Sunday, March 20, 2016

The Perfect Weekend Treat!

Friday Night.
Can you think of a better way to kick off the weekend than by filling your face with homemade caramel popcorn?
I can't!

Around here we all love popcorn.
It doesn't matter whether it's plain or coated in that sweet, brown sugary, butter mixture, we'll eat it. 

We don't have caramel popcorn that often because honestly, it's pretty much just butter and sugar, and as good as it is, we don't need it!
When I make it, it's usually for special nights like when the girls uncles come to visit, or we're having a family movie night. 

Friday night I made it because earlier in the day I may have bribed made a deal with my 3 year old that if she napped, we'd have caramel popcorn and watch a movie. 
I'm not overly proud to admit that, but that's life right? Sometimes as a parent, or a human you need some quiet time. 
I needed an hour of quiet. I just needed to sit a drink a cup of silence.

I'm not sure what's been going on around here lately, but its been a little bit crazy! 
Lauren and Olivia haven't been napping, it takes hours to put them to bed, and then when they finally do go to sleep, they end up waking up 3+ times a night and at some point both of them crawl into our bed. Or they decide that 4 am is the perfect time to play.
Maybe it's the time change or the fact that Lauren is on spring break from preschool and our routines are all messed up...

Thankfully our deal worked, both girls napped, (it was a short nap, but it was a nap!), and we got to have cararmel popcorn.

I find that the original recipe makes too much for just the 4 of us, so I just halved the recipe, which is posted below. 

Caramel Popcorn:
(Makes about 6-8 cups of caramel popcorn)
6 cups of popcorn *see note below
1/2 cup salted butter
1/2 cup packed brown sugar
2 tbsp + 2 tsp corn syrup
1/2 - 1 tsp salt

Pre-heat oven to 300 degrees.
Line a baking sheet with parchment paper.
If popping your own popcorn, do so now and place in a large bowl.
In a saucepan melt butter, brown sugar, corn syrup and salt together over medium heat. 
Bring to boil. 
Boil for 4 minutes without stirring.
Pour caramel mixture over popcorn and stir to coat evenly.
Pour popcorn onto lined pan and place in oven. 
Bake for 30 minutes, stirring every 10 minutes.
Allow popcorn to cool on a parchment lined counter.

*I didn't pop my own popcorn this time, I used Angie's Boom Chicka Pop. I didn't measure it out, but I think it was about 6 cups. I just added  more popcorn as I needed it. 

Oh and remember that cup of tea that I mentioned? The one I was looking forward to drinking in silence?
I ended up dumping it out about 6 hours after I made it. It was ice cold and pretty much full.

They're lucky they're SO cute!!

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