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I would say that I am curious, vivacious, gregarious, sometimes funny, intelligent, easy going, very passionate about the things I love, caring, thoughtful, and kind. Maybe that is a little over the top, but I think you can count on me to be very honest. LOL

Wednesday, December 14, 2011

Christmas Countdown #14 – Christmas Goodies

Thanks to my good friends Nancy and Lisa today we are sharing their recipes that we absolutely can’t get enough of!  A word of warning: Neither of these recipes contains anything healthy or low calorie.  Which makes them perfect!  I brought a batch of Rocky Road home Saturday afternoon from Lisa……it lasted less than 30 minutes!

Lisa and Viv's Rocky Road Popcorn

2 lb.  Caramelized Popcorn

1 lb. Miniature Marshmallows

1 lb. Blanched and Roasted Almonds

3 lb. White Coating Chocolate

a little milk chocolate 

a little dark chocolate

Pup popcorn, marchmallows, and almonds in large bowl.  Melt white coating chocolate, let it cool a little.  pour on the mixture (popcorn marshmellows almonds)

after it ia all mixed up good lay on cookies sheet, flaten it out so it isn't real big blobs

after dry melt and dribble milk chocolate over it and then do the dark chocolate.Turn it over and do the other side.

you can melt the chocolate in a double boiler.  or in the microwave.  careful not to burn it in the microwave.  Never ever add water, it will ruin your chocolate,


Cinnamon Caramel Corn with Pecans and White Chocolate

12 cups popped popcorn

1 cup pecans-chopped

1 cup brown sugar

1/2 cup butter-chopped

1/4 tsp salt

1/4 tsp cinnamon

1/4 cup Karo syrup

1 tsp vanilla

1/2 tsp baking soda

3 oz almond bark or white chocolate chips

Preheat oven to 250*. Line jelly roll pan with foil

Place popcorn and chopped pecans in a large bowl and set aside. Combine brown sugar, butter, salt and cinnamon in a 4 cup capacitymicrowave safe bowl.Mix well. Pour Karo syrup over the top of this mixture. Microwave on high for 30 seconds. Stir to combine.Microwave for 2 minutes. Stir, microwave for 2 more minutes.

Remove from microwave. Add vanilla and baking soda. Stir to combine. (Mixture will foam and rise.) Pour caramel over popcorn/pecan mixture. Stir very well, until well coated.

Spread popcorn mixture onto foil lined jelly roll pan. Place in preheated oven. Bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread on large piece of parchment paper or wax paper.

Melt almond bark according to instructions. Or melt white chocolate chips in microwave at 50% stirring every 30 seconds until melted. Drizzle almond bark/chocolate over caramel popcorn/pecan mixture. Cool. When almond bark/chocolate is hard, break into chunks and Enjoy!

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