A Treat to Get You Through the Winter

Happy (belated) new year all! We really want to start this shiny new year off on the right foot, so we’re going to be totally honest.  This post is not about healthy eating, working out, getting organized, or goals of any kind.  We are here to bring you snacks. (You’re welcome.)

The gifts have all been given, and the parties are over.  You can make these delicious treats without the constant threat of having to share.  Go ahead, be greedy and horde the candied nuts all for yourself.  We won’t judge you.

We would also like you give a big internet high-five to our oh so talented photographer friend Amy Johnson who we have featured here on Pie Drunk before. Amy came over for snacks, hot tea, and a quick photography session to feature our edible gifts, so be sure to check out her portfolio and blog! Now without further adieu, say hello to what you could be enjoying handfuls of at this very moment. Yes. Right now.

Coconut and Almond Caramel Corn (from Shutterbean.com)

Popcorn mix

• 2 Tbs. vegetable oil
• 1/3 c. popcorn kernels
• 1/2 tsp. salt
• 1 1/4 c. dry-roasted almonds
• 2 c. toasted coconut flakes (the wide flakes work best)

For the delicious, delicious caramel:

• 1 c. (2 sticks) salted butter ( I used earth balance in place of real butter)
• 2 c. packed brown sugar
• 1/2 c. light corn syrup
• 1 tsp. salt
• 1 tsp. baking soda

To make the popcorn mixture:

In a large pan over medium-high heat, warm oil. Add the corn kernels and place a lid on the pot. Pop the popcorn until the popping sound subsides. Turn off the heat, carefully pour the hot popcorn into a large bowl and sprinkle with the salt.

Using a 9×13 pan or a very large cookie sheet, measure 7 heaping cups of popcorn, being sure to avoid any unpopped kernels. Top popcorn with almonds and toasted coconut. Set aside.

Place a rack in the center of the oven and preheat to 200F.

To make the caramel:

Combine butter, brown sugar, corn syrup and salt in a medium, heavy-bottomed saucepan. Whisk the mixture as it heats and the sugar melts. Boil the sugar and butter mixture for about 5 minutes. Remove from heat and add baking soda. Whisk well. Carefully pour the caramel over the popcorn mixture. Use a large wooden spoon (I find it helpful to use 2 spoons) to toss everything together making sure that every bit of the popcorn mixture is coated with caramel. Do NOT to touch mixture with your hands, it is very hot and could burn you.

Place pan in the oven and bake for 30 minutes, removing the pan to toss every 10 minutes. Once baked, remove from oven. Carefully spoon onto sheets of waxed paper to dry.  Once dry, store in an airtight container. Popcorn will last for up to one week.

Candied Walnuts (adapted from http://allrecipes.com/recipe/dawns-candied-walnuts/)

1 lb walnuts (you can use pieces or halves)

1 c. sugar

2 tsp. cinnamon

¼ tsp. salt

6 Tbs. unsweetened soy milk

1 tsp. vanilla

Preheat oven to 350 degrees F. Spread nuts in a single layer over a baking sheet. Roast for approximately 8-10 minutes, or until the nuts start to turn brown and you can begin to smell them.

Stir together sugar, cinnamon, salt, and soy milk in a medium saucepan. Cook over medium-high heat for 8-9 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). If you don't have a candy thermometer, do not fret! Using a spoon, release a small droplet of the mixture into cold water. The resulting candy should be malleable, but not too soft or brittle. Remove from heat, and stir in vanilla immediately.

Add walnuts to sugar syrup in the saucepan, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork or a spatula. Let cool, and store in airtight containers.