Guyyyys I’m going to Argentina today!
Tonight actually, at 10pm. I’m skipping town for 9 days of sunshine, steak and red wine. That’s what you do in Argentina, right?
I guess I’ll find out.
Suffice to say, I’m pretty excited. Also, I’ll be a little quiet on the blogosphere until my return. And on that front, apologies for the near radio silence this winter. It’s been appalling.
New years resolution #1: Be better about posting to that blog you started as part of your 2016 new years resolutions.
Because the other exciting thing that’s happening is that on December 31st, Whisks & Wit will be turning one year old!
And I think that calls for some popcorn, don’t you?
Better yet, why not a homemade snack mix that’s been jazzed up with brown butter, sugar, Worcestershire and cayenne pepper?
(Does that sound like an odd combo? It’s not. It’s delicious.)
Things there will be more of in 2017: kale salads, inevitably. I’m sorry. Cozy winter meals – on my to-cook list is the meatloaf from 1770 house via Ina Garten, filet with horseradish sauce and roast chicken with crispy roasted potatoes.
And until then, there’s the aforementioned snack mix from Smitten Kitchen.
I made a batch and gave it as Christmas presents and my friend keeps it in her car for when she gets hungry on the road.
I think it would make a superb hostess gift should you be attending any grownup NYE festivities, or binge-watching snack material for those last few days before you plebieans go back to work on Tuesday whilst I’m sampling wine in the Mendoza region.
WHOA that was smug! Who said that?? Not me, no never.
Happy New Year friends, cheers to the yummy things we’ll cook next year, and see you in 2017!
Popcorn snack mix
(From Smitten Kitchen)
Note: I have my mother’s fantastic, retro popcorn popper, above, so I didn’t pop my corn on the stove but am including Deb’s instructions.
On a more important note, I recommend using ingredients without salt – so unsalted peanuts, chips, etc. But if you do end up using salty components, you’ll definitely want to decrease the salt measurement given below.
3 tablespoons olive or a neutral oil
6 tablespoons unpopped popcorn kernels
1 cup nuts (I used peanuts)
2 cups bite-sized pretzels, or bigger ones, broken up
1 cup broken-up plain bagel or pita chips (I used), oyster crackers or melba toast
6 tablespoons unsalted butter
2 tablespoons Worcestershire sauce
2 teaspoons dark brown sugar
1/2 tablespoon smooth Dijon mustard
1/2 teaspoon mustard powder
3/4 teaspoon fine sea salt, adjusted to taste
1 teaspoon ground smoked paprika
1/4 teaspoon cayenne, or more to taste
1 teaspoon garlic powder
1 teaspoon onion powder
Heat oven to 250°F.
To pop your popcorn, place 3 tablespoons olive oil and 2 to 3 kernels in a 3-quart or larger pot over the stove and cover with a lid. Turn heat to medium-high. When you hear these first kernels pop, add the remaining kernels and replace the lid. Using potholders, move the pot around to keep the kernels moving as they pop. When several seconds pass between pops, remove from heat. You should have just over 6 cups. Put popcorn in a giant mixing bowl – you may need two – and add the nuts, pretzels, chips or crackers to the popcorn distributing evenly if using two bowls.
Wipe out the empty pot and add the butter, then set over medium heat. Melt the butter and keep cooking it, stirring occasionally – it may spit but thats ok – until the flecks at the bottom turn golden and light brown.
Remove from heat, and whisk in Worcestershire, sugar, spices and salt. Remember to adjust down the salt if your peanuts and other bits are salted.
Pour butter-spice mixture over popcorn mix and toss until all the ingredients are evenly coated. Spread out on your biggest baking sheet – again, you may need to use two – and bake for 45 minutes, tossing the ingredients around every 15 so that they cook evenly. Let cool completely on trays before serving.
Popcorn party mix: https://smittenkitchen.com/2014/12/popcorn-party-mix/