I would like to thank my mom for kindly reminding me tonight that I have been neglecting my blog. I could make excuses - I have plenty of them... (I've been traveling 1 hour each way to a hospital out of town, I've been flying all over the country for fellowship interviews, I had 3 presentations to give in less than one week, I've been taking my dog for extra walks to enjoy the nice weather). However, in reality, it sadly just hasn't been my #1 priority the past few weeks. I have plenty of pictures ready to go, and even some of the posts started.
So, as my mom is the one who reminded me to get my blogging butt into gear, I am posting a recipe in honor of her. We LOVE popcorn in our family - butter, caramel, air-popped, kettle - you name it, we love it. On my last trip home, my mom shared some delicious flavored popcorn from a local popcorn store. This inspired me to make a "popcorn buffet" for a party I recently hosted. I made 2 sweet popcorn flavors, and 2 savory flavors. I'll post the other recipes over the next week or so.
This popcorn was heaven! Everyone loved it, and I've been tempted often lately to make it again. I will say that I probably won't add the pecans next time, they all fell to the bottom, and then eventually into the trash. If I were going to add them again, I would keep them as halves.
CINNAMON ROLL POPCORN (From Our Best Bites)
12 cups popped popcorn (about 1/2 cup kernels)
1 cup pecan halves, roughly chopped
1 cup brown sugar
1 teaspoon cinnamon
1/4 cup light corn syrup
1 stick real butter (1/2 C)
1/2 t baking soda
White almond bark or white chocolate chips
Preheat oven to 250 degrees
Place popcorn and chopped pecans in a large bowl and set aside.
Combine brown sugar and cinnamon in a large microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.
Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.
Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.
Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!
Keeps well for multiple days in an air-tight container.