Pistachio Rose Popcorn
Excerpted from Jenna Rae Cakes and Sweet Treats
Yield:
10
Cups
Add a touch of class to your next gathering with our Pistachio Rose Popcorn. Since this popcorn has such a unique flavour, it will be a delightful surprise for guests at a baby shower, girls’ movie night, or Galentine’s Day event. For extra points in the presentation department, package the popcorn in cellophane bags and tie them with some pretty ribbon.
Jenna Rae Cakes and Sweet Treats by Ashley Kosowan and Jenna Hutchinson
NATIONAL BESTSELLER
Beloved family-owned Canadian bakery Jenna Rae Cakes shares over 100 recipes for its most delectable--and most beautiful--sweet treats.
Hardcover
- 10 cups popped popcorn
- 1 cup chopped pistachios
- 2 cups granulated sugar
- ¾ cup whole (3.25%) milk
- 1 tablespoon clear corn syrup
- ¼ teaspoon salt
- 1 teaspoon rose water
- 1 drop soft pink gel food colouring
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Place the popped popcorn in a large, heat-resistant bowl and remove and discard any kernels that did not pop.
- Arrange the pistachios in an even layer on one of the prepared baking sheets. Bake for 5 to 8 minutes, or until lightly toasted and golden. Lower the oven temperature to 175°F.
- In a medium saucepan over medium-high heat, cook the sugar, milk, corn syrup, and salt until a candy thermometer inserted into the middle of the mixture reads 230°F. Remove from the heat, whisk in the rose water and food colouring, then immediately pour the mixture over the popcorn. Using a spatula, stir to coat evenly. Sprinkle with the toasted pistachios and stir to evenly disperse the nuts.
- Transfer the candy-coated popcorn to the second prepared baking sheet and spread it in an even layer. Bake for 30 to 40 minutes. Let cool to room temperature (see Baker’s Tip).
- Break the popcorn into bite-size pieces and store in an airtight container at room temperature for up to 1 week.
- Instead of baking the popcorn in the oven, you can leave it to dry on the baking sheet at room temperature for 24 to 48 hours.
JENNA HUTCHINSON is a self-taught baker and cake designer, and co-owner and founder of Jenna Rae Cakes. She is known for her classic, elegant approach to cake design, and for her on-trend and intricate creations. Jenna’s favourite sweet treats are cookie dough cups; she always has them stocked in her freezer. She lives in Winnipeg, Manitoba with her husband, Mike, and their daughters, Lilah and Sadie.
Jenna Rae Cakes and Sweet Treats
Ashley Kosowan and Jenna Hutchinson
Jenna Rae Cakes at Home
Ashley Kosowan and Jenna Hutchinson
ASHLEY KOSOWAN is a graphic designer and photo stylist with a major sweet tooth and a love for colour. She is the co-owner of Jenna Rae Cakes and is responsible for creating and building the whimsical brand over the past decade. Ashley’s favourite sweet treats are Cotton Candy Macarons and Swiss Roll Cupcakes (and she can never say no to a cookie warm out of the oven!). She lives in Winnipeg, Manitoba with her husband, Trevor, and their two children, Leo and Millie.
Jenna Rae Cakes and Sweet Treats
Ashley Kosowan and Jenna Hutchinson
Jenna Rae Cakes at Home
Ashley Kosowan and Jenna Hutchinson
