Not baking this summer. So, I’m posting desserts that require no baking.
The star of the day is
In addition to changing the amount of popcorn used, I also decided NOT TO BAKE the caramel popcorn. When it is baked, it gets crunchy. Not a bad thing. However, I prefer a chewy, gooey texture instead of a crunchy one. It may require washing of hands after enjoying the gooey snack…but, it’s a small price to pay for a sinfully delicous treat.
Well, to make this recipe, first you need to pop some corn kernels.
I used a popcorn popper.
Add a bit of oil to popper. Cover with lid. When popcorn is popped, transfer to a large bowl.
Cranberries, chocolate and pecans were measured out and set aside.
Making the caramel sauce is next.
Ingredients for the caramel sauce are:
butter, brown sugar, corn syrup, salt and baking soda.
Tip: Spray the measuring cup lightly with oil spray before adding the corn syrup.
The corn syrup will easily pour out of the cup.
Add the butter, brown sugar, corn syrup and salt into pan. Cook on medium heat, stirring often.
Have the baking soda on hand and ready for the next step.
Note: When working with caramel, time is of the essence…it waits for no one.
The sauce should have a caramel color.
After about five minutes (and color is caramel), shut the heat off.
Remove pan from heat.
Immediately add the baking soda and stir vigorously for a few strokes.
Pour caramel over popcorn.
WORK QUICKLY.Using a wooden spoon or spatula, mix the caramel sauce on the popcorn.
Add the cranberries, chocolate and pecans.
Combine the ingredients.
Using an ice cream scooper, scoop caramel popcorn onto oiled,
parchment lined baking trays.
Or, simply transfer caramel popcorn on tray and spread it with a spatula.
Allow to set for a few minutes.
Store the caramel popcorn in an airtight container.
~ Next time I will leave the nuts whole instead of chopping them. Flavor of the nuts was not prevalent when chopped.
~ Less chocolate will be used next time. Chocolate overwhelmed the caramel. Chocolate lovers may disagree.
~ Used an ice cream scooper to form popcorn balls. Placed the popcorn balls on a lightly greased, parchment lined baking tray to chill and set up.
~ Store the popcorn balls between sheets of parchment or wax paper in a sealed container.
Here’s the RECIPE…
Sticky and Sweet Caramel Popcorn ~ SINFULLY Delicious
Recipe by Clinton Kelly of THE CHEW
Adapted by Carmen Ortiz of Baking is my Zen
Yield: about 20 popcorn balls
6 cups Popped Popcorn
1/2 cup pecans (chopped nuts is optional)
1/2 cup dried cranberries (chopping is optional)
1/2 cup chocolate chips (next time I will add only ¼ cup chocolate chips)
Caramel Sauce Ingredients:
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
2 teaspoons salt
1/2 teaspoon baking soda
1) POPCORN. Pop the corn kernels using a popcorn popper.
2) Transfer popcorn to a large bowl.
3) ADDITIONS: Measure out the cranberries, chocolate chips and pecans. Set aside.
4) BAKING TRAYS: Line trays with parchment paper. Spray lightly with oil spray. Set aside.
5) CARAMEL SAUCE: Melt butter in a medium sauce pot.
6) Add sugar, corn syrup and salt.
7) Cook for about 5 minutes (should be a caramel color), stirring occasionally.
8) Remove caramel sauce from heat. Work quickly.
9) Add the baking soda to caramel sauce and stir. It will bubble up a bit.
10) Pour caramel sauce over popcorn and toss to coat evenly.
11) Add the cranberries, chocolate and pecans. Mix.
12) Using an ice cream scooper, scoop popcorn balls onto prepared baking trays, or, simply spread popcorn on tray.
13) Allow to cool and set.
14) Storage: Keep in airtight container.
Enjoy the caramel popcorn NO-BAKE version or
Clinton Kelly’s baked version. Both are good!
Peace in Baking,
Baking is my Zen…sweet nibbles for the soul
Photography by Carmen Ortiz ~All Rights Reserved.
Not to be used without permission.