Can you guys believe that tomorrow is New Years Eve? Now is a time to look back and reflect on 2015. I encourage you all to be grateful for all that you’ve endured and experienced this year, as it is all shaping you into the amazing, unique person that you are. I’ll save the rest of the New Years talk for the post I have planned for January 1st – stay tuned!
Today I’m here to share another recipe. I love giving homemade, edible gifts around the holidays. I love putting the work in to create something with my own talents that I can share with others. This year, I made Chocolate Caramel Popcorn for friends and loved ones.
This is not my own recipe, but it was such a hit that I figured I would share it. I found it on the Saskatchewan Flax website – but it can easily be altered to increase nutritional value, be made vegan, etc. It would make a great party snack for New Years Eve and it is quite easy to whip up! It looks awesome served in mason jars with some ribbon, but feel free to get creative!
- 20 cups (5 L) popped popcorn
- 1 cup (250 mL) lightly packed brown sugar
- ¾ cup (175 mL) granulated sugar
- ¾ cup (175 mL) butter (can sub. for vegan)
- ½ cup (125 mL) corn syrup
- 1 tsp (5 mL) vanilla extract
- ½ tsp (2 mL) baking soda
- 2 cups (500 mL) chocolate chips (milk, semi-sweet, vegan – whatever you like)
- ½ cup (125 mL) whole golden flaxseed
- ½ cup (125 mL) slivered almonds (chopped pecans or peanuts work nicely as well)
- Preheat oven to 250F (120C) Spray two 9 X 13 inch (23 x 33 cm) baking pans with non-stick cooking spray.
- Divide the popcorn between the pans.
- In a medium saucepan, combine the sugars, butter and corn syrup.
- Cook over medium heat until the mixture comes to a full boil, stirring occasionally.
- Reduce temperature to medium low. Continue cooking without stirring until a candy thermometer displays 234F (112C)
- Remove from heat. Stir in vanilla and baking soda. Be careful when you do this, as the mixture will bubble vigorously.
- Pour the caramel mixture over the popcorn.
- Sprinkle chocolate chips, flaxseed and almonds over the popcorn. Stir to coat the popcorn.
- Bake for 45 minutes, stirring the popcorn mixture every 15 minutes.
- Remove from oven and transfer the popcorn to wax paper.
- Cool completely.
Yield: 20 cups (5 L) Serving size: ¾ cup (175 mL). Each serving contains 1 tsp (5 mL) of flax. This can be stored in an airtight container for up to 5 days.
Recipe can be found at: http://www.healthyflax.org
Question of the Day: Do you have any plans for NYE? Do you go all out or do you see it as just another night?
Happy New Year,