Did ya’ll miss me?
Well here’s a little PSA from A Stool at the Counter:
Do not leave your expensive camera sitting on the edge of the kitchen counter whilst cooking. Your Little Dude might walk by and knock it off, forcing you to take an unplanned hiatus from your fun new food blogging hobby, and spend a whopping $116 on camera lens repair.
The good news is, I have now learned my lesson and keep my camera in less precarious places.
The other good news is, I spent my time off developing this very tasty little treat for you.
The Little Dude just turned three so I have had birthday cake on the brain recently.
And also, if I my little food blog was in high school and was trying to be like the cool kids, this would be the cool kid my food blog would want to be (…was that kind of weird?).
I am kind of obsessed. She went on a cake batter tangent a little while back where she made things like Cake Batter Crispy Treats and Cake Batter Pancakes. And I haven’t really been able to get them out of my head. So I decided to have a little fun of my own.
(Dear Jessica, will you be my friend?)
It starts off, as any deliciously sinful treat should, with a stick of butter….cue the angelic choir music…
Now to that we add in sugar, corn syrup, a little salt, and the thing that makes this treat possible, powdered cake mix! I used a box of good old, plain, yellow cake mix.
While this starts to heat up, pop up a bag of popcorn. Then pour it onto a greased baking sheet and pick out all of the unpopped kernels.
True story: the first time I made these, I definitely forgot this little step and had to throw them all away…very sad.
Uh-oh….somebody realized there is popcorn in the kitchen. I like to call this photo, “Paaahhhleeeaaaase! Can I have some popcorn?!”
….hmmm maybe she should be begging me instead to brush her hair…
Anyway, back to the stove…
Once the butter and sugar mixture starts boiling, you need to stay with it and stir constantly for 5 minutes. It is going to bubble up and get thick and beautiful and you are going to want lick your spoon. But you don’t need to do that. You probably would not enjoy what would happen to your tongue.
When your 5 minute stir fest is up, turn off the heat and add in your vanilla and give it one last good stir.
Now just pour it over your popcorn and try to get it as evenly coated as you can. But don’t stress out about it too much. I promise you that sometime within the next hour, every last kernel will get covered in the goodness.
Place the baking sheet in the oven at 250 and stir it every 15 minutes for 1 hour. Add in the sprinkles when you take it out of the oven for the last time, right before you stir it.
Come on! Cake Batter Caramel Corn?? How great is this??
Uh-oh….somebody’s back. And this time she is singing “Happy Birthday” to herself, and trying to blow out the candle. It seems my sprinkles, candles, and singing “Happy Birthday” at every meal on her birthday may have created a monster.
Go make these now and sing “Happy Birthday” to yourself.
Cake Batter Caramel Corn
1 bag microwave popcorn
1/2 cup butter
1/2 cup cake mix
1/2 cup white sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon vanilla
Preheat oven to 250.
Pop popcorn according to package instructions. Spread out on a greased sheet pan, and remove all unpopped seeds.
In a saucepan combine butter, cake mix, sugar, corn syrup, and salt. Bring to a boil.
Boil for 5 minutes, stirring constantly.
Add vanilla to butter mixture and stir to combine.
Pour butter mixture over popcorn and stir to coat.
Bake in oven for 1 hour, stirring every 15 minutes.
Add sprinkles as the popcorn comes out the last time. Stir to combine.
Let cool for 1 hour before serving.