The holidays are sneaky like dogs who steal food off your counter, you turn your back for a second and in the twinkling of an eye … the butter and the holidays have disappeared before you really got to do everything you really wanted to.
Ohhhh but not this year, I’ve got my eye on you
dog December 25th and I made a Christmas bucket list so that I could do it all!
1. Make salted butterscotch treats for all my friends, neighbors, nail salon ladies, Pilates instructors, and don’t forget the mailman.
2. Make a snowman and give him a carrot nose while singing “Frosty the Snowman”… sidenote, learn all the words to the song.
3. Walk through a neighborhood with dazzling Christmas lights while drinking a salted caramel latte.
4. Go ice skating around a giant lit Christmas tree and pretend we are in New York.
5. Buy a vintage mink stole … okay that wasn’t on the list but happened organically so let’s just call it a Christmas miracle.
I’m thrilled to be sharing my salted butterscotch pudding recipe with my new friends over at Safest Choice Eggs. Safest Choice Eggs are the “safest choice” for all your holiday baking because they have been pasteurized and sealed, eliminating any risk of Salmonella. So let them eat the raw cookie dough! Safest Choice eggs are available now in Albertsons grocery stores, for a location near you visit their site.
|Salted butterscotch popcorn||
- 4 quarts popped corn ( I buy a large giant sized bag of salted popcorn – no hydrogenated oils)
- 2 cups salted roasted peanut halves
- 1 cup firmly packed dark brown sugar
- ½ cup light corn syrup
- 1 stick of unsalted organic butter
- 1½ teaspoons kosher or sea salt
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- Preheat oven to 250 degrees
- Spray a large shallow roasting pan (I buy disposable and reuse it for each batch) with cooking spray. Place popcorn and the nuts in the pan and place in the preheated oven.
- In a heavy bottomed nonstick large sauce pan, melt butter over low heat. DON’T SKIP THIS STEP OR YOUR POPCORN WILL DISSOLVE UNDER THE HOT CARAMEL
- Add in sugar and corn syrup- mix well
- Turn the heat up to medium and bring mixture up to a boil- not a rapid bowl but a steady flow of small bubbles. IF YOU SMELL BURNT SUGAR, IT’S BURNT! START OVER
- Boil for 5 minutes without stirring
- Turn off the heat and stir in salt, vanilla, and baking soda (mixture will react at first then turn a foamy caramel color)
- Pour caramel over warm popcorn and carefully begin to stir and fold until all the popcorn is coated with caramel.
- Place pan back into oven and bake for 1 hour- stirring occasionally (2 times)
- Remove from oven and cool
- Break up pieces with a handle of a wooden spoon and store in an airtight container
- HAVE SOME SELF CONTROL- GIVE IT AWAY AS SOON AS POSSIBLE