Actually, it is just the satisfaction of winning and the opportunity to pick ingredients for the next month's joust - but still a fantastically wonderful event.
This event is coordinated by Jen at The Leftover Queen who also manages the Foodie Blogroll. I have been honored to be a part of that elite group of foodies so it is only fitting that I step up to the plate and participate in a joust.
This month's challenge required at least these three ingredients: whole grains, ginger and citrus.
I thought long and hard about this one and then had an epiphany - popcorn is a whole grain!
So with a little research and some tweaking of my old faithful caramel corn recipe, I present...
Honey Orange Ginger Caramel Corn
Ingredients:
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup honey
1/4 ground ginger
1/4 teaspoon salt
1 tablespoon grated orange peel
1/4 teaspoon baking soda
1 cup of broken pecan halves
3 quarts popped corn
Preheat oven to 250 degrees F. Melt butter in large pan, stir in sugar, honey and salt. Cook and stir until mixture comes to boil. Reduce heat to medium boil without stirring about 3 minutes to 250 degrees. Remove from heat stir in baking soda and orange peel.
Put popcorn and pecans in large bowl and pour mixture over corn while stirring. Turn on to greased cookie sheet bake for 45 minutes stir every 15 minutes. Let cool. Break up with hands. Store in airtight containers or resealable plastic bags.
It is really good. The hint of ginger and layer of orange flavor to the caramel coating really adds another layer of flavor. Of course the pecans just take it over the top.
This is a perfect addition to our Game Night buffet we are having tomorrow. Check back for the full details.
2 comments:
Looks great Melody! I wish you the best of luck in the Joust! :)
I hadn't ever considered popcorn as a wholegrain until this month - good thinking!
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