June 1, 2012

Cinnamon Roll Caramel Corn

I perused a new blog today, Dollhouse Bake Shoppe, and came across this delicious recipe. My house now smells like freshly baked cinnamon rolls, and I'm having a hard time typing this without devouring the entire sheet of popcorn.

I wanted a recipe that would be perfect for filling my newly crafted kitchen jar, and this fit the bill. This is a delicious caramel corn recipe, and it's not too tedious to make. After having it in the kitchen for a few hours, I'm tempted to rename it to Crack corn ... I just can't stop eating it.

Cinnamon Roll Caramel Corn
1/4 cup popcorn kernels, about 5 to 6 cups popped
3/4 cup light brown sugar
3 Tbsp. corn syrup
6 Tbsp. salted butter
1 Tbsp. cinnamon
1/4 tsp. baking soda
1/2 tsp. vanilla extract
1/2 cup powdered sugar
1 Tbsp. butter, melted
1/4 tsp. vanilla
2 to 3 tsp. water

Preheat oven to 250ºF. Line a baking sheet with foil or parchment paper.

Pop popcorn using your preferred method. (I used our Stir Crazy.) While popping popcorn, prepare caramel mixture.

In a large heatproof container, combine the brown sugar, corn syrup, butter, cinnamon and salt. Microwave for 2 minutes, removing to stir every 30 seconds so mixture doesn't burn or get too hot and harden. Add the baking soda and vanilla to the hot cinnamon caramel mixture. The mixture will become light and foamy.

Pour popcorn into a large bowl, and immediately pour caramel mixture over popcorn. Stir quickly until the popcorn is well coated. Spread popcorn on to the prepared baking sheet. Bake for 1 hour, removing the pan to stir every 15 minutes.

Prepare the glaze by stirring all of the ingredients together until smooth. Drizzle over popcorn.

Once glaze has dried and popcorn has cooled completely, break into pieces. Serve immediately or store in an airtight container. Makes 5 to 6 cups of deliciousness.

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