Restaurant: DoubleTree by Hilton Asheville – Biltmore
Chef: Chef Dan Moore
Description: Signature recipe at DoubleTree
Dairy: butter
Other: brown sugar, corn syrup, Kosher salt, vanilla extract, cookie dough
Cooking Method: oven
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Ingredients:
3 cups packed brown sugar3/4 cup corn syrup
1 teaspoon Kosher salt
1½ cups melted butter
1 teaspoon vanilla extract
11 cookies worth of raw Bake at Home DoubleTree Cookie Dough
2½ gallons "popped" popcorn; approximately a quart before popping
DoubleTree Cookie Dough Link >>
Procedure:
Mix the brown sugar, corn syrup, salt, butter and vanilla in a sauce pot; boil until bubbly and thick, about 5-7 minutes. While still hot, pour the caramel over the popcorn in a large mixing bowl and use two, long handled, steel kitchen spoons to mix until the popcorn is evenly coated with the caramel. Next, spread the caramel popcorn onto 2 full sized sheet pans. Cut the frozen, raw DoubleTree cookie dough into small cubes about 1/3rd of an inch each. Sprinkle the diced cookie dough evenly over the pans of caramel popcorn. Bake at 350° for about 8 minutes, allow to fully cool, then break the popcorn into smaller, bite sized pieces.
Hotel/Inn/Resort: DoubleTree by Hilton Asheville – Biltmore
Recipe Type: Authentic
Recipe Author: Chef Dan Moore
Original Photograph By: doubletreecookies.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.doubletreecookies.com/doubletree-cookie-popcorn/
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