Garrett’s Caramel Corn Copycat Recipe

First of all, CONGRATS to Dawn for winning my giveaway! 🙂

When Kellen and I went to Chicago, we had Garrett’s Caramel Corn.

Once we left, I was on a mission to make a copycat recipe because it’s SO GOOD.  It’s really shocking how easy this popcorn is to make.  It’s a little time consuming, but so worth the wait because the slight crunch/slight chewiness is awesome.

Also, I recommend you either a) make your own cheesy popcorn or b) buy some cheddar popcorn to add to mix in with this because the sweet and salty mix of Garrett’s caramel corn is so addicting.  I bought these the other day just because I was craving that cheddar/caramel mixture so much after trying Garret’s:

 

I’m obsessed with these now. They’re SO good, although the cheddar flavor is a little overpowering.

Garrett’s Caramel Corn Copycat Recipe
From: Anju’s Kitchen Treasures 

Ingredients:

• 1 heaping tablespoon solid coconut oil or peanut oil
• 1 cup unpopped white popcorn
• 2 teaspoons salt
• 2 cups light brown sugar
• 1 cup (2 sticks) salted butter
• 1 cup light corn syrup
• 1/2 teaspoon baking soda

Directions:

1. Heat coconut oil in a large pot over high heat.
2. Add 6 kernels to pan as testers; cover. When at least 3 of the kernels pop, add remaining kernels.
3. Shake pan occasionally as corn pops. Keep over high heat until popping slows to a few pops per second, about 5 minutes.
4. Empty popped corn into a large brown paper bag. Add 2 teaspoons salt. Shake bag to distribute salt and drain excess oil; discard un-popped kernels.
5. Measure 13 cups of fully popped kernels; spread on large roasting pan; set aside.
6. Combine brown sugar, butter, corn syrup and baking soda in medium heavy saucepan; heat to boiling over medium-high heat.
7. Cook, without stirring, until mixture reaches 235 degrees F on a candy thermometer, about 8 minutes. Remove from heat.
8. Heat oven to 250 degrees F.
9. Carefully pour caramel mixture over popcorn. Stir mixture with heat-resistant spatula or buttered wooden spoon to evenly coat popcorn, working quickly to coat kernels
10. Bake popcorn 1 hour, stirring every 10 minutes to continue coating uniformly.
11. Remove pan from oven; cool on wire rack. Break apart any clumps of corn with your hands.

Biscoff Rice Krispie Treats

Do any of you remember how obsessed with Biscoff Spread I was a couple of months back?

It was bad.  Well, I think the obsession is back.

It must be that I just started my first week of senior year in college with a 21 hour workload.  Or it could just be the fact that it’s really good.

I don’t know, you decide.

These rice krispie treats may look boring and normal, but trust me, the taste is far from boring and normal.  Deeelliiiccciiioouusss.

Try it for yourself!

 

Biscoff Rice Krispie Treats
Adapted from: Rice Krispies

Ingredients:

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows
• 7 cups Kellogg’s Rice Krispies cereal
• 1 cup Biscoff Spread

Directions:

1. In large saucepan melt butter over low heat.
2. Add marshmallows  and stir until completely melted.
3. Remove from heat and stir in Biscoff Spread.
4. Add (Kellogs) rice krispies cereal. Stir until well coated .
5. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.
6. Cool. Cut into 2-inch squares. Best if served the same day.

Rice Krispie Chocolate Chip Cookie Brownies

My friend’s uncle drives a cereal truck, so anytime he gets cereal, everyone I live with gets it, too.

This time, we got Rice Krispies, so I wanted to do something creative with them.  (Don’t worry, I’ve also made rice krispie treats twice now.)

I found a recipe for Rice Krispie Chocolate Chip Cookies, used it, and took it to another level.  They turned out really good.  I wasn’t sure what to expect, but they tasted like brownies covered with crunchy chocolate chip cookies.  Weird, huh? 😉  My brains not doing so well with descriptions right now, I think it’s because I just finished FINALS!! Yay!!!

What’s your favorite recipe for Rice Krispies?

Rice Krispie Chocolate Chip Cookie Brownies

Adapted from: Rice Krispies and  All Recipes

Ingredients:

Cookies:

• 1 stick butter
• 1 cup sugar
• 1/2 cup flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 egg
• 1 cup rice krispies
• 1 cup chocolate chips

Brownies:

• ½ cup oil
• ¾ cup sugar
• 3 eggs
• ½ cup flour
• 1/3 cup cocoa powder
• ¼ tsp salt
• ¼ tsp baking powder

Directions:

1. Preheat oven to 350 degrees.
2. First, make the cookie dough.  In large electric mixer bowl, beat together margarine and sugar until light and fluffy. Add egg and beat well.
3. Mix  flour, baking soda and salt into butter mixture  until combined. Stir in rice krispies and chocolate chips. Set aside.
4. Then, make brownies.  In a medium bowl, mix together the oil, and sugar. Beat in eggs.
5. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended.
6. Spread the batter evenly into the prepared pan.  Drop cookie mixture evenly over the top of the brownie batter.
7. Bake in preheated oven for 35-40 minutes, or until a toothpick comes out clean.

Salted Brown Butter Rice Krispie Treats

Rice Krispie treats remind me of school.

When I was little, my elementary school was right around the corner from my house.  My neighbor and I would walk home from school every day and eat an after school snack.  7 out of 10 times Rice Krispie Treats would be involved.

Now, as an “adult” (according to society at least), Rice Krispies are a comforting snack for me because of my childhood memories.  Thanks to Deb, I can make Salted Brown Butter Rice Krispie Treats and feel like I’m playing my adult role… since brown butter is sophisticated and all. And only adults add salt to stuff because they we like to have high cholesterol and hypertension.

If you’re still a kid at heart, these still taste de-freakin’-licious!  I like the hint of salt blended with the sweetness of the marshmallows and you can even taste the nuttiness of the brown butter.  Perfect snack for kids and adults!

What was your after school snack?

Salted Brown Butter Rice Krispie Treats
Smitten Kitchen 
Makes 16 2-inch squares or 32 1- x 2-inch small bars

Ingredients:
4 ounces (1 stick) unsalted butter
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)

Directions:

1. Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.
2. In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
3. As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
4. Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I’ve sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.
5. Let cool, cut into squares.

P.S. Check out Karly. She’s featured in a book! How cool is that?