Well 2014 is coming to a close. I can barely even believe it. I’m not one to have a whole lot of New Year’s Resolutions, but in the back of my mind I do have these “wish lists” I guess you could call it. i.e. Eat MUCH less sugar; try and get some sort of physical activity a few times a week; start my daily devotional once again…
I finished up a years worth of Quicken this afternoon and let me tell you, what a relief. The whole month of December it hangs over my head and I dread it. My Dad taught me at a very young age to sit down once a month and reconcile my checkbook and do my month of Quicken. I have learned that it works better for me to get all of the Quicken done in a few hours at the end of the year, instead of trying to find time once a month…and….it’s DONE! I then sat down and found the best article my friend Nicki wrote. I had just been thinking I need to take a break from the spending. I think it kind of snowballs for me. (and quite obvious as Quicken tells me…). I am good about spending until about September and then….apparently I let loose. Blame it on the Season. This article is about taking a break through the month of January from buying anything new. I am actually looking forward to it.
On a completely different note, I made Salted Chocolate Caramel Popcorn the other day and it was so good – and healthier than it could be 🙂
The caramel I used was made with coconut sugar.
I had a chunk of dark chocolate but you could easily use dark chocolate chips.
I used about 1/4 to 1/3 cup of chopped chocolate.
I melted it under some hot water.
I drizzled the caramel corn with lots of chocolate.
I sprinkled the caramel corn with Maldon salt while the chocolate was still warm.
- 10 cups popcorn popped in coconut oil
- 1 cup sucanat or coconut sugar
- ¼ cup cream
- ¼ cup butter
- 1 tsp vanilla
- ½ tsp salt
- ¼ cup dark chocolate
- Pour the popcorn on a parchment lined sheet pan.
- Boil the sugar of choice, cream, butter, vanilla and salt for 1 minute.
- Pour over the popcorn and stir so all of the popcorn is covered in the caramel.
- Bake at 250 for 10 minutes.
- Bake for another 10 minutes.
- Remove from oven and let cool a bit.
- Melt chocolate and pour over the popcorn.
- Sprinkle with Maldon or flaky sea salt.
- Let cool and break into pieces.