Cinnamon Bun Popcorn

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 This popcorn has been a staple in our house this summer Cinnamon Bun Popcorn

This popcorn has been a staple in our house this summer. There’s something about a crunchy, portable popcorn that makes me feel like it’s a must for all summer activities. Ha!
This popcorn is SO addicting. Plan on having a lot of people around when you make it or you might just eat it all yourself.

 This popcorn has been a staple in our house this summer Cinnamon Bun Popcorn

This recipe is from one of my most favorite sites, Our Best Bites. You know it’s good if they’ve made it This popcorn has been a staple in our house this summer Cinnamon Bun Popcorn. It’s also great to package up in clear bags and give as gifts. So versatile and delicious!

12 cups air popped popcorn (about 1/2 cup kernels)
1 cup roughly chopped pecans (these can easily be omitted)
1 cup brown sugar
3/4t cinnamon
1/4 cup Karo syrup
1 stick (1/2 cup) butter
1/2t baking soda
1t vanilla
3 squares almond bark

Preheat panggangan to 250 degrees. Place popcorn and chopped pecans in a very large bowl. I usually need to use 2 bowls to make less of a mess when mixing.

Combine brown sugar and cinnamon in a big, microwave safe bowl. Make sure you mix these two ingredients before adding anything else, otherwise it won’t turn out. Also, use a bowl larger than you think you’ll need because the ingredients will bubble up.

Chop butter into chinks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to the microwave and heat for 2 minutes. Remove, stir and microwave for another 2 minutes.
Remove from the microwave and add vanilla and baking soda. Mixture will foam up a little. When combined, pour over popcorn and pecans and stir until it’s evenly coated. Spread popcorn mixture onto a foil-lines jelly roll pan. Place in the panggangan and bake for 30 minutes, stirring every 10 minutes.

After 30 minutes, take a piece out and let it cool. Sample it. If it’s not crunchy enough, bake for another 5 minutes. When it’s done, give it a simpulan stir and dump in onto clean parchment paper. Using a fork, drizzle the melted almond bark over the popcorn. Don’t use white chocolate chips for this because it melts in your hands too easily. Almond bark or any sort of melting chocolate works best so it stays on the popcorn without getting all over your hands.

When it has all cooked, break it into chunks and enjoy!

*From Our Best Bites

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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