Chocolate caramel popcorn with pretzels

Ingredients for 8 servings:

• 1 handful of popcorn corn, so that the bottom of the pot is covered
• 250 g caramel or cream-caramel candies, e.g. B. Cream Moo-Moo
• 200 g cream
• 100 g salted pretzels, possibly also salt sticks
• 1 bar of white chocolate, 100 g each
• 1 pinch of cinnamon
• 30 g cane sugar
• some salt
• 6 pinches of sea salt
• 2 tbsp vegetable oil for the popcorn
• some butter for greasing the bowl and for frying the pretzels

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 3 hours 20 minutes

with white chocolate

Make the popcorn without salt, sugar, or any other additives. Add 2 tablespoons of vegetable oil to a pot, cover the bottom with corn, and heat until the corn pops. Don’t forget to put the lid on the pot. Then reduce the heat to medium until all the kernels have popped. I use a popcorn popper for this, but it will work with a lid, too. Then place the popcorn in a bowl previously greased with butter. Preheat the oven to 120 degrees Celsius (250 degrees Fahrenheit). Melt the caramel over low heat. Add some of the cream to make it more liquid. Pour the melted cream-caramel mixture onto the popcorn and mix well. Brown the pretzels in a pan with a little butter and cinnamon, then add the brown sugar. Leave the pretzels on the stove until the sugar has melted and the pretzels are coated. Add the pretzels to the popcorn-caramel-cream mixture. Add a little salt and mix well. Pour the mixture onto two baking sheets and sprinkle the sea salt over it. Make sure that all the salt doesn’t stick to just a small portion of the caramel, but is distributed evenly. Bake the caramel pretzel popcorn in the oven at 120 degrees Celsius for about 30-40 minutes, depending on the amount of caramel. Mix the popcorn every 15 minutes. The effect: It will no longer stick and will taste crispier. When it no longer sticks or barely sticks, it’s good. Melt the white chocolate in a double boiler, mix with a little cream to prevent clumping, and pour it over the popcorn as soon as it comes out of the oven. Let the chocolate caramel pretzel popcorn cool, then store it in an airtight container. It will keep for at least a week this way. I haven’t had it last longer than that.