April Mystery Dish is here! Jen from the blog Yummy-Healthy-Easy came up with this month’s list of ingredients. The ingredients were: garbanzo beans, eggs, flaxseed, cilantro, potatoes, bread, quinoa, lime, popcorn, dark chocolate, ground turkey, and asparagus. Clearly not many ingredients normally found in baked goods, but I managed to come up with something totally drool-worthy.
Popcorn and pretzels are covered in homemade caramel, baked and then drizzled with warm, melted dark chocolate. I have to confess that I am not usually a popcorn person, but this popcorn definitely changed that. This stuff is seriously dangerous. I had to give it away quickly, or I would have eaten it all. Plan a movie night soon, make a batch of this and enjoy a homemade snack better than anything you can get at the movie theater.
Here’s what everyone else made this month!
1. Easy Flourless Chocolate Cake by Culinary Couture 2. Pineapple Cashew Quinoa “Fried Rice” by Blahnik Baker3. Chili Lime Popcorn by The Pajama Chef 4. Cilantro Lime Hummus by The Weary Chef 5. Gluten Free White Bean Brownies by Yummy Healthy Easy 6. Homemade Popcorn with Cilantro Lime Butter by The Well Floured Kitchen 7. Tex-Mex Chickpea Salad by Joyful Healthy Eats 8. Quinoa Salad with Asparagus and Tomato by Chez Catey Lou 9. Key Lime Pie Popcorn by I Dig Pinterest 10. Turkey Sausage Breakfast Casserole by I Want Crazy 11. Frozen Pineapple Cilantro Mojito by Baking a Moment 12. Pretzel Caramel Crunch by The Dessert Chronicles
Pretzel Caramel Crunch Popcorn
7 cups popped popcorn
1 heaping cup of pretzel snaps, slightly broken up
1/2 cup packed light brown sugar
1/4 cup corn syrup
1/4 cup (1/2 stick) unsalted butter
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. pure vanilla extract
5 oz. dark chocolate
Preheat oven to 250 degrees F. Line a baking sheet with parchment paper or non-stick foil and combine the popcorn and pretzels in a large bowl. In a medium-sized saucepan, combine the brown sugar, corn syrup, butter and salt. Whisk continuously over medium heat until it begins to boil. Once boiling, allow it to boil for 5 minutes, without stirring! Remove pot from the heat and stir in the baking soda. Add the vanilla.
Pour the syrup all over the popcorn and pretzels and use two large spoons or spatulas to mix thoroughly so the syrup coats everything. Work quickly. Pour the mixture onto the baking sheet and bake for 40 -45 minutes, stirring about halfway through. Allow the popcorn to cool to room temperature. Meanwhile, melt the chocolate using a double boiler. Then use a large spoon to drizzle chocolate all over the popcorn mixture and allow to harden. Store in an airtight container. You can put the mixture in the fridge to help the chocolate set more quickly.
Source: Adapted from Karo Syrup