Most of us have been stuck at home for months now watching everything we can find on Netflix. There’s nothing like getting comfy on the sofa with a bowl of popcorn and a good movie. You might want to get creative and give your movie nights a popcorn upgrade.
Toss popcorn with finely grated Parmesan, a sprinkling of Italian seasoning and red pepper flakes.
Drizzle lightly buttered popcorn with a small amount of sesame oil, then sprinkle with sesame seeds and crushed seaweed snacks.
Sprinkle buttered popcorn with Old Bay seasoning, salt, and a pinch of cayenne.
Toss buttered popcorn with taco seasoning, garlic powder, and a pinch of chipotle chili powder.
Toss hot popcorn in cinnamon sugar immediately after popping to create a kettle corn like crunch. Or combine sugar with a pinch of pumpkin pie spice and toss for pumpkin kettle corn.
Toss popcorn with mini chocolate chips, coconut flakes and chopped roasted almonds.
Sprinkle hot buttered popcorn with turbinado sugar, crushed hard caramel candies, and salt.
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One of the nice things about homemade candy is that it can be eaten when it is at its freshest. In addition, it contains no chemicals, artificial flavoring, or preservatives, although the lack of preservatives does limit its storage capabilities. Most homemade candy, however, will keep well for several weeks if it is stored properly. The exception is divinity, which gets stale quickly and should be eaten within two days of preparation.
Here are some rules for storing candy successfully.
Sticky and chewy candies, like taffy, nougat, and caramels, and hard candies, like butterscotch, should be individually wrapped in waxed paper, plastic wrap, or foil.
All candy keeps best in an airtight container in a cool, dry place. Some chocolate candies, like truffles, are best stored in the refrigerator.
Do not store brittle candies in the same container with soft, creamy candies. The moisture from the soft candies may make the hard candies sticky.
Candy freezes well. Place the candy, individually wrapped if appropriate, in a cardboard box or plastic container. Overwrap the container with freezer paper or foil. To thaw the candy, let it stand for several hours, or overnight, and come to room temperature before opening the container. This will prevent moisture from collecting on the candies because of the temperature change.
"Work With What You Got!"
© Victoria Hart Glavin Tiny New York Kitchen