White Chocolate Macadamia Nut Cracker Jacks
Erika Monroe-Williams, founder of the popular food and lifestyle brand TheHopelessHousewife.com recently showed off her cooking chops on ABC’s primetime cooking competition show, The Taste, where she competed on Nigella Lawson’s team. Erika is truly the hostess with the most-ess, helping people everywhere conquer their kitchen and party planning challenges with simple yet spectacular recipes and party ideas. Erika’s signature cooking style is creating delicious recipes that put a new spin on classic dishes while making sure everything is easy enough for even the most cooking-challenged! A self-taught chef, this multi-tasking mother and former news anchor also just finished her first cookbook to be released Fall 2013.
Today she shares her recipe for White Chocolate Macadamia Nut Cracker Jacks.
For Caramel Popcorn (if you are short on time, buy pre made caramel corn):
4 cups freshly popped corn, lightly salted
1 cup packed brown sugar
1/2 cup butter
1/2 cup light corn syrup
1/2 teaspoon vanilla extract
Put popcorn in shallow roasting pan (large pan). In heavy saucepan mix sugar, butter, and corn syrup. Stir over medium heat until boiling. Continue boiling 5 min. without stirring. Remove from heat; add vanilla and baking soda. Pour over popcorn; stir to coat well. Bake in preheated 250 degrees F oven for 1 hr., stirring several times. Cool, break apart, and store in tightly covered container. (Cool on waxed paper so it won’t stick to pan)
For Candied Macadamia Nuts:
1 1/2 cups macadamia nuts
2 tablespoons butter
1/2 cup sugar
In a sauce pan heat over medium-high heat sauté macadamia nuts, butter and sugar. Stir continuously to coat macadamia nuts with sugar and butter. Sugar will begin to turn brown and caramelize, watch closely as they can burn quickly. Remove from pan and place on foil to cool.
For White Chocolate:
Melt 1 cup of white chocolate chips in a double boiler. Stir frequently until smooth.
Add macadamia nuts to caramel popcorn, then drizzle caramel popcorn with white chocolate and let popcorn set for about an hour until chocolate hardens on popcorn.
This can be made a day or two in advance but must be kept in an air tight container.