Over the past few days we have shared recipes for corned beef and pastrami, along with chutney, pickles, and candied jalapeños, and a couple of different cheeses. Now we need a reliable method to transfer all this yummy goodness from the charcuterie board to our eagerly awaiting lips...enter the homemade cracker! And to counter the savory we have added a little sweet with a caramel corn recipe. Both recipes, and many more, can be found in Ecothrifty: Cheaper, Greener Choices for a Happier, Healthier Life.
Be sure to come back tomorrow when we will be sharing an Irish Cream and vegan hot cocoa recipes.
- 1 cup liquid*
- 2 tablespoons oil or softened butter
- 3 cups flour
- 1 teaspoon salt
- 2 tablespoons sugar or honey
- large grain kosher salt
* You can use water, milk, juice, whey, or water in which potatoes were boiled. Milk makes the dough a little heavier and adds protein to the bread. Juice can be added for flavor. Orange juice makes great breakfast bread. Tomato juice makes a tasty bread to serve with salad. Whey is a natural dough conditioner and is great for helping whole grain breads to rise. The starch in potato water also helps to create a lighter loaf of bread.
- ¾ cup brown sugar
- ¼ cup butter
- ¼ cup maple syrup or honey
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon vanilla
- 8 cups popped corn
- Melt the butter over low heat and stir to avoid burning it.
- Add the rest of the ingredients except for the popcorn, and stir to blend everything together.
- Pour the mix over the popcorn and toss to coat it well.
- Spread the coated popcorn onto a buttered cookie sheet and bake at 300°F for 15 to 20 minutes.