Cinnamon Vanilla Caramel Corn


caramel corn

Cinnamon Vanilla Caramel Corn:

  • 12 cups plain popcorn (1/2 cup kernels for airpop, or 2 pkg for microwave)
  • 4 cups coarsely chopped pretzels
  • 2 cups sugar
  • ½ cup water
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp vanilla
  • 2/3 cup heavy cream
  • 2 cups mini marshmallows

Adapted from Martha.

Spray a 9×13 in. baking dish with some nonstickery, or just use two smaller dishes like I did.  Make the popcorn, and mix it with the crushed up pretzels in a large bowl.

popcorn popping

(I just wanted another reason to use the popcorn maker).

popcorn popping

popcorn and pretzels

In a saucepan, heat the sugar, water and salt to a medium boil. Stir it up to distribute the sugar, and then leave it alone for 12-15 minute while it boils. It is done when it turns from a clear-whitish to a golden amber color.

clear sugar

amber sugar

Remove the pan from the heat, and slowly pour in the cream, followed by the cinnamon and vanilla. It will have a small tantrum, hiss and froth, but just ignore it and stir in the marshmallows until they melt.

stir in marshmallows

Pour it right away over top of the popcorn and pretzels. Stir with a spatula until everything is evenly coated. Scoop it into the baking dish(es) and press down into the dish using a piece of nonstick-sprayed plastic wrap.

press into dish

Let it cool before cutting into pieces.  Stores for a couple days in airtight container.

caramel corn

caramel corn

 

 

Cinnamon Vanilla Caramel Corn
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 5
Prep time:
Cook time:
Total time:
 
Chewy, gooey, vanilla & cinnamon flavored balls of popcorn and crushed pretzel.
Ingredients
  • 12 cups plain popcorn (1/2 cup kernels for airpop, or 2 pkg for microwave)
  • 4 cups coarsely chopped pretzels
  • 2 cups sugar
  • ½ cup water
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp vanilla
  • ⅔ cup heavy cream
  • 2 cups mini marshmallows
Instructions
  1. Spray a 9x13 inch baking dish with some non-stickery, or just use two smaller dishes like I did.
  2. Make the popcorn, and mix it with the crushed up pretzels in a large bowl.
  3. In a saucepan, heat the sugar, water and salt to a medium boil. Stir it up to distribute the sugar, and then leave it alone for 12-15 minute while it boils. It is done when it turns from a clear-whitish to a golden amber color.
  4. Remove the pan from the heat, and slowly pour in the cream, followed by the cinnamon and vanilla. It will have a small tantrum, hiss and froth, but just ignore it and stir in the marshmallows.
  5. Pour it right away over top of the popcorn and pretzels. Stir with a spatula until everything is evenly coated.
  6. Scoop it into the baking dish(es) and press down into the dish using a piece of nonstick-sprayed plastic wrap.
  7. Let it cool before cutting into pieces.
  8. Stores for a couple days in airtight container.

 

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