You must be logged in to post a review.
A simple salted caramel sauce drizzled over popped popcorn and cashews and baked for a fun fall and winter-inspired snack.
Heat the oven to 350ºF. Spray a large roasting pan with nonstick cooking spray and pour in the popcorn and cashews.
In a heavy saucepot over medium heat, combine the butter, brown sugar, corn syrup and salt and stir constantly while bringing it to a boil. When it begins to boil rapidly, stop stirring and allow the caramel to boil for 5 minutes without stirring. Remove from heat and stir in baking soda and vanilla.
Carefully pour over popcorn and mix well. Bake for 30 minutes, stirring at 15 minutes to break up the large pieces.
When finished, spread out the popcorn on a layer of wax paper and break up any large chunks. Allow the popcorn to cool before serving.
I am a Mexican food fiend and nothing makes me happier than a big bowl of pico de gallo and chips. This is such an easy recipe and you can make it mild, medium or spicy depending on what you prefer. I like spicy, so jalapeno peppers are for me, but you could add habanero peppers if you like a lot of heat!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!