My dear sister-in-law gave us a recipe book for a wedding gift and we love it! This is a recipe that we tried the other night while we were getting ready to watch "Fringe" (our new latest fetish). This is my adaptation from the recipe book.
From now on, I'm going to put a rating system based on the critic's review and I will call it "The Aaron Review"
The Aaron Review ********** (6 out of 10)However, I think that the score should be at least a 7 because he ate the bag of popcorn that we had saved for the neighbors (sorry Adam and Michelle).
Cinnamon Bun Caramel Popcorn
12 cups popped popcorn (about 1/2 cup un-popped kernels)
1 cup roughly chopped pecans
1 cup brown sugar
3/4 tsp cinnamon
1/2 cup real butter
1/4 cup honey or agave syrup
1 tsp vanilla
1/2 tsp baking soda
- Preheat oven to 250 degrees.
- place popcorn and pecans in a large bowl and set aside.
- Combine the brown sugar, cinnamon, butter, and honey in a 2-quart pan. Heat over medium-high heat until boiling. Let boil for about 8 minutes or until at hard ball stage.
- Remove from heat and add vanilla and baking soda. Stir to combine. The mixture will foam and rise. Pour the caramel mixture over the popcorn and pecans and stir very well so everything is coated.
- Spread popcorn mixture onto a foil-lined jelly roll pan. Place the pan in the oven and bake for 30 minutes, stirring every 10 minutes.
- Remove the pan from the oven and spread mixture out on a large piece of parchment or waxed paper (I used my amazingly awesome, world-chaning Silpat pan liner for this step and the cooking step)
- Inhale.
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