Archive for the ‘Snack’ Category


Peanut Butter Caramel Corn

January 6, 2010

I’ve been making Peanut Butter Caramel Corn for quite a few years. It’s easy to make and very addictive! The peanut butter is a nice twist on the classic caramel corn flavor.

I made a batch and gave some away to friends over the holidays. One of them is a long time fan of this and was very happy when I handed him a bag. My other friend hadn’t had it before, but she took it home with her to North Carolina and served it at a party and reported back that her guests loved it. The rest of the batch which was sitting in my kitchen also disappeared quickly! I gave this recipe to Michele at Veggie Num Nums and she made it too. Check out her post to see what she thought of it, and to see the other great-looking caramel corn she made!

You can use your favorite method of making popcorn: stove, microwave, air popper. You just want some plain popcorn to use as a base. I’ve been using a Presto Power Pop for years and I love it. It pops corn in the microwave without oil, plus it has Orville Redenbacher’s autograph on the lid! (No extra charge for that!) There is a cardboard cup that sits in the bottom of the popper. Each cup can be used many times, so it’s not expensive to keep the popper going.

Image from

The recipe came from a library book, but it’s been so many years that I don’t know the name of the book anymore, so unfortunately I can’t give it proper credit. The original recipe name is Peanut Butter Candied Corn.

Peanut Butter Caramel Corn

4 quarts popped popcorn (16 cups)
12 ounces lightly salted peanuts*
1 cup firmly packed brown sugar
3/4 cup dark corn syrup
1/2 cup butter or margarine
1/2 teaspoon salt
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
1/2 teaspoon baking soda

*I like to use regular dry roasted peanuts; use no-salt, low-salt, or regular to suit your tastes

Preheat oven to 250º F. Combine popcorn and peanuts in a large roasting pan (I divide between 2 9 x 13″ pans, sprayed with non-stick spray). In a large saucepan, combine brown sugar, corn syrup, butter, and salt over medium heat. Stirring constantly, bring to a boil; boil 1 minute. Remove from heat. Add peanut butter and vanilla; stir until smooth. Strin in baking soda (mixture will foam). Pour over popcorn mixture; stir until well coated. Bake 1 hour, stirring every 15 minutes. Spread on wax paper, parchment, a silicone mat, or lightly greased foil to cool. Store in an airtight container.


Cumin Curried Hummus and a Thank You

April 17, 2009

Mmmmm. Hummus.


But before I get to the recipe, I want to say thank you to Michele of Veggie Num Nums. She had a giveaway on her site and I won! I am now the proud owner of a cupcake tote and cupcake cookbook. The tote is awesome, because I can stack up to 36 cupcakes, put them in lockdown, and transport them safely to their destination. Thank you Michele! Check out her site for some great vegetarian and vegan recipes, along with Tuesdays With Dorie goodies and some cute animal pictures.

OK, on to the hummus. It is a food processor recipe, and I know a lot of people grumble about using their food processors, but this is so good and will save so much money over store bought hummus, it’s worth it! I have made it with a stick blender and it works, but it will be chunkier.

I love dipping pretzels into this, but raw veggies are a smart choice, and Kashi TLC Original 7-Grain crackers are also a delicious dipper. Or spread it onto a sandwich. Perhaps a sandwich made with homemade pita bread!

This makes a lot. I like having a vat of hummus in the fridge, but you may want to cut this in half if you don’t want quite so much.

Cumin Curried Hummus

from Cooking Light: link to their recipe is here.

  • 1  tablespoon  olive oil
  • 3  garlic cloves, chopped
  • 1  tablespoon  curry powder
  • 1/2  teaspoon  cumin seeds (I use a heaping 1/2 teaspoon of ground cumin)
  • 1/2  cup  water
  • 3  tablespoons  fresh lemon juice (I’ve been known to use bottled)
  • 3/4  teaspoon  salt
  • 2  (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained

Heat oil in a small skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add curry and cumin; cook 30 seconds or until fragrant, stirring constantly. Place garlic mixture, water, and remaining ingredients in a food processor; process until smooth. Store in the refrigerator.

%d bloggers like this: