Fall has been visting us in Seattle. Seeping through the defined line of summer and turning into fall, through the leaves changing colour and getting darker earlier.
Now is the time for light jackets, long pants, and boots, boots, boots. Then comes the rain and having everything be dark by 5 or 6:30pm.
I start school on the 24th. Not so sure that I'm ready for it, but I know I'll go into it with an open mind and open arms.
Loving the sunshine, but craving the curl-up-with-a-book and warm socks weather. This month I've got popcorn on the brain.
Mmmm mmmm yummy
Honey Caramel Corn
10 - 12 cups popped popcorn (around 1/2 cup kernels)
1 cup toasted pine nuts
1/4 cup butter
1/2 cup dark brown sugar
1/2 cup honey
1 teaspoon vanilla
1/4 teaspoon baking soda
Sea salt
Melt butter, sugar and honey over medium heat in a medium saucepan. When mixture reaches a boil, reduce heat and simmer for three minutes. Take off heat and stir in vanilla and baking soda (the mixture will foam a little bit when you add in the baking soda) In a large bowl, toss popcorn, nuts (we went sans nuts this time) and caramel mixture to thoroughly coat. Preheat oven to 250 degrees. Spread popcorn on a parchment-lined baking sheet. Sprinkle with seat salt. Bake in oven for 45 minutes, making sure to stir at the halfway point. Allow to cool, break apart and store in an air-tight container.
(Adapted from: 3191 Miles Apart)
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