Peanut Butter & Sea Salt Caramel Popcorn

The other day we had unexpected friends over and while they started opening some beers in the kitchen, I made some kettle corn to snack on. This is what I love about popcorn, it’s so easy and quick to make. The variety of flavors you can add to it is basically endless. And this Peanut butter popcorn is such a divine combo! I’ve partnered with Calve Peanut Butter to create this recipe. It’s crunchy, salty, sweet and addictive. The perfect snack for movie night and it also makes a nice edible gift.

This recipe makes 1 large bowl of popcorn.

Ingredients:

For the popcorn:

2 tablespoons of vegetable oil

105grs of popcorn kernels (1/2 a cup)

For the Peanut butter & sea salt caramel sauce:

100grs of sugar (3/4 cup)

45grs of butter tablespoons of butter (3 tablespoons)

105grs of water (¾ cup)

75grs of Calve smooth peanut butter (1/3 of a cup)

1 1/2 teaspoons of sea salt

1 ½ to 2 teaspoons of baking soda

Brush one very large bowl with vegetable oil. If you don’t have one large enough, grease two medium ones. Keep in mind that you need to have enough space to coat all the popcorn in the caramel.

Line a large baking tray with parchment paper.

In a large pan with a lid, heat the vegetable oil over medium heat. Add the popcorn, cover and keep the pan moving until all the kernels have popped. Transfer the popcorn to the greased bowl. Remove any unpopped kernels.

Add the sugar, water and butter to a medium pan. Cook over medium heat until it becomes a light golden color. This will take about 10 minutes. Swirl the pan from time to time.

Remove the pan from the heat. Quickly add the peanut butter, sea salt and baking soda. Stir with a wooden spoon until it is all well combined.

Pour the peanut butter caramel sauce over the popcorn and mix well. Spread the popcorn over the prepared baking tray. Allow it to cool down. Once cooled, you can break them apart into smaller chunks. It will keep in an air-tight container till the next day. Enjoy!

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Chocolate Pumpkin Cupcakes with Dulce de Leche & Caramel Corn

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I had a chocolate cake craving the other night. But I was too tired to make something, so the next day I made these. The pumpkin pure keeps these cupcakes moist. Dulce de leche is the delicious glue to the crunchy caramel corn. A really indulgent treat!

This recipe makes 10 cupcakes.

Ingredients:

For the cupcakes:

1 ¼ cups plus 1 tablespoon of all-purpose flour

½ cup plus 1 tablespoon of cocoa

1 teaspoon baking soda

1 ¼ teaspoons of baking powder

¼ teaspoon of cinnamon powder

¼ teaspoon of fresh grated nutmeg

¼ cup plus 3 tablespoons of buttermilk

¾ cup of pumpkin puree

1 tablespoon of vanilla extract

125gr butter, at room temperature

¾ cup brown sugar

¾ cup white sugar

3 eggs

For the caramel corn:

2 tablespoons of vegetable oil

½ cup popcorn kernels

¾ cup of sugar

3 tablespoons of butter

¼ teaspoon of salt

1 ½ teaspoons of baking soda

¾ cup of water

Extras:

400gr of dulce de leche

 

To make the cupcakes:

Preheat the oven to 180C/350F.

Mix all of the dry ingredients except for the sugar. In a different bowl, mix the buttermilk, pumpkin and vanilla. In a large bowl, beat the butter with the sugar until it becomes fluffy.  Then add the eggs, one at a time.  Add the flour and buttermilk mixtures alternately to the eggs, until it is all mixed through.

Place the paper cupcake liners into the cupcake pan.  Spoon the batter evenly and bake for 20 minutes or until a wooden toothpick inserted in the center comes out clean.  Once they are baked, allow them to cool down for 5 minutes in the cupcake pan.  Then remove them from the pan and allow them to cool down completely on a wire rack.

To make the popcorn:

Brush a large bowl and two wooden spoons or rubber spatulas with vegetable oil (you can also use cooking spray).  Line a large baking sheet with parchment paper.

In a large pan with a lid, heat the oil over medium heat. Add the popcorn, cover and keep the pan moving until all the kernels have popped. Transfer to the greased bowl. Remove any unpopped kernel.

In a medium pan, combine the butter, sugar, salt and ¾ cup of water. Cook over medium high heat until the mixture becomes a light golden color, about 10 minutes. Stir constantly.  Remove from the heat and carefully whisk in the baking soda.  Be careful because the baking soda will make the mixture bubble up.

Pour the caramel over the popcorn and working very quickly, mix it all through.

Spread the popcorn into the baking sheet and try to make chunks about the size of the cupcake tops. Allow to cool at room temperature. Make the caramel corn once you are ready to serve the cupcakes, or make it and store it in an airtight container and decorate the cupcakes once you are ready to serve them. Otherwise the caramel in the corn will get soggy.

When you are ready to serve, spread some dulce de leche on top of each cupcake, this will glue in the caramel corn. Top with a big chunk of caramel corn and enjoy!

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Popcorn with Pecans and Oven-Baked Rainbow Beet & Carrot Chips

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Yesterday I was craving a salty snack so I made this combination of popcorn, pecans and oven-baked veggie chips. I used rainbow carrots and beets to add some color.

Ingredients:

For the popcorn:

1/3 cup of popcorn kernels

1 ½ vegetable oil, or coconut oil

Salt

For the beet and carrot chips:

1 medium purple carrot

1 medium yellow carrot

2 medium candy cane beets

2 tablespoons of olive oil

2 tablespoons of apple cider vinegar

Salt

Extras:

1 cup of pecans

 

Preheat the oven to 190C/375F. Line a baking tray with parchment paper.

In a large pan with a lid, add the vegetable oil or coconut oil over medium heat. Once the oil is hot, add the popcorn kernels. Cover with the lid, and keep shaking the pan until all the kernels have popped. Transfer the popcorn to a large bowl, add salt and set aside.

Peel the carrots and beets. Using a mandoline, thinly slice them. Place the slices in a bowl. Add the olive oil and apple cider vinegar. Using your hands, rub the slices with the oil and vinegar so they are all well coated.

Place the slices on a single layer in the prepared baking tray and sprinkle them with some salt. Bake for 15 minutes and then flip each slice. Finally bake for an extra 5-10 minutes. This is where you need to check, so they don’t burn. They might need a little less time depending on your oven and the thickness of the slices.  Then transfer them to a cooling rack. Once the chips have cooled down, mix them with the popcorn and pecans. Serve right away and enjoy!

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Chocolate & Matcha Popcorn

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I love popcorn and always keep in my pantry for those times when I feel like a snack and don’t want to leave the house. Today is one of those days. It’s cold and rainy, and I am hungry! I drizzled a mixture of white chocolate, coconut oil and matcha on the popcorn. And then drizzled a bit of dark chocolate melted with coconut oil. Snack attack satisfied!

Ingredients:

For the popcorn:

1/3 cup of popcorn kernels

1 ½ tablespoons of coconut oil

Salt

For the white chocolate:

100gr of white chocolate, chopped

1 tablespoon of coconut oil

1 teaspoon of Matcha

For the dark chocolate:

30grs of dark chocolate, chopped

1 teaspoon of coconut oil

 

In a large pan with a lid, melt the coconut oil for the popcorn over medium heat. Once it has completely melted, add the popcorn kernels. Cover with the lid, and keep shaking the pan until all the kernels have popped. Transfer the popcorn to a large bowl, add salt and set aside.

You can melt the white chocolate with the coconut oil in the microwave for 30 second intervals at a time, stirring in between.  Or you can melt it over a water bath.

Once the white chocolate has completely melted, add the matcha powder and mix until everything is combined. Drizzle it over the popcorn and toss it to combine.

Melt the dark chocolate with the coconut oil. Once it has completely melted. Drizzle it over the popcorn. Toss to combine.

Spread the popcorn over a tray lined with parchment paper and leave it in the fridge for 30 minutes until the chocolate becomes hard again.  Then break it into smaller chunks, serve and enjoy!

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Roy Choi’s Furikake Kettle Corn

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This recipe is from Chef Roy Choi and he serves it in his restaurant A-Frame in Los Angeles. It’s based on Hawaiian hurricane popcorn. It is a super weird combination but it’s so good. I saw it about 2 weeks ago on Joy the Baker and I wanted to make it right away. The recipe calls for Kellogg’s Corn pops cereal and here they are not that easy to find. I went to an American store where they do sell it but they were out and they would only have it in a week and a half. I didn’t want to wait that long so I got the closest thing possible and it worked out pretty well.  I used Kellogg’s Honey pops which are sold in regular supermarkets here.

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When you eat it you need to try to get a bite of everything, the corn, bacon, pineapple, Furikake, butter, chives and cereal.  It all tastes so good together. It’s addictive. Zagat called it crack corn and I can see why. It’s also very filling. My husband and I ate it on Saturday around 5pm and we ended up not having dinner because we were still full for the rest of the night.

If you have never heard of Furikake, it’s a dry Japanese seasoning that it’s usually sprinkled on top of rice. It usually contains bonito flakes, seaweed, sesame seeds, sugar, salt and in some wasabi. This recipe makes a big bowl.

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Ingredients:

For the Kettle corn:

1/3 cup of corn kernels

3 tablespoons of vegetable oil

2 tablespoons of sugar

Salt to taste

For the rest of the mixture:

1 cup of Corn pops or in my case Honey pops

2 tablespoons of wasabi Furikake

Pinch of cayenne

5 slices of crispy bacon, chopped into little pieces

3 tablespoons of dried pineapple, chopped very small

2 tablespoons of melted butter

2 tablespoons of chives, minced

 

To make the kettle corn, put the oil in a saucepan with a lid and heat it up over medium heat.  Once the oil is hot, add the corn kernels, and the sugar. Cover with the lid. Shake the pan often so the sugar can mix well with the corn and to prevent burning it. When the popping has slowed down, remove from the heat. Place the popcorn in a baking sheet lined with parchment paper or aluminum foil. Spread it out and sprinkle some salt. Allow to cool down a bit.

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Melt the butter in a small pan and set aside.

In a large bowl, add the cereal, Furikake, cayenne, pineapple, bacon and kettle corn. Mix it all well and then add the melted butter. Toss again to get the butter everywhere. Finish it off with the chives and extra Furikake.  Serve with napkins.

Togarashi Caramel Popcorn

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Nanami togarashi is a Japanese chili and spice mix which is sold in most Asian stores. It contains chili pepper, orange peel, black sesame seeds, white sesame seeds, Japanese pepper, ginger and seaweed. It is a really balanced spice mixture.  I normally use it when I make sushi.

This recipe is very addictive.  It’s not very spicy, it just has a bit of a kick. You can always add more togarashi if you like it really spicy. Baking soda is not something you find in regular supermarkets here in the Netherlands, but luckily enough Asian stores do have it. Baking soda makes the caramel airy and foamy. The air bubbles that form give the caramel a softer texture.

Ingredients:

2 tablespoons of vegetable oil

½ cup popcorn kernels

¾ cup of sugar

3 tablespoons of butter

¼ teaspoon of salt

1 ½ teaspoons of baking soda

½ teaspoon of Nanami Togarashi (or more to taste)

¾ cup of water

mix

Brush a large bowl and two wooden spoons or rubber spatulas with vegetable oil (you can also use cooking spray).  Line two large baking sheets with parchment paper.

In a large pan with a lid, heat the oil over medium heat. Add the popcorn, cover and keep the pan moving until all the kernels have popped. Transfer to the greased bowl. Remove any unpopped kernel.

In a small bowl, mix the baking soda with the togarashi.

In a medium pan, combine the butter, sugar, salt and ¾ cup of water. Cook over medium high heat until the mixture becomes a light golden color, about 10 minutes. Stir constantly.  Remove from the heat and carefully whisk in the baking soda-togarashi mixture.  The baking soda will make the mixture bubble up.

Pour the caramel over the popcorn and working very quickly, mix it all through.

Spread the popcorn into the baking sheets and try to separate them as much as you can.  Allow to cool at room temperature. Once cooled, you can break them apart if the chunks are too big. You can also store them in an airtight container for up to two weeks.