maple cinnamon almonds and kettle corn
Some candied and spiced almonds mixed with our favorite candied popped corn in paper lined boxes for friends and neighbors. Our favorite part of the holidays is giving, even if it's small.
maple cinnamon almonds
8 cups almonds, toasted
2 cups maple syrup
2 - 3 teaspoons ground cinnamon
1 1/2 teaspoon vanilla extract
1/4 teaspoons salt
Layer the almonds on a large baking sheet, bake in oven (350 degrees Fahrenheit or so) until about ten minutes, stirring them around every few minutes.
In a saucepan on the stovetop, bring the maple syrup to a boil over medium heat. Let boil a few minutes, then add the cinnamon, salt and vanilla. After everything is well mixed, add the almonds, stirring to make sure they are evenly coated.
Cook until the maple syrup there is very little maple syrup left in the pan, continually stirring. It should take a few minutes. Spoon the almonds onto a sheet of wax or parchment paper on a heat resistant counter or table. Allow to cool completely.
stovetop kettle corn
a spoonful of coconut oil to cover the bottom of your pan
2 - 4 Tablespoons natural cane sugar
1/2 cup popcorn kernels
pinch of sea salt
kettle with a lid
Heat the oil in the pot over high heat until it "shimmers". Add the kernels and stir them around a bit to cover evenly with the oil. When they begin to sizzle and the oil is bubbling around them add the sugar and stir again to evenly coat. Cover with the lid and grab your hot pads.
Let the corn pop, lifting and shaking around the kettle every so often to readjust and bring the unpopped kernels to the bottom of the pot. Be sure to hold that lid on tight! When the pops have a second or two between them, take the kettle off the heat, uncover, and carefully pour out the popped corn into a bowl. Sprinkle a little sea salt, mix with the candied almonds.