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Tag Archives: Snacks

Taco Popcorn

Taco Popcorn

Ingredients

2 Tbsp coconut oil

3/4 C popcorn kernels or depending on your preference

1/4 C melted butter unsalted

1-2 Tbsp Penzeys taco seasoning or your favorite

1/4 tsp berbere seasoning, optional

1/4-1 tsp salt to taste, optional
Directions

1. In a large saucepan or dutch oven, heat the oil over medium-high heat. Combine one kernel of popcorn and cover the pan with a lid. Once the kernel has popped, place all of the kernels in the pan and put the lid back on the saucepan. Shake the pan to coat the kernels with oil.

2. Shake the pan constantly as you start to hear kernels popping (this prevents burning). When the popping slows down significantly, remove the pan from the heat.

3. Pour the popcorn into a large bowl and drizzle with the butter. Sprinkle with the taco and berbere seasoning and salt and toss to combine.

Court’s Cooking Notes:

If you have a popcorn maker, then you can skip steps one and two. But please be cautious when preparing your popcorn and carefully read the directions that came with your appliance. Have fun and enjoy!

Source Penzey’s

 

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Insanely Addicting Pecans 

Simple Cinnamon Sugar Pecans ~ Excellent for the Holidays ~ perfect as a homemade gift ~ perfectly delicious! 😀


Cinnamon Sugar Pecans

Ingredients

1 egg white
2 Tsp water
2 tsp Watkins pure vanilla extract
1lb Fisher Chef pecan halves
1 C sugar
½ – 1 Tbsp ground cinnamon (Depending on your preference)
½ tsp salt

Instructions

Preheat oven to 250 degrees. Line a baking sheet with parchment paper and or foil, lightly grease it with cooking spray. Set aside

Combine the sugar, cinnamon, and salt in a medium/large Ziploc bag. Set aside. Using a fork whisk together egg white, water, and vanilla in a large bowl until foamy. Add the pecans to the large bowl and stir to combine, coating each pecan in egg white mixture. Pour coated pecans into the Ziploc bag, seal tightly and shake to fully coat in cinnamon/sugar mixture Spread out in a single layer onto the previously prepared baking sheet. Bake for fifty minutes to an hour or until they become aromatic, stirring every ten minutes.

Notes: You have to watch them carefully as they can easily burn.

Source Firefly Tales

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Coming up next week on cooking with Court

Italian Sausage Sheet Pan Dinner

Slow Cooker Balsamic Glazed Roast Beef

Butternut Squash Alfredo Pasta
or Chicken Noodle Soup