- SO IMPORTANT!
- GARDEN UPDATE
- FAUNA
- GARDEN GIGGLE
- GARDEN GOODIES~SHARE OUR GARDEN RECIPE #0124 MICROWAVE CINNABON POPCORN
- FEEDBACK
SO IMPORTANT!
GARDEN UPDATE
Man, is there a lot of work needed to be done in the garden now! I am trying to not look closely so I won't be tempted to prune early. I am letting the garden sleep....shhhhhh
Man, is there a lot of work needed to be done in the garden now! I am trying to not look closely so I won't be tempted to prune early. I am letting the garden sleep....shhhhhh
GARDEN GIGGLE
FAUNA
GARDEN GOODIES~SHARE OUR GARDEN RECIPE #0124 MICROWAVE CINNABON POPCORN
So seriously, this has to be the most evil, decadent temptation ever. NOT for the diabetic, or diet-conscious, this is full-on delicious. Feel free to add your own add-on's. Also almond bark is synonymous with vanilla candiquik, which interestingly can be flavored using OIL-based flavorings, which you can get at a cake/candy making place or Michaels in the candy section.
(12 cups) air popped popcorn (if you like every square millimeter covered in caramel make 6 cups)(1) cup pecans, chopped coarsely
(1/2) cup brown sugar
(1) tsp. cinnamon
(1) tsp. cinnamon
(1/2) cup butter
(1/4) cup corn syrup
(1) tsp. vanilla or almond flavoring
(1/2) tsp. baking soda
(2 –4) oz. almond bark (1 pkg vanilla candiquik)
Instructions:
To begin prepare your popcorn, make two bags of microwaved popcorn… You may have to adjust for mini-bags (individual servings). We made double of everything.
To be sure there weren’t any kernels, I poured the popped-corn into a bowl and tossed it a bit, to help the kernels to settle on bottom. Then I removed small handful at a time, and placed the kernel free popcorn into my largest mixing bowl. Once you get to the bottom of the bowl, just pick out the individual popcorn avoiding the kernels (this only takes about 2 minutes at the most!) Add chopped pecans to bowl and set aside.
To make the caramel, add the brown sugar and cinnamon in a large microwaveable bowl and mix well to combine. Add butter and corn syrup, don’t worry about combining there, just throw them in the microwave on high for 30 seconds, then stir to combine. Return sauce to microwave and heat for 2 minutes. Remove and stir (the bowl will be getting hot, so be careful!). Microwave for 2 more minutes, remove and whisk in the vanilla or almond and baking soda. Mixture will foam just a little. Pour caramel mixture over popcorn (we divided up the popcorn in separate bowls so all could be coated). Stir until all pieces are evenly coated. (if you like your popcorn chewy… dig in! No need to wait… but if you like it crunchy continue on!)
Now to save time in cleanup, be sure to line a rimmed baking pan with tin foil and then spray it with nonstick cooking spray. Pour popcorn caramel covered popcorn onto foil. Place in the oven and bake at 250°F for 30 minutes, stirring every 10 minutes.
Remove from oven. Melt the almond bark according to the package directions, drizzle over the popcorn and wait anxiously while it sets and cools. Break up any large chunks. Once the popcorn is completely cool store in an air tight container to avoid it getting stale. And, don't hate me for introducing you to temptation. :)
(2 –4) oz. almond bark (1 pkg vanilla candiquik)
Instructions:
To begin prepare your popcorn, make two bags of microwaved popcorn… You may have to adjust for mini-bags (individual servings). We made double of everything.
To be sure there weren’t any kernels, I poured the popped-corn into a bowl and tossed it a bit, to help the kernels to settle on bottom. Then I removed small handful at a time, and placed the kernel free popcorn into my largest mixing bowl. Once you get to the bottom of the bowl, just pick out the individual popcorn avoiding the kernels (this only takes about 2 minutes at the most!) Add chopped pecans to bowl and set aside.
To make the caramel, add the brown sugar and cinnamon in a large microwaveable bowl and mix well to combine. Add butter and corn syrup, don’t worry about combining there, just throw them in the microwave on high for 30 seconds, then stir to combine. Return sauce to microwave and heat for 2 minutes. Remove and stir (the bowl will be getting hot, so be careful!). Microwave for 2 more minutes, remove and whisk in the vanilla or almond and baking soda. Mixture will foam just a little. Pour caramel mixture over popcorn (we divided up the popcorn in separate bowls so all could be coated). Stir until all pieces are evenly coated. (if you like your popcorn chewy… dig in! No need to wait… but if you like it crunchy continue on!)
Now to save time in cleanup, be sure to line a rimmed baking pan with tin foil and then spray it with nonstick cooking spray. Pour popcorn caramel covered popcorn onto foil. Place in the oven and bake at 250°F for 30 minutes, stirring every 10 minutes.
Remove from oven. Melt the almond bark according to the package directions, drizzle over the popcorn and wait anxiously while it sets and cools. Break up any large chunks. Once the popcorn is completely cool store in an air tight container to avoid it getting stale. And, don't hate me for introducing you to temptation. :)
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