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Simple, fall-inspired popcorn coated with salted maple caramel and toasted pecans.
Spray a large metal mixing bowl and a wooden spoon with non-stick spray. Add the popped popcorn and pecans into the bowl and toss together.
In a small non-stick saucepan over medium heat, add the butter, syrup, extract and salt. Bring to a boil and cook until the mixture registers 300 F on a candy thermometer.
Immediately pour the hot caramel over the popcorn and pecans and use the wooden spoon to stir quickly until everything is nicely coated. Immediately spread the mixture out onto a large baking sheet and allow it to cool completely. Break the popcorn into smaller pieces and serve or store in an airtight container or bag.
Adapted from Gourmet.
These egg and asparagus toasts are a recreation of a simple dish I had in Spain last year. They’re almost too simple to even write a recipe for, except that there’s a surprise ingredient. A sprinkling of sherry vinegar over the bread makes the whole dish pop.
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!