Thursday, November 6, 2014

Caramel Apple Corn & November's Give-Away Apron

The last issue of King Arthur Flour Baking Sheet arrived this week and the first thing that caught my eye was this caramel corn with subtle hints of apple.  The author (G.A.) of the recipe says, "while visiting the Tunbridge World's Fair, her snacking options were narrowed down to a caramel apple or an apple crisp."  She chose the crisp, but the craving for the caramel apple stayed with her.

I can certainly relate to this.  I've made caramel corn every holiday over the last 10 years to give as gifts, but this Autumn version may be sent earlier for Thanksgiving to my family:-D

Caramel Apple Corn
15 cups popped corn (1/2 cup kernels unpopped)
1 cup unsalted (or I used lightly salted) peanuts
1/2 cup dried cranberries
1/2 cup dried diced apples (our grocery was out, so I used Apple Chips)

2 T molasses
1 cup firmly packed brown sugar
1/2 cup (1 stick) unsalted butter
1/4 cup light corn syrup

3 T boiled cider 
1/2 tsp. baking soda

I used my Cuisinart Pop Corn Maker--1/2 cup corn kernels
Place the popped corn in a large bowl and add the peanuts, cranberries, and diced dried apples or apple chips.
Preheat oven to 200F-degrees.  In a large sauce pan, over medium high heat, cook the molasses, brown sugar, butter, and corn syrup, stirring occasionally, until the sugar dissolves and it reaches 250F-degrees on a candy thermometer.
Pour the mixture over the popped corn ingredients in the bowl and stir until the corn is well coated.  Spread the hot caramel corn onto a parchment lined baking sheet (18" x 13").
Place caramel corn into the preheated oven for one hour, stirring every 15 minutes.  Remove from the oven and break apart.  I transferred the mixture back to my large bowl to cool, but it's certainly delectable warm from the oven...I know!

These cute little pop corn boxes were a find at The Container Store and with a cellophane bag around it, tied with a beautiful ribbon or sealed with a sticker, will make a hit with my family. Enjoy!


This month's apron was inspired by the last blossoms on my Hydrangea--subtle shades of pinks as the color fades with the passing cool days. 
 If you comment on any of the posts this month, you may be the winner of this apron--absolutely one of my favorites so far! 
  


10 comments:

  1. I love Caramel Corn, although I've never tried to make it before. Back in the Cracker Jack days ;-)

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  2. Hmmm...love caramel corn and caramel ApPle corn sounds delish. The apron is perfect for November with its coppery hydrangeas and fabrics.

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  3. Oh your family is so lucky! This caramel apple popcorn sounds so yummy! I love the colors in this months apron. The fabric is gorgeous. You really do such an amazing job each month making such a lovely apron for your followers. I love the one's I have been Blessed to receive from you!
    hugs,
    Linda

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    Replies
    1. Thank you--I really loved these fabrics together. XOXO

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  4. This caramel-apple corn sounds so yummy–what a great variation on caramel corn for fall!

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  5. I would love to win this one.
    heather hgtempaddy@hotmail.com

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  6. who knew there was so much going on to make carmel popcorn.
    nov. apron looks wonderful.
    stamping sue
    http://stampingsueinconnecticut.blogspot.com/

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  7. I bet these caramel corn are addictive! The apron looks really pretty.
    Have a wonderful weekend, Susan!
    Angie

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  8. I love the idea of the caramel-apple corn as gifts. I may try it this year. I would love to win the apron. My favorite colors!

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  9. I so adore the aprons you make and anxiously wait to see each new creation. Very lovely.

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