Valentine’s Day Popcorn

I wanted to make a treat for my daughter to pass out for Valentine’s day and after many hours debating what to make, I finally decided on mother goose popcorn. I had never heard of mother goose popcorn before, but it’s a very easy recipe and tastes pretty good (well according to my almost 3 year old daughter – I’m not a fan of popcorn in general).

1 cup sugar
3 Tbsp water
6 Tbsp butter
3 tsp vanilla
Food coloring – any color you want
Popcorn (I used 3 bags of natural microwavable popcorn)

Cook popcorn according to the package. Dump into a large bowl and remove any kernels that did not pop.

In a small saucepan, combine the sugar, water, butter, vanilla and food coloring. Bring to a boil. Pour over popcorn and stir well until coated.

Empty bowl into a parchment-paper lined baking sheet and let dry.

Recipe from Your Homebased Mom

Advertisements

Sugar & Spice Roasted Pumpkin Seeds

After all these years of carving pumpkins, I decided to roast the seeds from our pumpkin this year.

To clean pumpkin seeds, rinse under cold water and remove all the pulpy string (before it dries). Dry seeds throughly. Toss seeds with the following ingredients:

3 Tbsp melted unsalted butter
3 Tbsp sugar
1 tsp pumpkin pie spice
pinch of kosher salt
Heat oven to 350 degress and line a baking sheet with nonstick foil. Mix 1 cup of seeds with the ingredients in a medium bowl. Place on prepared baking sheet and roast 15 to 20 minutes or until brown, stirring and turning seeds halfway through roasting.

Other flavor combinations:

Parmesan-herb: Toss seeds with 1 Tbsp olive oil, 2 Tbsp grated parmesan cheese, 1/4 tsp crumbled thyme and salt to taste. Halfway through roasting, toss seeds with another 2 Tbsp grated parmesan cheese and 1/4 tsp crumbled thyme.

Curry: Toss seeds with 1 Tbsp canola oil, 1 1/2 tsp curry powder and salt to taste. Halfway through roasting, toss seeds with another 1 1/2 tsp curry powder.

Spanish Paprika: Toss seeds with 1 Tbsp olive oil, 1 tsp spanish paprika and salt to taste. Halfway through roasting, toss seeds with another 1 tsp spanish paprika.

Recipe from October 2009 Redbook Magazine