Happy New Year! I hope everyone had a happy holiday season. Does everybody have the post-holiday-waistline-blues? I know my pants were a little snug today! Although one may say caramel corn isn't exactly healthy, making your own is certainly healthier than eating out of the mega-size holiday tins with eight kinds of cheesy/caramel-y/completely bad for you popcorn. This recipe was very easy and was the perfect addition to my veggie-packed lunch bag. I wonder how long the healthy train will last this year...

Caramel Corn

1 cup popcorn kernels, unpopped
1 cup unsalted butter
1/2 cup light corn syrup
2 cups light brown sugar, packed
1 tsp. kosher salt
1/2 tsp. baking soda
1 tsp. vanilla extract

Pop popcorn using your preferred method. Place the popped popcorn in a very large bowl (or two large bowls). Make sure there is enough room in your bowls for tossing the popcorn.

Preheat the oven to 250 F. Meanwhile, to make the caramel, melt the butter in a 2-quart saucepan set over medium heat. Once the butter is melted, mix in the corn syrup, brown sugar and salt. Increase the heat to medium-high and bring the mixture to a boil, stirring frequently. Once the mixture reaches a boil, let the mixture continue to boil for 5 more minutes without stirring. Remove the mixture from the heat, stir in the baking soda and vanilla extract. The mixture will bubble up and become frothy. Pour the caramel sauce over the popcorn in the bowl(s) and toss to coat thoroughly.

Spread the popcorn evenly onto two large baking sheets lined with parchment paper. (It is okay if there are some clumps of caramel throughout. It will melt and become better spread out while baking.) Bake for 45-55 minutes, removing from the oven to toss/stir every 10 minutes. After 45 minutes, test a cooled piece of popcorn. If it is not completely crispy (i.e. still slightly mushy when you bite it), bake for 10 minutes more.

Remove the baking sheets to a wire rack and allow popcorn to cool completely before breaking apart for serving or packaging.

Source: adapted from Annie's Eats, originally Christie's Corner

I know what you are saying. "Halloween is over, Mrs. D!" Well as long as there are pumpkins around, there are pumpkin seeds. I love roasting pumpkins, so inevitably I am roasting seeds up until Thanksgiving. Justin likes a little Maryland flair to his pumpkin seeds, so I generally pull out the Old Bay Seasoning.

Maryland-Style Roasted Pumpkin Seeds

Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.) Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.

Sprinkle Old Bay with abandon.

Bake at 325 degrees until toasted, about 25 minutes, checking and stirring after 10 minutes. Let cool and store in an air-tight container for up to 3 days.