Day 25: Comfort Food

It was another long day yesterday that ended with the second ER trip this week. I just got in and though I am feeling creative, like Dan and Shay sing “I should probably go to bed.” We could all use a little comfort food now and again and since I have already mentioned October movies, the only sensible thing would be for me to give you popcorn recipes so that you can enjoy the flicks, or so you can have something to fling when you get scared.

Yes, yes, I know, you don’t actually have to make the popcorn, you could just go to the store and buy a bag of the pre-popped stuff, or the microwave kind if you were feeling a little more culinary, but I am encouraging you to bring out your inner Martha. Liven that plain corn up and you will have a much better time.

I looked all over for interesting recipes and boy did I get some. There was the Lime pickle popcorn, and Chili lime popcorn. The honey mustard popcorn didn’t sound too bad, but these are what I chose for you in honor of the fabulous month of October.

 

Mocha Popcorn

makes 16 servings

 

3 cups sugar

1/3 cup unsweetened cocoa powder, sifted

1 tbspn espresso powder or instant coffee granules

1 cup milk

6 quarts popped popcorn

1/4 cup powdered sugrar

 

Place popcorn in a large bowl that has been sprayed with cooking spray; set aside. Line a baking sheet or work surface with waxed paper for foil. Stir sugar cocoa, instant coffee and milk together in a large saucepan. Cook until mixture registers 250 degrees F on a candy thermometer, stirring occasionally. Pour hot mixture over popcorn, stir to coat popcorn completely. Spread popcorn onto prepared surface and allow to cool. Sprinkle with powdered sugar. Break into pieces to serve. Store in an airtight container.

 

 

Maple Pumpkin Spice Popcorn

makes 5 cups

 

2 tbspn brown sugar

2 tbspn maple syrup

1 ½ tspn pumpkin spice mix**

1 tbspn butter or margarine

½ cup chopped pecans, optional

5 cups popped popcorn

 

In a large saucepan or pot, heat brown sugar, maple syrup and pumpkin pie spice mix over medium heat. Cook, stirring, 3 minutes or until sugar is dissolved and mixture is bubbling.

Stir in butter until melted and well blended. Add pecans, if desired, and popcorn and stir until well coated. Allow mixture to cool before serving. Serve immediately or store in an airtight container.

 

**If you didn’t know what pumpkin pie spice mix was, or just plain don’t have any, here is the recipe.

Measure 1/2 teaspoon of cinnamon into a small bowl or cup.

Add 1/4 teaspoon of ground ginger.

Add 1/8 teaspoon of ground allspice or ground cloves.

Add 1/8 teaspoon of ground nutmeg.

 

So my friends, I hope that you have a very yummy day.