Your cart

Product Title
Option 1 / Option 2 / Option 3
Product Note
Subscription Plan Info
Product Discount (-$0)
COUPON1 (-$0)
$0
$0
-
+
Your cart is currently empty.
Enter discount code
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
Coupon1
Coupon2
Cart note
Subtotal
$0
COUPON2
-$0
Order Discount
-$0
Cart Total
$0

White Chocolate Caramel Corn

By
Test Kitchen
Fall 2024
Treat yourself to sweet, crunchy, and nutty goodness with this white chocolate caramel corn! Homemade caramel-coated popcorn is baked to perfection and finished with cranberries, macadamia nuts, Marcona almonds, yogurt-covered mini pretzels, raisins and a decadent drizzle of white chocolate. Ideal for snacking or gifting.

Recipe Information

Total Time:
Yield:
25 servings

Ingredients

2 tablespoons canola oil

1 cup unpopped popcorn kernels

2 cups packed brown sugar

1 cup unsalted butter, cut up

½ cup light corn syrup

½ teaspoon baking soda

½ teaspoon cream of tartar

Pinch of salt

½ cup dried cranberries

¼ cup macadamia nuts

¼ cup Marcona almonds

1 (4-ounce) white chocolate baking bar, chopped

¼ cup vanilla yogurt-covered mini pretzels

½ cup vanilla yogurt-covered raisins

Directions

  1. In a large heavy saucepan, heat oil over medium-high heat. Add a few unpopped kernels; cover saucepan. When kernels begin to pop, add remaining popcorn kernels. Cover and gently shake often as popcorn pops. When popping begins to slow down to every few seconds, remove saucepan from heat. Transfer popped corn to an extra-large heatproof bowl and set aside.
  2. Place oven racks in the upper and lower third of the oven; preheat oven to 200°F. Spray 2 large rimmed baking pans with nonstick cooking spray; set aside.
  3. For caramel corn, in a medium saucepan, stir together brown sugar, butter and corn syrup; bring to boiling. Boil for 5 minutes, stirring constantly. Remove from heat. Add baking soda, cream of tartar and salt. Stir until well combined (mixture will foam).
  4. Immediately pour hot mixture over popped corn in bowl; stir until evenly coated. Spread caramel corn in prepared baking pans evenly. Bake for 60 minutes, stirring every 15 minutes and switching each pan on to the other oven rack after 30 minutes.
  5. Remove caramel corn from oven; sprinkle with cranberries, macadamia nuts and Marcona almonds.
  6. Melt baking bar according to package directions. Drizzle over caramel corn mixture in baking pans. Let stand until caramel corn is cooled and melted chocolate is set.
  7. Add yogurt-covered pretzels and raisins; toss to combine. Store in an airtight container.

More Recipes

Read more

Related Categories