Tuesday, November 20, 2012

Cajun Candied Popcorn

While making several batches of the Candy Coated Popcorn I posted about yesterday, I kept trying to think of other flavors to make besides the Jell-o flavors.

Two of my husbands favorite food items: Popcorn and Tony Chachere's Creole seasoning.

As David would say "Slap yo' Momma good!"

Cajun Candied Popcorn - Regular

Cajun Candied Popcorn

Using the same recipe from the Colorful Candied Popcorn, making one MAJOR change.

12 cups popped popcorn
1-14oz can Eagle Brand sweetened condensed milk
Tony Chachere's Creole seasoning: 2 Tablespoons for spicy OR 3 teaspoons for regular

Heat oven to 300 degrees. Line shallow roasting pan with heavy foil, extending the foil over the edges of the pan. Butter foil. (I used a 13x9 pan and regular weight foil. Worked just fine).

Remove all un-popped kernels. Pour popcorn into pan. Keep warm in the oven.

Combine sweetened condensed milk and creole seasoning in a saucepan. Heat and stir over low heat until this starts to thicken slightly and gets bubbly, 4-5 minutes.

Pour over popcorn. Using a wooden spoon, stir gently to coat. Bake 20 minutes, stirring every 5 minutes.

Carefully turn out onto buttered foil. Cool. Break into pieces or clusters.

Cajun Candied Popcorn - SPICY

Have fun and enjoy!

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