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Categories:
chocolate vegetable oil kernels kosher salt butter light brown sugar syrup kosher salt baking soda vanilla cranberries
Viewed: 54 - Published at: 8 years agoIngredients
- 2 cups Chocolate Covered Almonds
- 1/4 cups Vegetable Oil
- 1 cup Organic Popcorn Kernels
- 1/2 teaspoons Kosher Salt
- 1 cup Butter
- 2 cups Light Brown Sugar
- 1/2 cups Light Corn Syrup
- 1 teaspoon Kosher Salt
- 1/2 teaspoons Baking Soda
- 1 teaspoon Vanilla
- 2 cups Dried Cranberries
Method
- Preheat the oven to 250 degrees F.
- Chop the almonds roughly.
- Set aside.
- Put a large pot over a medium heat and add the oil and popcorn kernels.
- Put a lid on the pot, with a small gap so that steam can escape.
- Pop the corn until there are a few seconds between pops, and it sounds like they are mostly cooked.
- Dump the popped corn into a large buttered roasting pan (like one you would use for your Thanksgiving turkey!)
- and sprinkle lightly with kosher salt.
- In the same pot that you made the popcorn, melt the butter, sugar, corn syrup and salt together over medium heat.
- Let them boil and continue to stir the mixture for about 5 minutes.
- In a tiny bowl, mix the baking soda and vanilla together so that the soda is mostly dissolved.
- When the caramel has cooked for about 5 minutes, pull the pot off of the heat and stir in the vanilla and baking soda.
- The caramel should get very light and frothy.
- Immediately pour the caramel over the popcorn, and gently fold the caramel into the corn to try to coat it.
- At this point you will probably think that you have not made enough caramel for the corn, as there will be globs of caramel and a lot of the popcorn will not seem well coated.
- But dont worry!
- This is where the oven comes in.
- Put the roasting pan in the preheated oven (250 degrees F), and bake the popcorn for about 7-8 minutes.
- Then gently stir the popcorn into the melting caramel until the popcorn is better coated.
- Put it back into the oven and repeat the stirring process again at the 15 minute mark, after which the popcorn should be quite evenly coated.
- Bake for another 15 minutes, and then remove from the oven.
- Give the corn one final stir to coat the popcorn, and then leave it to cool for a couple minutes.
- Add the dried cranberries and chocolate covered almonds and stir to coat.
- The chocolate will begin to melt, coating the popcorn as you stir.
- You will have to let this sit someplace out of the way for several hours until the chocolate firms up again.
- When the popcorn is totally cool, it will have a nice, thin, crispy coating and then a second layer of chocolate.
- There will also be tart bits of dried cranberries and crunchy almonds.
- Store in airtight containers.
