Autumn Spiced Caramel Corn With Candy Drizzle Recipes

SPICED CARAMEL CORN

Steps:

• Preheat the oven to 325 degrees. Spread nuts on a small rimmed baking sheet, and bake until fragrant and beginning to brown, 10 to 15 minutes. Remove from oven, and let stand until cool. Coarsely chop; set aside.
• Line a baking sheet with a Silpat (a French nonstick baking mat); set aside. In a medium stockpot, heat oil over high heat. Add popcorn, and cover. Once the corn begins to pop, shake the pan constantly. When the corn has finished popping, remove from the heat, uncover; set aside.
• In a large deep pot, at least 12 inches wide, stir together water, sugar, and corn syrup. Add vanilla pod and seeds, cinnamon, nutmeg, cloves, cardamom, and salt. Bring to a boil over medium-high heat without stirring. Using a pastry brush dipped in water, brush down the sides of the pan to remove any undissolved sugar granules. Reduce heat to medium, and cook, tilting and swirling the pan, until the mixture just begins to smoke and is a deep caramel color, 4 to 5 minutes more.
• Stir in the popcorn and nuts. Cook, stirring, while moving the pot on and off the heat to prevent the caramel from burning, until the popcorn is completely coated and the mixture is deep mahogany in color. Pour onto prepared baking sheet, and spread in an even layer. Let cool. Remove and discard vanilla bean. Store in an airtight container at room temperature for up to 3 days.

AUTUMN SPICED CARAMEL CORN WITH CANDY DRIZZLE

Steps:

• Preheat oven to 300 degrees F. Line two large baking sheets with parchment paper; set aside. Pour popped popcorn into an extra large bowl.
• In a medium saucepan over medium-high heat, combine butter, brown sugar, corn syrup, molasses and pumpkin pie spice. Bring mixture to a boil. Boil for 4 minutes without stirring. Remove pan from heat and stir in vanilla and baking soda.
• Immediately pour caramel sauce over the popcorn and stir to evenly coat the popcorn. If desired, stir in pecans.
• Pour caramel corn onto prepared baking sheets and spread into an even layer with a rubber spatula. Bake in preheated oven for 30 minutes, stirring every 10 minutes.
• Allow caramel corn to cool completely. Melt Ghirardelli Dark Melting Wafers according to package directions and drizzle candy coating over cooled caramel corn. Allow candy coating to set and break caramel corn into pieces before serving.

AUTUMN SPICED CARAMEL CORN WITH CANDY DRIZZLE

Steps:

• Preheat oven to 300 degrees F. Line two large baking sheets with parchment paper; set aside. Pour popped popcorn into an extra large bowl.
• In a medium saucepan over medium-high heat, combine butter, brown sugar, corn syrup, molasses and pumpkin pie spice. Bring mixture to a boil. Boil for 4 minutes without stirring. Remove pan from heat and stir in vanilla and baking soda.
• Immediately pour caramel sauce over the popcorn and stir to evenly coat the popcorn. If desired, stir in pecans.
• Pour caramel corn onto prepared baking sheets and spread into an even layer with a rubber spatula. Bake in preheated oven for 30 minutes, stirring every 10 minutes.
• Allow caramel corn to cool completely. Melt Ghirardelli Dark Melting Wafers according to package directions and drizzle candy coating over cooled caramel corn. Allow candy coating to set and break caramel corn into pieces before serving.

SPICED AUTUMN CARAMEL CORN

Steps:

• Mist a large bowl with cooking spray, pour in the popcorn and sprinkle the pecan halves across the top. Set aside.
• In a small bowl, whisk together the baking soda, cayenne pepper and pumpkin pie spice.
• In a medium saucepan, mix together the sugar, butter, salt and 1/4 cup of water. Cook over high heat without stirring for 10-14 minutes, until the mixture becomes a light golden-yellow caramel.
• Remove from the heat and stir in the vanilla extract. Next, carefully whisk in the baking-soda mixture.
• Pour the caramel mixture over the popcorn & quickly toss the caramel and popcorn together until the popcorn is evenly coated.
• Spread the popcorn onto two large baking sheets, break apart any large clumps, and allow to cool to room temperature.

CHOCOLATE DRIZZLED CARAMEL CORN

Steps:

• Grease two large cookie sheets.
• Place popcorn and peanuts in large paper bag. Set aside.
• In a glass bowl, combine sugar, butter, corn syrup, vanilla and salt.
• Microwave for 4 minutes until bubbly.
• Stir in baking soda.
• Pour over the popcorn in the bag. Fold over the top of the bag and shake. Shake until the the coating is evenly distributed.
• Roll down the edges of the bag and place bag in the microwave for 2 minutes, stopping every 40 seconds and shaking to mix.
• Spread mixture onto prepared sheets to cool.
• In a small glass bowl, combine chocolate chips and shortening. Microwave 90 seconds, stirring once, until melted.
• Drizzle over popcorn mixture. Let cool.