Graza

Preheat your oven to 250F. Grab two baking sheets. Line one of the baking sheets with parchment paper and place your 75g Graza Popcorn on top. Set aside. On the other baking sheet, place 75g of pecans and set aside.

In a medium-sized pot, place your 75g of butter, 125g dark brown sugar, 75g maple syrup (or corn syrup), and ¾ tsp Diamond Crystal Kosher Salt. Give everything a good whisk and place the pot on the stove over medium heat. Allow it to come to a boil. As soon as it comes to a boil, reduce the heat to low and set a timer for 5 minutes. Let the mixture bubble away, undisturbed, until the timer goes off. Once the timer goes off, remove from the heat, add in your baking soda, and whisk to combine.

Grab a soft spatula, drizzle the toffee sauce over your baking sheet with the Graza Popcorn, and use the soft spatula to get any last bits. Stir the popcorn to distribute the toffee over as much of the popcorn as possible before it starts to cool down and firm up.

Transfer both trays of popcorn and pecans to your preheated oven and set a timer for 15 minutes. (If you’re cleaning, and your pot has toffee stuck to it, just add some water to the pot and boil it; this will melt off the toffee.) Once the timer goes off, remove the popcorn and give it a stir to distribute the molten toffee a bit more. If you want to add some flaky salt, now is a good time. Transfer the popcorn back to the oven and set a timer for 15 minutes again. Once the timer goes off, turn off the oven and remove the pecans and popcorn. Then give the popcorn one last good stir. Let cool for about 10 minutes.

Once the caramel-coated popcorn has cooled some, grab your high-powered mini/personal blender, and add in 75g of your caramel corn (you may need to do this in batches). Blend until you get a fine powder. Then add your toasted pecans (no worries if they’re still a little warm, that will actually be helpful) and continue blending for a long time (the process can take up to 10-12 minutes in total, so you may need to turn your blender off for a bit and let it cool down at some point).

First, you will get a powder (you may need to shake the blender to get the powder off the sides of the bowl). → Then, it will turn into a wet sand texture. At this point, drizzle in your Drizzle start with 15g. Next, it will form a thick paste, almost like a dough, but the blades may be pushing the paste out to the sides of the bowl. You can turn it off every once in a while to get the paste closer to the blades, and to allow it to cool a bit (it’s totally fine for the paste to be warm, but you don’t want the blender to malfunction). Finally, it will begin to form a fluid, but thick, sauce. It will eventually turn into a somewhat thinner sauce, akin to hot fudge. At this point, you can turn off the mixer. If you want the sauce more fluid, feel free to add more of your Drizzle. Start with 5g, taste, and add more as needed.

Once your sauce is ready, you can very roughly chop up the rest of your caramel corn for less hefty bites (this is optional). Grab the rest of your items for the sundae.

Let ice cream soften in the fridge for 10-15 minutes before scooping. If you are making your own whipped cream, now is a great time to whip some up. Get some sundae dishes as well. Scoop the ice cream, drizzle some of your praliné, and then add a handful of caramel corn and another scoop of ice cream. Repeat with another drizzle of praliné, followed by whipped cream, and a last (double) handful of caramel corn. Repeat for all of the sundaes you’d like to make. Dig in and enjoy.

All remaining caramel corn and praliné can be stored in separate, tightly sealed containers and can be held at room temperature. The caramel corn is a delicious snack, and the praliné can be spread on toast. OR, you can mix the caramel corn, praliné, and leftover ice cream into a storage container and make a delicious ice cream flavor to dig into at any time.