Tag: butter

MARSHMALLOW CARAMEL POPCORN – Butter with a Side of Bread by Gordon Ramsay

MARSHMALLOW CARAMEL POPCORN - Butter with a Side of Bread


Marshmallow Caramel Popcorn is soft, sweet and deliciously gooey! Only 3 simple ingredients to make the caramel sauce to pour over popcorn and marshmallows!

We love popcorn. We have regular popcorn quite regularly at our house and I love that it’s actually a pretty healthy snack that all of my kids enjoy. Every once in a while, we add a little bit of sweetness to the popcorn as a special treat. For years, our go-to popcorn recipe has been my Better than Caramel Popcorn, but I recently discovered this marshmallow caramel popcorn recipe and I think it’s our new favorite.

Marshmallow Caramel Popcorn is soft, sweet and deliciously gooey! Only 3 simple ingredients to make the caramel sauce to pour over popcorn and marshmallows!

Months ago, I tried a marshmallow caramel popcorn recipe where you melted the marshmallows in with the caramel and it didn’t turn out very well. This recipe is a little bit different because you just throw the mini marshmallows in with the popcorn before you pour the caramel sauce all over the top. The hot caramel melts the marshmallows perfectly and it becomes so creamy and gooey – it’s amazing!

What kind of popcorn do you use to make caramel popcorn?

You can use microwave popcorn, air-popped popcorn, or you can use my favorite stove-popped popcorn that is made with coconut oil. I haven’t used microwave popcorn in quite a while. At first it was because of the fact that I kept reading things about how it was so bad for you, but then once I started making my own popcorn on the stove, I realized how much better fresh popcorn tastes! If you haven’t tried it yet, it’s so easy and it’s so much yummier too.

Marshmallow Caramel Popcorn is soft, sweet and deliciously gooey! Only 3 simple ingredients to make the caramel sauce to pour over popcorn and marshmallows!

How do you make popcorn on the stove?

I used to just use a large stockpot to make popcorn on the stove (which works great!), but I recently got this popcorn maker and it makes the whole process even easier. The popcorn cooks perfectly every time. To make popcorn on the stove:

  1. Put 1-2 Tbsp of coconut oil in the stovetop popcorn maker or in your stockpot. If you are using a stockpot, make sure you have a lid!
  2. Turn the heat on medium high and add about 6-7 “test” kernels to the pot. Put the lid on and wait for the kernels to start popping.
  3. As soon as the test kernels start popping, you can add the rest of the popcorn kernels. 1/8 cup of popcorn kernels will yield about 4 cups of popped popcorn, so you will want about 1/4 cup of kernels to make 8 cups of popped popcorn. I usually do a little bit extra though, it doesn’t have to be exact!
  4. Replace the lid and either continuously stir the handle on the stovetop popcorn maker or periodically shake your stockpot to prevent the kernels from settling in one spot and burning. As soon as the popping starts to slow down significantly, remove the pan from heat. That’s it!

Marshmallow Caramel Popcorn is soft, sweet and deliciously gooey! Only 3 simple ingredients to make the caramel sauce to pour over popcorn and marshmallows!

Ingredients in Marshmallow Caramel Popcorn

-16 cups popped popcorn (about 1/2 cup kernels)

-2 sticks butter (1 cup)

-1 1/2 cups sugar

-1/2 cup light corn syrup

-10 oz. bag mini marshmallows (5 1/2 cups)

How to make Marshmallow Caramel Popcorn

Pop the popcorn and set aside.

In a saucepan, mix the butter, sugar and corn syrup and heat over medium heat, stirring until melted and combined well. Bring the mixture to a boil and boil for about 2 minutes*.

Remove the mixture from heat.

Add the marshmallows to the popcorn and give a couple quick stirs to mix them in.

Immediately pour the hot caramel over the popcorn and marshmallows and then mix it all together. The marshmallows will melt very quickly and this will result in a very creamy caramel coating for your popcorn. As with all caramel popcorn, it tastes so much better when it is warm and gooey so I like to serve it right away.

*With some caramel recipes, you have to be very exact with the temperature of the caramel but I think this recipe is more forgiving because the caramel will be combining with the marshmallows and that gives it the perfect consistency! I don’t usually check the temperature of the caramel mixture in this recipe, I just watch the clock and let it boil for about 2-2 1/2 minutes. I did check the temperature at this point and it was at 246°F, so if you aren’t sure if the mixture is “done”, you can use a thermometer to make sure the temp is around 245°.

Marshmallow Caramel Popcorn is soft, sweet and deliciously gooey! Only 3 simple ingredients to make the caramel sauce to pour over popcorn and marshmallows!

Marshmallow Caramel Popcorn

Marshmallow Caramel Popcorn is soft, sweet and deliciously gooey! Only 3 simple ingredients to make the caramel sauce to pour over popcorn and marshmallows!

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: marshmallow caramel popcorn

Servings: 16

Ingredients

  • 16 cups popped popcorn about 1/2 cup kernels
  • 2 sticks butter 1 cup
  • 1 1/2 cups sugar
  • 1/2 cup light corn syrup
  • 10 oz. bag mini marshmallows 5 1/2 cups

Instructions

  • Pop the popcorn and set aside.

  • In a saucepan, mix the butter, sugar and corn syrup and heat over medium heat, stirring until melted and combined well. Bring the mixture to a boil and boil for about 2 minutes*.

  • Remove the mixture from heat.

  • Add the marshmallows to the popcorn and give a couple quick stirs to mix them in.

  • Immediately pour the hot caramel over the popcorn and marshmallows and then mix it all together. The marshmallows will melt very quickly and this will result in a very creamy caramel coating for your popcorn. As with all caramel popcorn, it tastes so much better when it is warm and gooey so I like to serve it right away.

Notes

*With some caramel recipes, you have to be very exact with the temperature of the caramel but I think this recipe is more forgiving because the caramel will be combining with the marshmallows and that gives it the perfect consistency! I don’t usually check the temperature of the caramel mixture in this recipe, I just watch the clock and let it boil for about 2-2 1/2 minutes. I did check the temperature at this point and it was at 246°F, so if you aren’t sure if the mixture is “done”, you can use a thermometer to make sure the temp is around 245°.

Can you use margarine instead of butter in this caramel popcorn recipe?

Butter is definitely a better choice in this recipe because it is made with heavy cream. To be honest, I always use real butter in recipes because the taste and consistency just seems to be so much better. I know there is a lot of controversy about the “healthiness” of butter vs. margarine and I’m not going to claim to be an expert on that, but I feel like the taste difference between butter that is made with cream and margarine that is made with vegetable oils is very noticeable!

Marshmallow Caramel Popcorn is soft, sweet and deliciously gooey! Only 3 simple ingredients to make the caramel sauce to pour over popcorn and marshmallows!

How do you store caramel popcorn?

Caramel popcorn can be stored in an airtight container for several days. This particular caramel popcorn recipe actually stays pretty soft and does not get hard like some caramel popcorn does. That being said, I do think that caramel popcorn tastes a million times better when the sauce is hot and fresh so I would plan on eating it immediately after making it. Having 5 kids, it never really lasts long enough to require storing it for later anyways!

Is caramel popcorn gluten free?

Yes, caramel popcorn is gluten free which makes this a great snack for those who can’t eat gluten. Most popcorn recipes are perfect for those with gluten sensitivities because there is no gluten in popcorn! There are only 3 ingredients in the sauce so it is very easy to identify other potential allergies as well – all gluten free as well!

Love popcorn? So do we! Here are some other popcorn recipes to try!

Marshmallow Caramel Popcorn is soft, sweet and deliciously gooey! Only 3 simple ingredients to make the caramel sauce to pour over popcorn and marshmallows!

Marshmallow Caramel Popcorn is made by pouring a simple caramel sauce over popcorn and marshmallows. This deliciously gooey treat is made in less than minutes with a few simple ingredients.

 

 

EASY BLENDER SALSA – Butter with a Side of Bread by Gordon Ramsay

EASY BLENDER SALSA - Butter with a Side of Bread


Fresh Blender Salsa made with tomatoes, cilantro, onion and lime juice made super fast in a blender! Better than restaurant homemade salsa recipe with amazing fresh flavor everyone loves.

fresh blender salsa

I began making blender salsa years ago and WOW- I had no idea it was so easy. When I heard of blender salsa I envisioned salsa puree- but that’s not actually the case! I have a high powdered blender and it takes just a minute or two to get the perfect salsa consistency. And the flavor! Incredible. This time of year is perfect too because many of us have fresh tomatoes from the garden.

homemade salsa ingredients

Ingredients needed for Homemade Salsa

Here’s what you’ll need to make this salsa:

–5-6 fresh tomatoes  (You can use canned tomatoes too- aim for about 20 oz of tomatoes with the liquid drained)

–fresh cilantro

–red onion and/or sweet onion

–minced garlic

–lime juice

–salt

— pinch of sugar

What kinds of tomatoes are best for salsa?

The best kinds of tomatoes you can use for salsa are the ones you have on hand! Ha! I use any kind of tomato. My favorite store-bought tomatoes are the red on the vine tomatoes because I think they have great flavor. Roma tomatoes have fewer seeds, so they’re also popular because you use more of each tomato.

Can you use dried cilantro in salsa?

Dried cilantro, also called coriander is not a good option for salsa because it just doesn’t have enough flavor. You’ll want to use fresh cilantro for this salsa recipe!

how to make salsa

How to make Easy Blender Salsa

This homemade salsa takes only about 10 minutes to make, start to finish. Here’s what you need to do:

Prepare the tomatoes

Wash tomatoes and cut out the core. Slice each tomato in fourths. Using a spoon or your hands, gently remove the seeds from each tomato. Make sure you feel around each section and get all the watery seed membrane out. The tomato pieces will look empty and that’s ok!

Roughly chop onion & cilantro

Slice onion into 1″ chunks. My favorite salsa has half red onion and half sweet onion. If you opt for both, you’ll just need about 4-5 one inch chunks of each.

Cut 1/3 of one bunch of cilantro. Take that bunch and cut it in half or thirds, depending on the size.

how to make salsa in a blender

Blend it!

Add tomatoes to your blender. Top with cilantro, onion, garlic, lime juice and salt. Place the lid on your blender and pulse 5-10 times. I like to aim for a consistency thinner than chunky salsa, but definitely not pureed.

Store it!

Transfer salsa to a jar. Refrigerate for at least 2-3 hours before serving. Salsa stays fresh refrigerated in an air tight container for 1 week.

How to store salsa

How to make spicy salsa

My family isn’t a fan of spicy salsa, but if you want to add some heat, I recommend adding 1/4 tsp Chipotle Chili Pepper seasoning. It adds a wonderful smoky flavor and just enough heat to make it interesting. You can also add about 1/3 of a fresh jalapeno pepper with the seeds removed.homemade blender salsa recipe

Easy Blender Salsa

Fresh Blender Salsa made with tomatoes, cilantro, onion and lime juice made super fast in a blender! Better than restaurant salsa with amazing fresh flavor everyone loves. 

Print Pin Rate

Course: Appetizer, Vegetables

Cuisine: Mexican

Keyword: salsa

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 16

Calories: 10kcal

Ingredients

  • 5-6 fresh tomatoes
  • 1/3 bunch fresh cilantro about 1/3 cup loosely packed
  • 1/4 cup red onion and/or sweet onion
  • 1 TBSP minced garlic
  • 1 TBSP lime juice
  • 1 tsp salt
  • 1 pinch granulated sugar

Instructions

  • Wash tomatoes and cut out the core. Slice each tomato in fourths. Using a spoon or your hands, gently remove the seeds from each tomato. Make sure you feel around each section and get all the watery seed membrane out. The tomato pieces will look empty and that’s ok!

  • Slice onion into 1″ chunks. My favorite salsa has half red onion and half sweet onion. If you opt for both, you’ll just need about 4-5 one inch chunks of each.

  • Cut 1/3 of one bunch of cilantro. Take that bunch and cut it in half or thirds, depending on the size.

  • Add tomatoes to your blender. Top with cilantro, onion, garlic, lime juice and salt. Place the lid on your blender and pulse 5-10 times. I like to aim for a consistency thinner than chunky salsa, but definitely not pureed.

  • Transfer salsa to a jar. Refrigerate for at least 2-3 hours before serving. Salsa stays fresh refrigerated in an air tight container for 1 week.

Notes

You can use canned tomatoes too- aim for about 20 oz of tomatoes with the liquid drained.

Nutrition

Calories: 10kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6.4% | Vitamin C: 7.3% | Calcium: 0.6% | Iron: 0.7%

how to make homemade salsa with a blender

Can you freeze salsa?

You can freeze salsa! Just store it in an airtight container. You can freeze it for up to 2 months. Just thaw, stir and enjoy!

Why add sugar to blender salsa?

Just a tiny amount of sugar added to salsa reduces the acidity to make it more palatable. You don’t need much and you can use granulated sugar or brown sugar.

Fresh Blender Salsa made with tomatoes, cilantro, onion and lime juice made super fast in a blender! Better than restaurant homemade salsa recipe with amazing fresh flavor everyone loves. #blendersalsa #homemadesalsa #salsa #howtomakesalsa #recipefrom Butter With a Side of Bread

 

Easy Blender Salsa made with fresh tomatoes, cilantro, onion and lime juice made super fast in a blender! Better than restaurant salsa with amazing fresh flavor everyone loves.

HONEY GLAZED CHICKEN WINGS – Butter with a Side of Bread by Gordon Ramsay

HONEY GLAZED CHICKEN WINGS - Butter with a Side of Bread


Honey Glazed Chicken Wings are baked, then smothered with a delicious sweet honey glaze. Simple baked chicken wings recipe are literally finger-lickin’ good!

Honey Glazed Chicken Wings are baked, then smothered with a delicious sweet honey glaze. Simple baked chicken wings recipe are literally finger-lickin’ good!

These baked chicken wings are crispy on the outside and tender and juicy on the inside. The simple, 4-ingredient glaze adds an array of flavors- smoky, sweet and just enough spice to make your taste buds happy. 

How long to bake chicken wings in the oven

Chicken wings will take about 40-45 minutes to bake in the oven. When your meat thermometer reaches 165º in the thickest part of the meat, then you can know it is cooked.

My all-time favorite meat thermometer is the Thermapen. It’s super fast and incredibly durable. Another great meat thermometer is the ThermoPop which is a more basic version that works just as well! 

Honey Glazed Chicken Wings are baked, then smothered with a delicious sweet honey glaze. Simple baked chicken wings recipe are literally finger-lickin’ good!

How do you make honey glaze?

To make the honey glaze, you combine honey, soy sauce, hot sauce (if you like it spicy) and your favorite barbecue sauce in a mixing bowl. That’s it!

When your chicken wings are done baking, you just transfer them in a medium sized bowl and pour the glaze on top of them. So easy!

how to bake chicken wingsCan baked chicken wings be pink?

The only real indicator of when chicken is fully cooked is temperature. When your meat thermometer reaches 165º in the thickest part of the meat, then you can know it is cooked. Sometimes, the meat near the bone is slightly pink. As long as the internal temperature registers 165 degrees F, the meat is done.

Honey Glazed Chicken Wings are easily my favorite kind of baked chicken wings. Smothered with a delicious sweet glaze, this baked chicken wings recipe are literally finger-lickin’ good!

Ingredients need to make Baked Chicken Wings with Honey Glaze

Here are the ingredients you’ll need to make Honey Glazed Chicken Wings:

— frozen chicken wings, thawed

— all-purpose flour

— ground pepper

— melted butter

— soy sauce

— garlic powder

— honey

— barbecue sauce

— Dash of Tabasco® (or a few dashes, depending on how spicy you like it!)

— salt

 

adding glaze to chicken wings

How to make Honey Glazed Chicken Wings

To make chicken wings, you start by rinsing chicken wings and pat them mostly dry.

Put your flour, salt, garlic powder and pepper in a 1-gallon bag, and shake it up to make sure it’s mixed. Add in the chicken wings and shake well to coat them.

Chill Chicken Wings

Next, spread wings on a foil-lined baking sheet and refrigerate for at least 1 hour.How to bake honey glazed chicken wings. Honey Glazed Chicken Wings are easily my favorite kind of baked chicken wings. Smothered with a delicious sweet glaze, this baked chicken wings recipe are literally finger-lickin’ good!

Bake Chicken Wings

After they’re done in the fridge, brush melted butter on wings and bake for 40-45 minutes, until wings are lightly browned and a meat thermometer registers 165° F. Switch oven to broil and broil for 2-3 minutes, until outside of wings look more toasted.

Glaze Chicken Wings

In a bowl, stir together the honey, soy sauce, your favorite store-bought barbecue sauce and the hot sauce.

Lastly, put the wings to a medium sized bowl and pour glaze on top, stirring until coated.

Serve with a side of ranch dressing.

Honey Glazed Chicken Wings

Honey Glazed Chicken Wings are baked, then smothered with a delicious sweet honey glaze. Simple baked chicken wings recipe are literally finger-lickin’ good! Crispy on the outside and tender on the inside – smoky, sweet and just enough spice to make your taste buds happy.

Print Pin Rate

Course: Appetizer, chicken, Main Course, Snacks

Cuisine: American

Keyword: chicken wings

Prep Time: 15 minutes

Cook Time: 40 minutes

Chilling: 1 hour

Total Time: 1 hour 55 minutes

Servings: 6 people

Calories: 343kcal

Ingredients

  • 2 pounds frozen chicken wings thawed
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground pepper
  • 1/4 cup melted butter
  • 1/4 cup honey
  • 1 tablespoon soy sauce
  • 2 tablespoons barbecue sauce
  • 1 Dash of Tabasco® or a few dashes, depending on how spicy you like it!

Instructions

Instructions:

  • Preheat oven to 400°F.

  • Rinse chicken wings and pat them mostly dry.

  • Combine flour, salt, garlic powder and pepper in a 1-gallon bag. Add in chicken wings and shake well to coat.

  • Spread wings on a foil-lined baking sheet and refrigerate for at least 1 hour.

  • Brush melted butter on wings and bake for 40-45 minutes, until wings are lightly browned and a meat thermometer registers 165° Switch oven to broil and broil for 2-3 minutes, until outside of wings look more toasted.

  • Combine honey, soy sauce, your favorite store-bought barbecue sauce and the hot sauce. Stir to combine.

  • Transfer wings to a medium sized bowl and pour glaze on top, stirring until coated.

  • Serve with a side of ranch dressing.

Nutrition

Serving: 4people | Calories: 343kcal | Carbohydrates: 22g | Protein: 17g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 83mg | Sodium: 554mg | Potassium: 166mg | Fiber: 1g | Sugar: 14g | Vitamin A: 7.4% | Vitamin C: 0.7% | Calcium: 1.4% | Iron: 7.9%

Honey Glazed Chicken Wings are baked, then smothered with a delicious sweet honey glaze. Simple baked chicken wings recipe are literally finger-lickin’ good!

See the full recipe for Honey Glazed Chicken Wings here, on the Smith’s Inspired Gathering website. 

 

Can chicken wings be reheated?

Yes! Chicken wings can be reheated, or you can enjoy them cold!

Honey Glazed Chicken Wings - Butter With A Side of Bread. Honey Glazed Chicken Wings are easily my favorite kind of baked chicken wings. Smothered with a delicious sweet glaze, this baked chicken wings recipe are literally finger-lickin’ good!

Will chicken wings stick to parchment paper?

Some bakers have had issues with chicken wings sticking to parchment paper, but some swear by it! I personally stick to foil because it’s the tried and true way.

Honey Glazed Chicken Wings - Butter With A Side of Bread. Honey Glazed Chicken Wings are easily my favorite kind of baked chicken wings. Smothered with a delicious sweet glaze, this baked chicken wings recipe are literally finger-lickin’ good!

 

Jessicasig1.png

Honey Glazed Chicken Wings are baked, then smothered with a delicious sweet honey glaze. Simple baked chicken wings recipe are literally finger-lickin’ good! #chicken #wings #baked #honey #recipe #appetizer from BUTTER WITH A SIDE OF BREAD

Honey Glazed Chicken Wings are the best kind of baked chicken wings. Easily serve-able as a lunch, dinner or appetizer, this chicken wings recipe is sure to satisfy at parties or with your family!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close