She made hers with peanut butter, mayonnaise, and green olives stuffed with pimentos, on white bread.
I tried one with peanut butter, Vegenaise, and green olives stuffed with pimentos on whole wheat bread.
It was surprisingly tasty.
If you've never tried Vegenaise you might be surprised at how good it tastes. It's much better than those terrible low fat, no-fat, mayonnaises. I like the original Vegenaise, with the blue label - it's made with canola oil, apple cider vinegar, brown rice syrup, soy protein, sea salt, lemon juice and mustard. It's got plenty of calories (90 per tablespoon), good fat (9 grams or 14% of your daily value in a tablespoon) and just a gram of saturated fat.
She had another recipe for Caramel Corn Clusters that looked really fun to make and eat. How could you go wrong with a recipe that calls for a stick of butter?
It was interesting to see the hot sugar/butter/corn syrup mixture foam up when she added the baking soda. I think the secret was to stir the popcorn and peanuts into the mixture while it's still frothy. It sounds exciting to fiddle around with hot stuff like that.
Here's the recipe -
2 tablespoons vegetable oil
1/3 cup popcorn kernels
1 stick (1/2 cup) unsalted butter
1 1/2 cups packed light brown sugar
1/2 cup light corn syrup
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup salted peanuts (5 oz)
SPECIAL EQUIPMENT: a candy thermometer
• Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop. Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes. Remove from heat and uncover.
• Line bottom of a large shallow baking pan with foil. Lightly oil foil. Melt butter in a 6-quart heavy pot over moderate heat. Add brown sugar and corn syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300ºF on thermometer, 8 to 10 minutes. Remove pot from heat.
• Using a wooden spoon or a heatproof spatula, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat. Immediately spread mixture in baking pan as thinly and evenly as possible. Cool completely, then break into bite-size pieces.
For more recipes visit Gourmet Magazines Website
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