For our final Women’s Bible Study session I decided to try a new recipe that had caught me eye quite some time ago. Although it remained a little tacky (note: apparently I didn’t let the sugar boil long enough), it was still rather scrumptious. A few of you have asked me for the recipe, so I thought I’d share it with you courtesy of Two Peas & Their Pod. (Note: They have oodles of fabulous recipes that I have tried & loved, so you might want to check them out.)
Salted Caramel Easter Popcorn
6 cups plain popped popcorn
2 cups coarsely chopped salted pretzels
1 cup granulated sugar
1/2 teaspoon sea salt, plus more for sprinkling
1/4 cup water
1/3 cup heavy cream
1/2 teaspoon vanilla extract
1 cup miniature marshmallows
Drop of red food coloring-if you want to make the popcorn pink for Easter
1 1/2 cups Easter Pretzel M&M’s
1. In a large bowl, combine popcorn and pretzels. Set aside. In a medium saucepan, bring sugar, 1/2 teaspoon salt, and water to a boil over medium high heat. Boil, undisturbed, until mixture is amber in color, for about 8-12 minutes. Remove pan from heat and slowly pour in the heavy cream. Be careful because the mixture will bubble up. Stir until smooth and add vanilla extract, marshmallows, and drop of red food coloring-if using. Stir until marshmallows are melted and mixture is smooth.
2. Pour caramel mixture over popcorn and pretzels and gently stir with a rubber spatula until popcorn is well coated. Stir in the pretzel M&M’s. Transfer mixture to a large baking sheet and sprinkle with sea salt. Let cool completely.
Note: you can use air popped, stove or microwave popcorn. I used red food coloring to make the popcorn pink but you can always change up the color or leave the popcorn plain. And feel free to stir in your favorite M&M’s or other Easter candy. I used Cadbury Mini Eggs.