Fall is documented on the calendar as well as Winter but here in Ala it’s hard to tell if either is actually here, with the crazy temps, so that’s why we’re still cutting grass LOL but it doesn’t deter the goodness of Fall baking in the kitchen, this past week I made cinnamon bun popcorn & pumpkin cut out sugar cookies, love my new cookie cutter!
I also started using wilton’s cake food coloring in the little jar, they make cookies have the most vive rant color!
CINNAMON BUN POPCORN
12 c. popped popped corn, (this is usually about 2 reg. sized bags )
1c. brown sugar
3/4 t. cinnamon
1/4 c. karo syrup
1 stick real butter
1/2 tsb. baking soda
1 tsb. van.
3 sq. almond bark
preheat oven to 250, pop popcorn, place popcorn & pecans in large separate bowl ( it needs to be big enough to be able to turn the popcorn while pouring the hot lig. over to coat)
combine B.sugar & cinnamon in lg. microwave bowl & set aside
chop butter into chunks & place onto of B.sugar & cin. mixture, pour in karo syrup & mic. for 30 sec. stir to combine, should bubble, add van & soda , should foam at this point
pour over popcorn, stirring quickly or it will harden,pour onto 2 foil lined cookie sheets or pans
bake 30 min. stirring & flipping popcorn over every 5 min ( I set my timer every 5 min incase I get sidetracked & forget) LOL if not crunchy enough bake another 5 min
melt almond bark in mic. & using a fork, drizzle over popcorn, let cool & break into chunks
1 & 3/4 c.butter Crisco
the original recipe calls for 3/4 c.shortening,1/2c.butter,1/2c. Crisco I just always used the butter Crisco, it comes out the same