I'm on a roll.....

Ho! Ho! Ho!

Yep - I’m on a treat making roll!

My little club cracker cookies* turned out so well (I’ve already made two more batches) that yesterday I decided to make my famous (guaranteed success) Red Hot Cinnamon Candy Popcorn.

(*My dear friend Sally Sunshine told me the cracker cookies are actually called “PMS Cookies” – which, given the salty and sweet nature of them totally fits! Oh, and by popular request, I’ve included the recipe below!)

OK - back to the popcorn! 

A little warning if you decide to make a festive little batch…..
It’s addictive.
Seriously addictive.
Especially if you love candied popcorn.

I started with a little helper:



My favorite present under the tree! (which is where she wanted to be most of the day)


And then gathered up all my ingredients:

4 bags of microwave popcorn – popped. (I use “buttered” popcorn but you can use plain)
½ cup butter (do not substitute margarine or spread for the butter)
½ cup sugar
½ tsp salt
¼ cup light corn syrup
1 cup cinnamon ‘red hot’ candies
¼ tsp baking soda

And got started:

Preheat oven to 350

1. Melt butter in saucepan.
2. Stir in corn syrup, salt and cinnamon candy.
3. Bring to a boil and continue to boil (stirring constantly) until all candies are melted and dissolved.
4. Reduce heat to medium and boil without stirring 3 minutes.
5. Remove from heat; stir in baking soda.
6. Pour mixture over popped corn – mixing well.
7. Spread on cookie sheets and bake @ 250 for 30-40 minutes, stirring every 15 minutes.
8. Immediately turn out onto waxed or parchment paper to cool.
9. Once cool, break apart and store in airtight containers or zip lock bags.

And voila!

It’s red and bright and cheerful and festive!!
And incredibly yummy! 
Enjoy!!


And now….. as promised, the recipe for “PMS Cookies”:

Keebler Club Crackers
1 cup sugar
1 cup butter (no substitutions)
1 tea. vanilla
½ - 1 cup (depending on taste) sliced almonds

Pre-heat oven to 350
Line cookie sheet with parchment paper
Lay out individual crackers side to side, filling the cookie sheet
Melt butter in saucepan
Add sugar and vanilla
Bring to boil, stirring constantly to avoid burning
Boil for 3 minutes (start timing at the first sign of “bubble”
Pour mixture over crackers
Sprinkle almonds over top, patting down carefully (mixture is hot)
Bake for 10 minutes.

Take out of oven and let cool
Break apart and store in airtight container or zip lock bags.

So how about you?  Got a really easy holiday treat you make?
Share!! Share!! Share!!

Let's start our own little "recipe exchange" right here!!