I saw this recipe around Christmas time and have been looking for a reason to make it since. It was the perfect treat for a Girls’ Movie Night this past weekend. I actually made it a second time because I loved it so much. It’s a perfect sweet and salt combo which I am a huge fan of!
If you don’ t have a popcorn popper, just follow the directions on the bag of popcorn kernels; it tells you how to use a pot and make it on your stove! If you don’t own coarse salt yet, it’s time to get it. Look for it in a box near the other salt. Sometimes it is called Kosher salt. It’s bigger pieces like the kind on pretzels.
Cinnamon Caramel Corn with White Chocolate
12 cups popped popcorn (this was about 2/3 c unpopped kernels for me)
1/2 cup butter
1/2 cup corn syrup
1 cup brown sugar
1/4 tsp salt
1/2 tsp baking soda
1 tsp vanilla
generous 1/2 tsp cinnamon
1 1/2 cup almonds or other favorite nuts
1 cup white chocolate chips
additional coarse salt for sprinkling (1/4 to 1/2 t.)
In a small saucepan, combine butter, corn syrup, brown sugar, and salt. Cook over medium heat (not high) to allow sugar to dissolve completely and bring to a boil. Remove from heat and add baking soda, vanilla, and cinnamon. Stir well to combine.
In a large bowl, combine popcorn and pecans. Drizzle with caramel sauce, stirring well to coat. Spread out onto a cookie sheet covered with parchment and sprayed with cooking spray. Bake at 275 degrees 8-10 minutes, stirring half-way through the cook time and again after you pull it out of the oven.
Allow popcorn to cool. Melt white chocolate in a double boiler and drizzle over popcorn. Sprinkle with extra coarse salt.