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Caption: White Chocolate Coconut Cashew CARAMEL CORN
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Caption: Airy popcorn tossed with roasted cashew pieces and golden coconut flakes, cloaked in rich, buttery caramel, and dipped in creamy white chocolate.
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Caption: It’s October, which means Halloween is right around the corner. So this month I thought I would share a few of my favorite “spookily” delicious treats, perfect for serving at your Halloween party or gathering!
I’m starting out with my famous caramel corn. Last year I shared a recipe for a Chocolate Hazelnut Sea Salt version (See recipe in Steller Story archives).
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Caption: Salted Chocolate Hazelnut Caramel Corn Last year's recipe:
Caption: This year I wanted to mix things up a bit. Although the core caramel corn recipe is nearly identical (because hey, don’t fix something if it ain’t broke), I changed the add-ins and switched over to white chocolate. My husband says, and I quote, “this is dangerously addicting”. Perfect for Halloween right? Get it? Dangerous… Okay I will try not to throw in too many batty Halloween jokes.
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Caption: THE RECIPE
Caption: INGREDIENTS
3/4 cup coconut, toasted
5 cups popcorn, popped
1 cup cashews, halves and pieces
3/4 cup (150 grams) light brown sugar
1/4 teaspoon salt
1/2 cup butter, unsalted
1/4 cup light corn syrup
1/2 teaspoon baking soda
1/2 tablespoon vanilla extract
8 ounces white chocolate
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Caption: DIRECTIONS 1. Preheat oven to 350 degrees F. Toast coconut in oven for 5-10 minutes or until lightly golden brown; stirring every few minutes to ensure even toasting.
2. Remove coconut from oven and reduce temperature to 200 degrees F.
3. Butter a large roasting pan. Combine the popped corn, cashews, and toasted coconut in the pan.
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Caption: 4. In a saucepan, combine the sugar, salt, butter, and corn syrup. Bring the mixture to a boil over medium heat, stirring constantly. Continue cooking until the mixture turns a rich caramel color and registers 280 degrees on a candy thermometer.
5. Remove the syrup from the stovetop and stir in the baking soda and vanilla.
6. Pour syrup over popcorn mixture and stir quickly with a fork until completely and evenly coated. Bake caramel corn at 200 degrees F for 1 hour, stirring every 15 minutes. Turn the caramel corn out onto parchment paper and allow it to cool completely before breaking it into pieces.
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Caption: 7. Melt white chocolate and dip desired amount of caramel corn into the chocolate (I did about 1/3 of the batch). Allow the chocolate to harden completely; about 3 to 4 hours.
8. In a large bowl, mix the chocolate caramel corn with the regular caramel corn. Store in tightly covered containers.
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Caption: This caramel corn is frightfully good. If you don’t consume it all immediately, it makes for wonderful Halloween gifts! Just throw a handful into a cute decorative baggie, tie on some festive ribbon, add a little tag and boom! You are the Santa Claus of Halloween! Just like Jack the “Pumpkin King”! (For the Tim Burton fans out there.) Like I said, it’s also great for making with kids, or serving at parties! It’s so easy and addicting I guarantee you will make it year after year!
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Caption: For more visit dashofgrace.com Instagram.com/katienwmn