15 May 2009

Food... well more like Sweets!

We used to tease my sister for taking pictures of her food, but looking back, carving hearts into radishes and decorating bunny cakes was quite impressive. A lot more so than slabbing cherries on top of cupcakes. Still, I have become quite the fan of food pics, Kelly half expects it anymore. Now for the Rocky Road Caramel Corn... I made this for Mother's Day treats and shared the extras with some friends, feel free to play with the recipe. I have used Pecans and Chocolate Chips for a "Turtle Caramel Corn."

1 cup butter (I use unsalted)
2 cups brown sugar
1/2 cup corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
5 quarts popped popcorn
Optional (as much or as little as you want):
chopped walnuts
chocolate chips
mini marshmallows
Preheat oven to 250*
Spray 2 shallow baking dishes (I use 9x13 pyrex dishes) with Pam.
Place popcorn in dishes.
Melt butter in a medium saucepan over medium heat. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 4 minutes. Remove from heat and stir in baking soda and vanilla. Pour in a thin stream over popcorn, stir to coat.
Bake in preheated oven, stirring every 15 minutes, for 1 hour.
Mix ins:
You can bake the nuts with the popcorn for the whole hour, or I recommend adding them at least for the last 15 minutes. After the hour of baking I usually transfer the popcorn into a large bowl and stir in the chocolate chips and marshmallows. Then I spread the mixture onto a wax-paper lined cookie sheet, to completely cool before storing in a ziploc bag.
Hope you enjoy and let me know if you come up with any fun mix-in ideas!

1 comment:

beth said...

Just thoguht I would let you know how much I loved this!! Thank you so much, it was wonderful.. I love you