Simply Mrs. Edwards

{just the life of a new wife}


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Reese’s Popcorn

This. This is pretty much the most amazing thing I’ve ever made. That’s a bold statement, but I’m willing to risk it.

Reese’s Popcorn (idea found here, I couldn’t find the original source)

  • Popcorn- I made stove-top (recipe below), but air-popped or microwaved will work too
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup peanut butter
  • 1/4 cup butter
  • 1 tsp. vanilla

1. Combine chocolate chips, peanut butter, butter and vanilla. Melt together. I used a 2 cup Pyrex measuring cup and microwaved it for about 2 minutes, stirring every 30 seconds or so.
2. Put popcorn in a large bowl and pour the chocolate/peanut butter mixture over it. Using a spatula, mix to cover all of the popcorn with chocolate. If you’re making a mess with the spatula, take a second bowl, place upside down on top and shake to combine.
3. Line a cookie sheet with waxed paper and spread the popcorn out. Place in freezer for 30 minutes.
4. ENJOY! (Try not to eat all of it before sharing with someone you love :) )

To make Popcorn:

  • 1/4 cup oil
  • 1/2 cup unpopped popcorn kernels 

1. Heat the oil in a large pot over medium heat. Test heat by adding 3 kernels of corn and covering with lid. Your oil is hot enough when all 3 kernels have popped.
2 Add remaining popcorn, place lid on pot and shake. Shake for 3 seconds, let it rest for 3 seconds, shake for 3, rest for 3, etc. Keep shaking until you can count 3 seconds between pops.

Happily,
Mrs. Edwards


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Kettlemania

This recipe came highly recommended from my brother-in-law. He warned us that it’s addictive and boy, was he right! It’s easy and you’ll be amazed at how quickly the bowl disappears. This version is an adaptation of this recipe over at allrecipes.com. Hope you enjoy!

Kettle Corn

  • 1/4 cup vegetable oil
  • 1/4 cup white sugar
  • 1/2 cup unpopped popcorn kernels
  • 1 tsp. vanilla (optional)
  • 1-2 tsp. salt (to taste)
  1. Heat the oil in a large pot over medium heat. You can test the heat by adding 3 kernels of corn and covering with a lid. Once all 3 kernels have popped, you know your oil is hot (Or if you’re fancy, you can use a popper like this one that my mom has).
  2. Once oil is hot, add sugar, a pinch of salt, vanilla and popcorn kernels. Be careful when adding vanilla- it tends to spatter a little once it touches the oil. (I like to pour the vanilla over the white sugar before adding the popcorn to give myself a second or two before it starts to blend with the oil).
  3. Place lid on pot and shake. A good trick is to shake the pot for 3 seconds, let it rest for 3 seconds, shake for 3, rest for 3, etc.. This allows the oil to heat the kernels, but doesn’t let it burn. It will take a few moments for the kernels to start popping, but once they do it goes fast!
  4. Keep shaking until you can count at least 3 seconds between pops.
  5. Pour into bowl, sprinkle with salt and ENJOY!

With love,
Mrs. Edwards