RECIPE: MOOSE MUNCH CARAMEL POPCORN RECIPE

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RECIPE: MOOSE MUNCH CARAMEL POPCORN RECIPE

MOOSE MUNCH CARAMEL POPCORN RECIPE

This homemade moose munch caramel popcorn tastes even better than the original! So light, crisp, & buttery, with tender nuts and a hint of chocolate. This will be your favorite Caramel Popcorn Recipe.

 Kursus Dessert

 madlavning amerikansk

 Prep Time 15 minutter

 Kogetid 1 timer

 portioner 20 portioner

 Kalorier 374 kcal

Ingredienser

Instruktioner

  1. Pop 3/4 cup unpopped popcorn, remove any unpopped kernels. Mix in your pecans, peanuts and almonds and set aside.
  2. In a medium saucepan melt your butter, then add the brun sukker and light Karo syrup.
  3. Stir together and bring to boil for five minutes.
  4. Remove from the stove and immediately stir in the baking soda, vanilla and salt.
  5. Stir until well combined and smooth.
  6. Pour the hot caramel over the popcorn and nuts in a large bowl and mix until the popcorn and nuts are well coated.
  7. Separate into two sheet pans and bake in a 200° oven for one hour stirring every 15 minutes. *I line my baking sheets with a Silicon Baking Mat which allows the melted chocolate to come off the sheet pan easily and not stick to the pan.
  8. After baking the popcorn, drizzle the melted chocolate chips over one of the pans of popcorn and let it sit until the chocolate has hardened. *To speed it up, you can place it in the freezer or the refrigerator.
  9. Break up the popcorn and mix it together in a large bowl!

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RECIPE: MOOSE MUNCH CARAMEL POPCORN RECIPE

RECIPE: MOOSE MUNCH CARAMEL POPCORN RECIPE

Skrevet af Schmidt julemarked on

MOOSE MUNCH CARAMEL POPCORN RECIPE

This homemade moose munch caramel popcorn tastes even better than the original! So light, crisp, & buttery, with tender nuts and a hint of chocolate. This will be your favorite Caramel Popcorn Recipe.

 Kursus Dessert

 madlavning amerikansk

 Prep Time 15 minutter

 Kogetid 1 timer

 portioner 20 portioner

 Kalorier 374 kcal

Ingredienser

Instruktioner

  1. Pop 3/4 cup unpopped popcorn, remove any unpopped kernels. Mix in your pecans, peanuts and almonds and set aside.
  2. In a medium saucepan melt your butter, then add the brun sukker and light Karo syrup.
  3. Stir together and bring to boil for five minutes.
  4. Remove from the stove and immediately stir in the baking soda, vanilla and salt.
  5. Stir until well combined and smooth.
  6. Pour the hot caramel over the popcorn and nuts in a large bowl and mix until the popcorn and nuts are well coated.
  7. Separate into two sheet pans and bake in a 200° oven for one hour stirring every 15 minutes. *I line my baking sheets with a Silicon Baking Mat which allows the melted chocolate to come off the sheet pan easily and not stick to the pan.
  8. After baking the popcorn, drizzle the melted chocolate chips over one of the pans of popcorn and let it sit until the chocolate has hardened. *To speed it up, you can place it in the freezer or the refrigerator.
  9. Break up the popcorn and mix it together in a large bowl!

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