Cranberry And White Chocolate Caramel Corn Recipes

WHITE CHOCOLATE CRANBERRY POPCORN RECIPE

Steps:

• Melt coconut oil in a X qt pot over medium-high heat.
• Place 3 kernels of unpopped corn into oil and cover with lid.
• Once these have popped, you'll know it's time to add the rest.
• Pour unpopped popcorn into hot oil, cover with lid and remove from heat for 30 seconds, then return to heat.
• When several kernels have popped, begin carefully shaking the pot side to side, front to back while still on the heat, to keep kernels moving inside.
• Continue shaking until you don't hear many kernels still left in the bottom of the pot, and popping slows down, around 3 minutes
• Remove from heat and remove lid carefully to let steam escape.
• Add salt and stir.
• Microwave melting white chocolate according to package directions, being careful not to overcook.
• Pour half of melted white chocolate over popcorn and stir.
• Add dried cranberries and almonds, stir again.
• Add remaining white chocolate and stir one final time, getting even distribution.
• Spread popcorn mix onto a jelly roll pan and pop into fridge for 30 minutes to cool and harden.
• Store in an airtight container.

CRANBERRY AND WHITE CHOCOLATE CARAMEL CORN

Steps:

• Heat oven to 200°F. Divide popcorn between 2 ungreased 13x9-inch pans.
• In 3-quart heavy saucepan, heat brown sugar, butter, corn syrup and salt over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes longer, stirring occasionally; remove from heat. Stir in baking soda.
• Pour caramel mixture over popcorn; stir until well coated. Add 1 cup cranberries and 3/4 cup baking chips to each pan; toss until well coated. Bake 1 hour, stirring every 15 minutes. Spread on waxed paper or foil to cool. Store in airtight container.

CRANBERRY POPCORN DELUXE

Steps:

• In a shallow roasting pan, combine the popcorn, cranberries, almonds and pecans. , In a small saucepan, combine the honey, butter and syrup. Cook and stir over medium heat until butter is melted. Remove from the heat; stir in extract. Drizzle over popcorn mixture and toss to coat., Bake at 325° for 15 minutes, stirring every 5 minutes. Cool on a wire rack, stirring occasionally. Store in an airtight container.

WHITE CHOCOLATE AND CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.