Easter is just a couple of days away and I love to find new ways to make the day special. Browsing around on The Pioneer Woman earlier this week, she featured this Easter Carmel Popcorn from Heather Christo Cooks and I knew that we would be serving this at our Easter dinner on Sunday. Being the adventurous cook that I am, I took a few liberties with the recipe just to make it my own. First of all, I used my own Microwave Carmel Corn recipe, which is way easier and faster than the traditional Carmel Corn recipe that Heather has on her site.
16 cups popped corn (a little more then two microwave bags)
1 cup brown sugar
1 stick butter (use real butter, it totally makes a difference in the taste, why cut fat now?)
1/4 cup light corn syrup
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking soda
1 cup cashews (I added this instead of peanuts, thought I would class it up a bit :o)
1 cup white chocolate chips
1 large paper grocery bag (next time you are at the store remember to ask for "paper")
Microwave the popcorn and place in the large paper grocery bag. Microwave brown sugar, butter, and syrup for 2 minutes on high (until bubbly), remove and stir. Return to microwave for 3 minutes, stopping to stir every minute. Remove and add 1/2 teaspoon baking soda and 1 teaspoon vanilla, stir, allow the mixture to rise a little bit. Pour carmel mixture over the popcorn in the paper sack, close and shake well.
Place bag in the microwave (really, put the whole thing in) for 30 seconds, remove and shake. Repeat this 2 more times. After the last 30 seconds shake well and pour on a cookie sheet spreading it out. Sprinkle M&Ms on and gently push them in. Melt the white chocolate chips and drizzle them over the mixture and then immediately shake the top with sprinkles.