Simply Yummy

Sometimes a girl just needs a Rice Krispies Square.  Or two.

Sometimes a boy needs one, too.

Joking, of course.  But, you get the idea.

The other day, the girls and boys at my house were happy.
All of us were happy.  These have that effect.

I used to laugh about the fact that when I would send these to school

with my children (when my children went to a physical school),

the adults would comment on how they were the best.

What was different about this recipe from the rest?

Perhaps it's the number of marshmallows used?

The ratio of sticky stuff to crunchy stuff is just right?

No skimping on ingredients?  Brand name only?

I'm not exactly sure.

But, they are simply yummy.

~ Simply Yummy Rice Krispies Squares ~

1/3 cup Butter

60 Regular Sized Marshmallows (Jet Puffed)

1 tsp Vanilla Extract

8 cups Rice Krispies (Kellogg's Brand)

In large heavy-bottomed pan, melt the butter

with the marshmallows over low heat**.

**Don't be tempted to turn up the heat to hurry them along.
It doesn't work.  It ends in disaster.  Trust me, I know these things.

Be patient.  It takes time.  Stir until completely melted.

Remove from heat and stir in vanilla.

Add in the Rice Krispies cereal and stir until well mixed.

Pour into parchment lined 9 x 13 pan.

Butter hands well and press down until evenly distributed in pan.

Cool in fridge until they hold their shape when cut.

These freeze really well.

Enjoy!

Blessings,
Camille

Sweet and Salty

My friend Trisha shared this
recipe on her blog recently.

Oh YUM!

And Oh SO easy!
Too easy, actually ~
I've made it LOTS!

~ Homemade Kettle Corn ~

1/3 Oil (I use Coconut Oil)
1/2 Cup Sugar (I use Organic, unrefined)
1/2 Cup Popcorn (unpopped)
Sea Salt to taste

Melt oil and sugar in pot
over medium heat on the stove.
Add popcorn.
Cover with a tight fitting lid.
Shake the pot over medium-high
heat until popping slows right down.
You will need oven mitts for this step.
Do not keep on the heat too long
as it will burn...not good!

Immediately pour out onto foil.
Salt to taste.
Allow to cool slightly
and call all your loved ones to share.
It makes a generous amount...
but it doesn't last long.

We LOVE it!
Thank you Trisha for sharing
and for allowing me to re-share here. :)

Happy Popping!
Camille

Pralined Pecans ~ Oh Dear Me!

Ever wanted to know how to make
your own pralines?

Oh. Dear. Me!

Frighteningly yummy!!

My advice is to make these up
on the day you need them,
or you may end up making an extra,
unplanned batch to replace what
seemingly disappeared into thin air!

This will be a step-by-step
tutorial/pictorial to
walk you through the process.

First,
measure out two cups of raw pecans.
Chop them coarsely.
Put into a large bottomed
pan on the stove.

Measure into that same pan the following ~
1 cup white sugar (granulated)
2 Tbsp + 2 tsp water
1 Tbsp + 1 tsp butter

Turn on the heat to medium.
Stir with wooden spoon until melted.
This will take about two minutes.

It will bubble up and look wonderful.

And then it will dry out
and look like it's not working.
Not working at all!

This is normal.

Don't worry!

After about six minutes
it will begin to melt.
This is when the sugar
carmelizes.

Be patient.

Stir slowly.

Let the sugar carmelize
and stir gently to coat
all those pecan pieces.
This will take another
minute or two.

At this point I had to stop taking pictures
as it can scorch very easily!

The goal is to coat all your pecan
pieces evenly without burning them.

Once coated, turn out quickly onto
a sheet of parchment paper (or foil).
The sugar in the pan
will continue to cook and smoke.
I run the water very hot and put the
pan under it in the sink.

It will boil and splatter.
No worries.
That will settle down quickly.

Enjoy on some homemade ice cream,
Or some store bought ice cream,
Or just by the handful! :)

Blessings,
Camille

Caramel Corn

This is one of those things I make every year to give away to special people. 
Those little clear cello bags are perfect for filling and tying with a pretty ribbon. 
I have yet to meet someone who doesn't (secretly or otherwise) want some of this!
Is it healthy ~ NO!! BUT...is it yummy?? Oh dear me! 
I dare you to make some and not keep just a little for yourself. :)

Caramel Corn

**From "Better Homes and Gardens Cookbook" ~ Tenth edition

8 cups popped popcorn (about 1/2 cup unpopped)

3/4 cup packed brown sugar

1/3 cup butter

3 Tbsp golden corn syrup

1/4 tsp baking soda

1/4 tsp vanilla

Remove all unpopped kernels from the popped corn. 

Place popcorn in a large buttered stainless steel bowl.

In a medium sized heavy saucepan combine the brown sugar, butter and corn syrup. 

Clip a candy thermometer to the side of the pot (do not allow it to touch the bottom of the pan,

but make sure it is immersed in the liquid). 

Cook and stir over medium heat until the thermometer reads 255* F. 

This will take about 4 minutes.

Remove from heat and stir in baking soda and vanilla. 

DO NOT FORGET this step or it will not turn out!! (I speak from experience). 

Pour over popcorn and stir gently to coat.

Bake in 300 degree oven for 15 minutes ~ stir and return to oven for 5 more minutes. 

Turn popcorn out onto large pieces of foil and cool completely. 

Break into clusters and store tightly covered.

Makes about 9 cups.

**I usually add 1 1/2 cups of cashews to this...

it makes it extra special and gift worthy! 

You would add the nuts to the popcorn before the caramel mixture is mixed in.

I hope you enjoy it as much as we do.

Many Blessings, Camille