Every year I make grandiose plans to bake up a storm during the holidays, but then I get busy and/or lazy. Sometimes I get around to making one batch of cookies from one of the many recipes I’d planned to make. I decided this year, if I was going to get anything done, I’d have to plan a week long baking blitz.
I started on Sunday with Smitten Kitchen’s Brownie Rollout Cookies . This cookie is the love child of a brownie and a sugar cookie. It’s a fantastic recipe.
Then on Monday I tried a recipe for Egg Nog Cookies . I’d never made these before. Jeremy’s eaten at least five of them already, so I’m declaring them a success.
Tonight’s project was caramel corn. It’s been years since I’d last made this.
Here’s the recipe:
8 ounces popcorn (1 cup kernels)
3/4 cup packed brown sugar
1/4 tablespoons butter
3 tablespoons light corn syrup
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
Preheat oven to 275 degrees F.
Mix sugar, butter, corn syrup, and salt into a large saucepan. Cook over medium heat, stirring until mixture starts to boil. Continue cooking for 5 minutes without stirring.
Remove from heat. Stir in cream of tartar and vanilla. Pour over the popped popcorn. Stir popcorn until evenly coated. Bake for 30 – 35 minutes in the preheated oven, stirring every 10 minutes.
Remove from pan to cool .
Store in an airtight container.
Next on the agenda: rice crispy treats. I thought I would give the oven the night off tomorrow.