1 bag popped popcorn
2 ½ cups mini pretzels, broken into pieces
1 cup pecans
½ cup salted butter
1 cup firmly packed light-brown sugar
½ cup light-corn syrup
¼ tsp salt
1 tsp vanilla extract
½ tsp baking soda
1 cup milk chocolate chips
½ cup mini marshmallows
Put popcorn into a very large bowl. Be sure to remove
any un-popped kernels. Add in crushed pretzels, marshmallows and pecans and
gently fold mixture together, set aside. In an large microwave safe bowl,
melt butter, it should take about 50 seconds. Stir in brown sugar, light
corn syrup and salt. Mix well. Microwave mixture for 2 minutes,
then stir and immediately return to microwave and cook 2 more minutes.
Remove from microwave, add in vanilla and baking soda and stir until
frothy, about 10 seconds (don’t be tempted to dip your finger in and taste
test, it is HOT). Pour caramel over
popcorn mixture and gently stir until evenly coated. Pour caramel coated
popcorn mixture onto a parchment or wax paper covered cookie sheet. Melt milk
chocolate in a microwave safe bowl, on 50% power in 30 second intervals
stirring after each interval until melted and smooth. Pour melted
chocolate into a piping bag or ziploc bag and cut the tip off and drizzle
melted chocolate over popcorn. Place chocolate covered popcorn in refrigerator
until chocolate hardens, about 20-30 minutes. Remove from refrigerator
and break popcorn into pieces. Store popcorn in an airtight container.
Recipe and Photo Source:
http://www.cookingclassy.blogspot.com/search/label/popcorn
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