Salted Caramel Popcorn
Ingredients
1/2 cup unpopped popcorn
kernels
1 tablespoon oil
1 cup salted butter
1 cup light brown sugar
1/2 cup maple syrup
1 teaspoon vanilla extract
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon baking soda
1 cup whole almonds (optional)
1 tablespoon oil
1 cup salted butter
1 cup light brown sugar
1/2 cup maple syrup
1 teaspoon vanilla extract
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon baking soda
1 cup whole almonds (optional)
Directions
- Preheat the oven to 300F and line baking sheets with parchment paper.
- In a large, lidded saucepan, warm 3 kernels with the 1 tablespoon oil. If you don't have a pan large enough to handle about 12 cups of popcorn, make in two batches
- Once those three kernels pop, add the rest of the corn kernels to the pan and shake to coat with oil. Put the lid on the pan.
- Pop the corn, shaking the pan occasionally until the popping slows.
- Empty the popped corn into a large mixing bowl, and try to pull out as many unpopped kernels as possible so they don't end up in the mix.
- In a separate saucepan, melt the butter then mix in the sugar, maple syrup and 1 teaspoon salt.
- Once the sugar is completely moistened, increase the heat to medium high and bring the mixture to a boil then lower the heat to medium.
- Boil for 3-4 minutes without stirring.
- Add baking soda and vanilla to the caramel mixture, stirring until you have a thick, even, glossy sauce.
- Slowly pour the caramel sauce over the popcorn, while stirring the popcorn (it'll help to have two people). Optionally, add the nuts to the popcorn at the same time as the caramel sauce. Continue to stir the popcorn and the sauce until it's all well coated.
- Divide the popcorn between the two baking sheets and sprinkle the remaining 1/2 teaspoon salt on top, then place in the oven.
- Bake for 30 minutes, stirring every 10 minutes or so.
- Allow popcorn to cool completely, or use buttered fingers to clump the popcorn and nuts together to form bunches if desired.
- Enjoy!
Pumpkin Donuts with Sour Cream Glaze
Ingredients
Donuts:
1/2 cup canola oil, plus more for greasing the pans
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 1/2 to 1 3/4 teaspoons pumpkin pie spice
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1 cup pure pumpkin puree
3/4 cups granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
sour cream glaze:
3/4 cups confectioners' sugar
2 tablespoons sour cream
1/4 teaspoon lemon juice
Sprinkles optional.
1/2 cup canola oil, plus more for greasing the pans
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 1/2 to 1 3/4 teaspoons pumpkin pie spice
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1 cup pure pumpkin puree
3/4 cups granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
sour cream glaze:
3/4 cups confectioners' sugar
2 tablespoons sour cream
1/4 teaspoon lemon juice
Sprinkles optional.
Directions
- Heat oven to 350* F. Lightly oil two 6 compartment donut pans. Whisk together the flour, baking powder, pumpkin pie spice, salt, and baking soda in a medium bowl. Set aside.
- In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, egg, and vanilla. Add the dry ingredients and mix just until combined. Do not over mix.
- Spoon 1/4 cup batter into each compartment of the prepared pans. Bake until the donuts are golden brown and spring back lightly when touched, 12-14 minutes, cool in pan 15 minutes. Then transfer to metal rack to cool completely.
- Whisk together the confectioners' sugar, sour cream, and lemon juice in small bowl. Drizzle over the donuts. Scatter on the sprinkles, and then add sprinkles if desired. Let glaze completely set before serving.
Pumpkin Spice Latte
Yield: enough pumpkin spice mixture for 7 or 8 homemade lattes
Ingredients
for the pumpkin spice mixture
1 15-oz. can pumpkin puree
2 c. whole milk
1/2 c. sweetened condensed milk
1/3 c. brown sugar
2 T. pure vanilla extract
1 T. cinnamon
1 tsp. nutmeg
1 tsp. ground dried ginger
1/2 tsp. ground cloves
1/4 tsp. allspice
to assemble the pumpkin spice latte
strong coffee
slightly sweetened whipped cream
cinnamon
dark chocolate shavings
Directions
for the pumpkin spice mixture
1 15-oz. can pumpkin puree
2 c. whole milk
1/2 c. sweetened condensed milk
1/3 c. brown sugar
2 T. pure vanilla extract
1 T. cinnamon
1 tsp. nutmeg
1 tsp. ground dried ginger
1/2 tsp. ground cloves
1/4 tsp. allspice
to assemble the pumpkin spice latte
strong coffee
slightly sweetened whipped cream
cinnamon
dark chocolate shavings
Directions
to make the
pumpkin spice mixture:
- In a blender, combine all the pumpkin spice mixture ingredients. Puree for about 30 seconds. If you want a smoother mixture, puree for a couple minutes, or until the mixture is to your desired consistency.
to assemble the pumpkin spice latte:
- Pour 1/2 cup (more or less, depending on your preference) of the pumpkin spice mixture into a large mug. Microwave for about 20 seconds, then add 1 cup of hot strong brewed coffee and stir. Top with a nice lofty pile of sweetened whipped cream. Sprinkle lightly with cinnamon. And if you're looking for extra deliciousness, top with chocolate shavings. So pretty!
- Pour the remaining pumpkin spice mixture into a quart jar or similar sized container and top with a lid. Store in the refrigerator. When ready to make another drink, shake the jar well and repeat the assembly of the pumpkin spice latte. The pumpkin spice mixture will keep well for up to 1 week in the refrigerator
Sweet Potato Casserole Bites
Ingredients
Flaky
Phyllo Cups- (buy in frozen section)
1.5
cups mashed sweet Potato
.5
cup White sugar
tsp.
vanilla
1
egg
1/2
cp melted butter
1/2
cup brown sugar
1/2
cup chopped pecans
Directions
Filling
- Combine mashed sweet Potato, White sugar, vanilla, egg and 1/4 cup melted butter
- Pour into the Phyllo cups 1/2 full.
Crust
- Combine rest of the melted butter, Pecans and Brown Sugar.
- Sprinkle over filling until fully covered.
Baking
- Bake at 350 for 15-18 minutes
- Let cool for 15 minutes.
