Why am I posting popcorn on my baking blog? Well, because I baked it! And because this recipe was so good I would be selfish to not share it with you.
White Chocolate Caramel Popcorn
Ingredients
- Serves: Makes 16 (3/4-cup) servings.
- 10 c plain popped popcorn
- 1 c firmly packed light brown sugar
- 1/2 c (1 stick) butter
- 1/2 c light corn syrup
- 6 oz white baking chocolate, coarsely chopped
- 1 tbsp. McCormick® Gourmet Collection Herbes de Provence
- 1/2 tsp. baking soda
Instructions
- Preheat oven to 225°F. Put popcorn in large bowl. Spray foil-lined 15x10x1-inch baking pan with no stick cooking spray. Set aside.
- Bring sugar, butter, corn syrup and chocolate to boil in medium saucepan on medium heat. Boil 5 minutes, stirring constantly. Remove from heat. Immediately stir in Herbes de Provence and baking soda. Pour over popcorn mixture. Toss to coat evenly with spatula sprayed with no stick cooking spray. Spread evenly in prepared pan.
- Bake 1 hour, stirring after 30 minutes. Cool completely on wire rack. Break into clusters. Store in airtight container.
Sharing with permission from McCormick Gourmet.
I have to tell you, I loved everything about this recipe. It was easy, it was fairly quick, and it tasted awesome.
I thought that I was a fan when I saw white chocolate in the recipe… but then add in the Herbes de Provence and, well, I was hooked.
(Here is a recipe for Herbes de Provence in case you cannot find any at your grocery store.)
It may seem ambitious for a Wednesday, but I promise you wont regret it.
If you want to incorporate some pumpkin flavor into the recipe, simply omit the Herbes de Provence and add 1 tablespoon of Pumpkin Spice!
Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.
I made popcorn goodies this week which will be on my ‘baking’ blog too. As long as it looks good, which it does and it tastes good which I bet it does doesn’t matter if it’s baked or not. AANNDDD it’s a great way to incorporate chocolate into savoury dishes!
Looking forward to your posts! 🙂
I am completely obsessed with caramel corn and this recipe is such a unique approach to it with the herbes de provence! I would happily dive into a big bowl this morning!
I love all the wonderful things you do with popcorn! Your Halloween Caramel Corn is totally going to be made by this family! 🙂 http://www.heatherchristo.com/cooks/2012/10/14/halloween-caramel-corn/
Mercy!!! This looks amazing, Amanda!!!
Now this is popcorn!
I love this unique popcorn. Yum!
I would have never thought about adding herbs to caramel corn, but if you are crazy over it, Amanda, it must be good! If I feel really daring one day, I just might try it..:-)
Oooh…. This is so ingenious!
This is a must try! I am sure it will be a keeper!!
Looks incredible! Pinned to my popcorn board. I love popcorn and caramel corn and white chocolate – all, of them, so much!
White chocolate Caramel. Nothing sounds better than that. But when I added the herbs to the bubbling caramel, oh my word – the aroma was incredible. I knew right then this would be my all time fave caramel popcorn recipe. Thank so much for sharing Amanda!!!!
luv this, your photography is so beautiful.
Popcorn like this definitely belongs on your blog! I want a handful to snack on right now!
Oh my goodness! I am speechless! So glad you decided to share. 🙂
You evil, evil person!