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Dress up caramel popcorn with white chocolate and Herbes de Provence. This French herb blend adds sweet floral flavor notes.
10 cups plain popped popcorn
2 cups coarsely chopped mixed nuts
1 cup firmly packed light brown sugar
1/2 cup (1 stick) butter
1/2 cup light corn syrup
6 ounces white baking chocolate, coarsely chopped
1 tablespoon McCormick Gourmet™ Herbes de Provence
1/2 teaspoon baking soda
Preheat oven to 225°F. Mix popcorn and nuts in large bowl. Spray foil-lined 15x10x1-inch baking pan with no stick cooking spray. Set aside.
Bring sugar, butter, corn syrup and chocolate to boil in medium saucepan on medium heat. Boil 5 minutes, stirring constantly. Remove from heat. Immediately stir in Herbes de Provence and baking soda. Pour over popcorn mixture. Toss to coat evenly with spatula sprayed with no stick cooking spray. Spread evenly in prepared pan.
Bake 1 hour, stirring after 30 minutes. Cool completely on wire rack. Break into clusters. Store in airtight container.
(Amount per serving)
It sounds divine
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