He “Popped” The Question!

Did you know that other than June, the most popular month to get married is October?  Maybe you or someone you know is getting married this Fall or having an engagement party or celebrating an anniversary.  If so, we have some fun ideas for treats to serve your guests.
 Caramel corn and apples and pears just seem to be perfect for any Fall event.  So we came up with some ways to use these ordinary foods in extraordinary and fun ways to treat anyone celebrating with you.

To the caramel apples we added a tag that reads: “She’s the apple of his eye”.

To the pears with caramel we tied on a tag that reads: ” They’re a sweet “pair”.

And for the caramel corn we made cones from the papers that sandwiches are wrapped in at the deli and tied them with twine and then filled them with the caramel corn and a tag that reads: “He popped the question!”

There are undoubtedly all kinds of variations that you could come up with for the tags on these for just about any event you might be having this Fall.  And even if you aren’t having any event at all, your family will love this delicious caramel corn and caramel apples or pears. These are quick and easy treats that will  make any day seem like a celebration.

We always want to give you ideas for creating more love, more joy and more abundant living:)

Caramel for Apples and Pears

6 small apples, or pears, stems removed
1 cup heavy cream
1 cup granulated sugar or evaporated cane juice
1/4 cup light corn syrup
2 tablespoons unsalted butter.

Bring cream, sugar, corn syrup, and butter to a boil in a saucepan over medium-high heat. Clip a candy thermometer to pan, and continue cooking until mixture reaches 248 degrees, approximately 5-6 minutes.  Take caramel off heat and allow to cool about 3-5 minutes until mixture begins to thicken slightly.  Dip bottom of each apple in caramel. Twirl apples in caramel to coat at least halfway to three-quarters of the way up the sides of the apples. Transfer to a parchment-lined baking sheet, and allow to cool until caramel is firmed up, or put in the refrigerator for about 10-15 minutes.

2 Tablespoons grape seed oil or corn oil
2 Tablespoons butter
1/2 heaping cup of popcorn kernels
1/2 teaspoon salt

10 tablespoons of butter
1 1/4 cups light brown sugar
1/3 cup light corn syrup
1/2  teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups chopped pecans
1 1/2 cups chopped walnuts
1 teaspoon salt

Melt the butter and oil together in a heavy bottomed pan and add the salt and popcorn.

Pop the corn over a medium high flame with the lid ajar and shaking the pan every few seconds until all the kernels are popped.  Pour into a large bowl.  Add nuts.

Next melt butter, brown sugar, and corn syrup in a sauce pan over medium high heat. Stir just once to combine.  Using a candy thermometer, bring temperature to 248 degrees without stirring again. This will take about 4 minutes.

As soon as the caramel hits this temperature, remove it from the heat and stir in salt and baking soda.
Pour mixture over the popped corn and nuts and mix together.

Pour the caramel covered popcorn out onto two baking sheets and bake in a preheated 250 degree oven for a total of 45 minutes.

Stir after the first 15 minutes and then again after the second 15 minutes.  After 45 minutes remove from oven and sprinkle with remaining 1 teaspoon of salt.  Allow to cool.  Break up big chunks and enjoy…happy celebrating 🙂