The best caramel corn recipe can be used on more than just popcorn! And pecans and cereal for a fun snack mix!
I burned myself making this popcorn for you.
Oh, how I sacrifice for my craft!
Let’s just say, when this candy comes off the stove it is very very hot. Be forewarned. Was it worth it? Yes. Yes, it was. Because caramel corn is good, but caramel corn plus chex and pecans is great. Fantastic. Amazing, even.
And speaking of sacrifice… do you know how hard it is to make this gorgeous, crunchy caramel and then NOT eat it immediately? I promised my family I would bring snacks to the family get together this month, so into a lidded container this whole batch went.
*sniff* *wipes tear*
Here’s a little insight into my life as a dessert blogger. When my kids come home from school/work/friends/misc. activities, they say something like, “Mmm, it smells like…” insert something here like “peanut butter” or “caramel” or “cookies.” This is immediately followed by, “Can I have some?”
More and more though, what happens is that when I pick them up from school, before we even get home, they ask me, “What did you make today?”
I sense a dangerous trend. Imagine their disappointment when I showed them the snack mix, and then told them not to eat it.
Can we just get real about caramel corn for a minute? I think most caramel corn is too sticky. I hate when it feels like it’s going to pull the fillings right out of my teeth. Blergh.
This caramel corn is more crunchy than sticky. As it should be. You still get that awesome caramely flavor without the fear of emergency dental work. And, because the Chex cereal tends to hold more caramel than the popcorn, there are actually a few bites that are caramel-free. Or caramel light, I guess.
All I need now is some sort of over-sized, fluorescent colored bandage to cover this tiny little burn on my hand, so my family will all know how hard I worked on this mix!
More caramel flavors you’ll love!
|Brown Sugar Cake
& Caramel Dip
- 6 cups popped popcorn
- 4 cups Corn Chex or Rice Chex cereal
- ½ cup butter
- 1 cup brown sugar
- ¼ cup corn syrup
- ½ cup pecans
- 2 oz. white chocolate
- In a saucepan, melt butter and add brown sugar and corn syrup. Bring to a boil, and let boil 3-4 minutes, stirring frequently.
- Place popcorn and cereal in a large bowl. Pour hot caramel over popcorn mixture and quickly stir to coat.
- Pour mixture onto a baking sheet lined with parchment paper, and bake at 200F for 1 hour. Remove from oven and let cool completely.
- Melt white chocolate in the microwave, in 30 second intervals, stirring between each. Drizzle white chocolate over popcorn mixture and let cool completely.
- Break popcorn mixture into pieces. Mix with pecans and serve.