caramel corn...

i can't stop thinking about it. I'm up, at 6 am, writing this post and thinking about this caramel corn. I'm one with a sweet tooth to be sure, but really, 6 am? I'm also one who likes her sleep.

about one week ago I read Molly's post about this very recipe. Now, I am not one (or hope to not be one) who blogs about blogs, but my goodness this stuff is gooood, and in the vein of this blog being my collection of those recipes that I must make again and again (despite being someone who typically likes to try new things), this recipe is a must for this site! let's just say this... in the one week since I read the original post, I have made exactly five batches of this stuff. five! yes, some were given as gifts... but certainly not all. make that a testament to how easy and delicious this stuff is. seriously. seriously.

In the past week (five trials), I found some "tricks" that made the recipe work best for me, so that's what i've posted here. the main difference from the original being that I completely removed baking soda from the recipe. the purpose of baking soda in any caramel corn recipe is to make the caramel foam up, which is does, and that foaming action is supposed to allow the caramel to coat the popcorn better. well, i found that when I added the baking soda, and the foaming happened, I got a grainier caramel corn, and without baking soda, I was able to coat the popcorn perfectly well and avoid the grainy texture. so, here's my version adapted from the original post... enjoy!

caramel corn
adapted from DamGoodSweet by David Guas and Raquel Pelzel

10 c fresh popped popcorn, (or one 3 1/2 oz. package plain microwave popcorn)
1 c packed light brown sugar
1/4 c light corn syrup
1/4 t salt
6 Tbsp unsalted butter, melted
2 Tbsp cold water
2 tsp. good vanilla extract

Preheat the oven to 250 F and line a rimmed baking sheet with parchment paper. Add popcorn to a large mixing bowl, making sure to exclude any unpopped kernels.

In a saucepan over medium-high heat, whisk together brown sugar, corn syrup, salt, butter, and water. Bring to a simmer and continue to cook, whisking often until mixture reads 250 F on a candy thermometer, about 3-4 minutes. Immediately remove from the heat and whisk in vanilla extract. Pour over and fold into the popcorn with a rubber spatula until mixed well. Transfer to prepared baking sheet.

Bake for 1 hour, stirring and turning every 20 minutes. Remove from the oven and let cool on a rack for 20 minutes. Break up pieces and enjoy!

chocolate peppermint bark cookies

so here i am. it's been almost a year now since i've last written anything. what brought me back? the memories of good food, great meals, and fabulous friends. this is my food diary of sorts, for foods and times i don't want to forget. over the past number of months, i've enjoyed looking back at these posts, laughing at my writing and myself, and becoming nostalgic for some of these dishes and meals and the times with my friends. you know what? i still love to cook and i still love to take photos and im still trying to learn more and more about both, so why not share my experience here? why not have a medium to look back and see and remember all these things? so, here are some cookies i found particularly yummy. a little something to start off the holiday season and the coming new year.

chocolate peppermint bark cookies

straight from Bon Appetit, December 2009

nonstick vegetable oil spray

• 2 cups all purpose flour
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 large egg yolk
• 6 ounces bittersweet or semisweet chocolate, chopped
• 1/2 cup chopped candy canes
• 2 ounces high-quality white chocolate

Preheat oven to 350°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Line bottom of pan with long strip of 9-inch-wide parchment paper, leaving overhang on both short sides of pan. Whisk flour and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating on low speed just to blend.

• Drop dough by tablespoonfuls into prepared baking pan, spacing evenly. Using moistened fingertips, press dough to form even layer over bottom of pan. Pierce dough all over with fork.
• Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes. Place pan on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes. Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer. Immediately sprinkle chopped peppermint candies over.
• Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.
• Using paper overhang as aid, lift cookie from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces. DO AHEAD Can be made 1 week ahead. Store in refrigerator in airtight containers between layers of waxed paper or parchment paper.