Caramel Nut Popcorn

So this is just like that caramel corn you get in the box- you know what I'm talking about.  It is so easy and cheap to make you'll never buy store bought again.  This is also a great last minute throw-together for a party or guests.  You also get the feel for how to make caramel! Sounds fancy huh?  It is so easy and with the pictures I took it will be easy to just do it by eye- no thermometer needed!  This soft caramel sauce is great on popcorn, ice cream, or even in iced coffee.

All ingredients I guessed by eye and if you are allergic or prefer anything else in your popcorn mix- go right ahead and just dump some into the mix.

Ok, here's the deal with the corn syrup- I could go into the science of it- but the fact is that you need it as another sugar to counter-act the hardening crystallizing power of the plain sugar by itself.  Basically, if you didn't add the corn syrup the caramel would become hard and brittle- which is another recipe.  The corn syrup disrupts this crystallizing effect because it is another form of sugar.  So don't skip this ingredient.  Invest in one bottle of corn syrup and it never goes bad.

I will write the recipe then show you the process in time lapsed pictures.  Another thing to keep in mind is that candy making is dangerous- the hot caramel is extremely hot and can cause serious burns- so be careful and don't have the kiddies too close.  Another note is that when working with this caramel you need to work fast so make sure you have all your ingredients ready and read the recipe before hand at least twice- oh come on it'll only take like 2 minutes!

Ingredients

• 3 cups of popcorn (mine was air popped)
• 1/4 cup of peanuts
• 1/4 cup of almonds
• 1 cup of plain white sugar
• 1/3 cup of water
• 2 tablespoons of light corn syrup (2 quick squeezes)
• 1/3 cup of cream (I used light cream, you can also use heavy cream, and even in a pinch half and half)
• 1 tsp of vanilla extract
• 1 tablespoon of butter
• Salt
• non-stick cooking spray

Directions

1. In a sauce pot- WITH HIGH SIDES- add the sugar, water, corn syrup and vanilla.  Don't try and make this in a skillet or something that will not capacitate at least 3 times the size of the original ingredients.  I'll tell you why a little later.
2. Mix the ingredients until combined and put over high heat.
3. Spray a LARGE bowl with the cooking spray.  Take a baking sheet and line with wax or parchment paper and then spray that too (you don't need the paper lining but helps for clean up and easy moving later- this stuff is sticky!)
4. In the bowl add the nuts and popcorn and whatever else your heart desires.
5. The sugar will start to boil and start to become thicker and thicker.  Gently swirl the pot from time to time- you don't need to necessarily stir it.
6. The sugar will start to brown- this is what we want- but as soon as you see a hint of brown DO NOT TAKE YOUR EYES OFF THE PAN- because in an instant it can go from delicious caramel to burnt gross syrup.  This is why you need all your ingredients close and on hand. You can't run to the fridge and get the cream because by that time it will burn.
7. When it is a good amber light brown add the cream SLOWLY AND CAREFULLY.  It is going to bubble up fiercely!  Don't get scared; just be careful and confident in what you are doing.  After all the cream is incorporated add the butter and tilt the pan a little and swish the caramel gently back and forth with a spoon until it looks like a smooth shiny sauce.
8. Pour over the popcorn mix in the bowl and work quickly- spray a spatula with the non stick spray and mix until the caramel coats everything- BECAREFUL THE CARAMEL WILL BE VERY HOT.
9. When all incorporated lay out onto the baking sheet, sprinkle with salt if desired, and let set a couple minutes until cool enough to eat.  Then eat and enjoy!

You might have a little caramel left over- no worries- I just usually put in a ziplock bag and throw in the fridge.  Popcorn storage is just in a big ziplock bag too.  Oh and regarding clean up- I would try and clean off everything that touched caramel as soon as possible so nothing sets and hardens or sticks to anything else.

Isn't it amazing this is just sugar and water!?

Just started to bubble

Coming to a rolling boil

Getting thicker- see the difference in the bubbles?

Right after I added the cream

Swish with the butter



Pour all over this and....



Deliciousness

Spicy Mexican Stir Fry (Fajitas)

This recipe is basically a fajita recipe without the tortillas.  Fajitas are traditionally served with a tortilla so that's why I named it a stir fry instead of a fajita recipe.  I love spicy food. I even got to use my homemade pickled jalapenos to top it all off.  This recipe could seriously feed about 6 people.  If you are making for a lot of people I would probably just double the rice recipe. This is why I call it budget friendly, because with just a few ingredients and big bold flavor you can feed a bunch of people some delicious stuff.  Honestly, this is one of my go-to cheap, fast and easy recipes.  It really isn't original, but its damn tasty.  Even my boyfriend walked into the kitchen and said "FAJITAS!?" LoL.  This recipe is also wonderful because you can tweak it to your preference and you subsitute any meat (I used chicken in this one). You could add beans and/or corn to the rice to push more flavor and texture.  I actually prefer the fajita way (wrapped in a tortilla)- because it's just more fun to eat :)

Sazón: This is why the rice is orange.  It is a Latin seasoning that I used sometimes to incorporate flavor into, well really anything.  The box says you can add it to meat as a rub, or soup, or stews, or veggies- it's an all purpose seasoning.  There are different brands and blends but it usually has a bit of cilantro, paprika, saffron, garlic powder, ground cumin and salt.

Chipolte in Adobo: This little secret is just one of my favorite cooking ingredients.  They are smoked jalapenos in a sauce that is made up of tomatoes, salt, vinegar, and other spices.  I did say I liked spicy foods.  You can find these in a small little can- might have to look in the Mexican/International food aisle.  These can get spicy so start small and work your way up.  Besides the spice, you get this awesome smokey flavor. So good.

Vegetable Oil: I used vegetable oil, which is a switch-up from my usual extra virgin, but veggie oil has a higher smoke point- which means it can get way hotter then EVOO- which makes for quick cooking and brown food. Whenever making a stir-fry (Mexican or Asian influence) always use a high smoke point oil.  How do I know the smoke point? A good rule of thumb is that the lighter the color of the oil- the higher the smoke point.

Ingredients

(Tbsp= Tablespoon)
For the Stir-Fry/Fajitas Mixture:

• 3 boneless skinless chicken breasts
• 3 red bell peppers, sliced into strips
• 2 medium onions, sliced
• 2-3 garlic cloves, minced
• 1 small can of tomato sauce (8oz)
• 1 chicken bullion cube
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp of coriander
• 1 tsp oregano
• 1 chipolte in adobo, chopped
• salt, pepper, vegetable oil

For the Rice:

• 1 cup of rice (I used Jasmine rice)
• 2 cups of water
• salt, pepper
• 1 packet of sazon

Directions

1. For the rice: put all ingredients in a pot and bring to a boil, then reduce to a simmer for about anywhere from 10-20 mins.  You could wait for the water to boil, then add the rice, but I was just being lazy, and it still turns out the same.
2. Slice the chicken into strips and prepare all your veggies.
3. Using the biggest skillet you have- put it over high heat and add the oil. Make sure the oil is super hot and throw the chicken in and season will all the spices (including the bullion cube).
4. When the chicken is almost completely done cooking throw in your veggies and garlic. Keep stirring to incorporate the spices- Using tongs helps here.
5. At the very end add the tomato sauce and chipolte in adobo.  Taste it and make sure its good and you're ready to serve along side or on top of the rice.
6. My favor garnish is pickled jalapenos and sour cream- as you can tell from the pictures.