Cranberry And White Chocolate Caramel Corn Recipes

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 AND WHITE CHOCOLATE SCONES

Steps:

• Preheat oven to 400 degrees F.
• In a bowl by hand or using an electric mixer, blend together the flour, sugar, baking powder, salt, and butter.
• Add the half and half, beaten egg, cranberries (I like the dried ones), and the white chocolate chips, and stir until the dough holds together.
• Turn out onto a lightly floured board and knead for 2 minutes.
• Form into a 1/2-inch thick round, then cut the round into 8 wedges (you can also make two smaller rounds of smaller wedges, if you like).
• Spray a baking sheet with vegetable oil, then transfer the wedges to the sheet.
• Bake the scones at 400 degrees F for 14 minutes or until golden brown.

DELICIOUS POPCORN CRUNCH

Steps:

• Line baking sheets with aluminum foil.
• Combine popcorn, cranberries, pecans, and chocolate pieces together in a bowl.
• Stir sugar, butter, corn syrup, and vanilla extract together in a heavy saucepan; cook and stir over medium-high heat until boiling, about 5 minutes. Boil mixture for 2 minutes. Remove saucepan from heat and stir in vinegar.
• Pour sugar mixture over popcorn mixture; mix until evenly coated. Spread coated popcorn mixture onto prepared baking sheets; cool. Break into pieces and store in an airtight container.