Buttered Popcorn Cookies

After a great weekend in East Hampton, we came home early because poor Jamie has a terrible cold. While he was downstairs watching football, I needed some projects to keep me busy. Flipping through various cookbooks for a baking recipe, we settled on Smitten Kitchen's buttered popcorn cookies. They're pretty easy to make, and very tasty. The popcorn lightens up the cookies a lot. These would be perfect for a movie night. I'm going to bring some in to work.

Ingredients:

2 tbsp vegetable oil

1/4 cup popcorn kernels

1/4 tsp table salt

1 tbsp butter, melted

1/2 cup butter (1 stick), softened

1/2 cup packed light brown sugar

1/3 cup granulated sugar

1 egg

1/2 tsp vanilla

1 1/4 cup flour

1/2 tsp baking powder

Directions:

Preheat the oven to 350, then make the popcorn. Put oil in the bottom of a large pot and add the kernals. Cover and turn the heat on medium high. Shaking the pot periodically until the popping stops, 5-7 minutes total. Pour in butter and salt, toss, then put in a bowl to cool.

Bacon Caramel Popcorn with cashews, almonds, and chipotle

Yum! This stuff is like crack. I made it the other day and decided it would be a great Christmas present for a few lucky friends. Now that I have given them away, I can post about it! This is such a treat for a movie night, or for putting in a pretty Ball jar and giving as a present. The salt, chipotle, bacon, and caramel go together amazingly well, and you might find yourself mining for the caramelized bacon - it's unreal. If you don't have tea, you can skip that step. (Also, this recipe is from here.) I think this would also be amazing on vanilla ice cream. I may have to test it out with the last jar (I can't bring myself to part with it.)

Ingredients:

1/2 cup popcorn kernels

2 tablespoons vegetable oil

¾ lb thick bacon, chopped

1/4 cup unsalted raw cashews

¼ cup almonds

1 teaspoon coarse kosher salt or coarse sea salt

1/4 teaspoon chipotle pepper

1/4 cup heavy whipping cream

1 Rooibos tea bag

Nonstick vegetable oil spray

1 1/2 cups sugar

1/4 cup water

2 tablespoons light corn syrup

Directions:

Preheat oven to 300°F. Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop. Shake pot until popping stops and pour the popcorn into very large bowl.