Today found us outside doing more weeding. Just about the time we decided to call it a day it started raining. Good timing! It's been raining off and on ever since.
I successfully made a batch of cinnabun popcorn! My inspiration came from Our Best Bites. Since I was having trouble doing their microwave version of caramel, I decided to make our recipe for caramel plus make the necessary changes to make it cinnabun popcorn. Mmmm....it's so good!
Have you ever done this? Brown Paper Bag Popcorn. It works really well! You won't find me cooking popcorn over the stove anymore. This is quick and the cleanup is a cinch!
Put 1/4 cup popcorn kernels in lunch sack.
Fold the top down twice and tape it shut, keeping the bag flat just like you would regular microwave popcorn.
Pop it in the microwave and put it in for however long you normally cook your popcorn. Do this step two times. You should get about 12 cups of popped corn. Then put it in a big bowl.
In a saucepan, combine 1 cup brown sugar, 3/4 tsp cinnamon, 1/4 cup corn syrup, and 1/2 cup butter.
Bring to a boil and let it boil for 5 minutes. No matter how much it goes against every bone in your body, don't stir it while it's boiling. After you 5 minutes is up, add 1/4 tsp baking soda, 1/4 tsp cream of tartar & a pinch of salt.
Pour it over the popcorn and stir, stir, stir. You're going to stir for a while trying to evenly cover the popcorn.
Spread out on a wax paper lined cookie sheet. Pop in a 200 degree preheated oven for 1 hour.
After it comes out of the oven and has cooled a bit it's time for the almond bark. Melt 2 squares of almond bark. I've done the sprinkling with a fork method, but found that I like putting the melted bark in a ziploc bag, snip the tip and pipe it on. Otherwise you tend to get big clumps of the bark.
This is the best part of the whole process....eat it! Your taste buds will thank you. =)
Juarez Outreach Update: Between Monday & Tuesday there have been 67 souls saved!