Cinnamon Roasted Almonds

These sweet roasted almonds with a hint of cinnamon make a delicious and easy gift for the holidays but make sure you keep enough to snack on yourself.  The recipe comes from allrecipes.com.  These almonds are delicious!

Ingredients:

2 egg whites 2 teaspoons vanilla extract 1 cup brown sugar 1 cup white sugar

1/2 teaspoon salt 5 cups unsalted whole raw almonds 1 tablespoon ground cinnamon

Directions:

1.	Preheat oven to 250 degrees. Line a baking sheet with parchment paper.
2.	Beat egg whites and vanilla extract in a large bowl (just until frothy); add almonds and toss to coat. Mix brown sugar, white sugar, cinnamon, and salt and stir into almonds until blended. Spread almond mixture into prepared baking dish.
3.	Bake in preheated oven, stirring every 15 minutes, until coating is dry, about 75 minutes.

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  I usually don't start making caramel corn until closer to the holidays  because once I start I can't stop!   I started early this month making it for my monthly activity for allrecipe.com ambassador program as one of the brand partners is Karo Syrup.  I've made this several times this month and every time it gets devoured quickly.  Warning.....It's very addicting.  The recipe for classic caramel corn on allrecipes.com is very good but I have an all time favorite recipe that I got from - Amateur Gourmet.  Both recipes are good so if you love caramel corn, make it at home, you won't be sorry.

6 quarts of Popped corn (place popped corn in a large roasting pan)

1 cup butter
1/2 cup light Karo corn syrup
2 cups brown sugar (use only C & H brand *see important note)
1 tsp salt
1 tsp vanilla (I used 1/2 tsp vanilla and 1/2 tsp maple extract)
1/2 tsp baking soda

Heat your oven to 250F.  Place popped corn in large roasting pan in preheated oven while you make the caramel.   (Keeping the popped corn and pan warm will help coat the caramel)  In a large sauce pan melt the butter, stir in the corn syrup,  brown sugar and salt.  Stir until the mixture comes to a boil (medium high heat). Boil (medium high heat) without stirring for 5 minutes (making sure to use a timer because you don't want to go longer as it will burn).  Remove from the heat, stir in the soda maple and vanilla (Careful! it foams!). Pour over the popped corn and mix well in roasting pan.  (Don't be too concerned about coating all the popcorn as it will coat evenly when you are stirring every ten minutes that it's in the oven.)   Bake for 40 minutes, stirring every 15 minutes to evenly coat (making sure to mix all the caramel that forms on the bottom of the pan.   Let it cool and eat! 

*Important note:  Use only C & H Pure Cane Sugar.  Cheap grocery store brand brown sugar just doesn't have the same flavor and quality.  The caramel comes out velvety smooth, whereas the other types of brown sugar produces a grainy texture. 


It's also interesting to note that when you add the baking soda and vanilla the consistency becomes very strange--it almost looks like caramel shaving cream.  I have to admit the first time I made this never fail caramel corn I failed!   The problem I had is that I boiled the caramel on high heat and it burned.  I corrected that to medium high heat and it turns out amazing.  

I use this 2 quart bowl to measure out popped corn.  Recipe calls for 6 quarts.

 

Use a large roasting pan to mix and bake caramel corn.  As it bakes you will stir every 15 minutes, this helps to coat all the popped corn into caramel goodness!

Lay out to cool on a piece of parchment paper.  Be warned......once you start eating this you may not be able to stop!

Here are a few other Karo syrup recipes that are keepers.

This is the best pecan pie, it's a keeper.  Here's the link to the recipe on allrecipes - Premium Pecan Pie

These are a family favorite.  Here's a link to the recipe on allrecipes.com - Chocolate Scotcharoos

 

I am an Allrecipes Allstar Brand Ambassador(a voluntary position) and I’m not compensated for my work with Allrecipes.com. Products received from advertisers are only used for experienced-based reviews on my blog. The reviews, content and opinions expressed in this blog are solely my own.

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Dairy Free Hot Cocoa W/Peppermint Marshmallows (GAPS, Paleo)

"Baby it's cold outside", and even if it's not (like here in Texas) you can still enjoy a nice warm cup of hot cocoa with a big huge marshmallow on top.

I remember my mother making different homemade hot cocoa mixes when I was younger. She would keep the mixes in tins, readily available to warm our freezing little bodies after a long day of snow ball fights and igloo building! My

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Caramel Corn

It's December so I have to repost my favorite Christmas treat, caramel corn.  I found this perfect caramel corn recipe here - Amateur Gourmet.  It's crispy and once you start eating it, it's hard to stop.   I did make one change that puts this caramel corn over the top,  I use vanilla and maple extract.   Makes a big batch so I have plenty to share.   I love the holidays!

6 quarts of Popped corn (place popped corn in a large roasting pan)

1 cup butter
1/2 cup corn syrup
2 cups brown sugar (use only C & H brand *see important note)
1 tsp salt
1 tsp vanilla (I used 1/2 tsp vanilla and 1/2 tsp maple extract)
1/2 tsp baking soda

Heat your oven to 250F.  Melt the butter, stir in the corn syrup,  brown sugar and salt.  Bring the mixture to a boil (medium high heat) stirring constantly. Boil (medium high heat) without stirring for 5 minutes (making sure to use a timer because you don't want to go longer as it will burn).  Remove from the heat, stir in the soda maple and vanilla (Careful! it foams!). Pour over the popped corn and mix well in roasting pan.  (Don't be too concerned about coating all the popcorn as it will coat evenly when you are stirring every ten minutes that it's in the oven.)   Bake for 40 minutes, stirring every 10 minutes to evenly coat (making sure to mix all the caramel that forms on the bottom of the pan.   Let it cool and eat! 

*Important note:  Use only C & H Pure Cane Sugar.  Cheap grocery store brand brown sugar just doesn't have the same flavor and quality.  The caramel comes out velvety smooth, whereas the other types of brown sugar produces a grainy texture. 


It's also interesting to note that when you add the baking soda and vanilla the consistency becomes very strange--it almost looks like caramel shaving cream.  I have to admit the first time I made this never fail caramel corn I failed!   The problem I had is that I boiled the caramel on high heat and it burned.  I corrected that to medium high heat and it turns out amazing every time.

I use this 2 qt. bowl to measure out popped corn.

 

Use a large roasting pan to mix and bake caramel corn.  As it bakes you will stir every 10 minutes, this helps to coat all the popped corn into caramel goodness!

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Honey Candied Citrus Peel (GAPS)

Candied citrus peel is one of my favorite, extravagant treats. It's sweet, chewy and full of citrusy goodness. In this recipe the citrus peel is first boiled in purified water. This makes it soft and ready to soak in the sweet honey syrup. After boiling, the peel is then simmered in a water/honey mixture, till the syrup becomes a wonderful gooey mess. Then the peels are coated in powdered

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Turkey - The best we've ever had!!!

 

I hosted Thanksgiving this year.  This was only the second turkey I've cooked in my life.  I happened to watch a video on allrecipes.com - Chef John recipe - Cooking Turkey for Chickens.  Well, I was chicken but the video gave me courage!  I followed the method and recipe and it turned out amazing!  The breast meat was so tender,moist and flavorful and the dark meat was cooked to perfection.  I have found a keeper and will never look further for a turkey recipe.  My son Michael said this morning, "I never want turkey again unless you make it just like you did yesterday, it was the best."

 Watch Chef John's Video here

Ingredients:

Turkey (I had a 25 lb - Butter Ball)
1 tbsp black pepper
2 tbsp kosher salt
1 tbsp poultry seasoning (fresh, not from 1997)
2 onions
3 ribs celery
2 carrots
3 rosemary sprigs (I don't care for rosemary so I didn't use)
1/2 bunch sage
1 bay leaf
Flavored butter recipe (below) 

Ingredients Flavored butter:

• 1 stick unsalted butter (1/2 cup), room temperature (I used 3/4 cup butter because I had a large turkey)
• 1 tsp salt
• 1 tbsp fresh ground black pepper
• 2 tbsp fresh thyme, minced
• 1/4 cup fresh sage, minced
• 1 clove garlic, crushed very fine (I used 2 cloves)

Preparation:

1. In a small bowl combine all ingredients and mash with a fork until completely mixed.
   
   
2. Position the turkey so that the cavity is facing you and you are working forward towards the neck. Using a long, thin flexible rubber or silicon spatula, slowly slide the tool between the skin and the flesh of the breasts on both side of the breastbone.
   
   
3. The skin is fairly tough and won't tear if you go slowly and carefully. You can pretty much separate the skin all the way from the cavity, where you started, to the front of the breast, and down toward the wing joint. Do this on both side of the breast, but leave the skin attached along the center of breastbone itself.
   
   
4. Then simple divide the butter mixture in half and stuff it under the skin on both sides and massage it down toward the front of the bird. Spread as evenly as possible, but don't worry about getting it perfect, as it will melt and spread out as the turkey roasts. Before roasting lay a piece of foil loosely over the breasts.
   
   
5. Roast the bird.  (I roasted the turkey at 350 and truned down to 325 after two hours. Took foil off breast about 30 minutes before it was done. When the meat thermometer read 165 (took 5 hours), took turkey out of the oven and covered the whole turkey with foil and left to rest for 30 minutes.

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Butternut Squash W/ Spiced Honey Marshmallows (Gaps, Paleo, Primal)

Oh yes! Really, what is better than a warm, sweet potato and marshmallow casserole? Ummm...a butternut squash one, topped with homemade honey sweetened marshmallows! Even better? How about home made honey sweetened 'spiced' marshmallows. Uhhhh, YUM! So let's get to it.







Butternut Squash W/ Spiced Honey Marshmallows



Make your marshmallows a day ahead so they have time to firm

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French Green Bean Casserole W/Crispy Shallots (Gaps, Paleo & Vegan options)

Living in the south has changed me. I know, I know, I've said stuff like this before! It's true! I used to be all about foods exotic and foreign. Now I find myself making dishes like biscuits and white gravy, pot pies, and chicken fried steak...ok, maybe not the chicken fried steak. And last but not least, there's GREEN BEAN CASSEROLE! When did I start loving this stuff? Probably about

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White Wine & Thyme Cashew Gravy (GAPS/Paleo, Gluten Free))

To be perfectly honest, I never was much of a gravy lover till I migrated south. I do love my gravy now though. I'll put it on almost anything. The gravy that we are about to explore today is much like a cross between a white gravy(the kind you'd put over biscuits) and a nice caramel colored turkey gravy. What's different about this one though is the absence of grains, starches and

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Soppressata, Caramelized Onion and Green Olive Quiche with an Almond Crust (gluten/dairy free)

I might have gotten a little carried away with this recipe! I was shooting for beauty and taste. So, if the steps in this recipe are just a few too many for the likes of you, have no fear! You can always throw it all in a pan and cook it that way. Promise me you'll make the crust separately though or I have NO idea what will come out of your oven. However, if you are in the mood for

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Never Fail Caramel Corn

I found this perfect caramel corn recipe here - Amateur Gourmet.  It's crispy and once you start eating it, it's hard to stop.  YUM!  Great for the holiday's.  This batch is already gone so I'll be making this again soon. 

6 quarts of Popped corn (place popped corn in a large roasting pan)

1 cup butter
1/2 cup corn syrup
2 cups brown sugar (use only C & H brand *see important note)
1 tsp salt
1 tsp vanilla (I used 1/2 tsp vanilla and 1/2 tsp maple extract)
1/2 tsp baking soda

Heat your oven to 250F.  Melt the butter, stir in the corn syrup,  brown sugar and salt.  Bring the mixture to a boil (medium high heat) stirring constantly. Boil (medium high heat) without stirring for 5 minutes (making sure to use a timer because you don't want to go longer as it will burn).  Remove from the heat, stir in the soda maple and vanilla (Careful! it foams!). Pour over the popped corn and mix well in roasting pan.  (Don't be too concerned about coating all the popcorn as it will coat evenly when you are stirring every ten minutes that it's in the oven.)   Bake for 40 minutes, stirring every 10 minutes to evenly coat (making sure to mix all the caramel that forms on the bottom of the pan.   Let it cool and eat! 

*Important note:  Use only C & H Pure Cane Sugar.  Cheap grocery store brand brown sugar just doesn't have the same flavor and quality.  The caramel comes out velvety smooth, whereas the other types of brown sugar produces a grainy texture. 


It's also interesting to note that when you add the baking soda and vanilla the consistency becomes very strange--it almost looks like caramel shaving cream.  I have to admit the first time I made this never fail caramel corn I failed!   The problem I had is that I boiled the caramel on high heat and it burned.  I corrected that to medium high heat and it turns out amazing. -->

I use this 2 qt. bowl to measure out popped corn.

 

Use a large roasting pan to mix and bake caramel corn.  As it bakes you will stir every 10 minutes, this helps to coat all the popped corn into caramel goodness!

                                                            

 

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