Spring is in the air! It was 85 F today, not a cloud in sight. Close to that yesterday. We’ve been down in the creek, to the park, strolling uptown (just another 2 weeks until the students go home-woo hoo! with apologies to any college kids reading this, but our little town is so peaceful when you are gone). Everything is not solidly green yet, but it is getting there. And the wildlife in our little corner of the world is slowly waking up. We’ve had june bugs batting at our screens, ticks crawling in our beds (sad but true), frogs hopping in the creek and deer nibbling at our leaves. OK the deer never stop, but still…
The above was taken at dusk, lest you are thinking it does not look very sunny!
The beginning of May brings tulips, June bugs, and, of course, all those wonderful food blogging events I partake in. First up is The Leftovers Club, where we get lovely, tasty surprises in the mail. Does it get any better than that? My partner this month was Roxana, from Roxana’s Home Baking. I already know Roxana from Chocolate Party, so I knew whatever I got was going to be awesome, and it was. Sammy in particular could not get enough of what we have been calling “Chocolate Bars,” but I think Roxana called them Chocolate Chip Bars:
This month I chose to send a snack more than a dessert. While shopping in D.C. over spring break, I came across a clearance copy of Cynthia Nims’ Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites
I also hope you check out what everyone else made for The Leftovers Club:
Whey Beyond the Naked Truth – Chia Seed Protein Bites
Don’t you wish you could enjoy some of these leftovers with us? You can! Visit The Leftovers Club online for more details!
- 8 cups popped popcorn, about 1/4 cup kernels
- 1 cup chopped, roasted, and salted pistachios
- 1/2 cup unsalted butter
- 2 T garam masala
- 1 cup packed light brown sugar
- 1/4 cup light corn syrup
- 1 t baking soda
- 1 t coarse sea salt to taste
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Preheat the oven to 250 F.
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Make the popcorn, and spread it out in a large roasting pan. Scatter the pistachios over the popcorn--leave it scattered on top. I shook mine down and they did not stick to the popcorn as well because they ended up on the bottom, under the caramel.
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If you have a candy thermometer, place it beside your stove.
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Melt the butter in a medium heavy-bottomed saucepan over medium heat. Stir in the garam masala, and keep stirring for 1 minute. It should become quite aromatic.
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Add the brown sugar and light corn syrup. Stir once and then let come to a boil.
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If you have a candy thermometer, place it in the saucepan now.
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Stir the syrup while it boils, for about 3-4 minutes. It should reach 300 F.
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Remove from the heat and stir in the baking soda.
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Pour the caramel over the popcorn and toss gently to combine. Do not worry about whether it coats every piece evenly. Sprinkle with salt and place it in the oven.
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Bake for 1 hour, tossing the popcorn every 15 minutes (you will need to remove it from the oven to do this). If you want more salt, this is a good time to sprinkle more salt (if you are unsure, remove a piece and let it cool before trying it).
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When you remove the popcorn from the oven for the last time, toss again to prevent excessive sticking. Let cool completely before serving or storing.
I love the idea of sending a snack instead of a dessert. I’m totally crossing my fingers that we get each other next time…this caramel corn sounds so good! The garam masala is the perfect thing to make it a little bit more interesting. And if we do get each other, I’ll send you a bit of more commercial garam masala (though it is from a middle eastern spice store) so you can try it with that!
This looks SO addicting and I love the spices!
A friend sent me a recipe for Pad Thai spiced popcorn, so I think I will have to reciprocate and send her this one!
I could way too much of this! It looks highly addictive.
Oh what a great spice to put on popcorn! I’m sure I would scarf down this whole bowl! : )
What a fun idea! I bet this is delicious!
Oh my goodness! First– I saw Roxana’s chocolate chip bars earlier– so indulgent!
Second– I LOVE the garam masala in popcorn idea! That is seriously inspired.
I would have never thought to combine all of these ingredients, but it sounds wonderful. I might need to pick up some garam masala to try it!
Girl, you had me at “ginger snap caramel corn”. I am absolutely keeping this one and giving it a go!
I love the idea of garam masala with sweet and crunchy popcorn. The pistachios make it sound even better. I’m always looking for a healthy and different snack for my son’s friends when they come over – have to try this one.
I am a salty sweet person and loooove garam marsala. This popcorn would be my ideal. Pinning on my Recipes to Try board!
I am in LOVE with the salty/sweet combo of this! I never would have thought to put these flavors together but really, it works so so well!
This sounds delicious!
Sounds very interesting.. Wonderful clicks too.. thanks for the recipe 🙂
What an interesting combination – I need to try this! If the postman knew what he was carrying – it might not have made it to Roxana, lol!!
Hi
Can you share your mix of garam masala please?
Also is the T for teaspoon or tablespoon?
Thanks, desperate to try!
I eyeball mine, and so it is slightly different every time. A general ratio might look like 3 cardamom : 3 cinnamon : 3 cloves : 1 cumin : 1 coriander, all toasted whole and then ground. Sometimes I add black pepper or nutmeg. I found a great collection of recipes for you here:http://vegeyum.wordpress.com/2007/09/22/hot-masala/
T is tablespoon. For answers to questions like that (if any more come up and you need the answers fast, I mean) also check my FAQ page. 🙂 Let me know how you like it!
Hey! Thanks for the extra info, I’ve got a little soiree on Friday and hoping I have time to add this to the menu!!
This looks delicious! I can’t wait to try it.
Love the idea of adding garam masala to popcorn! Great way to spice up regular popcorn, pun intended! 🙂