Showing posts from November, 2008

Crunchy Carmel Popcorn

Note: I used air popcorn and it worked great. It took 3 tablespoons of popcorn kernels to pop 4.5 cups - of which I used almost all of it and had a lot of excess carmel. I think I'll up the popcorn to 5-6 cups next time. Also, I used honey roasted peanuts, but you could use any kind, really. I'd stay away from the salted ones, though.

1/2 cup brown sugar
2 tbsp butter/margarine
1/4 cup corn syrup
5-6 cups plain popcorn
1/4 cup peanuts (optional)


In a medium sauce pan, melt the sugar, butter, and corn syrup. Add the popcorn and peanuts and stir until evenly coated. Pour the coated popcorn onto an aluminum-foil lined cookie sheet and spread out evenly on the sheet.Bake in the oven at 250°F for 5 minutes. Remove from the oven.
Edit: This is best if you make it right before you eat it. It only takes about 10-15 minutes in the kitchen, so it's definitely worth it. I had some leftover after 24 hours and it was quite soggy, but s…

Pumpkin Muffins

Note: I used walnuts, but I didn't have a full 3/4 cup, probably only about 1/2 a cup. This would be awesome with chocolate chips, too. Of course, what isn't better with chocolate chips?? These are amazingly light and fluffy.

2 eggs, beaten
1 cup canned or cooked pumpkin
1/2 cup vegetable oil
1/3 cup water

1 2/3 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped cashews or walnuts (optional? I think not)


Preheat oven to 350F.

In a large bowl, combine wet ingredients - eggs, oil, water, pumpkin

In a separate bowl, combine dry ingredients - flour, sugar, cinnamon, baking soda, baking powder, and salt.

Add dry ingredients to wet and incorporate. Add nuts (and chocolate chips?), stir.

Fill greased or paper-lined muffin cups 3/4 full. Bake at 350 degrees F for 20-25 minutes or until muffins test done. Do not overbake. Cool on wire rack.