I came across a blog post about making pop-tarts and I’m not sure what intrigued me about it – perhaps it was the “crust” and I was motivated to make it because my 3 younger children, especially the 2 youngest always … Continue reading
I will NEVER, well I shouldn’t say never, but I don’t plan on buying Kettle Corn again in the near future; especially at $6-8 a bag at street fairs or around $2 at Trader Joes. For years, I have popped corn on the stove. A few months ago, I purchased a huge 5 lb. bag of Oroville popcorn kernels at the Grocery Outlet for a few dollars. I heat some oil on medium high heat, add some kernels and pop away; be sure to put a lid on first. So when I read the recipe for Kettle Corn (basically adding sugar to the pan) – I didn’t hesitate to make it. I’m on my second batch in less than 24 hours.
If Kettle corn is not your thing, or if making popcorn in the microwave is, then check out this post by The Frugal Girls: Homemade Microwave Popcorn which is where I found the following recipe for Kettle Corn. The directions were not very specific so I’ve written the recipe with more specifics.
- 4 qt. saucepan with a lid
- enough oil to “just” cover the bottom of the pot/pan (canola, grapeseed, coconut etc…)
- 1/2 cup popcorn kernels
- 1/3 cup sugar
- salt to taste
Pour just enough oil into pot/pan to barely cover the bottom. Add 2 popcorn kernels into the pan. Turn the heat up to medium/high heat. Once the kernels have popped, the oil is hot enough and ready to “pop” the rest of the corn. Pour the sugar and the popcorn kernels into the pot. Cover, leaving a slight opening allowing the popcorn to vent. Slide the pot back and forth over the hot burner until the popping has slowed down (approximately 5 seconds between pops.) Pour the popped corn into a bowl and sprinkle with salt (or not, if you just want sweet). Mix to coat evenly and then just wait a 1-2 minutes for it to the popcorn to cool and the sugar to harden. Be Careful: the cooling is important because the hot sugar WILL burn your fingers, luckily it cools/hardens fairly quickly.
While traveling in Mexico, my family was cooked a yummy breakfast similar to this. The name is kind-of funny when you think about it – Mexican French Toast – is it Mexican or is it French 😉 I am always … Continue reading
My bread machine got a lot of use BC (before children) – which seems odd since we go through a lot more bread now. I felt bad when I pulled it out of the cabinet and realized “it” has a … Continue reading
What were to be Malt Shop aka. “chocolate/malt” cupcakes turned out better as chocolate cupcakes… the batter was oh, so yummy – but even yummy tasting batter doesn’t always mean yummy tasting cake. However, after filling the cupcake liners, I … Continue reading
I like dough, I like crust. – I love cream, too! and I believe I mentioned how much I like sugar… put them all together & that makes Cream Puffs. My mom has been making this cream puff recipe forever … Continue reading
I learned something today about “butter”… not sure why I’ve never seen this before – I doubt it’s a secret, but since I’d never heard of this, perhaps you haven’t either so I’m going to share what I found out… … Continue reading