In my last 12 Weeks of Christmas Treats post, I said it seemed all to be about pecans and caramel.
Well, I thought, if it ain’t broke, don’t fix it. I came up with the idea of an amazingly delicious concoction that included both the above – and chocolate. It was going to be stupendous.
I concocted said concoction at the weekend and although it was undoubtedly delicious, it also undeniably fell apart. Tits.
As I haven’t yet had enough time, inclination or pecans to try again, I made something else which also features all that deliciousness, in one non-falling-apart package:
Chocolate-pecan caramel popcorn.
2 heaped tbsp popcorn kernels
75g (3/4 cup) pecans
75g (1/4cup + 2tbsp) brown sugar
40g (3tbsp) butter
100g (1/4 can) condensed milk
1tbsp golden syrup
50g (1/4 cup) – or more – chocolate chips
Preheat oven to 160C and line a baking sheet. Pop your corn and chop the pecans roughly, then mix the two together.
Put the butter, sugar, condensed milk and syrup in a pan over a low heat, stirring till the butter’s melted and the sugar dissolved. Bring to the boil, then simmer, stirring all the time, for a minute or two till it thickens and goes a beautiful caramel colour. Pour over the popcorn and pecans, stir till it’s all evenly coated, then spread out on to the sheet.
Cook, stirring occasionally to break it up, for 8-10 minutes, till golden brown. Keep an eye on it because it’ll go from pallid to overdone in what seems like an instant – not that I’d know 🙂
Melt the chocolate, drizzle it over and leave to set.
Caramel, crunchiness, pecans and chocolate… almost perfection, although I’m still determined to make my first idea work – back to the drawing board on that one.
Have a great weekend – and check out the other 12 Weeks deliciousness, hosted by Brenda, who has also used pecans this week – great minds 🙂
Have a great weekend.