I don't know what the deal is, but I am really, really, inexplicably into the holidays this year.
Perhaps it’s because I’ve been working on holiday stuff at work for months.
Perhaps it’s because I’m in love.
Perhaps it’s because this is the first time in my life that I live in a place large enough to host my entire family for Christmas dinner, 17 large, including Grandma.
It’s probably a combination of all of these things, but at this point, I’m so damn Christmas-y that I’m beginning to annoy the people around me. I’m even annoying myself. Since when do I think it’s a good idea to listen to the Glee Holiday Station on Pandora, anyway? I’ve never even seen an episode of Glee! And I made a wreath for my front door out of twigs that I gathered from the park across the street, and then SPRAY PAINTED WHITE. I freaking crafted!?
Since this is my first time hosting Christmas for my family, I want to make it special. I’ve borrowed the appropriate amount of folding tables and chairs. I’ve purchased 21 pounds of short ribs and all of the trimmings for the big meal. I’ve wrapped the gifts. And this afternoon, I did what I can only hope will be my final cutesy activity of the season. I cooked up a delicious batch of homemade caramel corn with peanuts.
Nothing cutesy about that, right? Just delicious, buttery, sweet, crunchy goodness.
And then I maybe I blacked out, because somehow the caramel corn ended up packaged in theselittle bags that look like Santa’s fat stomach.
Seriously, somebody take my temperature. Maybe I have a fever that’s making me hallucinate or something. I’ve been surrounded by this kind of thing for the past 4+ years at my job in the Wilton Test Kitchen, but somehow managed to remain uncrafty, until this holiday season. And now, I just can’t seem to help myself. I just want to make stuff!
So now, please excuse me. I have to go build some teeny-tiny gingerbread houses for my nieces. Probably gonna jam to the smooth vocal stylings of Michael Buble while I’m at it. Ugh.
Caramel Corn with Peanuts
3 tablespoons vegetable oil
1/2 cup popcorn kernels
3/4 cup salted peanuts
3/4 cup (1-1/2 sticks) unsalted butter
1/2 cup dark brown sugar
1/2 cup turbinado sugar
2 tablespoons honey
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon baking soda
Preheat your oven to 250°F. Line 2 large baking sheets with parchment paper.
In a large pot with a lid, heat the vegetable oil over medium heat. Drop one popcorn kernel into the oil. When the kernel pops, the oil is hot and ready. Add the rest of the popcorn kernels. Cover the pot and give it a gentle shake to coat the kernels in oil. You’ll hear kernels beginning to pop shortly. When the popping sounds slow down, remove the pot from the heat and transfer to the popcorn to a large bowl. Dump in the peanuts.
In a medium saucepan, melt the butter, sugars, honey, and salt together, stirring occassionally until the sugars are dissolved. Cook over medium heat for 3-5 minutes. The color will deepen slightly, and the mixture will bubble up. If you like your caramel flavor lighter, take the pan off of the heat at 3 minutes. If you prefer a stronger, more burnt flavor, continue cooking the caramel to a darker color, but removing it from the heat before it begins to smoke. Off the heat, carefully add the vanilla extract and baking soda. The caramel will bubble up angrily when these ingredients hit. Let the mixture settle a few seconds, and stir to combine well.
Pour the hot caramel over the popcorn and toss it together to coat. Divide the popcorn evenly between the two baking sheets, and spread it into a single layer. Bake the popcorn to dry out the caramel for 15 to 20 minutes, stirring the popcorn to break up the pieces every 5 to 6 minutes.
Cool the popcorn completely before storing.
Makes about 4 quarts.