🍬 Ready to Make Your Own Gummies?
Get perfect texture and delicious flavor every time with our premium gummy mixes.
Shop All Gummy Mixes →Quarantine Nougats
MagicalButter
32
Ingredients
blank
10 Ounce Mini Marshmallows
11 Ounces White Chocolate Chips
1/4 Cup MagicalButter or Magical Oil
1 Very Full Cup Candied Nuts, roughly broken and divided in half (recipe follows)
2 Very Full Cups Caramel Corn, divided in half (recipe follow)
optional: 1/4 Cup Sludge from oil or butter infusion
MagicalButter Machine
blank
4 Cups Nuts, any kind
1 Large Egg White
1/2 Cup Canna Sugar
2 teaspoons Canna Salt
1/2 teaspoon Cinnamon
1/2 teaspoons Vanilla ( I use canna bourbon vanilla)
blank
1/3 Cup Popcorn Kernels
1/4 Cup Magical Oil
4 Cups Apple Cider
1 Cup Dried Fruit, diced
4 tablespoons MagicalButter
1/2 Cup Canna Sugar - white
1/4 Cup Canna Sugar - brown
3 tablespoons Canna Coconut Cream (or dairy cream)
3/4 teaspoon Canna Salt
1/2 teaspoon Baking Soda
1/2 teaspoon Vanilla
Caviar from 1 Vanilla Bean
1/2 teaspoon Cinnamon
Directions
blank
Line an 8x8 baking pan with parchment paper.
In a medium sized pot, it will need to be able to hold all the ingredients, over a low flame add canna oil/butter, white cholate chips, marshmallows and sludge if using. Gently mix until everything is melted and fully incorporated.
Once melted, quickly but gently, fold in half of the nuts and caramel corn and pour into the prepared pan.
Flatten out the nougat with an oiled spatula or place a piece of parchment over the top and press it down. Be careful it is very hot.
Sprinkle the remaining caramel corn and nuts on the top and press them down into the nougat.
Let cool completely, before removing from the pan and cutting into 32, 1'' x 2'' pieces.
blank
Preheat oven 300° Fahrenheit, with rack set in the middle. Line a large cookie sheet with parchment paper.
In a large bowl, lightly beat the egg white until foamy.
Stir in sugar and spices.
Fold in nuts , once evenly coated, fold in sludge if using.
Spread glazed nuts in a single layer onto the parchment lined baking sheet.
Bake until the nuts are lightly toasted and dry looking, about 25 - 30 minutes. If more time is needed, stir the nuts and lower the temperature to 250° Fahrenheit, check every 10 minutes until they are dry.
Let cool and break apart.
blank
In a medium pot, over a medium/low flame, gently boil the apple cider until its reduced down to 1/4 cup. This could take 30 - 60 min.
While the apple cider is reducing, make the popcorn with the 1/4 cup of canna oil using what every method you prefer.
Spread the popped corn out on 2 large cookie sheets, lined with parchment paper, place in the oven and set at 255°.
Once the apple cider is reduced to about1/4 cup, add the sugars, butter and cream. Start heating with a medium-high flame, gently stirring until the sugars are dissolved. Try not to splash any sugar crystals up the sides of the pot.
Once the sugars have dissolved, stop stirring and put the candy thermometer in. use a pastry brush with water drizzled down the sides of the pot to rinse any sugar that may have stuck there and monitor through out the cooking process.
Continue boiling, without stirring, until the sugar reaches 255° or the hardball stage. Be patient and watch that it doesn't burn.
Once the temperature reaches 255°, remove from heat. Let it sit , while you remove the popcorn from the oven. Add baking soda to the hot sugar mixture, stir for 2-3 minutes. The mixture will get light and fluffy. Add the vanilla, cinnamon and vanilla bean caviar, the sugar will bubbly up so be very careful when adding the vanilla.
Pour the hot caramel over both pans of warm popcorn, fold in dehydrated fruit and sludge, if using. Spread out into a single layer and return to oven.
Stir every 15 minutes for an hour. This step creates the thin crispy layer of caramel so be sure to get all the popcorn coated.
Sprinkle with canna salt and enjoy.
