Honey Roasted Caramel Corn
Honey Roasted Caramel Corn is the perfect snack while watching football! Why is it that we just can’t watch a football game without snacks??
Our team played at 11:00 this morning, and since we no longer go to the stadium, we watch the games on our back porch. Today we had a late breakfast with pancakes, bacon, scrambled eggs, and biscuits with apricot preserves. I know….you would think that a breakfast like that would have held us through the game!
We hardly made it to half-time before we were browsing for a snack. I had made a fresh batch of Honey Roasted Caramel Corn with peanuts and pecans yesterday so it fit the bill just right.
The recipe started out as a caramel corn treat that my mother used to make, but I didn’t have all the ingredients her recipe called for. It was time to improvise, so I created my version of honey-roasted caramel corn.
2 Bags (popped) Orville Redenbacher Movie Theater Butter Popcorn
1 1/2 cups brown sugar
1 1/2 sticks of butter
1/3 cup honey
3/4 tsp salt
1 tsp baking soda
1 cup nuts (peanuts, pecans or both)
Pop the Corn
Preheat the oven to 200 degrees.
Pop the bags of corn in the microwave. Pour popcorn into a large bowl, then transfer by hand to a large tin foil pan. The size that you would roast a turkey in. Transferring the popcorn by handfuls will keep you from getting the unpopped kernels in the caramel corn.
I used two regular-size bags of microwave corn. You could use another brand. Mine yielded about 5.5 cups per bag.
Combine the brown sugar, salt, butter, and honey in a saucepan. Stir and bring to a boil. Boil for five minutes. Remove from heat and add the nuts. I used 1/2 cup of honey-roasted peanuts and 1/2 cup of pecans. Add 1 tsp of baking soda. The mixture will become fluffy.
Pour the mixture quickly over the popcorn and stir gently coating it well. Place in the oven and stir gently every 15 minutes. The time in the oven will allow for the caramel corn to become dry. It’s not as crisp as store-bought cracker jacks, it has a softer texture.
After one hour, spread the caramel corn onto either waxed paper, parchment paper, or tinfoil to cool. Once it’s cooled, store it in a zip lock bag or sealed container.
Back to the Game!
Our team won today))) Ole Miss vs Auburn. How did your team do?