Autumn Caramel Corn

Hi there.

I made you something.  Essentially, I dumped your pantry into caramel and called it a snack.  

I have given a lot of thought to snacks as of late, firstly, because I love snacks, and secondly, because I am about to go on a trip.  Traveling makes me hungry and if the airport does not sell those ridiculously good organic cheetos then I am going to need a back up plan. 

Autumn Caramel Corn {Pedantic Foodie}

Well, hey there caramel popcorn.  I’m just gonna dump about 2 pounds of you in my purse and that should be enough to last me for at least an hour.

Autumn Caramel Corn {Pedantic Foodie}

In my mind, caramel corn is inherently autumnal, but I wanted to give it just a little more of that Fall flavor.

Enter pecans, nutmeg, tiny dried blueberries, and pretzel crisps, because I put pretzels in whatever I can. 

Autumn Caramel Corn {Pedantic Foodie}

Do you dip pretzels in your ice cream?  Yes?  Let’s be friends.  You bring the ice cream, I’ll bring the pretzels.

Autumn Caramel Corn {Pedantic Foodie}

I’m imagining that I’ll be sitting next to Alton Brown on the flight, and I’ll share some of my popcorn with him and, of course, he will love it and then I will faint and wake up with his autograph tattooed on my arm.  Hmm…  It gets so weird so quickly.

Then I think, in reality, I’ll probably sit next to someone with a popcorn allergy and I won’t be able to open my plane snack and then I’ll pass out from hunger and wake up to find that my flight buddy stole my phone.  Paranoid?  Maybe.

Autumn Caramel Corn {Pedantic Foodie}

I have no control when it comes to caramel corn.  Like seriously, NO control.  My sister and I can and will eat an entire batch of this stuff in about 1.42 hours.

Autumn Caramel Corn {Pedantic Foodie}

I have to go pack.  Of course, by “pack” I mean that I have to go find someone willing to sit on my suitcase while I attempt to zip it.  I’ll just bribe them with popcorn. 

Love you, bye!

Sincerely, 

  Pedantic Foodie

Autumn Caramel Corn

  • 2/3 cup popping corn
  • 3 tablespoons olive oil 
  • 1/2 teaspoon salt 
  • 1 cup light brown sugar
  • 1/2 cup corn syrup 
  • 1/2 cup unsalted butter 
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract 
  • 1/2 teaspoon freshly grated nutmeg 
  • 2 cups pretzel crisps, crushed 
  • 3/4 cup dried blueberries 
  • 1 cup raw pecans, roughly chopped 

Preheat oven to 250 degrees.

Cover the bottom of a heavy pot with olive oil and place over medium high heat.  When the oil begins to shimmer add popping corn and cover with lid.  When you no longer hear the corn popping, remove from heat.  Transfer the popped corn to a large roasting pan and place in oven while you prepare the caramel. 

In a small saucepan combine butter, corn syrup, brown sugar and salt.  Place the pan over medium high heat and stir until butter has melted.  Bring the mixture to a boil and boil for five minutes without stirring.  Remove from heat and quickly stir in baking soda, vanilla extract, and nutmeg.  Pour the caramel over the popcorn and toss until all the corn is coated evenly.  Stir in pretzels, blueberries, and pecans.  Return the pan to oven and bake for 45 minutes, toss every 10 minutes to ensure even coating.

Spread the popcorn out unto a baking sheet lined with parchment and allow to cool for 10-15 minutes before serving.  Serve immediately or store in an airtight container.  Enjoy!  

Honey Roasted Almonds with Cinnamon, Sea Salt & Turbinado Sugar

Yesterday marked the first day of what I believe is my favorite month.  It's a toss up between September and November, but I feel as though September has a bit of an edge this year.  Perhaps it is because September is full of promises.  It is when I lay aside the lackadaisical habits of the Summer and begin the regimented routine of the Fall.  

I thrive on routine - I always have - which is probably why school was always exciting to me.  

Honey Roasted Almonds with Cinnamon, Sea Salt, & Turbinado Sugar {Pedantic Foodie}

This year, though school is not a part of the equation, I am more eager than ever to dive back into a strict routine - and part of that routine means better eating habits.  Namely, eating a substantial breakfast rather than an iced coffee and maybe a piece of fruit around 10:30.    

Honey Roasted Almonds with Cinnamon, Sea Salt, & Turbinado Sugar {Pedantic Foodie}

I'm bad at feeding myself.  We have talked about this before.  I get distracted by a plant that needs to be moved, hair that needs to be tamed, and emails that beg for replies, and I forget that this body of mine runs on food.  So, in order to ensure that I eat, I have to equip myself with tools.  Edible tools, than can quickly be turned into healthy, lady-sustaining breakfasts and snacks. 

Honey Roasted Almonds with Cinnamon, Sea Salt, & Turbinado Sugar {Pedantic Foodie}

Almonds!  Almonds are my friends because they have protein and fiber and are easy to carry in my purse if I need a quick snack on my way to an appointment. 

Of course, I cannot just eat plain almonds, that would be boring.  Instead, I just coat them in honey, cinnamon, and everything wonderful.  

Honey Roasted Almonds with Cinnamon, Sea Salt, & Turbinado Sugar {Pedantic Foodie}

The final product is just sweet enough to add some interest to your morning yogurt.  

I would suggest making a batch or two on Sunday afternoon and packaging them in small plastic bags so that you can easily grab a serving before heading off to work.  

Honey Roasted Almonds with Cinnamon, Sea Salt, & Turbinado Sugar {Pedantic Foodie}

Oh, and did I mention that these can be made in less than thirty minutes? 

Honey Roasted Almonds with Cinnamon, Sea Salt, & Turbinado Sugar {Pedantic Foodie}

My weekday breakfast just got way better. 

Sincerely, 

  Pedantic Foodie

 Honey Roasted Almonds with Cinnamon, Sea Salt & Turbinado Sugar

- 1 cup raw almonds 

- 3 tablespoons clover honey 

- 1/2 teaspoon cinnamon

- 1/4 cup turbinado sugar 

- 1 1/2 teaspoons sea salt 

Place almonds in a medium frying pan and place over medium high heat.  Toast, stirring often, for 4-5 minutes; until fragrant.  Watch the almonds carefully, they can burn quickly.  

Remove from heat and stir in honey and cinnamon.  Toss until the almonds are fully coated in the honey.  Add turbinado sugar and sea salt.  

Spread the almonds out unto a Silicone Baking Mat, or a piece of greased parchment paper. Allow to cool for 15-20 minutes. Store in an airtight container. Enjoy!

{BURGER BASH WEEK} Tempura Battered Onion Rings

It's Thursday and time for the fourth installment of Burger Bash Week!  I know you're hungry and it is really a cruel form of torture to make you wait five days for the full recipe, so I'm giving you something sweet, fried, and wonderful to snack on while we wait for the burgers to come off the grill.  

That's right, we are making onion rings!

Tempura Battered Onion Rings {Pedantic Foodie}

Yes, these burgers do involve a lot of onions, is that a problem?  Okay, good, I don't think so either.

We begin by slicing up some sweet onions.  I always end up crying at this part.  Onion vapors are menacing. 

Isn't it cool how they make perfect rings without any manipulation?  It's like they were meant to be dredged, fried, and turned into little savory donuts.

Tempura Battered Onion Rings {Pedantic Foodie}

The onions are dredged in a simple tempura batter that has been spiked with a bit of garlic powder.  Tempura batters are light and airy, and the perfect coating for our sweet, tender onions.

Tempura Battered Onion Rings {Pedantic Foodie}

I hate frying, like, I really, really hate it.  It's messy and I always, always burn myself. However, I did discover that these onion rings can be fried in a fairly shallow amount of oil which cuts down on both the mess and the burns.  I used my deep dutch oven and filled it about 3 inches full of oil. 

Tempura Battered Onion Rings {Pedantic Foodie}

Go ahead, you know you want one...and if you are anything like me you will not be able to wait until they cool, so you'll burn your mouth and get mad before going back for more.

Tempura Battered Onion Rings {Pedantic Foodie}

Now you may be wondering what exactly onion rings add to a burger.  Are they really necessary?  Well, no... But this burger isn't about necessity, it's about deliciousness, and a fried component always helps in the flavor department.  These onion rings provide a crispy, potato-chip like element which add both richness and texture to our burger.  

Tempura Battered Onion Rings {Pedantic Foodie}

Just look at them.  Crisp, sweet, and perfectly seasoned.  I can promise you that the majority of these will never make it on your burgers, but that's okay, taste-testing is one of a chef's best perks.  Enjoy!

Sincerely, 

   Pedantic Foodie

Tempura Battered Onion Rings 

recipe adapted slightly from Joy the Baker / makes enough for 4 burgers + snacking 

  • 2 medium sweet onions, peeled and sliced into rings
  • 1 cup all-purpose flour 
  • 2 tablespoons cornstarch 
  • 1 teaspoons salt + extra for sprinkling
  • 1/2 teaspoon garlic powder
  • freshly ground black pepper
  • 8 ounces sparkling water 
  • canola oil

Line a baking sheet with newspaper or paper towels and place a cooling rack on top.  

Fill a dutch oven with canola oil, until it is about 3 inches deep.  Fit with a thermometer and place over medium high heat.  Heat the oil to 360 degrees. 

In a large bowl, whisk to combine flour, cornstarch, salt, garlic powder, and black pepper.  Whisk in sparkling water until a pancake-like batter is formed.   

Add the sliced onions and toss with tongs to fully coat the rings in the batter.  

When the oil has reached 360 degrees, add several onion rings.  You will probably have to do them in about four batches depending upon the size of your dutch oven.  The oil temperature will drop as soon as you add the onions so increase the heat until it returns to 360 degrees.  Make sure that your oil is at 360 before adding each new batch of onion rings.  Cook for about 5-7 minutes, until they are deep golden.

Use tongs to remove the rings from the oil and place on the prepared baking sheet.  Sprinkle with salt and allow to cool slightly before serving.  Enjoy!