I make popcorn on a regular basis, it’s one of my favourite snacks, but lately I want sweet caramel corn. Instead of the plain-Jane caramel corn I wanted to mix it up a bit, so I’ve opted to add salt, peanuts and vanilla bean. Sounds like heaven, right? It is.
Oh yeah, this is happening on a Monday night.
I didn’t want to use corn syrup for my sweet treat, so I knew I had to work with brown sugar and butter. Hey – that’s not a bad thing. I did some research and came up with the simplest way to make it. No corn syrup, no baking… just sauce and let cool caramel corn.
Here’s what you do my friends… make yourself some focaccia, then for dessert, make this. Park your ass on the couch and cuddle up. This makes for one helluva meal 🙂 (sorry for the awful pics, the lighting was terrible in my kitchen tonight!)
- 1 cup organic popcorn
- 4 Tbsp butter
- 1 1/2 c light or dark brown sugar
- 1/3 c water
- 1/2 tsp baking soda
- 1 vanilla bean
- 2-4 tsp coarse sea salt
- Line a large baking sheet with parchment paper.
- Pop popcorn as per usual then spread it out on the lined baking sheet.
Melt butter in a pan. Add brown sugar and stir until mixed, then add the water.
Stir until boiling stage and cook for 5-10 minutes until mixture hits soft-ball stage (put a few drops in a glass of icy water until it can form a soft ball).
Remove from heat and add vanilla and soda, continue to stir while it goes puffy.
Add peanuts and mix well.
Drizzle over popcorn and lightly stir.
Salt with coarse sea salt.
Allow to cool (if you can).
Remember I hit up the farm and picked fresh rhubarb the other week? Well, I still had some of it leftover. Since there wasn’t enough left to make a pie, I thought I’d make some syrup to add to drinks over the weekend.
When it comes to drinks, if I’m not having wine, I’m usually having vodka and soda. I have it with lime, but this weekend I wanted something sweet. Enter rhubarb syrup. I added it to alcoholic and non-alcoholic drinks (soda water) this weekend for friends. Everyone loved it. Squeeze some fresh lime into it and it’s a perfect summer drink.
I scored some more rhubarb from a friends garden over the weekend and used that to make more syrup. I also added chopped strawberries to make it a classic syrup. I think making a punch out of it would be great, it could even be drizzled on fish or on a salad as a dressing if you added a little vinegar and oil to it. Very versatile and very yummy.
Here’s the recipe.
- 2-3 cups of chopped rhubarb
- 1/2 to 1 cup of white sugar
- 1 cup of water
- Add all ingredients to a saucepan and bring to a slow boil. Cook until reduced by half.
- Strain using a mesh sieve. You’ll be left with the cooked, mushy rhubarb. Don’t throw it out! You can store it in the fridge and spread it on toast 🙂
- Let it cool in a bowl before using. Store syrup in a glass jar in the fridge.