Sriracha Caramel Popcorn

Tags

appetizer, caramel, gluten free, popcorn, salty, snacks, sriracha, sweet, vegetarian

I apologize for being so scarce as of late. I have been working a lot and have been extra tired. I think it must be this gloomy weather. I have been cooking but at odd times not very conducive to good photography. I have several recipes I can’t wait to bring you. This recipe is one of the best new recipes I have tried in a while. It is addictive! I made a batch for work. I think everyone asked for a copy of the recipe! You can tailor the heat level to your own preference. Next time I think I will make mine spicier! Love me some sriracha!

• Servings: 6
• Time: 20 minutes
• Difficulty: easy
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• 1/2 cup popcorn kernels
• 1 tsp oil, such as canola or coconut
• 1/2 cup unsalted butter
• 1/2 cup brown sugar
• 2 tbsp molasses
• 1 tbsp Sriracha
• 1 tsp salt
• 1 tsp ground cumin
• 1/4 tsp baking soda

Preheat the oven to 300°F. Line a baking sheet with parchment paper and set aside.

Heat the oil in a large, heavy bottomed saucepan with a lid over high heat. After the oil has heated to shimmering hot, add in the popcorn. Cover with the lid and move the pot around occasionally to prevent the kernels from burning. Once the popcorn starts to pop vigorously, keep vigorously shaking until the popping stops.

At the same time you are popping the corn, melt the butter in a saucepan over medium-high heat, then stir in the brown sugar, molasses, and salt until combined. Bring the mixture to a boil and continue to boil for 4 minutes, without stirring. Remove from the heat and stir in the sriracha, cumin, and baking soda.

Pour the sugar mixture over the popcorn, then toss together until evenly coated. Use a silicone spatula to do this as the caramel will be really hot.  Spread the popcorn evenly on the baking sheets. Bake in the oven for 30 minutes, stirring the caramel corn every 10 minutes.

Let cool completely before storing, breaking up any large clusters that may have formed. Store any leftovers in an airtight container or resealable plastic bags in a cool dry place. The popcorn will stay crunchy and good for a week but I know it won’t last that long. Serves 6. From Noms for the Poor. 

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Tapas Week Part 2: Crispy Spicy Black Eyed Peas

Tags

black eyed peas, gluten free, healthy, protein, salty, snacks, Southern, tapas, vegetarian

When I have a food craving, it’s usually for crunchy saltiness. I usually don’t want potato chips, just because they are so bad for you. These little babies meet my needs. And they have a little boost of protein that keeps you from getting hungry. I love that you could use nearly any flavor combination with them. Next time I am thinking something curry… What flavor combo would you use?

Crispy Spicy Black Eyed Peas (from Rufus’ Food and Spirits Guide)

• 2 cups dried black-eyed peas
• 3 tbsp olive oil
• 2 tsp cayenne pepper
• 1 tsp chili powder
• 1/2 tsp Old Bay
• 1/2 tsp paprika
• 1/4 tsp ginger
• 1/4 tsp turmeric
• sea salt to taste (it takes quite a bit)
• white pepper to taste
• black pepper to taste

Preheat oven to 350 degrees. Rinse beans removing any stones or dirt. Cover with water simmer for 15-20 minutes. They should still have a little bite in them. Drain beans. In a bowl, combine the peas, oil, spices, salt and pepper. Stir gently to coat. Pour beans onto the baking sheet. Roast for 45 to 1 hour or until the sound like popcorn kernels rolling around on the tray. Let cool. Store in airtight container.

Curry Lime Roasted Peanuts

Tags

cocktail, curry, gluten free, Indian, lime, peanuts, salty, snacks

A friend of mine at work hijacked my blog roll one day and found this recipe. We were both pretty excited to try it. They turned out fantastic, though next time I may double the curry and coriander. I love those flavors and I want them to really pack a punch. They were perfect with the J&G I had last night.

Curry Lime Roasted Peanuts (from So Hungry I Could Blog)

• 1 1/2 tsp salt
• 1 tsp curry
• 1/4 tsp coriander
• zest of 1 lime
• 1 egg white
• 2 cups peanuts
• juice of 1 lime

Preheat the oven to 350 degrees.

In a large bowl, mash together the salt, curry, coriander and lime zest until gritty but well combined. Whisk in the egg white until smooth. Add the peanuts and toss to coat thoroughly.

Spread the nuts in a single layer on a parchment-lined baking sheet. Cook in the oven for 10 minutes. Remove from the oven and break up the nuts with a spatula, then redistribute in a single layer. Cook 5-10 minutes longer, or until nuts are fragrant and golden-brown. Use a spatula to pile the nuts in the center of the pan. Pour the lime juice over top, give the nuts a stir, and redistribute. Cook an additional 3 minutes, then remove from the oven to cool.

Store in an airtight container for up to 2 weeks.

Makes 2 cups.