Cinnabon Popcorn!

Cinnamon-Bun-Popcorn (570x380)-textSince Walking Dead’s season just ended, I find I have a little more time on my hands. You know…kicking back and soaking in a hot bathtub filled to the rim with bubbles. A drink in one hand and a book in the other. Soft music playing in the background. Peace. Quiet. Blissful. {POP} That’s my wishful thinking bubble bursting.

In reality? Getting into the tub to soak with someone banging on the door asking when I’m going to get out. The only music I’m hearing is “Mom! Hurry! When are you going to get out? How long are you going to be? I need to get ready!” Even my dog whines outside the door. He can’t stand it when he can’t be with me or my husband. I think next time I’ll wear earplugs to drown out the noise.

So back to that time I have on my hands…{POP} Another bubble bursting. Who am I kidding? TIME on my hands? Pshaw. Any-hoo, while at Book Club the other night, one of the gals brought this scrumptious Cinnabon Popcorn made with cinnamon, caramel, pecans, and white chocolate. What a fantastic treat to eat while watching “It’s A Wonderful Life.”  (Or maybe I might be able to sneak my own bowl into the bathtub with me…with my earphones on, of course. I’m getting smarter, right! I’d like to think so.)

Ingredients

  • 12 cups popped popcorn (approximately 1/2 cup kernels)
  • 1 cup pecans, finely chopped
  • 1 cup brown sugar, firmly packed
  • 3/4 teaspoon cinnamon
  • 1/4 cup Karo syrup
  • 1/2 cup butter, chopped
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla
  • 3 squares almond bark
  • 1 teaspoon shortening

Instructions

  1. Preheat oven to 250F. Line a cookie sheet with foil or parchment paper (I’m a parchment paper freak).
  2. Pop 12 cups of popcorn (you can use microwave popcorn, but I suggest using one that is lower in salt and butter). Stir together popcorn and pecans in a humongous bowl! You know, enough to fit in the whole 12 cups plus the extra stuff we’re going to mix in with it. Set aside.
  3. In a large saucepan, mix the brown sugar and cinnamon together.  Add the chopped butter on top of the sugar mixture, and pour Karo syrup over the whole caboodle.
  4. Cook on the stove at medium heat, stirring constantly, until the mixture reaches 230F or the softball stage.
  5. Remove from heat and stir in vanilla and baking soda. Your mixture will foam up, but don’t despair. It won’t explode on you. Keep stirring and pour the mixture evenly over the popcorn. Continue to stir into the popcorn until completely coated. Act with haste so the caramel mixture doesn’t harden.
  6. Spread the popcorn mixture evenly on your prepared baking sheet and bake in the oven for 30 minutes, stirring the mixture about every 10 minutes.
  7. The popcorn should be “crunchy”, so bake it longer, if necessary, until you get the right doneness.
  8. Remove from oven, stir again and let cool.
  9. In the meantime, in a small saucepan on medium heat, melt the chocolate and shortening together. Remove from stove.
  10. Dip the tines of a fork in the chocolate and drizzle it over the popcorn mixture.
  11. Refrigerate for about 15-20 minutes. Remove from fridge and break into chunks and serve.

Recipe adapted from Our Best Bites

 
Ingredients
  • 12 cups popped popcorn (approximately 1/2 cup kernels)
  • 1 cup pecans, finely chopped
  • 1 cup brown sugar, firmly packed
  • 3/4 teaspoon cinnamon
  • 1/4 cup Karo syrup
  • 1/2 cup butter, chopped
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla
  • 3 square almond bark
  • 1 teaspoon shortening
Instructions
  1. Preheat oven to 250F. Line a cookie sheet with foil or parchment paper (I'm a parchment paper freak).
  2. Pop 12 cups of popcorn (you can use microwave popcorn, but I suggest using one that is lower in salt and butter content). Stir together popcorn and pecans in a humongous bowl! You know, enough to fit in the whole 12 cups plus the extra stuff we're going to mix in with it. Set aside.
  3. In a large saucepan, mix the brown sugar and cinnamon together.  Add the chopped butter on top of the sugar mixture, and pour Karo syrup over the whole caboodle.
  4. Cook on the stove at medium heat, stirring constantly, until the mixture reaches 230F or the softball stage.
  5. Remove from heat and stir in vanilla and baking soda. Your mixture will foam up, but don't despair. It won't explode on you. Keep stirring and pour the mixture evenly over the popcorn. Continue to stir in the popcorn until completely coated. Act with haste so the caramel mixture doesn't harden.
  6. Spread the popcorn mixture evenly on your prepared baking sheet and bake in the oven for 30 minutes, stirring the mixture about every 10 minutes.
  7. The popcorn should be "crunchy", so bake it longer, if necessary, until you get the right doneness.
  8. Remove from oven, stir again and let cool.
  9. In the meantime, in a small saucepan on medium heat, melt the chocolate and shortening together. Remove from stove.
  10. Dip the tines of a fork in the chocolate and drizzle it over the popcorn mixture.
  11. Refrigerate for about 15-20 minutes. Remove from fridge and break into chunks and serve.
About Jen

Jen is author, owner, and creative mind behind Bakerette.com. She loves anything chocolate and cheese!

Comments

  1. Cathleen Gilliland says:

    Just as a note of a surviving veteran Mom, who raised 2 daughters (which roughly equates to 3 1/2 children – whoever heard of teens doing anything w/o a group) and husband in a 1 bedroom house. If you want to be able to pull off the fantasy of the bath tub soak w/o being harassed; here are some options I discovered along the way. Option 1) wait until everyone in the house is asleep and indulge. Option 2) Wake up an hour earlier than rest of house and indulge. Option 3) feigin illness, call off work or call in late – pack everyone else of to work or school and return home to a quiet house and indulge. Oh and let the dog in the bathroom with you so he/she doesn’t rat you out. I realize the 1st 2 options cut into your much needed sleep time but sleep is over rated when you are raising a family and working. You get to catch up on that when you become a Grandma (or Nanny as it is for me) ;} BTW, the recipe looks awesome and my candy challenged self (I can cook virtually anything except candy) has to give it a try. I will let you know how it goes.

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