Glutino Crackers

I haven't eaten crackers in a year and a half, which killed me because my go to snack was crackers...always! Obviously I was also overweight and crackers aren't a good snack to eat anyway, but I was still excited to find these glutino crackers at The Bulk Barn (I have also seen this brand at The Big Dipper). They are definitely a savoury cracker with no sweetness at all. 

This brand makes a few different varieties but I have only tried the Original kind and enjoy them. 

Caramel Corn and a movie night

 

I am very, very, very, excited because tonight is finally the night that I get to watch Breaking Dawn Part 2. I am a huge Twilight fan (books more than movies, but love the movies too!) and never got to see the movie in theatres, and even though I bought the movie a whole week ago and it has been taunting me from the shelf it sits upon, I HAD to wait until my friends were free for our annual Twilight movie night. A bunch of us girls (because no guy would ever admit to liking these movies or be caught dead watching it with anyone besides his girlfriend/wife) get together every time a new movie is released to watch together. Tonight is the night.

 

I decided to make caramel corn for us to eat, along with regular popcorn. I love this recipe because it is super simple, and there is no corn syrup in it! I pretty much lived off of this caramel corn all summer while I travelled around Canada.

 

Caramel Corn

 

1 cup popcorn kernels, popped

1/4 cup butter

1 1/2 cups brown sugar

1/3 cup water

1/2 tsp. baking soda

1 tbsp. vanilla

 

1. Pop the popcorn and put it into a very large bowl or separate it into two bowls. Remove any un-popped kernels to save your teeth.

2. Melt the butter in a large saucepan on the stove.

3. Add the brown sugar and water to the saucepan.

4. Stir until it comes to a boil and cook for 8-10 minutes until the mixture hits soft-ball stage (use a candy thermometer, or drop a bit into icy water, or wing it like I do).

5. Add the vanilla and baking soda to it and stir. It will bubble up so be careful.

6. Drizzle over the popcorn and lightly stir.

7. Pour the popcorn onto large baking sheets and let cool. I like to throw mine into a 200 degree F oven for 30-60 minutes to let it set up, but it's unnecessary.

8. Eat until you have a tummy ache.

 

*I store my popcorn for a few days in an airtight container.