Cinnamon Caramel Corn with Pecans and White Chocolate

Who doesn't love the seasonal snack of popcorn coated in "stick-to-your-teeth" carmel? Every Autumn I begin making my Grannys recipe for carmel corn and we enjoy nibbling on many, many batches of the gooey snack all through the holidays. Lately, I've seen so many wonderful variations and additions to this traditional snack that I thought it would be fun to try a few different kinds this year.

My first recipe that I wanted to try I found on Our Best Bites. I was intrigued with the addition of cinnamon to the caramel and I knew the kids would flip over having the white chocolate drizzled over one of their favorite snacks. I followed my Granny's recipe for her caramel and then continued with the directions on Our Best Bites. I have to say that this variation was DELISH!! The cinnamon was a perfect addition, the chocolate enhanced the sweetness of the snack and the pecan halves added a wonderful crunch. Yummy!!

From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!

Cinnamon Caramel Corn with Pecans and White Chocolate

12 C popped popcorn (about 1/2 C kernels)
1 C pecan halves, roughly chopped
1 C brown sugar
3/4 t cinnamon
1/4 C karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1 t vanilla
1/2 t baking soda

3 squares almond bark (about 4 oz)

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a 2 liter capacity 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!

Source: Our Best Bites

Caramel Corn

I pray that you all had a wonderful and restful Thanksgiving Day and that you took a moment to look around to see all your blessings for which to be thankful for. I always love to be surrounded by my family and enjoy the sound of the kids' laughter and raucous playing in the background while my Mom and I finish preparations for dinner. We all have so much to be thankful for!

My Granny has been unable to join us for Thanksgiving dinner for a couple of years, but we were thrilled to be able to set a place for her at the table yesterday. I have shared with you before that my Granny has been a large influence to my love of cooking and baking. I remember as a child watching Granny and Mom spend hours in a hot kitchen working hard to get a fantastic holiday meal to the table. Oh..those were great days, listening to Mom, Granny and my Grandma talk, laugh and cook together. Three incredibly amazing women!!

There were several times yesterday I became nostalgic and thought back to the many special treats Granny would fix for her five grandchildren to celebrate the many wonderful holidays falling between Halloween all the way through to Superbowl Sunday. I often wish my memory had a recorder that captured every moment that I took for granted as a child. Do you ever wish we could imprint the importance of savoring every moment to our children? We all seem to realize all the "should haves" a little too late. :)

There are many treats that Granny fixed us that I have begun to share with my own kids. One of these special treats that I'm sharing with you today Granny would prepare before Halloween and have on hand every time we were at the farm. She never allowed me to help in the preparation of the Caramel Corn because she was always cautious about the boiling caramel and never wanted any of us to get hurt, but I often stood at the kitchen door and watched with great curiosity as to how she fixed this yummy treat. I asked her several years ago to write the recipe down (so I would have it in her handwriting) and I began to make it for my kids. It's become one of our favorites and it'll be on hand all weekend as we decorate the house for Christmas.

This caramel corn is pretty easy to prepare and makes about 5 quarts of ooey-gooey, caramely popcorn. If you like your popcorn with just a little caramel on each kernel instead of "stick-to-your-teeth" caramel corn, pop an additional couple of quarts of corn for the recipe. Either way, it's delicious and fantastic to munch on during movies, family game night or just sitting by a crackling fire watching the twinkling lights on your Christmas tree. Enjoy!

Caramel Corn

5 quarts popped popcorn-unbuttered

1 cup (2 sticks) unsalted butter

2 cups firmly packed brown sugar

1/2 cup dark corn syrup

1 Tbsp. molasses

1 teaspoon salt

1/2 teaspoon baking soda

1. Heat oven to 225 degrees. Place popcorn in a large roasting pan; set aside.

2. Combine brown sugar, butter, corn syrup, molasses and salt in a 2 quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Continue cooking, stirring occasionally, until candy thermometer reaches 250 degrees or small amount of mixture dropped in ice water forms a hard ball. Remove from heat; stir in baking soda. The caramel will foam up a little and turn a lighter color when you add the baking soda.

3. Carefully pour hot mixture over the popcorn. Using a wooden spoon, stir until all popcorn is coated. Place in oven for 20 minutes. Remove from oven, stir to evenly coat the popcorn. Return to oven. Continue cooking for 20 minutes. Remove from oven. Immediately spread caramel corn onto waxed paper. Let cool completely. Break into bite-sized pieces. Store in tightly covered container.

Source: Edna Harris (Granny)

Seasoned Fish Crackers

If you have little ones running around your home like I do, then fish crackers are probably a staple on your pantry shelf. This easy to fix recipe gives the every day cracker a little kick. They are so addicting that once you start snacking on them you can't stop. These are great to serve at parties, Sunday football games or to pack in kids' school lunches. Try them and see if your little ones love them as much as mine do!!

Seasoned Fish Crackers

3 packages (6 ounces each) bite-size cheddar cheese fish crackers

1 envelope ranch salad dressing mix

3 teaspoons dill weed

1/2 teaspoon garlic powder

1/2 teaspoon lemon-pepper seasoning

1/4 teaspoon cayenne pepper

2/3 cup vegetable oil

Place the crackers in a large bowl. Combine the remaining ingredients; drizzle over crackers and toss to coat evenly. Transfer to two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake @ 250 degrees F for 15-20 minutes, stirring occasionally. Cool completely. Store in an airtight container.

Source: Taste of Home