Easter Caramel Popcorn | Eat My Charlotte

Friday, April 22, 2011

Easter Caramel Popcorn

Posted By on Fri, Apr 22, 2011 at 10:18 AM

I've really overdone it this time. Oopsie daisy.

I've created a giant pastel-colored sugar monstrosity that contains ingredients that should probably be kept a secret. This crackcorn, I mean popcorn, needs to be pawned off ASAP. (Thanks, co-workers, for sharing this guilty pleasure with me.)

I first laid eyes on this caramel popcorn recipe while perusing FoodGawker.com. It was just so cute with the pretty colors, the sprinkles, the white chocolate drizzle, I couldn't stop thinking about it for days.

So I just gave it and made the darn thing ... with one cup of butter, two cups of brown sugar and everything else.

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The recipe comes from the blog "Heather Cristo Cooks." She does a great job photographing the entire process. Check out her blog for step-by-step photos.

You could wrap the Easter Caramel Popcorn in little cellophane bags and tie them up with ribbons to make cute Easter treats for kids. (Hey, a little popcorn is a lot healthier than a giant chocolate rabbit, right?)

Tips: I used a bag of microwave popcorn instead of popping my own from scratch, which made it a snap to make. Also, you might want to use a large rimmed cookie sheet or perhaps two sheets because the caramel tends to bubble up and overflow over the edges while baking. To get my finished popcorn to crisp up, I stored it in the fridge.

Easter Caramel Popcorn

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Adapted from Heather Cristo Cooks

Ingredients:

8-10 cups of popped popcorn (1 bag of microwaved popcorn)

1 cup roasted, salted peanuts

1 cup butter

2 cups brown sugar

½ cup corn syrup

1 tsp salt

2 tsp vanilla

1 tsp baking soda

1 cup Easter M&Ms

1 cup white chocolate chips

sprinkles

Directions:

Preheat the oven to 250 degrees. Spread the popcorn and the peanuts out on a sheet pan fitted with a silpat or a piece of parchment paper.

Combine the vanilla and baking soda in a small bowl. Set aside.

In a medium pot, add the butter, sugar, corn syrup and salt and heat them over medium heat. Cook and stir until everything is melted and bubbling. After mixture comes to a boil, stop stirring and let cook for another 4 minutes.

Remove the pot from the heat, add the vanilla and stir until well combined. Immediately pour the caramel onto the popcorn. Stir well with a heatproof spatula.

Bake in the oven for about 30-40 minutes, stirring every 10-15 minutes.

When you remove the pan from the oven, immediately sprinkle the M&Ms over the popcorn.

Melt the white chocolate in the microwave and use a fork to drizzle it over the popcorn, peanuts and M&Ms.

While the chocolate is soft, sprinkle everything with pastel sprinkles.

Let the popcorn and chocolate set up and cool. Break the popcorn into chunks and serve.

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