These cookies from WithACh.com, packed with popcorn and candy corn, inspired us to make something much simpler: caramel corn mixed with candy corn and almonds.
If that sounds too sweet for you, mix the candy corn and almonds with plain popcorn.
This caramel corn cookie recipe is adapted from a base recipe from Golden Blossom Honey.
You can also substitute maple syrup or the lower-glycemic agave nectar. If you use agave, try half a cup, as it’s much sweeter than honey or maple syrup.
Popcorn-candy corn cookies. Here’s the recipe (photo © With A Ch).
1. MELT butter over medium heat melt heat, then blend in brown sugar. Add the honey, corn syrup and salt, stirring constantly until mixture boils.
2. COOK uncovered and without stirring for 5 minutes. Remove from burner and add baking soda and vanilla. Pour warm mixture over popcorn and toss until coated.
3. SPREAD popcorn out on two cookie sheets and bake at 250° for one hour. Every 15 minutes stir the popcorn to keep it from burning.
3. REMOVE from oven and top with candy corn and nuts. Allow to cool. Serve in a bowl; store in an airtight container.
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