So how was your Super Bowl weekend? Did your team win/lose.....or were you like me and didn't really pay too much attention?!
Ok ok before start you question me....Yes, I can say I was a true American and watched the Super Bowl but aside from some commercials and maybe a few moments of the Halftime show...I couldn't tell you what really happened. However, I love this weekend every year because it involves amazing food and some great friends......who always entertain me with their discussions during the game.
So this year on a moments notice, I decided to make a favorite which is easy and quick to make. I will warn you this is addictive...which is not always a bad thing..lol. So instead my friends and co-workers were given the wonderful opportunity to enjoy it for me (or should I say with me?!).
This year, I have to admit I have spent a lot of time obsessed with Salted Caramel. We all remember this post, Pumpkin Spice Cupcakes with Salted Caramel Buttercream right? Yum!..They were so good....I cant wait to make them again.
So to stick with this theme, I offer you Salted Caramel Corn with Cinnamon-Sugar Pecans. One thing I love about this recipe is the fact it contains no Corn Syrup. I am not a big fan of it so I loved finding a way to make caramel corn without it. Hope you enjoy!!!!
Salted Caramel Corn with Cinnamon-Sugar Pecans
Popcorn (ingredients per batch) - I used 3 Batches for this recipe
2 Tbsp Oil
1/4 C Popcorn Kernels
1 C Brown Sugar, packed
8 Tbsp Unsalted Butter
1/2 C Heavy Cream
3 Tsp Vanilla
3 Tsp Sea Salt
Cinnamon-Sugar Pecans (see recipe below)
Preheat oven to 300 degrees. Grease a baking sheet with butter and set aside.
In a heavy saucepan, combine oil and popcorn kernels and cover with lid. Turn heat on stove to medium-high, once corn starts to pop shake pan until popping slows and almost stops. Pour popcorn into a paper towel lined bowl and let cool. Repeat until all batches are made.
In another heavy saucepan, combine brown sugar, 2 Tbsp sea salt, butter and cream. Bring ingredients to a boil over medium heat. Once boiling, reduce heat to low and simmer for 5 minutes, stirring continuously. Remove from heat and add vanilla. Allow to cool.
In a greased glass bowl, combine popcorn and caramel stir until combined. (Hint: I grease a metal spoon to make this process the easiest) Spread popcorn onto prepped baking sheet and sprinkle with remaining 1 Tbsp sea salt and stir in cinnamon-sugar pecans. Bake in oven for 30 minutes, stirring half way through. Take out of oven and let cool.
Cinnamon Sugar Pecans
3 C Pecan halves
2 Tbsp Unsalted butter, melted
2 Tbsp Brown Sugar
2 Tbsp Granulated Sugar
3/4 tsp Cinnamon
Preheat oven to 350°F and line a baking sheet with parchment paper.
Pour pecans and melted butter into a medium sized bowl. Stir well to coat completely. Combine remaining ingredients to pecans and mix well. Pour pecans onto prepared baking sheet and bake for 10 minutes (keep an eye they don't burn). Remove from oven and allow to cool completely on the tray.
I love sweet and salty (guess that is where the salted caramel obsession is from).....so what's your favorite type of popcorn??