocolate caramel corn with cashews

7 to 8 C popped popcorn  •  3/4 C brown sugar, packed
6 T butter  •  3 T light-colored corn syrup
1/4 tsp baking soda  •  1/4 tsp pure vanilla extract
6 oz white chocolate candy coating  •  1/2 C cashews
sprinkles for decorating


As if eating caramel corn isn’t appetizing enough I had to go and add white chocolate and cashews! Yes, another fall frenzy food this week. This time I am making a sweet treat for my favorite trick-or-treaters. Not sparing the sugar, this caramel corn is going to satisfy any sweet tooth. It’s easy to make in bulk and a great alternative to the usual candy bar. Sticking to the holiday theme this week I added pumpkin, ghost and bat sprinkles, the kiddos love it! Don’t forget to share this treat with your neighbors and enjoy.

Preheat oven to 300 degrees F.

Directions: First remove all the kernels that did not pop from your popcorn. Place popped popcorn into a 17 x 12 x 2″ baking dish. Set popcorn aside or keep warm and a 300° oven while making caramel mixture.  Begin the caramel mixture by combining brown sugar, butter and corn syrup in a medium saucepan. Cook and stir over medium heat until mixture boils. Continue boiling at a moderate, steady rate, without stirring, for five minutes more.  Remove saucepan from heat. Stir in baking soda and vanilla extract. Sprinkle cashews over popcorn and then pour caramel mixture over popcorn; stir gently to coat. Bake in a 300° oven for 15 minutes. Stir mixture; bake five minutes more. Spread caramel corn on a large piece of buttered foil to cool. Following directions on white chocolate candy coating package and melt as directed. Drizzle over caramel corn and decorate with your favorite candy sprinkles. Store tightly covered for one week.
Original recipe adapted from the Better Homes and Gardens New Cookbook, Caramel Corn, page 179.

Serves 7

Nutrition Facts: based on serving size
236 calories  .  11 g total fat, 28 mg cholesterol  .  171 mg sodium
36 g carbohydrates  .  1 g fiber  .  1 g protein

notes: You can also form this recipe into popcorn balls while caramel corn is still warm. Make sure you grease hands and foil or other lining well.

… hope you and your kiddos stay safe this Trick-or-Treat week!

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