Honey Cinnamon Caramel Corn

       
       This is one of my most favorite caramel corn recipes I've created. I researched various recipes on the internet and came up with this one all on my own. Looking back at a lot of the recipes on this blog, you can tell that I'm a huge honey fan; for this recipe I've used it again in place of Karo syrup. After the caramel corn has dried/cooled the end result is still slightly sticky because I don't put it in the oven to harden it more, but I (and every one else who I've given this too) seems to like it better this way anyway. Instead of a hard caramel corn it's more like a sticky toffee caramel corn, as far as texture goes. The cinnamon is what makes this recipe great--it provide the warm and loving effect that is perfect for the fall/winter/holiday season. The peanuts, though optional, provide an extra level of texture which I love. In fact, I think I'll make this again to gives as gifts during Christmas!

     

Ingredients
3 quarts popped popcorn
3/4 cups honey roasted peanuts (optional)
1/2 cup (1 stick) butter
1/2 cup brown sugar
1/2 cup honey
1 teaspoon cinnamon
1/4 teaspoon baking soda


Directions
--Have all your popcorn pre-popped and in an extra large bowl. (I used 1/2 cup of kernels in a whirley-pop.) Mix in about half of the peanuts. Set the other half aside for now. Also lay out a large section of wax paper on your counter/table for when you cool the caramel corn.

--In a small saucepan over medium heat, combine the butter, brown sugar, and honey. Dissolve all ingredients and bring to a low boil, allowing to bubble (not a heavy boil) for about 4 minutes.

--Remove from heat and mix in the cinnamon and baking soda. Pour over the popcorn.

--Scatter in the rest of the peanuts and mix everything together thoroughly, trying to make sure everything is covered.

--Lay the caramel corn in a flat layer on the wax paper sheets and allow to dry/harden. The end result will still be a bit sticky. (If you wanted you could even roll the popcorn into balls before the caramel completely cools.)




Happy Baking!
--H

Marshmallow Popcorn Balls

       It's already Halloween again! Can you believe it? Soon we'll be stuffing our faces and emptying our wallets 'cause the Holiday season is basically underway. =) The spooktacular treat I chose to make for All Hallow's Eve this year is something I haven't eaten in years. Popcorn balls! I think they're so fun looking and even more fun to eat. In the past I've always had Caramel Popcorn Balls, but I had a couple bags of marshmallows on hand so I made Marshmallow Popcorn Balls instead . . . I do love marshmallows. Anyway, with the help of a Whirley Pop and some colorful M&M's I had two batches of these guys up and ready within the hour. Unfortunately I can't hand any out to the trick-or-treaters today because their Mommas will be paranoid that I'm an evil sadistic terrorist who stuck razorblades in the centers of each ball, so I took them to school instead. Starving college students don't worry about razorblades in free food. (To be clear I understand the fear, but sometimes I think it's unwarrented.)
       Like many other treats, these can be customized for any holiday or occassion and that makes them even greater. I chose just a normal bag of M&M's for these (though I tried taking pictures of the sides that looked most Halloween-like) but you can buy any holiday color M&M bag, like red and green for Christmas. Or if you don't want M&M's, how about peanuts? You could even make a Trail Mix Popcorn Ball and mix in M&M's, peanuts, and pretzels! Really, the possiblities are endless. In the future, I plan on melting some peanut butter with the marshmallows to make Peanut Butter Popcorn Balls--YUM.





Marshmallow Popcorn Balls
recipe adapted from Martha Stewart

Makes about 12 smaller balls, 9 large balls, or 6 really big balls.

Ingredients

• 1/4 cup butter
• 1/4 cup brown sugar
• 1/2 to 1 teaspoon salt
• 1-10 ounce bag marshmallows (preferably mini)
• Appoximately 3 quarts popped popcorn (I popped 1/2 cup's worth of kernels)
• 1 cup M&M's
• room temperature butter for rolling balls

Directions
--Pop the popcorn and place in a large bowl, big enough for extra stirring room without the popcorn spilling over.

--In a large pot over low heat, melt the butter; then add the brown sugar and salt. Stir until evenly blended, then add the marshmallows. Stir constantly until the marshmallows are completely melted.

--Pour the marshmallow goo over the popcorn, stirring until the popcorn is completely coated. It's just like making rice krispie bars.

--Once you got the popcorn covered as best you can, add the M&M's and stir them in. When adding, try to sprinkle them all over so you don't have to stir as much. The more stirring, the more  melting and breaking of the M&M's.

--Using buttered hands, squeeze the popcorn into 2 or so inch balls (you can make them as large as you like) and place them on a wax paper lined pan.

--Serve as soon as you like; wrap them in cling wrap for storage.



Happy Baking!
--H