Nothing says Fall time more than a warm batch of chewy caramel popcorn. As with most treats I make, I found a way to reduce the amount of sugar and fat in this recipe without sacrificing flavor or texture. Don’t ask. Don’t tell. Am I right?
As a kid, this was one of my dad’s favorite treats to make for us. We would help pop the corn while he made the caramel glaze. Then, he would pile it high in a mountain of sweet, chewy goodness on the countertop. Naturally, I do the same with my kids. We all gather around the island of my kitchen and munch away on our caramel popcorn mountain. So many good memories are associated with this deliciously sticky treat. Make some today and let the good times roll!
Chewy Caramel Popcorn
Chewy, sticky, buttery, (and so addictive) caramel popcorn.
- 2 Cups Brown Sugar packed
- 1 Cup Light Karo Syrup
- 1 can Sweetened Condensed Milk Eagle brand
- ¾ Cup Butter melted
- 2 teaspoons Vanilla
- 2 ½ Cups Popcorn un-popped measurement
Pop the corn using an air-popper or a Whirly Pop Popcorn Maker. Set the popped corn in 3 to 4 large pots or bowls. Remove and discard old maids and set aside.
Combine brown sugar and Karo syrup in a large sauce pan. Bring to a boil and stir for 3 minutes.
Add the can of Eagle brand milk while continually stirring the mixture.
Keep stirring as you slowly add the melted butter and return to a boil.
Once it starts boiling again, remove from the heat and add vanilla.
Pour the caramel evenly over the popped corn. Stir until the kernels are well coated. Pour the caramel corn onto a countertop lined with waxed paper to let cool for about 10 minutes before serving.
If you opt for using the Whirly Pop (my appliance of choice) you will need approximately ¼ cup of Olive Oil for preparing the popcorn.
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We are returning from Fall Break this week feeling rejuvinated and ready to get back on a schedule. Here’s what’s on tap for dinner this week:
Autumn has offiially arrived along the Wasatch Front. Not only have the leaves turned colors, but a cold rain has brought chilly temperatures to our valley and snow to the mountains. It smells almost as amazing outside as it does in my kitchen, with all the baking I’ve been doing. The forecast calls for more rain this week, so it’s time to pull out more soup and casserole recipes. Also, we are blessing our baby in Church on Sunday, and I will be feeding our extended family a big supper afterwards. If I pace myself by doing food prep throughout the week and freezing it for Sunday, I can totally handle that meal. Here’s what I’m cooking up this week:
The waiting game is over! My tomatoes are a beautiful shade of scarlet red, and I am harvesting them by the dozens. There is such a sweet gratification that comes during harvest time when all my months of hard work yield a very delicious reward. We have been enjoying fresh tomatoes in salads, sandwiches, sauces, salsas and more. However, if we keep eating like this, we may have acid reflux for life, so now it’s time to start preserving these little red beauties.
If you are anything like me, I am super intimidated by canning and bottling. That is, until I learned how easy it is. Tomatoes are the easiest food to bottle because they require no syrups, acid, or even salt. My recipe for steam canning tomatoes is straightforward and fool-proof. (I wouldn’t spend my time on it if it wasn’t.) However, I would be lying if I said I didn’t read the instructions a bajillion times the first time I did this. but once you give this a whirl you will see how hard it is to mess up. So, here goes—my tried-and true-recipe for steam-canning garden tomatoes:
Cold-Pack Steam Canning Tomatoes
The easiest method for canning tomatoes.
- 12 to 14 pounds vine ripe tomatoes
- Steam Canner
- Two-tier stock and strainer pot see Featured Products
- 4 Quart Mason Jars sanitized through the dishwasher
- 4 Canning lids wide or small according to jar mouth size
- 4 Canning rings wide or small according to jar mouth size
- Vidalia Chop Wizard optional
- Wooden spoon
- Cutting Board
- Serrated knife
- small sauce pan
- metal salad tongs
Gather all supplies and ingredients. This is very important! Once things get moving along, you won’t have time to be searching for supplies. Check the “Featured Products” section (Aff. links) for the supplies I use.
Add about 2 cups hot water to the small saucepan. Set it on the stovetop at a low simmer. Carefully place lids on the bottom of the pot, rubber side up, making sure not to touch the rubber. The oils on your fingers can prevent the lids from sealing. Cover with a lid and continue to gently simmer until ready to use.
Rinse a quarter of the tomatoes and blanch them in the boiling water inside the stock/strainer pot for 60 seconds. Pull only the strainer out, draining the water from the tomatoes. Leave the stock pot boiling with water for the next round of tomatoes.
Slip the skin off from the tomatoes. Use the serrated knife to core and cut them into quarters. If the skin doesn’t easily slip off the tomato, increase the blanch time by 30 seconds.
At this point, you may choose to fill your mason jars with the quartered tomatoes. If you prefer diced tomatoes, use the largest grid blade in the Vidalia Chop Wizard to quickly dice the tomatoes.
Pack each jar as tightly as possible. Use the handle of a wooden spoon to release air bubbles by pressing it down the inside of the jar three or four times. Fill the empty space with more tomatoes.
Leave just 1/4-inch head space at the top of the mason jar. With a clean towel, wipe the rim of the jar clean.
Use salad tongs to carefully remove a lid from the simmering water. Gently shake excess water away and place the lid on the rim of the jar with the rubber side touching the rim. Screw the ring over the lid. Do not over tighten. Place the filled jars in the center of the steam canner rack. Cover with the lid.
Steam will begin to flow out of the center hole of the canning lid. When the steam column is about 8 inches long, start the timer for 45 minutes. Depending on your canner, you may have a temperature gauge for this step. Refer to user manual for specifics.
After steaming is finished. turn off the heat. Wait 5 minutes before carefully propping the lid open with the handle of the wooden spoon. Leave the spoon and let the steam release for at least 30 minutes before removing the jars.
Press on the lids of each jar. If they can be depressed with a clicking sound, turn the jar upside down and let it sit on your counter over night to finish sealing. If the lid does not click, it means you have successfully sealed the lid, and you are done! Let the jars cool on a dry towel for 24 hours before wiping them clean and storing in your pantry.
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With each day, I’m starting to feel just a little more put together, and its a good thing because I’m almost out of freezer meals! It’s now 5 weeks since baby #5 joined our family. While it is definitely no walk in the park to manage all the carpools, homework, music, sports, parties, chores, diapers, baths, playdates, and more; my meal plan continues to add more peace of mind during the crazy after-school hours. Here is the plan for this week:
Last week went so much smoother with my meal plans and freezer meals. This will be week 2 using the freezer meals I prepared over the Summer. Here is what’s on tap:
Don’t let this week’s meal plan fool you. It may appear that I have my act together after the arrival of baby #5 just three weeks ago. However, this week is the start of using my freezer meals (see the post on how I stocked my freezer here). My moms have left, and my husband will be gone 5 out of the 7 days this week. Freezer meals to the rescue! Here’s what’s on tap for this week:
Monday, September 17
Tuesday, September 18
Wednesday, September 19
Thursday, September 20
Leftovers with Mandarin Chicken Kale Salad
Friday, September 21
Saturday, September 22
Sunday, September 23
Have a most delicious week!