Cinnamon Roll Popcorn


The best part of watching any movie is the popcorn of course! I have had my favorite caramel corn on my mind  from a candy store on the wharf in Monterey. I finally have made some time to make my own version from scratch for the first time. This sweet crunchy snack tastes like a combination of caramel corn and the inside filling of a cinnamon roll….its amazing and addicting so be careful!

Yield: 6

10 cups popped plain popcorn; or 1 1/2 microwavable popcorn bags
1/2 cup chopped pecans
1/2 cup butter; cut into cubes
1 tsp cinnamon
1/4 cup light corn syrup
1/2 cup brown sugar
1 tsp vanilla extract
1/2 tsp baking soda
1/2 cup white melting chocolate
1/2 cup white chocolate chips

1. Preheat oven to 250 degrees F. In a large bowl add popped popcorn and pecans. In a microwavable safe bowl add butter, cinnamon, and corn syrup. Microwave for 1 1/2 minutes stirring every 30 seconds. Once melted add in vanilla extract and baking soda and mix until combined and consistency is like a syrup.
2. Pour syrup mixture in large bowl and with a spatula, mix until popcorn is coated evenly (about 3 minutes). Pour coated popcorn on a baking sheet lined with foil or a silpat ( what I used). Bake for 30 minutes, stirring every 10 minutes.

3. Once baked, let cool for about 15 minutes. Melt white chocolate and drizzle over cooled popcorn. Sprinkle white chocolate chips and let cool for another 15 minutes until chocolate is cooled. Enjoy with your favorite movie or just as a perfect sweet snack!

Maple Cinnamon Roll Cookies

cin roll cookies

Yield: 3 dozen

2 cups all-purpose flour
1/4 cup white sugar
1 cup salted butter; chilled and cubed
1/4 cup maple syrup
3 Tbsp chilled water

2 Tbsp white sugar
2 Tbsp brown sugar
4 tsp cinnamon

1/4 cup maple syrup

1. Combine flour and sugar in a medium bowl, mix and add in butter. Mix until dough forms small, pea-sized pellets.
2. Add chilled maple syrup and 2 Tbsp water, and mix until dough can be formed into a ball. DO NOT overmix, or the dough will become tough.
3. Spereate dough into 2 disks. Wrap each disk in plastic wrap and place in refrigerator for 1 hour or until firm.
4. To prepare filling, mix sugars and cinaamon in a small bowl and mix with a fork; set aside. Preheat oven to 350 degrees F.
5. Using a floured surface and rolling pin, roll out dough in the shape of a rectangle 10 inches wide and 15 inches long and about 1/8 inches thick. Sprinkle dough with half of the sugar filling.
6. Starting with the smaller side, roll dough up tightly into a cylinder. Dampen edge with water and seal. Repeat with remaining dough.
7. Using a sharp knife, cut 1/4 inch slices from each roll. Place sliced cookies in an ungreased cookie sheet 1 inch apart from eachother. With a brush, lightly brush tops with maple syrup. Bake for 15 minutes or until golden brown.