Salted Caramel popcorn

“Anyone who thinks they’re too grown up or too sophisticated to eat caramel corn, is not invited to my house for dinner”
— Ruth Reichl

Salted Caramel Hazelnut Popcorn

The Oscars are around the corner friends, so if you are a movie buff or just like to hang out with friends and eat popcorn then this salted caramel popcorn is for you. You know the old saying with Lays potato chips that “you can’t eat just one” well same goes for this salted caramel popcorn. It is one of those sweet and salty flavors that you promise you will only eat a little and then suddenly a little turns into the entire bowl.

To keep the munchies down to a minimum however, you can put it in baggies for your guests and everyone will be delighted. It is a big hit whether you are making it for Oscar night or just to share with your foodie or even non-foodie friends. Oh and when they ask you for the recipe don’t forget to mention you saw it here first.

Happy munching friends!

 

Ingredients

  • 1/2 cup Fresh Popcorn Kernels

  • 1 tablespoon coconut oil

  • 1 cup of Salted caramel (see ingredients)

  • 1/2 cup Chopped Toasted Hazelnuts

  • Fine Sea Salt, to taste

Salted Caramel (make ahead)

  • 2 cups sugar

  • 1 cup heavy cream, room temperature

  • 12 tablespoons room temperature butter cut into cubes

  • 1 tablespoon Sea Salt (Maldon is a great brand, I like and use)

 

Step 1

A day or two before make the salted caramel.  Have all ingredients ready before beginning!

 In a large flat bottomed stainless steel sauté pan with high sides or in a  non-nonstick pot heat the sugar on low-medium, pay attention as you wait for the sugar to melt.  Once you begin to see the sugar melt wait a second or two longer then slowly begin to push the sugar to the center, allowing the sugar to melt away.  Once all of the sugar has melted continuing stirring the carmel around until it reaches an amber brown color.  When at the amber color add room temperature butter and stir.  Be careful this is VERY hot! Remove the pan from the heat and stir in slowly the room temperature cream.  It will bubble up quickly so again beware but just keep stirring until everything is incorporated and melted.  Add Salt and pour into a glass container and allow to cool to room temperature. Refrigerate if not using the day of making the popcorn. Remove from refrigerator prior to cooking popcorn.

Step 2

Make the popcorn the day of for  freshness.  Have caramel at room temperature before making popcorn.

To make popcorn:  Use a medium size pot that has a handle and lid. Add the coconut oil to pot and heat on medium heat until melted.  Add popcorn kernels to pot and cover.  When you hear the first kernel pop hold the lid and shake pan back and forth over the stovetop until you hear only one or two kernels left.  Turn off heat and remove lid. Immediately dump popcorn into a large bowl.

Step 3

Pour caramel over popcorn and stir using a spatula or other non-stick utensil.  Add Chopped Hazelnuts.  Taste, and if more sea salt is needed, add, and stir to taste. Place in a large bowl or small bags and serve.

Tips

  • Never leave your caramel unattended and have all ingredients ready before beginning the process.

  • Fine Sea Salt will stick best to the popcorn and the caramel after mixing but use the finger-pinch method and add a little at a time. Remember there is salt in the caramel. TASTE,TASTE,TASTE

  • Homemade popcorn is scrumptious and once you know how to make it you will never go back to the microwave again! It can be made in almost the same time as the Microwave bag!

 

Curry Chicken Salad

“Boys, I may not know much, but I know chicken poop from chicken salad.”
— Lyndon B. Johnson

The first time I did a back dive off the diving board I was scared.😨

  No, more like terrified. 😱

The diving class seemed like a good idea.

  I enjoy swimming. 🏊

It seemed like an easy “A” for a college class.  And I have dove off diving boards since I was a kid in swimming classes. 

It couldn’t be that hard, right?

 It wasn’t a bucket list kind of thing, more like something you do in college when you need physical education points and other options such as team sports or bowling well... they shouldn't be on your list.

That terrifying dive however didn’t last too long. 

I took the plunge!

I did it. 

I followed the basic instructions from the professor and stood tall. Toes on the edge. Arms high above my head. Face looking at the diving board in front of me. 

You don’t jump when you first learn to back dive you sort of glide into the water.  You lean and lean backwards until you see the water coming at you. 

It’s an unusual feeling to have the water come up towards you in reverse, but it is also a slipping into time kind of feeling because it doesn’t seem real. 

If you do it right, you hear the professor’s words in your ears

“ don’t look back, don’t turn around, stand straight. arms back, farther, farther. Reach. Reach.”

...and then the words stop because you are in the water going down. 

It is after that terrifying first moment, it becomes a thrill. 

You get out and want to try again. 

You are proud of yourself! 

You can’t believe you didn’t “bellyflop” “backflop” not sure what the word would be going backwards, but it is a distinguishing moment in a swimmer’s life if they learn to do a backwards dive. 

I’m not saying making a curry chicken salad is the same as taking a back dive, but maybe for you it will take a little strength and courage to do things differently. 

Maybe you always purchase a roast chicken and you decide to roast chicken in you oven yourself using this simple method.

Maybe you have never been much into Indian cuisine and you think you probably won’t like it, but you want to try something new and different. Oh and you heard Turmeric is the new Health Thing! It's True!

  Maybe cooking in general is something you don’t have time for, or have never found much interest in since after all that means you have to wash the dishes afterwards.

Does this sounds like your excuses ?

The reasonings in your head?

Perhaps you might just have that scary diving board lingering in front of you, like I did?

  Is it it time to take the plunge? 

See what this cooking hype is all about? It’s just a Sandwich after all, right? 

I promise it is the little things that make you happy.

Enjoy scooping up the spices. Blending the flavors.

Spices for Curry Chicken Salad

 If it’s your first dive into cooking or your umpteenth one this, curry chicken salad sandwich is going to become one you do over and over again because after all you took the PLUNGE! 

Kudos to you and Happy Diving, I mean Cooking! 

Ingredients

  • Roast chicken pieces make up 1 1/2 cup of chicken chopped

  • 1/4 cup chopped cashews (toasted is optional)

  • 1/4 cup blanched green peas (How to blanch vegetables...go here.)

  • 2 whites and part of greens finely chopped scallions (green onions)

  • 4 teaspoons Indian curry spice (I like Madras unless you have your own blend

  • Sriracha Saffron Mayonnaise (See below) 1/4 cup or plain Mayonnaise with 1 tsp of Sriracha added

  • Salt and Pepper to taste

Step 1

Roast Chicken or if using Store Bought Roasted Chicken Remove chicken both white and brown meat from bones and chop up pieces to preferred size.  For this chicken salad I like my chicken finely chopped not shredded or in large chunks because of the peas and cashew sizes.

Step 2

 In a large bowl add toasted cashews, peas, and scallions to chicken.  Add Mayonnaise and then add curry spices. Using a spatula or wooden spoon mix all ingredients together.  Taste and if more curry flavor is needed add one teaspoon at a time.  Taste again and add kosher salt and ground black pepper.  Do not skimp on salt, make sure and add to taste.  

Step 3

Serve on Bread Rolls removing some of the inside of the  bread and scoop chicken salad placing into the center of the rolls.

Enjoy every Bite!

 

Tips

  • Use your chicken bones to make homemade chicken stock in a pressure cooker for fast cooking

  • Using brown meat in chicken salad adds more flavor than just using white meat

  • Read Recipe Instructions and ingredients before beginning, it will help you in the long run.

screenshots from food blogger pro

Sriracha Saffron Mayonnaise

  • 1/2 cup Mayonnaise

  • 1/2 tsp grated lemon zest

  • 1/2 TBSP lemon juice

  • 1/2 tsp dijon mustard

  • 1 tsp Sriracha

  • 1/4 tsp saffron threads (soaked in lemon juice)

Whisk all together.

 

Source: www.thewhiteradish.com