Cinnamon Bun Popcorn

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)

Preheat oven to 250 degrees

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

Combine brown sugar and cinnamon 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!

Happy Cooking!

Apple Cinnamon Delight

1/2 tsp cream of tartar
1/8 tsp salt
1/2 tsp baking powder
2/3C flour
1/4C unsalted butter, softened
1/3C sugar, plus 1/2C
1 egg
3/4 tsp cinnamon

Apple ingredients:
8C apples (roughly 6-8 apples depending on their size)
1/4C brown sugar
1/2 tsp cinnamon

Preheat oven to 350 degrees.

In a small bowl combine first four dry ingredients for the cookie dough. In a separate bowl or stand mixer, cream butter and 1/3 cup sugar. Add egg followed by premixed dry ingredients. 

Mix until dry ingredients are blended into the dough well. Set aside.

In a small bowl combine 3/4 teaspoon and 1/2 cup sugar. Set aside.

In a large bowl add 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Peel, core and slice apples. Add to brown sugar and cinnamon mixture, tossing to coat. Transfer apples to an 8x8 baking dish.

Form 1 inch balls of dough and roll in cinnamon-sugar mixture. Place coated dough balls on top of apples, press down lightly to slightly flatten.

Bake for 45-55 minutes or until apples are tender and cookie topping is lightly golden.

Allow to cool slightly prior to serving. Serve with optional whipped cream or ice cream. May be stored chilled for several days.

Happy Cooking!