Skillet Chicken

My life has been changed. I'm a little happier in the evenings. I feel like the possibilities are endless. Don't worry this is not another story about this 6 month old that has also changed my life (but boy, do I love talking about her). 

It's a story about this skillet chicken and how I'm ready for you to take it in to your kitchen and be giddy at dinner time because you can easily make the best and most versatile chicken any home kitchen has ever seen. I was in a chicken rut big time. We have a charcoal grill so firing it up on a weeknight for two pieces of meat seemed exhausting. I've pan seared so many chicken breasts in olive oil that I could do it in my sleep. I love a good boneless skinless chicken breast, but was bored with any past preparations. Enter the skillet chicken! (Yes, I've officially arrived at the point).

Let's talk about the method and then I'll delve into all the ways I have worked it into dinner.

Spaghetti Pie

If you happened to have visited this little kitchen in the early days, you were subjected to dark and yellowy pics and you were assaulted by too many exclamation points. I still have a ways to go on my photography and I'm still excited about food... however, I've picked up a trick or two to make this food look as good as it tastes, and I've found other ways to express my enthusiasm.

Mini Potato Boats + Father's Day Food

Father's Day is upon us.  Here's what you should do...

Invite your pops over.  If he is not a Southern Baptist minister, crack him open a beer. Find him a cozy chair to settle into and hand him the remote to channel surf for a couple hours.  Don't worry, you don't have to be a witness to the channel surfing.  You will be busy in the kitchen cooking up a storm.  Let's make man food and make our dads proud (and full).

Oatmeal Caramelitas

I am not a test taker.

Never have been, never will be.  I get hives.  I don't know how to study and I stand by the fact that cramming as much information in your brain is unhealthy and has no chance of sticking for the long term. 

Group projects are something I can get behind.   I work best in groups and I think it's the most real life thing you can do in school.  Does anyone have a job where they sit by themselves all day long and are not allowed to reference the internet or phone a friend for collaboration? 

If you do have this kind of job, I'm sorry.  I'm a people person... this would do me in. 

The best things in life come out of collaboration as far as I'm concerned.   

Cookbooks have proved to live up to my claim.  My favorite cookbook happens to be a collaboration and this one is on its way to the top of my list. 

Sugar, Sugar is a collaborative cookbook where the authors ask others to submit recipes and the stories that go along with it.   

This book is a treasure chest of sweet memories and perfect recipes. 

Oats, chocolate, nuts and creamy caramel couldn't be more perfect for each other. 

From my little kitchen to yours... Enjoy.

Oatmeal Caramelitas
Recipe from Sugar, Sugar
Recipe Notes
If you love chocolate, you can add more chocolate chips.  If you are a caramel purist, you can take the chocolate chips out all together or reduce to a half cup so you have a stronger caramel. flavor.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, at room temperature
1 1/2 cups packed light brown sugar
2 cups quick-cooking oats (or instant)
1 (14 ounce) bag Kraft soft caramel candies, unwrapped (about 50)
1/2 cup evaporated milk
1 cup semisweet chocolate chips (see recipe note)
1 cup chopped pecans (optional)
Step by Step
Preheat the oven to 350 degrees F.  Grease a 9 by 13-inch baking dish with butter or cooking spray.  Set aside.

In a large bowl, whisk together the flour, baking soda and salt.  Set aside.  Place the butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment or place ingredients in a bowl to use a  hand mixer.  Beat on medium speed until creamy.  Slowly add the flour mixture and blend until incorporated.  Use a wooden spoon or spatula to fold in the oats.  The mixture will be crumbly.  Transfer half (about three cups) of the mixture to the baking dish.  Use your fingers to gently press and spread the mixture evenly on the bottom of the baking dish.  Bake for 10 minutes to set.

While the first layer is baking, place the caramels and milk in a small saucepan.  Cook over medium-low heat, stirring constantly, until the caramels are melted.  Remove from the heat and let cool slightly.

Remove the crust from the oven.  Sprinkle the chocolate chips and pecans (if using) evenly over they top.  Carefully pour the caramel mixture on top of the chocolate chips and nuts, and spread evenly.  Sprinkle the remaining crumb mixture over the top.  Bake for 15 to 20 minutes, until lightly browned.  Remove from the oven and let cool to room temperature.  Then refrigerate for at least 2 hours, or until the bars are set.  Cut into two inch squares.

Oreo Truffles

Do you eat cake balls/ cake pops? 

I don't. 

From the moment of their conception, I have never been interested.  The texture sounded weird and the process in which people smash cake and icing and roll it in a ball  simply grossed me out.  And what about the effort?  You bake a wonderful cake, but then mash it with icing and dip it in coating? Blew my mind. 

Naturally I wasn't thrilled when oreo balls were requested for a party I was catering.  Might as well have ordered cake balls in my book. But hey, I wasn't going to eat them so it didn't totally rock my world. 

I wasn't happy about it, but I felt like I needed to take a wee bite of one just to make sure I wasn't serving a disaster.  To my absolute shock and surprise, they were amazing.  Seriously, so good.  You get a nice little crunch from the semi-sweet chocolate and then you are met with a velvety chocolatey ball of goodness.

Cake ball people, I know you are out there and I know they are all the rage, but here's the deal...whirling up oreo crumbs is a thousand times faster than baking a cake  so get on the band wagon and let's do this. 

These went fast... lightning fast.  They were served on a dessert bar with Sprinkles cupcakes and other tried and true favorites and they were gone first. 

That's statistics.  You can't argue with statistics. 

From my little kitchen to yours... Enjoy.

Oreo Truffles

Adapted from allrecipes.com

Recipe Notes

You use the whole cookie for this recipe.  Leave the icing in the middle when you place them in the food processor.  Dipping in chocolate can be a little tricky.  The method I prefer is to dunk the oreo ball in the chocolate, roll around to coat and then using a fork in one hand and your fingers, scoop the ball out and place on baking sheet.  

Ingredients

1 (16 ounce) package Oreo Chocolate Sandwich Cookies
1 (8 ounce) package Cream Cheese, softened
2 (8 ounce) packages Semi-Sweet Baking Chocolate (I like Baker's brand)
Directions
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into one inch balls. 

Cover a baking sheet with wax paper or parchment paper.  Heat chocolate according to directions on packaging.  Dip balls in chocolate and place on lined baking sheet to harden.  (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Makes about 42 truffles.  

Candy Centered Chocolate Cookies

I have become quite the cookie monster as of late.

I never really thought I would turn out this way, but one by one, the most amazing cookies seem to be finding their way into my mouth, which sends me hunting for their recipes.

I work at a school {in the Development Office of this great place}.

It is a special place.

There are a lot of amazing (and important) reasons why it is so wonderful, but this might not be known as one of them.

Every Wednesday, parents bring treats for the faculty and staff.  Yep, that's right, every Wednesday.  It is quite the treat.

These showed up one day and I have to admit, I would have easily passed by a chocolate cookie, but a coworker let me in on the secret that there was a candy center.

That was enough to intrigue and one bite in, I knew I had to have the recipe.

First bite... a little bit of chocolate and crunchy pecans.  Second bite, you find yourself smack dab in the middle of a Reese's (or Rolo) and oh, are you happy to be there.

From my little kitchen to yours... Enjoy.

Candy Centered Chocolate Cookies
Recipes

*dough needs to be refrigerated for an hour before baking
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 cup packed brown sugar
2 eggs
2 1/4 cup flour
3/4 cup cocoa
1 tsp. baking soda
1 tsp. salt
2 tsp. vanilla

1 cup chopped pecans
35 Rolos or Reese's Peanut Buttercups (or a mix)

parchment paper

Step by Step
Preheat oven to 375 degrees F.  Beat butter until creamy and fluffy, gradually add sugar and eggs, beat well.  

In a separate bowl add flour, cocoa, baking soda and salt. Gradually add to butter mixture.  Add vanilla and pecans.  Cover and refrigerate for an hour.

Using a tablespoon, roll balls of cookie dough.  Smash into a small circular disk.  Place desired chocolate candy on the middle of each disk.  Wrap cookie dough around candy, covering candy completely and roll into a ball.  Add a little extra dough to cover the candy if necessary. 

Line a baking sheet with parchment paper.  Place dough balls 2 inches apart.  Bake for 8 minutes, until edges are set.  

Makes 35 cookies.

My favorite was the Reese's, but given the choice, I will always be a chocolate & peanut butter girl. 

Buffalo Chicken Meatballs w/ blue cheese dressing

You've got two opportunities in the very near future to kill it with these meatballs.

This is the ultimately perfect football watching food.  Superbowl... check.

And if you are looking for someone to fall in love with you on Valentine's (or stay in love with you) these will do it.  They are that serious.  Perfect appetizer.

Back in my high school days, I had a short run of being really into wings.  I loved the taste of the barely spicy tangy chicken wing dipped in cool blue cheese dressing.  And then one day, I stared right at that wing and imagined the little chicken I was gnawing on.  It was over, right then and there.  Couldn't do it anymore.

 

And let's get real, if you can get past the idea of gnawing between those bones, you still don't look pretty doing it.  Enter these mini buffalo chicken meatballs that have all that good flavor without the carnage.

 

FYI... Mr. Hungry has updated his favorite thing I have ever ever made to this right here... I told you it was serious.

From my little kitchen to yours... Enjoy.

Buffalo Chicken Meatballs
Adapted from Glamour Magazine February 2012
Recipe Notes
I used nonfat greek yogurt in place of the sour cream because I had it on hand.  It makes for a healthier dressing, but if want the full richness of a blue cheese dressing, use sour cream.  If you plan on doubling or tripling a recipe for a big party, you do not need to double the dressing.  One batch is plenty.  Use leftover dressing on a wedge salad.  If you are unfamiliar with ground chicken, it can be found in most grocery stores near the ground turkey or ground beef.  You could also have a butcher freshly grind a few boneless, skinless chicken breasts if you cannot find it anywhere.  Leftover meatballs can be stored in the refrigerator and reheated in the oven or microwave.
Ingredients
1/2 stick (4 tbsp.) butter
1/4 cup Frank's RedHot hot sauce
1 lb. ground chicken
1 tsp. salt
1/2 stalk celery, minced
1 large egg
3/4 cup panko bread crumbs
For the dressing
1 cup sour cream (or nonfat greek yogurt)
1/2 cup milk
1/2 cup crumbled blue cheese
1/2 cup mayonnaise
1 teaspoon salt
1 tablespoon red wine vinegar or balsamic vinegar
(makes 2 1/2 cups of dressing)
Step by Step
Preheat oven to 450 degrees F.  In a small pot, combine butter and hot sauce over low heat, whisking until butter is melted.  Set aside to cool for 10 minutes.  Cover a baking sheet with parchment paper.  Place remaining chicken meatball ingredients in a bowl and mix by hand, adding the hot sauce butter mixture as well.  Make sure the ingredients are combined throughout.  Using a teaspoon, roll the meatball mixture into marble sized balls.  Place balls in rows on the parchment paper.  Roast until firm and cooked through, about 15 minutes.  Allow the meatballs to cool for 5 minutes.

To make dressing, combine all ingredients in a medium sized bowl and whisk until blended.   Refrigerate until ready to use.

For an extra kick, drizzle extra hot sauce onto meatballs.  Serve with dressing and extra celery.

Makes 65 mini meatballs.

Veggie Shooters

There is really no room for extras in this kitchen.  Our everyday dishes already have to be housed in the dining area and cabinet space is precious all over this little home. 
So if something is going to make its way in that is not essential, it is going to have to be extremely versatile.  Enter these 3 oz. glasses.  If you throw a party even once every couple of months, these are worth the investment.  The options are endless. 

I can't wait to try these darling milkshakes.  What a perfect way to pass milk and cookies.  The soup options are endless.  Yep, I'm in love and now own two boxes, which comes to a total of 72. 

If you are interested, here is where I got mine and my favorite part is the thin bottom of the glass. They look less like shot glasses and they could go modern or rustic.   If you are not quite ready to make the investment, you could use small clear plastic glasses as well.

Goodbye to the days of camping out over the veggie tray. 
From my little kitchen to yours... Enjoy.

Veggie Shooters with Hummus
Recipe Notes
You can really choose any dip you want for the bottom.  I have found hummus to be the most popular, but ranch dressing works great too.  Plan on about 2 oz. of hummus per glass.  You might have a little leftover, but this will help you not run out. 
Ingredients
Assortment of vegetables, cut into 3-inch skinny strips (bell peppers, celery, carrots, cucumbers)
Hummus, about 2 oz. per glass
Step by Step
Fill a small ziploc bag with hummus and seal.  Cut a small hole in the corner of the bag.  Be careful to not make the hole too big.  Start small... you can always cut more off in you need.  Fill each glass 2/3 full with hummus.  Stick 3 or 4 vegetable strips in each glass.  Keep refrigerated until ready to serve.

Chocolate Crackle Cookies

It's a jungle out there. 

Driving a few blocks takes an hour.  

The parking lots look like scenes from Braveheart.  

I swear the woman that cut me off was wearing war paint as she came roaring out of oblivion and stole my spot in the mall parking lot.  Did she really need to yell expletives and flip me off?  She got the darn spot.  

 

Let's lock ourselves inside.   If you're in my part of the country, let's crank the air down and act like we are experiencing winter.   Let's make spiked cider and watch Christmas Vacation.   Let's blast Andre Bocelli's Christmas album and sing Celine Dion's parts (do this one for me... I've been banned from singing too loud due to a husband who needs his peace and quiet to study for the Bar exam).  Let's make our houses smell like chocolate.  Let's make it snow in the kitchen with powdered sugar. 

Yep, that will do it.  That will feel like Christmas.

These cookies are unreal.  Chocolatey as chocolate can get.  Smooth and creamy with a barely crusty exterior that is rolled and dusted in sugar.  Whoever you spend your Christmas weekend with will be very happy you brought these along. 

Leave a plate for Santa... he'll be impressed.  

From my little kitchen to yours... Merry Christmas.

Chocolate Crackle Cookies
Recipe Notes
I have a sifter and sometimes I still don't feel like messing with it.  If you do not have one or you are not in the mood, mix all dry ingredients in a bowl.  Using a fork, fluff and sift all the ingredients with a fork.  Make sure all ingredients are well mixed and no lumps of flour or cocoa powder remain.  Chocolate is the star here so I used Godiva cocoa powder and bittersweet chocolate.   The dough will be unbelievable sticky when first mixed.  I had to spoon it onto the saran wrap.  But don't worry... after two hours, it will be firm enough to work with. Make sure to take only one ball of dough at a time and I sprayed my hands with cooking spray, which helped to keep the dough from sticking to my hands.  The dough will get harder to work with the longer it is out of the refrigerator.
Ingredients
8oz. bittersweet chocolate
1 1/4 cups flour
1/2 cups cocoa powder
2 teaspoons baking powder
1/4 teaspoon coarse salt
1 stick unsalted butter, softened
11/2 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup whole milk
1 cup granulated sugar
1 cup powder sugar
Step by Step
Melt chocolate in a double boiler then set aside to cool. Sift together flour, cocoa powder, baking powder and salt in a bowl.

In a mixer or using a hand mixer, beat butter and brown sugar on medium speed until light and fluffy, about 3 minutes.  Mix in eggs, vanilla, and then the melted chocolate.  Reduce speed to low mix in flour mixture in two batches, alternating with the milk. Divide dough into four equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.

Preheat oven to 350. Take one ball of dough out of the refrigerator at a time.  Working quickly,  pinch off the dough and roll into one inch balls.   Roll in the granulated sugar to coat, then in powder sugar to coat.  Space 2 inches apart on baking sheets lined with parchment paper. Bake until surfaces crack, about 12 to 14 minutes rotating sheets half way through. Take cookies out when edges are set, but be careful to not over bake.  Cool on a wire rack and store at room temperature.

Monster Cookies

 

I could not eat another piece of candy if you shoved it in my mouth.  Seriously.  Don't do it.  I might spit it back up on your shoes.  That would be really awkward if I don't know you.... and probably a little hurtful if I did... and just plain gross no matter what our relationship.

I'm at my limits.  And I have some pretty insane limits when it comes to any form of sugar... preferably peanut butter and chocolate or a good gummy.  Have I told you about the time I was given a pound bag of Swedish Fish for my birthday in high school?  I polished it off on the way to school the next day.

I tingled all day long.  Extreme tingling from my head to my toes...

Cookies?  I can still so totally eat a cookie.  Let's take some leftover Halloween candy and hide it in cookies.  It's kind of like that whole steaming, pureeing and hiding veggies in food so kids don't know.  I bet Jessica Seinfeld will be calling me soon for my secrets on hiding candy in everyday foods.

These cookies are packed with a lot of really great stuff.  A whole jar of creamy peanut butter, a ton of oats and a nice mix of chocolate.  These are so oaty, some might call them a breakfast cookie.  And by some I mean that we served them as a little dessert for breakfast when Mr. Hungry's brother was in town this weekend.  Yep, a monster cookie with a cup of coffee is a pretty sweet combo.

Starting the day with a cookie and a cup of coffee is good for the soul.

A shout out to my mother in law, Suzan who has been making these for ages.  Without you, I would not know the wonderfulness of a monster cookie.
And here are a few extra ideas for hiding more candy...

Got extra Reeses?  You totally need to make these.  Pure goodness.

Got extra Snickers? This couldn't be easier.

Got all kinds of chocolate candy?  Mix it all up in these brownies.  I have yet to find a way to hurt these.

Monster Cookies

Recipe Notes

3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 18-ounce jar creamy peanut butter
1 stick unsalted butter, softened
1/2 cup M&M's
1/2 cup chocolate chips
2 teaspoons baking soda
5 cups quick-cooking oatmeal (not instant)

Step by Step

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the M&Ms, chocolate chips, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

To Freeze:  Drop tablespoons of cookie dough onto a parchment paper covered baking sheet, not allowing the dough to touch.  Freeze for an hour or until solid.  Store frozen balls of cookie dough in a resealable plastic bag.  Bake from frozen and simply add a few extra minutes to cooking time when ready to make. 

Nutella Swirled Pumpkin Bread

You know that list you have made of all the fallish foods you want to make? You have that right? It's full of apply, pumpkiny, hearty, stick your ribs kind of goodness. You don't have that? Let me help you start one. Here is your first recipe. Oh, you do have one? Well, you are going to need to scooch everything down and make room for this pumpkin bread at the top. If you have the slightest twinkle in your eye for chocolate, this is going to make your day. Two loaves. One to devour out of the oven and one to wrap up and make someone's day. Prasise the Lord for fall weather. Hallelujah for Nutella. Amen. From my little kitchen to yours... Enjoy. Nutella Swirled Pumpkin Bread Adapted from Sing for your Supper Ingredients 1 cup granulated sugar 1 cup brown sugar 1 cup vegetable oil 3 large or extra large eggs 3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon salt 1/4 teaspoon ground cloves 1 package instant vanilla pudding mix 1 can (15 ounces) canned pumpkin (not pumpkin pie filling) Cooking Spray 8 tablespoons Nutella Step by Step In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt, cloves and pudding mix; add to egg mixture alternately with pumpkin, beating well after each addition. Lightly grease two large loaf pans with cooking spray. Fill each of the loaf pans with a quarter of the batter (in total, you will use half the batter). Place 4 tablespoons of the Nutella on top of the pumpkin in each loaf pan. Using a knife, swirl the Nutella around to make streaks of chocolate throughout. Pour the rest of the batter on top, making each pan equal with batter. Bake side by side at 350 degrees for 55-60 minutes or until toothpick inserted near the center comes out with no pumpkin batter. You might have chocolate on your toothpick, but you do not want to have any raw pumpkin batter. Cool for 20 minutes and then remove from pan and cool completely. Store in an airtight container for up to five days. Serves 10-12.

Apple Crumb

Happy fall y'all.

We are getting a tinge of cool breeze down here in Houston, but after the summer we have had, it feels so right to not be sweating when you walk to your car.

We are not exactly in the throws of fall, but this apple crisp seems to do double duty for being a fallish dessert, but still a bit light if you are still in the midst of some 80 degree days.

A layer of soft warm apples topped with an oat, pecan spiced filled topping.  Yes, please.

So good, so easy.  Just do it.  Here's to fall... cheers.  

It would pretty much be a tragedy to not top this sucker with a couple of scoops of vanilla ice cream.

From my little kitchen to yours...Enjoy.

Apple Crisp
Adapted from Dave Lieberman
Filling
4 large Golden Delicious apples (about 3 pounds)
1/4 cup sugar
1 medium sized lemon, juiced
2 tablespoons all purpose flour
1/2 teaspoon ground cinnamon
Topping
1 cup pecans, roughly chopped
1 cup all-purpose flour
1 1/4 cups rolled oats
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
Pinch of kosher or sea salt
8 tablespoons (1 stick) unsalted cold butter, cut into small pieces
Vanilla ice cream (optional for serving)
Step by Step
Position an oven rack in the center of the oven and preheat to 350 degrees F.

Lightly grease a 9x13-inch baking dish with cooking spray or butter; set aside. Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon.  Pour into prepared baking dish, and spread out into an even layer. Set aside.

In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a large fork or your fingers, gently work in the cold butter until pea-sized lumps are formed.

Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking. 

This can be made up to a day ahead.  Store tightly wrapped in the refrigerator and bring to room temperature or reheat in the oven for 5 minutes.

Top with vanilla ice cream to serve.

Makes 8 to 10 servings. 

Caramel Corn

 

Hope you had a wonderful Labor Day weekend.

I learned quite a bit on my Labor Day.

We headed out of town for a one night trip to a small town called Salado, TX, & it turned into a 3 day vacay with two of our friends from college.  We simply woke up every morning and decided we shouldn't go home.  This led to a weekend of cooking, playing board games, eating, watching movies and antiquing.  It was me with three boys in tow.   And yes, we are all in our twenties... not our sixties.  We stayed in a house my family owns in this small town, but doesn't visit often.  With no supplies for a 3 day trip and little to work with at the house, we pulled quite a bit together.

I felt like I had quite a few revelations.  Here's my top 5 from the weekend....










College football games can be extremely exhilarating.

A classic Labor Day meal can totally be made without a grill.  Oven BBQ chicken, potato salad, cheddar corn fritters and a summer brew.
(recipes coming soon)

Three boys in the kitchen is actually a dream come true.  I have never seen prep work come together so quick.

Leftover apple crumb makes a pretty killer breakfast.  Especially when you add a savory breakfast sandwich and a cup of coffee.

Cracker Jacks have nothing on homemade caramel corn.

You should totally make this.  You should totally share.

But that's the problem... it's hard to share. It's addicting.

Even for me who always picks the cheddar popcorn over the caramel popcorn in those trio cans that seem to always show up around Christmas.  You know what I'm talking about, right?  I know you know, that I know, that you all know what I'm talking about.

Gosh, I love those things.  Maybe I should start a search for a good cheddar popcorn and we could throw together our own popcorn trios by Christmas?!

But back to the good stuff.  This popcorn keeps it crunch while being bathed in a sweet and caramely layer that gets a slightly salty kick from the peanuts that go oh so well to finish it off.  It slowly bakes for an hour, which makes it even more perfect for a long weekend or a holiday where you can slow things down a bit.

From my little kitchen to yours... Enjoy.

Caramel Corn

Adapted from DamGoodSweet by David Guas and Raquel Pelzel

Recipe Notes

It is possible to do this without a candy thermometer, but I would not recommend it if you are not use to this sort of thing.  Make this your excuse to buy yourself one.  It will be fool proof with candy thermometer.

I used grocery store brand "natural" flavored popcorn.  Newman's Own also has a natural flavor.  You can use air popped as well.  Just buy a popcorn with no flavors like butter or kettle corn and you should be fine.  If you air pop yourself, lightly salt it afterwards.  You want popcorn that tastes pretty plain with a hint of salt.

10 cups of popped popcorn took about 1 1/2 bags for me.

Measure everything out and get your tools ready before you start making the caramel.  Things will go very fast once you begin and you won't have time to grab things.

Ingredients

10 cups popped popcorn (see recipe notes)

1 cup packed light brown sugar

¼ cup light corn syrup

6 Tablespoons unsalted butter, melted

¼ teaspoon salt

½ teaspoon baking soda

2 teaspoons vanilla extract

1 cup lightly salted peanuts

Step by Step

Preheat the oven to 250°F. Line a rimmed baking sheet with parchment paper.

Coat a large mixing bowl with nonstick cooking spray, and dump the popcorn into the bowl, taking care to pick out and discard any unpopped kernels.

In a medium saucepan, whisk together the brown sugar, corn syrup, butter, salt and 2 tablespoons of water. Bring to a simmer over medium-high heat. Continue to simmer, whisking often, until the mixture reads 250°F on a candy thermometer, about 3 to 4 minutes. Immediately remove the pan from the heat, and whisk in the baking soda and vanilla. Quickly pour the hot caramel over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn, taking care to distribute it as evenly as you can. Stir in the peanuts, and transfer the mixture to the prepared baking sheet. Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes. Remove from the oven, and place on a cooling rack for 20 minutes. Gently break up the popcorn, and serve.

Store in an airtight container for up to 5 days.

Makes about ten cups.