Today I'm sharing a fun treat cone and tag that I made using the new We R Memory Keepers Yuletide collection and my Cricut machine.
You could use this as you would a stocking and hang it on your mantle, or you could hang it on the Christmas tree, or on your neighbor's front door. You could fill it with gifts or goodies. I filled mine with Cinnamon Carmel Corn with Pecans and White Cholocate. Here's the recipe. It is to die for. Totally.
Cinnamon Caramel Corn
with Pecans and White Chocolate
Ingredients:
·
12 C popped
popcorn (about 1/2 C kernels)
·
1 C roughly
chopped pecans
·
1 C brown
sugar
·
3/4 t cinnamon
·
1/2 tsp. baking soda
·
1 tsp. vanilla
·
1/4 C karo
syrup (or honey makes a good substitution)
·
1 stick real
butter (1/2 C)
·
4 oz almond
bark (about 3 squares)
Method:
Preheat oven to 250 degrees
Place popcorn and chopped pecans in a large bowl and set aside.
Combine brown sugar and cinnamon in a 4 C capacity microwave
safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture.
Pour corn syrup over the top of everything. Microwave on high for 30 seconds
and then stir to combine. Return to microwave and heat for 2 minutes. Remove and
stir and then microwave for 2 minutes more.
Remove from microwave and add in vanilla and baking soda. Stir
to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and
pecans and stir very well so everything is well coated.
Spread popcorn mixture onto a foil-lined jelly roll pan. Place
in oven and bake for 30 minutes, stirring every 10 minutes.
Remove from oven and spread out on a large piece of parchment,
waxed paper, or foil.
Melt almond bark according to package instructions. Drizzle over
popcorn mixture. When almond bark is hardened and popcorn is cool, break into
chunks and enjoy!
1 comment:
Lovin' the cone and thanks for the recipe. I may have to try this one for hubby and the kids.
Post a Comment