Heather Christo - Sharing the love of food with friends and family
Seriously, I am having a thing about it right now. (my popcorn “thing” food stands is old news.) Behind the scenes of this blog, there is far more gingerbread damage to the thighs then meets the eyes. Some of it will continue to trickle down to you (the recipes- not the thighs). Like in this insanely addictive Gingerbread Caramel Corn.
When this posts I will be gawking at the holiday windows in New York, making out with my husband and shoveling $25 dollar salads in my mouth- because that s how much a salad costs there. Isn t that crazy!?
Ingredients Popcorn: - cup vegetable oil - cup popping corn -3 cups pretzel sticks Caramel: -1 cup butter -2 cups dark brown sugar - cup light corn syrup - cup molasses -1 teaspoon Kosher salt -1 teaspoon vanilla - teaspoon baking soda - teaspoon cinnamon - teaspoon ground ginger
Instructions 1. Preheat the oven to 250 degrees. 2. Put a large pot over a medium heat, and add the oil and popcorn. Put a lid on the pot, with a small gap so that steam can escape. Pop the corn until there are a few seconds between pops, and it sounds like they are mostly cooked. 3. Dump the popped corn into a large sheet pan and sprinkle with kosher salt. Toss with the pretzels. food stands 4. In the same pot that you made the popcorn, melt the butter, sugar, corn syrup, mollasses and salt together. Let them boil, and continue to stir them for about 10 minutes, food stands until the caramel is bubbling and dark amber colored. 5. In a tiny bowl, mix the baking soda, cinnamon, ginger and vanilla together so that the soda and spices are mostly dissolved. 6. Pull the pot off of the heat, and quickly stir in the vanilla and baking soda. The caramel should get very light and frothy. Then immediately pour the popcorn and pretzels into the caramel, and gently fold the caramel into the corn and pretzels to try to coat it. 7. Transfer the popcorn to sheet pans (I divided it between 2) Put the sheet pans in the preheated oven (250 degrees), and bake the popcorn food stands for about 15 minutes. Gently stir the popcorn into the melting caramel until the popcorn is better coated. Repeat this again at the 15 minute mark, after which the popcorn should be quite evenly coated. Bake for another 15 minutes, and then remove from the oven. Give the corn one final stir to coat the popcorn. 8. When the popcorn is totally cool, it will have a nice, thin, crispy coating. Store in airtight containers. Preparation time: 10 minute(s)
Pin Tweet Share Tags: christmas food stands caramel corn , christmas popcorn , christmas snack mix , gingerbread , gingerbread candy recipe , gingerbread caramel corn , gingerbread caramel corn recipe , Gingerbread Recipe food stands , gingerbread snack mix , Heather Christo , negatives , sweet pretzel snack mix Posted in Candy , Caramel , Cinnamon , Desserts , ginger , molasses , pretzels , Recipes , Snacks
December 12, 2012 at 6:22 am
December 12, 2012 at 6:51 pm
December 12, 2012 at 7:02 pm
December 13, 2012 at 9:37 am
I am SO excited to try this. Just one question: Is there any reason food stands why I couldn’t pop the corn with my air popper instead of in the pan? The only difference would be that the popped corn wouldn’t be oiled and I don’t know if that would be problematic. food stands Thanks so much far sharing!
Thanks Heather. We actually made this last night. It was so delicious, but it didn’t turn out like your pictures and description. The caramel became thick and crystalized after baking it and it didn’t make as much as I expected. So a couple more questions: On step 7 is it baked for a total of 45 minutes? And should I use one cup of un-popped corn instead of the half cup? Or maybe I boiled it wrong. All I know is that the coating wasn’t thin and crispy, but thick and crumbly. Like I said though, it was still delicious
,
Recipe Categories Desserts Vegetarian Vegetables food stands Bread & Pizza Cheese Breakfast Chocolate and White Chocolate Dinner Appetizer Cookies Herbs and Spices Soup Pasta Pork Cakes and Cupcakes Tomato Salad Onion Fruit Dessert Pumpkin Savory Sauces and Condiments Nuts Snacks Poultry Frosting Lemon
Seriously, I am having a thing about it right now. (my popcorn “thing” food stands is old news.) Behind the scenes of this blog, there is far more gingerbread damage to the thighs then meets the eyes. Some of it will continue to trickle down to you (the recipes- not the thighs). Like in this insanely addictive Gingerbread Caramel Corn.
When this posts I will be gawking at the holiday windows in New York, making out with my husband and shoveling $25 dollar salads in my mouth- because that s how much a salad costs there. Isn t that crazy!?
Ingredients Popcorn: - cup vegetable oil - cup popping corn -3 cups pretzel sticks Caramel: -1 cup butter -2 cups dark brown sugar - cup light corn syrup - cup molasses -1 teaspoon Kosher salt -1 teaspoon vanilla - teaspoon baking soda - teaspoon cinnamon - teaspoon ground ginger
Instructions 1. Preheat the oven to 250 degrees. 2. Put a large pot over a medium heat, and add the oil and popcorn. Put a lid on the pot, with a small gap so that steam can escape. Pop the corn until there are a few seconds between pops, and it sounds like they are mostly cooked. 3. Dump the popped corn into a large sheet pan and sprinkle with kosher salt. Toss with the pretzels. food stands 4. In the same pot that you made the popcorn, melt the butter, sugar, corn syrup, mollasses and salt together. Let them boil, and continue to stir them for about 10 minutes, food stands until the caramel is bubbling and dark amber colored. 5. In a tiny bowl, mix the baking soda, cinnamon, ginger and vanilla together so that the soda and spices are mostly dissolved. 6. Pull the pot off of the heat, and quickly stir in the vanilla and baking soda. The caramel should get very light and frothy. Then immediately pour the popcorn and pretzels into the caramel, and gently fold the caramel into the corn and pretzels to try to coat it. 7. Transfer the popcorn to sheet pans (I divided it between 2) Put the sheet pans in the preheated oven (250 degrees), and bake the popcorn food stands for about 15 minutes. Gently stir the popcorn into the melting caramel until the popcorn is better coated. Repeat this again at the 15 minute mark, after which the popcorn should be quite evenly coated. Bake for another 15 minutes, and then remove from the oven. Give the corn one final stir to coat the popcorn. 8. When the popcorn is totally cool, it will have a nice, thin, crispy coating. Store in airtight containers. Preparation time: 10 minute(s)
Pin Tweet Share Tags: christmas food stands caramel corn , christmas popcorn , christmas snack mix , gingerbread , gingerbread candy recipe , gingerbread caramel corn , gingerbread caramel corn recipe , Gingerbread Recipe food stands , gingerbread snack mix , Heather Christo , negatives , sweet pretzel snack mix Posted in Candy , Caramel , Cinnamon , Desserts , ginger , molasses , pretzels , Recipes , Snacks
December 12, 2012 at 6:22 am
December 12, 2012 at 6:51 pm
December 12, 2012 at 7:02 pm
December 13, 2012 at 9:37 am
I am SO excited to try this. Just one question: Is there any reason food stands why I couldn’t pop the corn with my air popper instead of in the pan? The only difference would be that the popped corn wouldn’t be oiled and I don’t know if that would be problematic. food stands Thanks so much far sharing!
Thanks Heather. We actually made this last night. It was so delicious, but it didn’t turn out like your pictures and description. The caramel became thick and crystalized after baking it and it didn’t make as much as I expected. So a couple more questions: On step 7 is it baked for a total of 45 minutes? And should I use one cup of un-popped corn instead of the half cup? Or maybe I boiled it wrong. All I know is that the coating wasn’t thin and crispy, but thick and crumbly. Like I said though, it was still delicious
,
Recipe Categories Desserts Vegetarian Vegetables food stands Bread & Pizza Cheese Breakfast Chocolate and White Chocolate Dinner Appetizer Cookies Herbs and Spices Soup Pasta Pork Cakes and Cupcakes Tomato Salad Onion Fruit Dessert Pumpkin Savory Sauces and Condiments Nuts Snacks Poultry Frosting Lemon
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