Category Archives: Candy

Salty Vanilla Pretzel Popcorn

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Hola!

Happy Monday! It’s a happy Monday for me because I am officially on Winter break! That means two weeks of sleeping late and being lazy! Well, that’s not really good because the less I do the lazier I get…need to avoid that!

My mom is pretty much recuperated from being sick so things are getting better for her and for me! I am able to kind of get back to a regular routine which include doing some cooking and baking.

This year I have obviously been a procrastinator but Julieta put me over the edge last Thursday! She wanted to go to the mall and I was busy making a treat to take to work for our Winter luncheon. After back and forth arguing she won and we went to the crazy, packed mall! UGH! But she was a happy camper at the end so I’m glad it all worked out for us. I  was able to finish making this delicious popcorn that I took to work on Friday. I received tons of compliments on it so I am sharing the recipe right now.

I was so exhuasted after the mall that I didn’t even get a chance to take a picture of the popcorn in its cute big  container.

I am making tons of this for Christmas Eve. It will also be our neighbor gifts.

Salty Vanilla Pretzel Popcorn (makes about 14 cups popcorn)

  • about 12 cups popped popcorn
  • about 2 cups pretzel twists
  • 1 cup packed light brown sugar
  • 1/2 cup light corn syrup
  • 1/2 cup (1 stick, 4 ounces) unsalted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon pure vanilla extract

Place a rack in the center of the oven and preheat oven to 250 degrees F,  Grease a large (but shallow) roasting pan with butter or cooking spray, and add popcorn and pretzels to the pan.

In a 2 quart saucepan, combine brown sugar, corn syrup, butter, and salt  Whisk over medium heat until it begins to boil.  Allow to boil over medium heat (without stirring!!) for about 5 minutes.   The mixture will be deep gold and bubbling.

Remove from the heat and immediately stir in the baking soda.  The mixture will foam and froth.  Keep stirring.  Stir in the vanilla extract.

Quickly pour warm syrup over popcorn and pretzel mixture.  Use to large spoons to toss the mixture, coating all of the popcorn and pretzels in caramel.  Work as quickly as you can.

Place in the oven and bake for 20 minutes.  Remove and toss.  Return to the oven to bake for another 20 minutes.  Remove from the oven and toss.  Allow to cool before handling and packaging.

This really is outstanding popcorn. It’s easy to make and has regular every day ingredients in it. YUM!

Have a great day!

Besos,

Flor

Recipe Source Joy the Baker

 

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No Bake Cookie Dough Bar

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Hola!

When you were little did you lick the bowls when you mom was making something sweet? Julieta does every single time.I know to put that bowl aside so that she can “lick” the bowl. This sweet is like licking the bowl every time. Don’t be shocked by the color of the chips. Don’t judge. I had bought these chips last year and since food lasts forever nowadays they were still good. I was not about to let them go to waste.

These bars were delish!

No Bake Cookie Dough Bars

Ingredients

1/2 c. unsalted butter, softened
3/4 c. brown sugar
1 tsp. vanilla extract
2 c. all purpose flour
1 (14 oz.) can sweetened condensed milk
2 c. chocolate chips

Topping:
1/2 cup creamy peanut butter
1/2 cup milk chocolate chips

Directions

Line a pan with parchment paper or aluminum foil and set aside.

In a large mixing bowl, mix together butter and brown sugar until it is fluffy. This takes about 3 minutes. Add vanilla and mix until combined.

Turn the mixer to low and alternate the flour and the sweetened condensed milk until combined. Gently fold in chocolate chips.

Press the cookie dough into the bottom of the pan. It will be sticky so lightly flour your hands if needed.

Cover your bars with plastic wrap and refrigerate for 3 hours or overnight until firm.

Cut into small pieces.

These bars were really good. A small piece will go a long way. 

Enjoy!

Besos,

Flor

Recipe source myfridgefood

 

Cookies and Cream Popcorn

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Hola!

Friday, sweet Friday!

This snack is perfect for summer parties and snacking.It’s also great as a gift for any holiday. It was easy, simple and inexpensive.

There will be no worrying about whether to dunk the Oreo or split the Oreo but you still get the delicious Oreo taste. The only worry I had was keeping the Oreos hidden until I made this!

Go ahead and hide your Oreos…I won’t tell!

Cookies and Cream Popcorn

Ingredients

  • 9 cups popped popcorn
  • 20 Oreos, finely crushed
  • 24 oz. White Vanilla Almond Bark

Directions

  1. Melt white vanilla almond bark according to package directions until completely melted and smooth consistency.
  2. Drizzle almond bark over popped popcorn.
  3. Sprinkle finely crushed Oreo crumbs through out popcorn to evenly distribute.
  4. Let almond bark set up. If you are in a hurry you can place the popcorn in the refrigerator for about 20 minutes to set;break up popcorn.
  5. Enjoy!

One thing…this is definitely a sharing snack!

Besos,

Flor

 

Nutella Fondue

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Hey!

Really…more snow. Huh! Lucky that some of us that are a bit older can handle it. It’s the younger ones having a hard time dealing with the snow. When I was young it was so normal for there to be snow on the ground all the time. Bring it on and let’s get it over with!

I found a calendar that has all sorts of quirky “celebrations”. Today happens to be National Chocolate Fondue Day and World Nutella Day. So why just not combine them? The marrying of these two delicious sweets is perfect.

Both young and old are better off staying indoors eating this delicious fondue.

Nutella Fondue

  • 1/2 cup cream (half & half, coffee cream or whipping cream)
  • 4 oz. semisweet chocolate, chopped
  • 1/2 cup Nutella

In a small/medium saucepan, heat the cream over medium heat until steaming but not boiling; remove from heat and add chopped chocolate and Nutella. Stir until smooth. Serve in a small fondue pot over a tealight candle to keep melted. Enjoy with the usual chocolate fondue dippers such as graham crackers, sliced bananas, graham crackers, strawberries, marshmallows or any other dippable delicious treat.

I am lucky I was able to make this fondue. Nutella is highly coveted in our home. It is usually gone a day after I purchase it. I guess it pays to hide it!

Besos,

Flor

White Chocolate Peppermint Popcorn

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Hola!

Guess what today is? Yes, It’s Sunday. It is also Popcorn Day. At least according to my calendar it is.

So in honor of popcorn day I decided to make Peppermint Popcorn. It was for two reasons that I chose to make peppermint popcorn.

1. It’s popcorn day.

2. I have lots of candy canes that were left over from Christmas.

This was really delicious!

It’s also really pretty! This would make an awesome gift for Christmas or even Valentine’s day.

How pretty does that look?

White Chocolate Peppermint Popcorn

Ingredients

  • 8 cups air popped popcorn
  • 4 oz white chocolate
  • 1/4 cup crushed peppermint (candy canes or starlight mints)
  • 3-4 oz. red candy melts

Directions

1. Air pop your popcorn and spread on a parchment paper lined cookie sheet.

2. Melt white chocolate in microwave in 30 second increments(stirring in between each) until completely melted.

3. Drizzle white chocolate on popcorn using a spoon. Mix chocolate into popcorn quickly by using two spoons or your clean hands. Be careful as chocolate can be hot!

4. While chocolate is still wet sprinkle crushed peppermint over popcorn.

5. Melt red candy melts in microwave in 30 second increments. Spoon the melted candy into a ziploc bag and cut a small corner of the bag. Drizzle over all popcorn.

6. Place cookie sheet in refrigerator for about 15 minutes or until set. Break up popcorn and enjoy!

Happy Popcorn Day!

Besos,

Flor

Candy Apples

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Hola!

I hope you all had a wonderful weekend! Mine was just great! Saturday Julieta, my bestie and I went to the Chocolate and Fine Dessert Show at Navy Pier. It was awesome! I had never tasted or seen such delicious sweets in my life!  Here are just a few of the samples we had.

There were tons of chocolate and toffee samples. We had so many we didn’t even need lunch!

The chefs and pastry chefs that create these masterpieces are artists! They were amazing!

When I was young and we would go to Mexico there were these awesome sweet apples that could have pulled out our teeth or fillings. But we didn’t care. We ate them anyways. They were so good that it was worth the risk. We were lucky enough that after licking and finally eating the entire apple our teeth and fillings were still intact. I had such a taste for these apples that I had to find a recipe for them. In Spanish we call these “amieladas”. I had no idea what the name in English was but I just searched for whatever I could think of that they might be called in English and I found them…Candy or Candied Apples! I was so excited!

I had never in my life used a candy thermometer so I was really scared. It was super neat just watching the temperature raise on the thermometer. I was so relieved when the thermometer didn’t break and shards of glass (or whatever it’s made of) went into my eye. That would definitely have been like a Halloween trick!

Candy Apples

Ingredients

  • 12 small red or green apples, any variety
  • 12 lollipop or popsicle sticks
  • 3 cups white sugar
  • ½ cup light corn syrup
  • 1 cup water
  • ½ teaspoon red food coloring

Equipment: candy thermometer

Directions

Wash and thoroughly dry the apples as good as possible to get the waxy film off of them. Insert the lollipop sticks or popsicle sticks so that they are firmly positioned in the apples. Set the apples aside on a cookie sheet lined with wax paper and coated with cooking spray.

Combine the sugar, corn syrup and water in a heavy-bottomed saucepan over medium heat. Bring it to a boil and cook the mixture until a candy thermometer reaches 300ºF (the hard crack stage).

Remove the candy mixture from the heat and carefully stir in the red food coloring (it may splash, so be very careful). You may have to add more than the designated ½ teaspoon, depending on the quality and strength of your food coloring.

One by one, carefully dip the apples into the candy mixture, swirling to coat them thoroughly and allowing any excess to drip back into the pan. Transfer the coated apples to the prepared cookie sheet and allow them to cool until the candy has fully hardened.

If the candy mixture gets too hard during the dipping process, simply re-heat it over medium heat and continue coating the apples.

You want to work kind of fast because the candy gets hard quickly. I wanted a heavy coat of candy on my apples so I dipped each apple twice. I should have let more candy excess come off the apples but I was so scared to make them that I just wanted to do it!  Needless to say that candy excess did not go to waste…we ate it.

These apples were so delicious and brought back so many memories!

Besos,

Flor

Recipe source justataste