Cinnamon Bun Popcorn

This is so easy & so yummy! 

The recipe is from Our Best Bites

12 C popped popcorn (about 1/2 C kernels)

1 C pecan halves, roughly chopped

1 C brown sugar

3/4 t cinnamon*

1/4 C karo syrup (or honey makes a good substitution)

1 stick real butter (1/2 C)

1t vanilla

1/2 t baking soda

3 squares almond bark (about 4 oz) (I used melted white chocolate chips)

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon* (I didn't use quite this much cinnamon. Again, I think it's the pregnancy, so adjust it to your taste and liking) in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Old English Toffee

In a large frying pan* place the following:

1/2 lb. butter (please use real butter, not margarine)

5 T. hot water

1 c. sugar

Cook* stirring constantly until light brown color and candy leaves the side of the pan. One of the most important parts of making this toffee is that you don't actually "stir" it. You need to use a paddle or a flat spatula.*  Don't scrape the sides of the pan or it will make the toffee sugary and grainy. You do want to use the paddle to "stir" the toffee from the outside towards the center of the pan. I hope that makes sense.

Once it is the light brown color (it will take a good 10 minutes or so), remove from heat and immediately add 1 t. vanilla.

Pour candy onto parchment paper in a cookie sheet. Break chocolate (I use a king size hershey's chocolate bar)* into pieces and allow to melt on the hot candy, spreading evenly. Sprinkle chopped walnuts on top.

*I got this recipe from a friend. Here are some changes/suggestions: We use a big saucepan, not a frying pan (I think that's what she really meant). We cook it on medium once it starts boiling. It will still boil after you turn the heat down. We use a silicone spatula. She uses a candy bar on top, but we just use chocolate chips. And we also have used almonds on top. This may take a few tries before perfecting, but will be so worth it once you do. If you don't cook it long enough it will be soft. Gary is actually the one who makes it in our house, so if you have questions be sure to ask him :) 

Pumpkin Seed Granola

2 c baby pumpkin seeds (pepitas)
1 c slivered almonds
3/4 c raw sunflower seeds
6 Tbs pure maple syrup
coarse salt
1 c dried cherries or cranberries
 
Preheat oven to 350. Line 2 baking sheets with parchment paper or silicone baking mats.
In large bowl, toss pumpkin seeds, almonds, and sunflower seeds and the syrup until evenly coated. Spread nuts and seeds out in an even single layer on the baking sheets and season with salt to taste. Bake, stirring several times with spatula or wooden spoon until just golden, about 20 minutes.
 
Cool completely in pan, then add cranberries and toss to combine. Store in an airtight container at room temp.

Coconut Cream Pops (Limber de Coco)

If you like coconut you will LOVE these homemade popsicles!! These are the perfect treat on a hot summer day! My kids loved these too!

Servings: 10 • Prep Time: 10 minutes • Old Points: 3 pts • Points Plus: 3
Calories: 106.3 • Fat: 4.5 • Carbs: 13.6 • Fiber: 0.4 • Sugar: 10.7 • Protein: 2.8

• 12 oz can fat free evaporated milk
• 14 oz can lite coconut milk
• 1/2 cup powdered sugar
  
• 2 tsp coconut extract
  
• cinnamon to taste
• 1/2 cup of shredded sweetened coconut
  

Mix all ingredients in a bowl. Pour into freezer molds.
Freeze and Enjoy!!

We decided next time we would either use our food processor or omit the shredded coconut altogether....we didn't love the chunks.

Recipe from http://www.skinnytaste.com/