When I think of autumn flavors, cinnamon is one of the first to come to mind for me. I use cinnamon in quick breads, muffins, cakes, all kinds of treats…and I guess that’s why this Cinnamon Bun Caramel Corn stood out to me. I found it in my review copy of Sally’s Candy Addiction: Tasty Truffles, Fudges & Treats for Your Sweet-Tooth Fix. Written by Sally McKenney, the blogger behind Sally’s Baking Addiction, this book has over 75 recipes for wonderful homemade sweets and colorful photos of them that show how irresistible they are.
Just to give you an idea of what you’ll find in this cookbook, here are some recipes that were calling out to me:
- Southern-Style Pecan Pralines
- Chocolate-Dipped Cocoa Marshmallows
- Chocolate Chip Cookie Bark
- Mint Truffles
- Chocolate Sea-Salt Caramels
- Salted English Toffee
- Overloaded Cinnamon Spice Brittle
- Pretzel M&M’s Puppy Chow
- Birthday Cake Fudge
- Crazy Candy Deep-Dish Cookie Cake
So you get the idea…so many yummy things to try!
And as I mentioned, because cinnamon has been on my mind with the arrival of fall, I had to try the Cinnamon Bun Caramel Corn. Inspired by a caramel sticky bun drizzled with vanilla glaze, this caramel corn has a yummy, slightly cinnamony caramel coating and it’s drizzled with melted white chocolate–a combination that’s hard to resist! Here’s the recipe if you want to try it…
CINNAMON BUN CARAMEL CORN from Sally’s Candy Addiction
Makes 7 cups
- 7 cups air-popped popcorn
- 1 cup light brown sugar, packed
- 1/4 cup light corn syrup
- 1/2 cup (1 stick) unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 6 ounces white chocolate, coarsely chopped (I used 1 cup of white chocolate chips)
- Preheat oven to 200˚F. Line 2 large baking sheets with parchment paper or silicone baking mats. Spread the popcorn evenly onto the baking sheets. Set aside.
- Combine the brown sugar, corn syrup, butter, and salt in a 3-quart heavy-duty saucepan over medium-high heat. Stir constantly with a wooden spoon until butter has melted. Next, bring to a boil while stirring occasionally. allow to boil for 5 minutes without stirring. Remove from the heat and quickly stir in the baking soda. The caramel will immediately foam and bubble. Give it a quick stir, then stir in the vanilla and cinnamon. Pour the caramel over the popcorn and toss gently until all of the kernels are coated.
- Bake for 1 hour, stirring every 20 minutes. Allow to cool on the pans, then break apart large clusters if desired. Melt the white chocolate,* being careful not to overheat it. Once melted, immediately drizzle over the caramel corn and allow to cool.
Once cooled, store in an airtight container at room temperature in a cool, dry place for up to 2 weeks.
*To melt chocolate in the microwave: Place the chopped chocolate in a microwave-safe bowl and place the bowl in the microwave. Heat on 50 percent power in 15- to 20-second increments, stirring the chocolate between each increment (It took about 90 seconds for me to melt my 1 cup of vanilla chips). Also, Sally advises: When microwaving, you don’t need to completely melt the chocolate before removing it from the microwave, because the warmed chocolate will continue to melt as you stir it. Always stop early to be safe.
You do have to work fast once the caramel is finished cooking–pour it over the popped corn right after you mix in the baking soda, cinnamon, and vanilla; if you don’t work fast, the caramel will start thickening as it cools and won’t be as pourable–and your caramel corn won’t be coated quite so evenly.
Caramel Corn is one of my favorite sweets and I really liked how this recipe tasted. Are you a fan of caramel corn too?
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