Todd and I went to Balletwest's Nutcracker on Saturday and it was incredible. Their sets and costumes were so fantastic. ...So I had to get a souvenir, this is him in full action:
I made macadamia butter popcorn last night to go in Christmas packages, it's so yummy, when you don't burn half of the syrup - which I did - and then put too much salt in the new batch - but hey, half of it turned out really great. Now that that's all done, maybe I can retire for the rest of the winter.
Macadamia Butter-Crunch Popcorn
Makes about 30 cups
25 cups popped popcorn (from about 1 cup kernels)
4 cups raw whole macadamia nuts, about 1 lb (toasted)
1 ¼ cups packed light-brown sugar
5 tbsp light corn syrup
10 tbsp (1 ¼ sticks) unsalted butter
1 ¼ tsp coarse salt
¾ tsp baking soda
1. Preheat oven to 200˚. Put popcorn in a large bowl. Add nuts; set aside. Put sugar, corn syrup, butter, salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 4 minutes. Stop stirring; continue cooking until mixture lightens in color, 5 minutes more. Remove from heat; stir in baking soda.
2. Pour sugar mixture over popcorn and nuts; toss to coat. Transfer to rimmed baking sheets; bake stirring every 20 minutes, until almost dry, about 1 hour. Let cool on sheets on wire racks.
-Martha Stewart