We are now currently hosting the My New Pecan Caramel Popcorn recipes competition . You may come in the My New Twist Competition by posting a recipe currently via 10/22 . Voting for your best recipes is from 10/22 – 11/5 . our judges will select the outstanding prize champion from the best 10 finalists as well as the champion will be declared on 11/22 .Recipes must consist of pecans , walnuts , almonds or even peanuts and will be judged on their uniqueness , integration of pecans , good taste , and also overall look . For the full list of awards, see the My once upon cafe website.
Not only will be Pecan Caramel Popcorn Crunch ideal for those family members nights, however, it also can make a fabulous gift . Perhaps you have that difficult to purchase for the boss or even Father-in-law (similar to me ) which you can never predict exactly what to give them . Add a bag or even container for this Caramel Corn together with a couple containers of sweet and movie tickets or even DVD so you have a fabulous gift .
However fear not , because right now We have recipes available for you that , with the help of my new partner once upon cafe , would fulfill your snack food craving . We are very happy to be associating with once upon cafe , and also we’ve obtained much more fantastic recipes on the way for you . However, for now , enjoy this tasty Pecan Caramel Popcorn Crunch with all your family .
Instructions:
- Preheat oven to 350 degrees
- Place pecans on cookie sheet and bake for about 8-10 minutes or until toasted and fragrant
- Reduce oven temperature to 250 degrees
- Combine popcorn and pecans in a large bowl and set aside
- In a medium heavy saucepan, combine brown sugar, butter and corn syrup
- Bring to a boil over medium-high heat, stirring until the butter is melted
- Cook mixture until it reaches 250-270 degrees, using a candy thermometer – about 4 minutes, do not stir
- Remove from heat and add vanilla, almond extract, salt and baking soda, stir to combine
- Carefully pour over popcorn mixture, toss well to combine
- Place on greased cookie sheet and bake for about 1 hour stirring occasionally. Mixture should be dry but a little soft to the touch
- Remove from oven, pour back into large bowl and add candy corn if desired
- Store in airtight container up to 2 weeks
Ingredients:
- 2 cups Fisher Pecans, cut in half
- 8 cups popped popcorn, about 1 cup of kernels
- 2 cups brown sugar, packed
- ½ cup (1 stick) butter
- ½ cup light corn syrup
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 cups candy corn, optional