Homemade Hummus & Crostini

My favorite holiday is almost here! Guys, I love, love, love Thanksgiving. It is by far the best holiday, and in preparation for this glorious holiday I have been whipping up some delicious posts for you this week!

This post is all about homemade hummus and crostini. This is an easy snack that can served before the big meal, so if you need to put something out for your guests to munch on, or if someone asks you to bring something to share, this my easy, make-ahead suggestion to you.

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This is the recipe my Mom uses. She makes hummus for almost all holidays and big family parties. I remember making it with her back when we thought it was better to skin the chickpeas first (trust me, it does not make a noticeable difference), and I always associate hummus with holiday times and special occasions (even though I eat it all year round!). So, let’s get this hummus started already!

Hummus

adapted from:

The Complete Middle East Cookbook
by: Tess Mallos

Ingredients:

  • 1 can chickpeas (garbanzo beans)
  • 2/3 cup tahini (available in some supermarkets and in most deli’s)*
  • juice from 1 lemon
  • 1/2 can water (use the chickpea can)
  • 2 tbsp olive oil
  • 4 cloves garlic, crushed
  • salt to taste

*A note on this ingredient, if you cannot find tahini, sesame oil will do, just add to taste, 1 tsp at a time.

Are you ready for these super hard instructions?

Directions:

Place all ingredients (except salt) in a high-powered blender or food processor. Blend until smooth. Taste. Add salt to taste.

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So here’s the thing about hummus, yes you can absolutely buy it at the store, and it tastes great, but homemade hummus tastes even better to me and I also like to make a chunkier hummus than you generally see in stores. So give it a try, and let me know how you think it compares. Additions such as roasted garlic, toasted pine nuts, or roasted red peppers are welcome!

Next, let’s make some crunchy homemade crostini to go with our hummus!

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Crostini

Ingredients:

  • 1 baquette, cut into slices
  • olive oil
  • salt, pepper, dried oragano

*A note on this ingredient; These can be seasoned many different ways and still come out delicious! The flavor combinations are endless and can be tailored to match whatever is intended to top the crostini.

Directions:

Preheat your oven to 300 degrees. Arrange the baquette slices on a cookie sheet. They can be very close together. Brush the slices of bread with olive oil and sprinkle evenly with spices.

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Bake for 30-40 minutes until level of desired toasted perfection is achieved. I like mine to be fairly dark and golden brown, but they are also good when only slightly toasted, so feel free to play with the bake time on this recipe.

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I love these because they are so easy to make and great make ahead snacks for any dinner party. They can be topped with hummus, or meat and cheese or pretty much any topping making them a very versatile snack, and a nice homemade touch to any party.

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Coming up later this week: Non-traditional Thanksgiving sides to accompany your turkey!


 

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Hummus

adapted from The Complete Middle East Cookbook by Tess Mallos

Ingredients:

  • 1 can chickpeas (garbanzo beans)
  • 2/3 cup tahini (available in some supermarkets and in most deli’s)*
  • juice from 1 lemon
  • 1/2 can water (use the chickpea can)
  • 2 tbsp olive oil
  • 4 cloves garlic, crushed
  • salt to taste

*A note on this ingredient, if you cannot find tahini, sesame oil will do, just add to taste, 1 tsp at a time.

Directions:

Place all ingredients (except salt) in a high-powered blender or food processor. Blend until smooth. Taste. Add salt to taste.

 

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Crostini

Ingredients:

  • 1 baguette, cut into slices
  • olive oil
  • salt, pepper, dried oregano

Directions:

Preheat your oven to 300 degrees. Arrange the baguette slices on a cookie sheet. They can be very close together. Brush the slices of bread with olive oil and sprinkle evenly with spices.

Bake for 30-40 minutes until level of desired toasted perfection is achieved. I like mine to be fairly dark and golden brown, but they are also good when only slightly toasted, so feel free to play with the bake time on this recipe.

 

Cheesy Pull Apart Biscuits

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A few weeks ago I made some Monkey Bread Muffins  from Pioneer Woman, and they were so amazingly delicious. Seriously, you should stop what you’re doing right now and make these yummy treats. They were so easy to make they got me thinking about savory applications of this recipe. So after some slight tinkering, this is the result; a cheesy pull apart biscuit. Brace yourself, because these rock.

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Here’s what you’ll need for this naughty biscuit;

Ingredients:

  • 1 tube/can of premade biscuit dough, I used Pillsbury Grands
  • Salt
  • 1/2 tsp olive oil
  • 3 tbsp butter
  • 1/2 tsp minced garlic (about 1 clove)
  • Parmesan or Romano Cheese, grated
  • Cheddar, grated
  • jalapeno, chopped finely (optional)

Directions:

Preheat oven to 375

Start by cutting up the butter into small slices and put one pat of butter in the bottom of a muffin tin. (If you use a can of Pillsbury Grands you will get 11 muffins).

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How much is a pat of butter? This much:

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Next cut up the preformed biscuits into fourths and put the dough in a medium-sized mixing bowl.

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Drizzle the dough with 1/2 tsp olive oil, 1/2 tsp minced garlic, a (teeny tiny) dash of salt, and a sprinkle of Parmesan cheese. Using your hands, toss the dough until it is evenly coated.

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Next, gently roll the dough into balls and place 3 in each muffin tin.

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Now, you can stop right there and top them with more butter and cheese and they will be delicious, wonderful biscuits. OR, you could take it a bit further if you dare…

If you wanted to, you could create little pockets full of cheese and jalapeno. I warn you, these are not for the feint of heart! Because these are so delicious, so very wonderful you will want to eat them all the time. I warned you.

If you choose to create cheesy spicy pockets, simply fill each fourth of dough with small amount of diced jalapeno and grated cheddar cheese.

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Seal it together by pinching the sides together and place into the muffin tin.

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Now top the muffins with a dash more of cheese, and the remaining small pats of butter.

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Bake in the oven for 19-22 minutes. The tops will be golden brown and lovely. Eat while they are hot. But try not to eat all of them yourself. Or if you do, no judgements, these are pretty yummy.

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Cheesy Pull Apart Biscuits

Ingredients:

  • 1 tube/can of pre-made biscuit dough, I used Pillsbury Grands
  • Salt
  • 1/2 tsp olive oil
  • 3 tbsp butter
  • 1/2 tsp minced garlic (about 1 clove)
  • Parmesan or Romano Cheese, grated
  • Cheddar, grated
  • jalapeno, chopped finely (optional)

Directions:

Preheat oven to 375 degrees. Cut up the butter into small slices and put one pat of butter in the bottom of a muffin tin. (If you use a can of Pillsbury Grands you will get 11 muffins).

Next cut up the preformed biscuits into fourths and put the dough in a medium-sized mixing bowl.

Drizzle the dough with 1/2 tsp olive oil, 1/2 tsp minced garlic, a (teeny tiny) dash of salt, and a sprinkle of Parmesan cheese. Using your hands, toss the dough until it is evenly coated.

Fill each fourth of dough with small amount of diced jalapeno and grated cheddar cheese. Seal it together by pinching the sides together and place into the muffin tin. Now, top the muffins with a dash more of cheese, and the remaining small pats of butter.

Bake in the oven for 19-22 minutes. The tops will be golden brown and lovely. Serve warm.

Cranberry Curd: a delicious take on fruit curd

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What is cranberry curd you say??? As our good friend Wikipedia explains;

“Fruit curd is a dessert spread and topping usually made with lemonlime,[1] orange or raspberry.[2] Specific types of fruit curd are named after the central curd in them – for example, that made with lemons is known as “lemon curd”. The basic ingredients are beaten egg yolkssugar, fruit juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, intensely-flavored spread.”

Lemon curd is one of my favorites. Delicious as a filling in cakes, cupcakes, or tarts, it is also delicious on toast or shortbread cookies. I had never actually realized it could be done with cranberries until reading about it in November’s issue of Cooking Light Magazine.

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So I thought I’d give it a whirl and let y’all know how it came out; YUMMY! It removes the tartness of the cranberries while still retaining a nice flavor that is not too sweet.

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Cranberry Curd (recipe from Cooking Light Magazine)

Ingredients:

  • 1/2 cup water
  • 2 tablespoons fresh lemon juice
  • 1 (12-ounce) package fresh cranberries
  • 2/3 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 tablespoons unsalted butter, softened
  • 2 large egg yolks
  • 1 large egg
  • 1 1/2 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 1 tablespoon Grand Marnier (I used Triple Sec for my batch)

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Start by placing the water, lemon juice, and cranberries in a medium-sized sauce pan and bring to a boil.

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Reduce heat to a simmer and cook for 5 minutes until the cranberries are poppin’ and lockin’.

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Carefully pour the cooked cranberries into a food processor or blender.

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Now whip it. Whip it real good. aka until the mixture is smooth.

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Pour into a fine-meshed sieve so that the seeds are not in the final product.

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Next, combine the sugars and butter using a hand or stand mixer. Add the egg yolks to the mixture one at a time and mix well. Then, add the strained cranberry mixture, cornstarch, and salt and mix to combine.

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Using a double boiler cook the mixture until it thickens, stirring frequently. This will take about 10 minutes, or if using a thermometer the mixture should reach 160 degrees.

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Last step; remove the cranberry mixture from the heat and let stand for 5 minutes before adding the Grand Marnier (or Triple Sec).

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Give it a good stir.

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Spoon directly into my face. I mean, a jar.

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It will keep in refrigerator for a week.

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A special thanks to my sister who helped me with this post!

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Cranberry Curd

recipe from Cooking Light Magazine

Ingredients:

  • 1/2 cup water
  • 2 tablespoons fresh lemon juice
  • 1 (12-ounce) package fresh cranberries
  • 2/3 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 tablespoons unsalted butter, softened
  • 2 large egg yolks
  • 1 large egg
  • 1 1/2 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 1 tablespoon Grand Marnier (I used Triple Sec for my batch)

Directions:

Start by placing the water, lemon juice, and cranberries in a medium-sized saucepan and bring to a boil. Reduce heat to a simmer and cook for 5 minutes until the cranberries pop.

Carefully pour the cooked cranberries into a food processor or blender and blend until the mixture is smooth. Pour into a fine-meshed sieve so that the seeds are not in the final product.

Next, combine the sugars and butter using a hand or stand mixer. Add the egg yolks to the mixture one at a time and mix well. Then, add the strained cranberry mixture, cornstarch, and salt and mix to combine.

Using a double boiler cook the mixture until it thickens, stirring frequently. This will take about 10 minutes, or if using a thermometer the mixture should reach 160 degrees. Finally, remove the cranberry mixture from the heat and let stand for 5 minutes before adding the Grand Marnier (or Triple Sec). Stir to combine. Store in the fridge for up to a week.

DIY Christmas Gift Ideas: Part I

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I know this is crazy seeing as it’s not even the end of November, but I’m already thinking about Christmas gifts. I am a last-minute person and I always have been. This applies to all areas of my life including studying for exams, writing articles, planning Halloween costumes, and most certainly extends to shopping for Christmas gifts. So let’s just say that this year, I’m trying to do things differently.

This year I want to try to make as many as my gifts as I can. (Spoiler alert to those of you on my Christmas list!) However, some of the ideas I have, I’ve never made before and therefore the recipes must be tested, so why not write about their success (or failure) and share the recipes with you!

Here is Part I of my series on DIY Christmas gifts.

Cheddar crackers

Recipe adapted from Real Simple Magazine

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Ingredients:

  • 2 c unsalted butter, room temperature
  • 4 c grated cheddar cheese*
  • 4 tsp salt
  • 4 tsp pepper
  • 1/4 tsp chili powder
  • 1/2 tsp paprika
  • 4 c all-purpose flour**
  • 1 c Rice Krispie cereal
  • 1/4 c chopped bacon, optional
  • 1/4 c chopped jalapeno, optional

Directions:

*Note: what really makes these crackers is the cheese (duh!), so choose your cheddar carefully. I’m a Cabbot girl myself, so I went with Cabbot’s Seriously Sharp Cheddar and grated it myself before starting the dough. Personally, I think it’s worth the extra effort to grate the cheese yourself than to buy a pre-grated package.

**Note: some easy flour substitutions can be made; using whole wheat flour, or a combination of whole wheat and AP flour. Almond flour could also be used for a gluten-free version.

To get started beat the butter, grated cheese, and spices using a hand or stand mixer. Once combined add the flour and cereal. If opting to add bacon and/or jalapeno to the crackers toss them in too. Mix for 1-2 minutes on a medium-low speed until the dough starts to come together.

Now for the easy part! Dump the dough out onto a large sheet of wax paper. Form the dough into a log and roll up in the wax paper. (Square or round? Whatever floats your boat!). Next, put the log of dough into the fridge to chill for 1-2 hours or until firm. (Quick Tip: don’t have the time? Chill the dough in the freezer for 30-40 minutes instead.)

After the dough has chilled, preheat the oven to 350. Unroll the dough from the wax paper and cut into slices that are at least 1/4 inch thick. Place the slices on a parchment-lined baking sheet and bake for 18-20 minutes. The crackers should be a light golden brown color.

Store at room temperature in a sealed container for up to 1 week.

Warning: This recipe makes a lotta crackers. My test groups yielded about: 50 per a batch (although this will vary depending on the size of the log).

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The Verdict: Yum. Yum. Yum! Just call me Clara Ciminelli: the killer of diets. These were awesome. Make ’em, share ’em, love ’em!

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Cheddar crackers

Recipe adapted from Real Simple Magazine

Ingredients:

  • 2 c unsalted butter, room temperature
  • 4 c grated cheddar cheese
  • 4 tsp salt
  • 4 tsp pepper
  • 1/4 tsp chili powder
  • 1/2 tsp paprika
  • 4 c all-purpose flour
  • 1 c Rice Krispie cereal
  • 1/4 c chopped bacon, optional
  • 1/4 c chopped jalapeno, optional

Directions:

Start by beating the butter, grated cheese, and spices together using a hand or stand mixer. Once combined add the flour and cereal. If opting to add bacon and/or jalapeno to the crackers toss them in too. Mix for 1-2 minutes on a medium-low speed until the dough starts to come together.

Dump the dough out onto a large sheet of wax paper. Form the dough into a log and roll up in the wax paper. (Square or round? Whatever floats your boat!). Next, put the log of dough into the fridge to chill for 1-2 hours or until firm (or chill the dough in the freezer for 30-40 minutes instead).

After the dough has chilled, preheat the oven to 350 degrees. Unroll the dough from the wax paper and cut into slices that are at least 1/4 inch thick. Place the slices on a parchment-lined baking sheet and bake for 18-20 minutes. The crackers should be a light golden brown color.

Store at room temperature in a sealed container for up to 1 week.

Homemade Caramel Corn

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Oh, caramel corn! Cue dramatic sigh. I love caramel corn! This is a childhood favorite of mine. My Nana used to make huge batches of this during the fall/winter and it brings back memories of watching football games at my Nana and Papa’s house where my Dad and Papa are yelling at the Buffalo Bills.

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My Nana was a huge influence on me growing up. Like myself, she loved cooking and baking. She especially loved candy making, and I remember the homemade peanut butter cups and turtles she used to make at Easter time. But that’s another story. My Nana had a huge collection of recipes, and over the next few months I hope to share a few more of my favorites from her collection. Here is her recipe for caramel corn.

Homemade Caramel Corn

Ingredients:

  • 3/4 c olive oil
  • 1 1/3 c unpopped corn kernels
  • 2 c nuts (optional)*
  • 1/2 tsp baking soda
  • 2 c brown sugar
  • 1 c butter (2 sticks)
  • 1/2 c light corn syrup
  • 1/4 tsp salt

*I used a combination of peanuts and walnuts but you can use any nuts you would like (or none at all).

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Directions:

First let’s get this popcorn popped. I find it’s easier to do this in two batches. Start with a large-sized pot and heat 6 tablespoons of olive oil over medium-low heat. Heat until the oil is shiny and easily coats the bottom of the pan. When I say medium-low heat I mean somewhere between a 3-4 on a scale of 1-10 (10 being the highest) Every stove is different, but I can tell you that if you have the temperature too high the kernels will pop very quickly and it will burn easily; if you have the temperature too low you will be waiting for the kernels to pop for a while. You know your stove top best, so adjust as needed.

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Add 2/3 c of corn kernels to the warm oil and stir with a wooden spoon so that the kernels are evenly coated and spread out over the base of the pot. Cover and let the kernels pop (aprox 10-12 minutes).

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Stay close to the pot, if you don’t hear any popping within a 4-5 second interval it’s time to take the pot off the heat. Once the kernels are all popped remove from heat. VERY CAREFULLY, using hot-pot-holders, firmly hold the lid down on the pot while you flip it over 2-3 times. This releases the steam from the popcorn. Next pour the popcorn into a large bowl.

Pick out any burned kernels and throw away.

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This will make 3 quarts of popped corn, so if you’re going for the whole 6 quarts repeat this process, if you are looking to only make a half batch stop here. If you make a half batch be sure to cut the measurements in half for the caramel sauce. I note this because, this is my Nana’s recipe. And it makes a lot. A whole lotta caramel corn.

Before we get the caramel sauce started, preheat the oven to 250 degrees, and spray 2 shallow pans with cooking spray. If you do not have large shallow pans I recommend foil roasting pans. Also, before starting the caramel sauce measure out the baking soda, set aside, and add the nuts to the bowl of popped corn.

Next, in a saucepan (large enough to hold 2 quarts), combine the brown sugar, butter, light corn syrup, and salt.

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Bring to a boil over medium-high heat and let the mixture boil for 5 minutes stirring constantly. Tip: if your hand gets too hot while stirring put a pot holder over your hand for while you stir.

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After boiling for 5 minutes the caramel should look something like this:

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Now comes the fun part! After the caramel sauce has boiled for 5 minutes remove from heat and stir in the baking soda. The mixture will bubble slightly, lighten in color, and the texture will become slightly fluffy. Pour the sauce over the popped corn. Working quickly using a slotted spoon, mix the caramel sauce over the kernels, it will start to cool and harden quickly.  Warning: this caramel sauce is hot, and it will make the bowl hot, so watch those fingers! Also note it’s helpful to have a lovely assistant present to hold the pan while you scrape the caramel sauce over the kernels. Distribute the sauce as evenly as possible over the popped corn and nuts. Then pour the mixture into the prepared shallow pans.

Bake for 25 minutes, remove the pans from the oven and stir the caramel corn. Return to the oven and bake for another 20 minutes.

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After baking allow the caramel corn to cool slightly and then break into small pieces.

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Store in zip lock bags. Or large Fall-themed mugs.

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Don’t fret over the caramel sauce pot; some hot soapy water will dissolve the caramel in a jiff.

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Homemade Caramel Corn

Ingredients:

  • 3/4 c olive oil
  • 1 1/3 c unpopped corn kernels
  • 2 c nuts (optional)*
  • 1/2 tsp baking soda
  • 2 c brown sugar
  • 1 c butter (2 sticks)
  • 1/2 c light corn syrup
  • 1/4 tsp salt

*I used a combination of peanuts and walnuts but you can use any nuts you would like (or none at all).

Directions:

To pop the popcorn; I find it’s easier to do this in two batches. Start with a large-sized pot and heat 6 tablespoons of olive oil over medium-low heat. Heat until the oil is shiny and easily coats the bottom of the pan. Add 2/3 c of corn kernels to the warm oil and stir with a wooden spoon so that the kernels are evenly coated and spread out over the base of the pot. Cover and let the kernels pop (aprox 10-12 minutes).

Stay close to the pot, if you don’t hear any popping within a 4-5 second interval it’s time to take the pot off the heat. Once the kernels are all popped remove from heat. VERY CAREFULLY, using hot-pot-holders, firmly hold the lid down on the pot while you flip it over 2-3 times. This releases the steam from the popcorn. Next pour the popcorn into a large bowl. Pick out any burned kernels and throw away.

Preheat the oven to 250 degrees, and spray 2 shallow pans with cooking spray. If you do not have large shallow pans I recommend foil roasting pans. Also, before starting the caramel sauce measure out the baking soda, set aside, and add the nuts to the bowl of popped corn.

Next, in a saucepan (large enough to hold 2 quarts), combine the brown sugar, butter, light corn syrup, and salt. Bring to a boil over medium-high heat and let the mixture boil for 5 minutes stirring constantly.

After the caramel sauce has boiled for 5 minutes remove from heat and stir in the baking soda. The mixture will bubble slightly, lighten in color, and the texture will become slightly fluffy. Pour the sauce over the popped corn.

Working quickly, using a slotted spoon, mix the caramel sauce over the kernels, it will start to cool and harden quickly. Distribute the sauce as evenly as possible over the popped corn and nuts. Then pour the mixture into the prepared shallow pans. Bake for 25 minutes, remove the pans from the oven and stir the caramel corn. Return to the oven and bake for another 20 minutes. After baking allow the caramel corn to cool slightly and then break into small pieces. Store in airtight containers or plastic bags.

Satisfying the Crunch Factor

The crunch factor; a craving that can only be satisfied by consuming crunchy food items. Food items can be of either the sweet or salty persuasion. The crunch factor often occurs; while working on the computer for a prolonged amount of time, watching the tv or movies, playing video games, or around 4 pm (aka snack time).

Ah, yes, the crunch factor. I’m always looking for ways to keep it healthy and still satisfy the CF. While I’ve tried out a variety of crunchy snacks, roasted chickpeas is my new favorite way to satisfy my crunchy cravings.

Roasted chickpeas are an ideal CF snack because they are (1) easy to make, (2) store well in air tight containers, and (3) are a healthy and flavorful alternative to potato chips.*

*Ok, fine I’m not a nutritionist, but I swear these crunchy beans are better than Doritos and Cheese-its.

So here it is, roasted chickpeas two ways; spicy and sweet.

Spicy Roasted Chickpeas
Ingredients:
2 cans of chickpeas (15 oz cans)
2 tbsp olive oil
1 1/2 tsp paprika
1 1/2 tsp cumin
1/2 tsp cayenne
Optional Add-in: a dash of “Perfect Pinch” for chicken (or any other pre-mixed spice combination of your choice)

First drain the chickpeas in a strainer.

Wash with cool water to rinse the starch off.

Next pour the beans onto a clean kitchen towel or paper towels to air dry. The key to these becoming a crunchy snack inside-out is allowing them enough time to thoroughly dry. I recommend allowing them to air dry for at least 1 1/2 hours-2 hours.

After allowing the peas to dry, preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Next, in a small mixing bowl combine the chickpeas with the olive oil and all spices.

Give it a good toss to evenly distribute.

Next, pour the chickpeas onto the prepared baking sheet so that they are in a single layer and pop into the oven.

These will take 40 minutes in the oven before reaching optimal crunchiness. Every 10 minutes take the tray out and toss with a spatula. Do not shake the pan to rotate the peas when they are hot, as this might cause them to pop/explode in one’s face. You’ve been warned.

Sweet Roasted Chickpeas
Ingredients
2 cans of chickpeas (15 oz cans)
1 tbsp + 1 tsp olive oil
2 tsp cinnamon
1 tbsp granulated sugar
Optional Add-in: a dash of apple pie or pumpkin pie spice
1 tbsp honey

To make the sweet version of these crunchy peas follow the directions above EXCEPT only toss the dried chickpeas in olive oil, cinnamon, sugar, and any additional spices you have selected. Immediately after taking them out of the oven, pour the chickpeas into a small mixing bowl and toss them with the honey while still piping hot. Pour them back onto the baking sheet and allow them to cool and the honey to harden.

Also, since these have sugar on them they need to be monitored more closely in the oven to prevent burning. Bake for only 30-35 minutes.

 

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Spicy Roasted Chickpeas

Ingredients:

  • 2 cans of chickpeas (15 oz cans)
  • 2 tbsp olive oil
  • 1 1/2 tsp paprika
  • 1 1/2 tsp cumin
  • 1/2 tsp cayenne

Directions:

First drain the chickpeas in a strainer. Wash with cool water to rinse the starch off.

Next pour the beans onto a clean kitchen towel or paper towels to air dry. The key to these becoming a crunchy snack inside-out is allowing them enough time to thoroughly dry. I recommend allowing them to air dry for at least 1 1/2 hours-2 hours.

After allowing the peas to dry, preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Next, in a small mixing bowl combine the chickpeas with the olive oil and all spices.

Give it a good toss to evenly distribute.

Next, pour the chickpeas onto the prepared baking sheet so that they are in a single layer and pop into the oven.

These will take 40 minutes in the oven before reaching optimal crunchiness. Every 10 minutes take the tray out and toss with a spatula.

 

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Sweet Roasted Chickpeas

Ingredients:

  • 2 cans of chickpeas (15 oz cans)
  • 1 tbsp + 1 tsp olive oil
  • 2 tsp cinnamon
  • 1 tbsp granulated sugar
  • a dash of apple pie or pumpkin pie spice (optional)
  • 1 tbsp honey

Directions:

First drain the chickpeas in a strainer. Wash with cool water to rinse the starch off.

Next pour the beans onto a clean kitchen towel or paper towels to air dry. The key to these becoming a crunchy snack inside-out is allowing them enough time to thoroughly dry. I recommend allowing them to air dry for at least 1 1/2 hours-2 hours.

After allowing the peas to dry, preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Next, in a small mixing bowl combine the chickpeas with the olive oil and all spices.

Give it a good toss to evenly distribute.

Next, pour the chickpeas onto the prepared baking sheet so that they are in a single layer and pop into the oven.

These will take 30-35 minutes in the oven before reaching optimal crunchiness. Every 10 minutes take the tray out and toss with a spatula.