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
This delicious homemade popcorn is a combination of white chocolate, a homemade caramel sauce, and a hint of seasoning. The seasoning is subtle but adds something so beautiful to a normally overly sweet treat! Herbes de Provence is found at most stores, but I will also tell you how to make your own.
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.
It may seem ambitious for a Wednesday, but I promise you won’t 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!
This amazing popcorn is a treat like none other!
- 10 cups plain popped popcorn
- 1 cup firmly packed light brown sugar
- 1/2 cup (1 stick or 113g) butter
- 1/2 cup light corn syrup
- 6 oz white baking chocolate coarsely chopped
- 1 tbsp. McCormick® Gourmet Collection Herbes de Provence (see notes for how to make your own)
- 1/2 tsp. baking soda
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.
DIY Herbes de Provence
- 1 tablespoon dried thyme
- 1 tablespoon dried marjoram
- 2 teaspoons dried rosemary
- 1 teaspoon dried tarragon
- 1 teaspoon dried basil
- 1 teaspoon fennel seeds
- 1/4 teaspoon dried mint
- 1/4 teaspoon dried lavender (optional)
Mix together and store in a dry place.
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!