Gift Idea - Turtle Popcorn

We are big fans of popcorn.  It is one of our favorite snacks and is made quite a few times a week.  We enjoy both microwave and stove-top.  The convenience of microwave popcorn is great, but nothing beats Whirley Pop popcorn.  While many make popcorn on the stove top because it is healthier, I make it this way for the flavor options.  Sweet or savory the flavor options for stove-top popcorn are endless

Most of the time I go for the quick and easy popcorn "recipes" - kettle corn, cheesy corn, spicy, etc. - but I also like recipes that really bump up the flavor and provide a little more punch.  When I saw this wonderfully delicious recipe while scouring Cravings of a Lunatic for my Secret Recipe Club assignment back in October I knew it was time to make some pumped up popcorn.  I didn't get a chance to make it, but have been thinking about it since then.

My plan was to make ONE batch and give it to the kids' teachers as a little Thanksgiving treat.  That one batch was quickly devoured and I ended up having to make another batch.  I got smart with the second batch and quickly packaged it up before it could disappear as well.

This crunchy, chewy, nutty, caramely, chocolaty popcorn makes a great treat and will definitely be made again - and again, and again- as gifts and for our own snacking pleasure.  And I recommend that if you decide to make it, plan on making a double batch right from the start.


Turtle Popcorn

3/4 cup popcorn kernels
1 Tbsp. popcorn oil (or vegetable oil)
1 tsp. salt
1 cup pecans, rougly chopped
1 cup butter
2 cups firmly packed brown sugar
3/4 cup corn syrup
6 oz. semi-sweet chocolate chips
1 tsp. vanilla extract

Directions:
Preheat oven 200.
Over medium high heat, heat 1 tsp oil in whirley popper or large heavy bottom pan.  Add kernels.  Stir continuously until popping has stopped.  Dump popcorn into large roasting pan, add salt and pecans, toss until nuts are evenly distributed.  In large saucepan combine butter, brown sugar and corn syrup.  Over medium high heat bring this mixture to a boil.  Keep at a boil for 5 minutes. Remove from heat.  Add chocolate chips, stir until melted and smooth.  Pour over popcorn.  Toss gently with wooden spoon until popcorn is coated.  Place in preheated oven and bake for 30 minutes, stirring occasionally.  Remove from oven.  Pour popcorn onto parchment paper until cool.

Store in tightly sealed continer

Biscotti

Seven or eight years I ago I was obsessed with Biscotti.  I made tons of it in every imaginable flavor.  I gave it as gifts and ate pounds of it myself.  I loved the stuff, to the point where I became sick of it.  For the first time in about six years I just made it again and I am afraid I may become obsessed again.

It comes together so easily.  There are so many flavor combinations, and even better you can often make two different flavors in one batch.  It is a wonderful snack, morning, noon or night.  It is great with coffee and gets even better when dunked in coffee.  

Oh yummy Biscotti! 

Cranberry Orange Biscotti
Printer Ready

½ cup dried cranberries
½ cup boiling water
3 cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
4 Tbsp. butter, at room temperature
1 cup sugar
4 eggs
2 tsp. Almond extract
Zest from 1 orange
½ cup almonds, chopped
Sprinkling sugar

Directions:
Preheat oven 375.  Line large baking sheet with parchment paper, set aside

In small bowl pour boiling water over cranberries.  Let set for 15 minutes or until plump, then drain water.

Sift flour, baking powder and salt together.  Set aside.

In mixing bowl cream butter and sugar together until light and fluffy,  Add 3 eggs, one at a time, beating each egg until fully incorporated (reserve last egg for egg wash).   Mix in almond extract.  Slowly add sifted dry ingredients.  Mix until just incorporated.  Add cranberries and chopped almonds.  

Turn dough out onto floured surface.  Divide into two equal pieces.  Roll each piece into a log about 16x2.  Place on prepared baking sheet.  Gently flatten logs slightly.   Lightly beat last egg and brush each log.  Sprinkle generously with sugar.  

Bake for 25 minutes or until firm to the touch.  Transfer logs on parchment paper to wire rack.  Allow to cool for 20 minutes.   Reduce oven temperature to 300

On cutting board, using serrated knife, cut logs crosswise on the diagonal into ½ inch thick slices.  Arrange slices on parchment lined baking sheet.  Bake for 15 minutes, flip each piece, bake for an additional 15 minutes.

enjoy!