A new take on a favorite fall treat!
White Chocolate Cashew Caramel Popcorn
1 1/2 c. salted roasted cashews
9-12 c. popcorn (3-4 bags), popped
1 c. white melting chocolate
1/2 c. butter
1 can sweetened condensed milk
1 cup dark brown sugar
Pinch of salt
1 c. light Karo syrup
Place cooked popcorn in a large bowl. Melt white chocolate per package directions and set aside. In a medium sauce pan, place butter, sweetened condensed milk, dark brown sugar, salt and Karo syrup and stir over medium heat until combined. When mixture comes to a boil, continue stirring and cooking for 2 minutes. Remove the caramel sauce from the heat and let stand for 1-2 minutes. Pour over popcorn and toss to combine evenly. Place popcorn on a lightly greased cookie sheet lined with parchment paper and spread evenly. Drizzle with white chocolate and sprinkle on cashews. Let stand 5-10 minutes, then place into your serving bowl. Serves 12-16.
Pumpkin Sugar Cookies
½ c. butter, soft
½ c. pureed pumpkin
2/3 c. sugar
1 t. vanilla extract
1 t. Wise Women of the East (Honeyvillefarms.com) or Pumpkin Pie Spice
3-3 2/3 c. flour
1 T baking powder
½ t. baking soda
½ t. salt
Cream together the butter, pureed pumpkin and sugar. Add the eggs and vanilla. In a separate bowl combine flour, baking powder, baking soda and salt. This dough will be slightly sticky. Refrigerate dough at least 1 hour to chill. Roll dough out on a lightly floured surface about 1/3″ thick.
Cut into desired shapes with cookie cutters. Bake at 425 degrees for 4-6 minutes.
Remove cookies before they start to brown. Cool cookies completely before frosting with caramel butter cream frosting.
Caramel Butter Cream Frosting
4 T unsalted butter
1/4 c. caramel sauce (like Mrs. Richardson’s)
3 ¾ c. powdered sugar, sifted
3-4 T milk or cream
2 t. vanilla extract
Place the butter and caramel sauce in a large mixing bowl. Beat until light and fluffy, about 30 seconds.
Stop the mixer before adding the sugar or you will have a large mess to clean up. Add the sugar, 3 tablespoons milk (cream) and vanilla extract. Beat frosting starting on slow increasing your speed until frosting is nice and creamy. Add up to 1 more
tablespoon of milk (cream) if frosting to too thick.
Salted Chocolate Caramel Apples
1 lb. Peter’s Caramel
4-6 small Granny Smith apples
1 c. dark melting chocolate
Wash and dry your apples. Remove the stem. Using a paring knife, slice a small hole in the top of the apple by where the stem was. Push your stick down into the apple to secure. Heat your caramel according to package directions. Dip your apple bottom first into the hot caramel, lift up the apple slowly allowing the extra caramel to fall off. Once the caramel has started to set, place the apple on the parchment paper to set. Repeat until all the apples are done.
Heat your chocolate until smooth and creamy. Dip your caramel apples into the chocolate then lift slowly, allowing the extra chocolate to fall off. Sprinkle the chocolate with the Kosher salt (per taste) and set back onto the parchment paper to set. Apples will last 2 days at room temperature.