Fork-fed

I come from a long lineage of food and harvest experts: Alabama potato croppers, Southern domestic cooks, Mississippi red mud pie makers, an American Army infantry chef, and a cake baker. Tasty gene make-up, I know.

Why a fork? Well there's that whole dilemna with silver and I eat a plant-based diet which will hopefully prevent a surgical knife from touching my body.

My food obsession- not just food i eat but the culture of food culture and food news/trends- brings me here daily to share and at times deconstruct all that is meant to be delicious.



Tweet me @JessPatrice

Honey Caramel Corn

Honey Caramel Corn

10-12 cups popped popcorn (about 1/2 cup kernels)- You can air pop or stove pop in a bit of canola oil, your choice
1 cup roasted unsalted peanuts (or nuts of your choice)
1/2 cup butter
1/2 cup brown sugar
1/2 cup honey
1 teaspoon vanilla  (extract is fine)
1/4 teaspoon baking soda
sea salt

Preheat oven to 250 degrees. Melt butter, sugar and honey over medium heat in a saucepan large enough to avoid boil-over (a mistake I made with this batch). When mixture reaches a boil, reduce heat and simmer for three minutes. Take off heat and stir in vanilla and baking soda (the mixture will foam up a bit with the addition of the baking soda, so be prepared). In a large bowl, toss popcorn, nuts and caramel mixture to thoroughly coat. Spread popcorn on parchment-lined baking sheet. Bake in oven for 45 minutes, stirring at halfway point. Allow to cool, break apart and store in an air-tight container.

via 3191milesapart.com