We have reached the final play of this year’s Super Bowl menu. I wanted to leave you time to shop and prep before game day. After the many savory finger food suggestions I have shared this week, I am going to make this post short but sweet.
When I made the Greenlake Granola back in December I was really tickled by how easily it came together. The process got my wheels turning and became the inspiration for Chocolate Popcorn Trail Mix a couple weeks later. Last week another granola inspired idea started to sprout. The final product became a little bit kettle corn, a little bit caramel corn, and a whole lot addicting!
It only took about ten minutes to get the ingredients prepped for this recipe and 15 more before it was ready to eat. While I was mixing and stirring my kitchen smelled heavenly – like the inside of a cinnamon roll. This is not the lightest snack in my recipe box but I think that makes it perfect for sharing. Sharing a higher calorie snack with friends is one of my favorite ways to indulge sabotaging my normally lighter food choices. Happy snacking!
Lovers of salt and sweet will be delighted by this combo of warm spices and rich honey and brown sugar. Be careful it can be habit forming. Yield 6 servings approximately 2 cups each
- 1/2 cup popcorn kernels
- 2 TB brown sugar (I used Golden Brown)
- 2 TB vegetable oil
- 2 TB honey
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp all spice
- 1/4 tsp cardamom, ground
- 1/2 tsp salt – to sprinkle
- Preheat oven to 325 and line a baking sheet with parchment or a silicone baking mat
- Use an air popper to pop corn kernels into a large bowl. Choose a bowl big enough to fluff the popcorn in once it has popped.
- While the kernels are popping measure the remaining ingredients, excluding salt, into a microwave safe dish. Microwave mixture on high for 1 minute, stir well after 30 seconds.
- When mixture has been heated and corn has popped, drizzle 1/3 of the mixture over the popped corn. Mix by gently stirring and fluffing with a spatula or wooden spoon, use clean hands if that is easier. Add remaining mixture 1/3 at a time fluffing kernels to coat.
- Once the kernels have been coated turn everything out on to the prepared baking sheet. Spread the kernels into an even layer and sprinkle with half of the salt.
- Bake for 5 minutes. Remove popcorn from the oven. Fluff kernels gently to mix them up a little. Sprinkle with remaining salt and return to the oven for 5 more minutes.
- Remove from the oven and gently fluff the popcorn as it cools to keep the pieces from sticking to each other.
- Store cooled popcorn in an air tight container for 1 to 2 days.
Sugar and Spice Popcorn should keep for 1 -2 days – if it isn’t all eaten within 15 minutes!
Approximate Nutrition Information: 121 calories, 5.2 g. fat, 22 g. carbs, 2.2 g fiber, 1.4 g protein, PP = 4
A few more ideas:
[10/13/12: Gave this post a little facelift with some updated images. Hope you weren’t too attached to the old ones!]