Cranberry And White Chocolate Caramel Corn Food

WHITE CHOCOLATE AND CRANBERRY POPCORN

Steps:

• Get a large baking sheet cover it with baking parchment and place to one side.
• Heat your oil in a medium sized pan until it is sizzling, add your popcorn kernels and cover your pan with a lid. Shake the pan lightly over the heat until the popping has almost come to a stop. A few seconds between each pop.
• Take the pan off the heat and tip your popcorn onto your large baking sheet that has been covered with baking parchment and allow it to cool.
• Take your white chocolate and if using a bar break it up into small pieces and place it in a bowl, if using chips place them in a bowl and melt. Either in the microwave on a medium power for 10 seconds at a time, or over a small pan of boiling water or in a double boiler.
• Pour the melted chocolate over the popcorn and mix it until all of the popped corn is fully coated. Spread the corn out to a single layer and allow the chocolate to cool back down and harden again. About 30 minutes should do it, or hasten it along by popping it in the fridge.
• Once the chocolate is set sprinkle the cranberries in with the corn, give it another quick mix then enjoy. You can store this in an airtight container for up to 5 days. But is best enjoyed fresh.

CRANBERRY AND WHITE CHOCOLATE CARAMEL CORN

Steps:

• Heat oven to 200°F. Divide popcorn between 2 ungreased 13x9-inch pans.
• In 3-quart heavy saucepan, heat brown sugar, butter, corn syrup and salt over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes longer, stirring occasionally; remove from heat. Stir in baking soda.
• Pour caramel mixture over popcorn; stir until well coated. Add 1 cup cranberries and 3/4 cup baking chips to each pan; toss until well coated. Bake 1 hour, stirring every 15 minutes. Spread on waxed paper or foil to cool. Store in airtight container.

CINNAMON-SUGAR MICROWAVE POPCORN

Steps:

• Add popcorn kernels to a brown paper bag and fold the top of the bag over three times.
• Microwave until the popping stops, 1 to 1 1/2 minutes.
• Add oil, sugar, cinnamon and salt to the bag over the popped popcorn. Fold the bag, hold closed and shake to coat.

SOFT-BAKED WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
• In a separate bowl, whisk the flour, cornstarch, baking soda and salt together. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be soft and thick. Add the white chocolate chips and dried cranberries and beat on low speed until combined. Cover dough tightly and chill in the refrigerator for at least 1 hour and up to 3-4 days. Chilling is imperative to prevent the cookies from over-spreading.
• Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 30 minutes. This makes the firm cookie dough easier to scoop and roll.
• Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
• As the oven preheats, scoop and roll dough, about 1.5 Tablespoons of dough each, into balls. The dough may be slightly crumbly, but will come together as you work it with your hands. Arrange dough balls 3 inches apart on the prepared baking sheets.
• Bake for 11-12 minutes or until lightly browned around the edges. The centers will still look soft. If cookies didn't spread much, lightly bang the the baking sheets on the counter a couple times while the cookies are still warm. They'll stretch and deflate.
• Allow cookies to cool on the baking sheet for 5 minutes. During this time, press extra white chocolate chips and dried cranberries into the warm tops. This is optional and only for looks. After 5 minutes, transfer to a wire rack to cool completely.
• Cookies stay fresh covered at room temperature for up to 1 week.

CRANBERRY CARAMELS

Steps:

• Line an 8-in. square dish with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine sugar, cranberries, corn syrup, cream, salt and remaining butter. Cook and stir over medium heat until mixture comes to a boil. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, until a candy thermometer reads 248° (firm-ball stage)., Remove from heat. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.

CRANBERRY DARK CHOCOLATE TRAIL MIX

Steps:

• Toss together all ingredients. Store in airtight containers.

SALTED CHOCOLATE CARAMEL POPCORN

Steps:

• Preheat oven to 250.
• Line a large baking sheet with aluminum foil; set aside.
• Place the popped popcorn in a large bowl; set aside.
• Melt butter in a small saucepan over medium-high heat.
• Add brown sugar, corn syrup, and salt; stir until it starts to boil.
• Let boil for 2 minutes without stirring.
• Mix in baking soda and vanilla; mix until thoroughly combined.
• Pour over popcorn, stirring to coat.
• Add in chocolate chips and mix with a wooden spoon until chocolate is melted and thoroughly combined.
• Spread popcorn over prepared baking sheet.
• Bake for 30 minutes.
• Remove, sprinkle with sea salt and let cool.
• Garnish with chocolate chips and serve.

WHITE CHOCOLATE AND CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.