BiteSizeBaker.com

With the Holidays practically here, I’ve been waiting to do all of my major baking until just the right time. It’s been quite a struggle. I’m working through it though.

So, back to the point. I was in need of some small homemade treats to give as gifts and instead of baking cookies, I thought of popcorn. But, I didn’t want to do the typical popcorn balls or carmel popcorn. I think I hit the jackpot when I ran across this recipe from Gourmet. Considering my obsession with maple, I was thrilled!

And, it’s a cinch to make. Five ingredients and it’s done.

Maple Almond Popcorn
adapted from Gourmet

8 cups popped popcorn
1 cup coarsly chopped almonds (or pecans), toasted
3/4 stick unsalted butter
1 1/2 cups pure maple syrup
1/2 teaspoon salt

Line the bottom of a 17″x11″ jelly roll pan with foil. Lightly oil foil (I used cooking spray).

Toss the toasted nuts and popcorn in a large mixing bowl. Set aside.

In a heavy small sauce pan, melt the butter over medium heat. Add the maple syrup and salt. Boil (still at med. heat), without stirring, until a candy thermometer reads 300°F (about 15-20 min). Watch the mixture closely towards the end of the cooking as it can burn quickly.

Note: It’s completely optional, but you could do as I did and spill most of the maple syrup on the counter top, down the front of the cabinet and on the floor. Again, completely optional step.

Pour maple syrup mixture over popcorn and nuts. Stir quickly and briskly with a silicone spatula (or oiled spoon) to coat then immediately spread popcorn onto the foil covered pan. Cool completely, break apart into bite-size pieces.

Enjoy!

Don’t miss a bite! Subscribe via RSS, e-mail or follow me on Twitter!

Don’t you just love it when you buy an ingredient for a recipe and then forget what recipe you bought it for in the first place? Or maybe it’s just me that does that. The point is, I ended up with a lonely bag of dried tart cherries in my pantry.

And, as I always say, when life hands you a bag of dried cherries, make Glazed Cherry Almond Scones. Okay, I don’t really say that. Just work with me here.

This was actually my first time making scones. I know to some, scones don’t seem like much of a challenge, but I’ve always been a little wary of doughy and biscuit type baked goods. They always come out dry and blah.

So with my bag of cherries in hand, I decided to tackle this recipe. And you know what? These were some of the best scones I’ve ever had. Not at all dry, and perfectly flavorful.

Glazed Cherry Almond Scones
adapted from Blacksmith Inn (via Food Network)

2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup chilled unsalted butter, cut into pieces
1 egg
2/3 cups whipping cream
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup dried cherries

Egg wash: 1 egg and 1 teaspoon water, beaten
Topping: sugar and sliced almonds

Preheat oven to 325°F. Grease baking sheet.

Combine the flour, sugar, baking powder and salt into a medium bowl. Cut in the butter using a pastry blender.

Combine the egg, whipping cream, vanilla and almond extracts in a small bowl. Mix into dry ingredients just until moistened. Add in cherries. Turn out mixture onto a floured surface and knead 4 to 5 times with floured hands (mixture should be sticky).

Pat out the dough to 1/2-inch thick and cut into desired shapes. Brush the tops of the scones with egg wash. Sprinkle with sugar and sliced almonds.

Place on baking sheet and bake for 20-25 minutes or until the tops are slightly browned.

Makes about 6 large triangle scones.

Almond Glaze

½ cup confectioners’ sugar
½ to 1 tbsp milk
¼ tsp pure almond extract

Whisk together until the mixture is smooth. Drizzle over scones.

You may have to add more milk or confectioners’ sugar depending on desired consistency.

Don’t miss a bite! Subscribe via RSS, e-mail or follow me on Twitter!