Because I bake as much as I do, I sometimes get overwhelmed with the myriad of delicious flavors and ingredients available to me. Hm. Cinnamon. Love. Marshmallow. Love. Caramel. Love. Fruit. Love. Chocolate. Love.
The list is as broad and deep as the traffic this morning on 100 South. Completely ridiculous.
This recipe is the answer to my state of overwhelmed longing for efrything, all at once.
Just chuck a bunch of yummy things together and amalgamate it with a substance that looks like…
This picture is the baking equivalent of mixing all the paints in your watercolors set. Individually, the shades are great. Together, they just make dull brown. (Or as one pretentious girl in my 7th grade class liked to say, “dun.” She wrote a poem about it. It was as boring as it sounds.)
Luckily, this mixture is neither boring nor unpalatable. In fact, you may have to stop yourself from shoveling handfuls into your mouth before it is all said and done. Don’t feel too awful, though. It might be rainy. Or you might have to sit in traffic tomorrow. Either way, this is popcorn. How bad can it be?
Maybe just this bad.
Guys, this recipe is great. You can feel like a kid in art class again. And then you can eat your work.
Still in traffic, probably,
Inspired by/Adapted from Our Best Bites
6 cups popped popcorn (I made a 1/2 cup of regular kernels on the stovetop)
6 cups rice or corn Chex
1 cup roughly chopped walnuts
1 cup brown sugar
3/4 t cinnamon
1/4 cup corn syrup (or honey)
1/2 cup butter
1/2 tsp. baking soda
1 tsp. vanilla
3 ounces semi-sweet chocolate chips
salt, if desired
Line a cookie sheet with foil. Preheat the oven to 250 degrees.
Pop your popcorn using whatever method works best for you. I used a saucepan on the stovetop, but if you want to use microwave popcorn, you go right ahead. I would use a low salt/butter popcorn though. Plenty of that goodness will be added later.
Combine popcorn, nuts and Chex in a large bowl (like, a really big bowl). I just had a thought. You could also add mini marshmallows. Or M&Ms. That would be yummy.
Combine brown sugar and cinnamon in a large, microwave-safe bowl. Chunk the butter on top of it, then drizzle on the corn syrup or honey. Microwave for 30 seconds, and then stir to combine. Now microwave for 2 minutes. Stir. Microwave for an additional 2 minutes until it looks like that bubbly picture above. Do not over-bubble the mixture.
Add the vanilla and baking soda and stir to combine. Immediately pour over the popcorn mixture and stir, stir, stir until everything is thoroughly coated. Spread on a foiled lined cookie sheet.
Bake for 30 minutes in preheated oven, stirring every 10 minutes. Eat a handful. If it is not quite as crunchy as you desire, bake for an additional five minutes. After giving the corn a final stir, melt your chocolate chips in the microwave (30 second intervals, stirring ’til smooth.). Drizzle over the popcorn with a fork and sprinkle with a little salt if you like. I thought it lacked contrast without it.
Let the mixture cool. Once hardened, break it up and consume. This stuff lasts, though, so you could store it for a while, or package it up as little gifties for all of your autumnal and/or garbage-themed parties.