An extraordinary little place called Vegas happened to me this weekend.
I ate at a place called the Pink Taco. Questionable name, but okay Mexican food.
I have at least six blisters on my feet. This could be a result of wearing high heels or possible swing dancing. Not sure.
I had a Pumpkin Margarita with a nutmeg powdered sugar rim! Wolfgang Puck is a genius margarita inventor. He should probably cater my wedding someday if I get married. Also his french fries are ridiculously addicting. I’m upset about it.
I went to the Marine Corps Ball. I know you are going to ask, so I’ll just tell you now that I didn’t see Justin Timberlake or Mila Kunis.
Besides this, I gambled a bit and I did a lot of other things that probably shouldn’t be mentioned on this blog. I am an angel.
Another interesting note: on my flight back home someone passed out in the middle of the plane aisle. That’s when you know you had too good of a time in Vegas. Tsk Tsk.
Besides Vegas, I’ve been incredibly busy. I was in California for a week vacationing, laughing, eating good food, shopping, living the good life for a bit. I’ll post pictures soon!
Anyway, trying to blog has been difficult in the midst of jetsetting and beginning a new job. However when I got home, I found that Melt had sent me their fabulous buttery spread. I had been wanting to try this for quite sometime after I read about it over at Eat Yourself Skinny.
Let me tell you a bit about Melt first before we dive into this salty sweet popcorn recipe. Melt is an organic butter alternative that’s super good for you. It’s made from healthy fats including Virgin Coconut Oil and Flaxseed Oil. You can even substitute it for butter, which is why it’s super fab for baking and cooking.
Want to know what’s even better? Melt is having a pretty cool contest, titled Mingle With Melt where you can you can win a foodie night for you and your friends. The prize includes a $500 VISA gift card towards your Mingle With Melt dinner party!
Sound fun to you? Check out the details, enter your your name, email, and my blog here for your chance to win. The contest lasts through November 30th, so hurry!
I decided to make a Dark Chocolate Salted Caramel Corn with Melt. It’s easy, and perfect for a holiday treat to share. Now, this caramel corn is a bit time consuming as over all it takes about an hour to make, so I’ve created a playlist that I think you’ll love.
A combination of sultry, sassy, and sweet music. It’s diverse, it’s unique. It’s perfect for popcorn making.
Download then jam, sway, and make this unforgettable caramel corn.
Turn on your music!
Place Melt and brown sugar on low heat. Stir until sugar is dissolved and melted completely.
Add your light corn syrup to the saucepan.
Add sea salt and stir again. It will smell incredible at this point.
Do not eat yet!
Once done baking, let cool and drizzle dark chocolate all over.
Look how golden and crunchy the popcorn becomes.
Seriously good for parties and gift giving.
Now eat up!
By Monique of Ambitious Kitchen
1/2 cup unpopped popcorn, or 1 bag of popcorn
1/2 cup of Melt spread, or butter
1/3 cup of dark brown sugar
1/4 cup of light corn syrup
1 tsp of baking soda
1/2-1 tsp of sea salt
2 tablespoons of dark chocolate chips
Preheat oven to 250 degrees F.
Pop your popcorn with whatever method you choose. Place half of the popcorn in a 9×13 baking pan.
In a saucepan heat Melt or butter on low until all of it is melted. Add brown sugar and corn syrup and stir for about 2 minutes, or until sugar is dissolved and well combined.
Add baking soda and stir for 30 seconds until caramel becomes bubbly. Turn off heat and pour half of the caramel sauce on popcorn in pan. Add the rest of the popcorn and caramel sauce and fold popcorn over until it is fully coated with sauce.
Sprinkle sea salt over caramel popcorn and again fold over.
Place in oven making sure to stir popcorn every 10 minutes for about 40 minutes.
Take out of oven and immediately remove popcorn from baking pan and spread evenly on wax paper. Allow to cool for 10 minutes. Take your dark chocolate chips and melt them in a microwave safe dish for 20-30 seconds, stirring until chips are all melted. Drizzle melted chocolate all over caramel corn and allow to harden for 20 minutes.