Caramel Apple Popcorn Mix

Happy holiday season! It’s the time of year for all things merry and bright… and yummy! Gift a box of sweetness or satisfy a snacky crowd with this (vegan!) Caramel Apple Popcorn Mix!

Caramel Apple Popcorn | AreYouKitchenMe.com

Ho ho ho! Lol jk I’m a bit of a grinch when it comes to the holidays. Don’t get me wrong, I love the time with family and plates piled with comfort food. I’m just not here for all of the hubbub of decorating, presents, snow… Maybe Ohio isn’t the best state to be avoiding snow in but here I am.

Caramel Apple Popcorn | AreYouKitchenMe.com

When I do get around to preparing for the holidays, I choose to show my love by feeding people and gifting useful items or experiences. A few years ago, I did all experiential gifts (like a pedicure with my mom and a taco night with my dad) and it was a total hit! It gave me dedicated time to spend with each of my family members and allowed them to unwrap something that wasn’t just useless junk.

Caramel Apple Popcorn | AreYouKitchenMe.com

Besides experiences, I love giving food gifts. Whether that’s contributing to the holiday table spread or giving a homemade plate of cookies, I know that food gifts won’t go to waste! One year I even painted personalized cookie plates at a local pottery paint shop and gifted them covered with cookies. I’ve seen them used years later!

So, when thinking of gifts to give or snacks bring to events this year, I came up with this Caramel Apple Popcorn Mix!! It’s perfect for taking to parties or gifting in tins for those hard-to-please relatives. Even my first attempt, which didn’t turn out as perfect as I wanted, got rave reviews with John’s coworkers. I’m sure it will please even your pickiest giftee.

Caramel Apple Popcorn | AreYouKitchenMe.com

I’m lucky to be making with recipe with Florida Crystals Sugar who sent me nine (!!) pounds of sugar to experiment with this year! I love using their sugar because it is produced in the U.S. using earth-friendly farming methods, comes in recycling packaging, and best of all, is certified vegan! Did you know that many sugar brands use burnt animal bones to filter their sugar? Yuck! That’s never the case with Florida Crystals!

Caramel Apple Popcorn | AreYouKitchenMe.com

When I was researching recipes to develop this Caramel Apple Popcorn Mix recipe, I saw a lot of recipes that used regular white cane sugar. But I wanted something more complex and deeper, so I went with brown sugar for a darker caramelized flavor. Whatever sugar you choose, I highly recommended using Florida Crystals sugar products. For realsies, this was my sugar brand of choice before I got lucky enough to work with them!

This holiday season, whip up a batch of Caramel Apple Popcorn Mix to please guests, family, friends, and be sure to save some for yourself! You’ll thank me!!

Caramel Apple Popcorn Mix

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Happy holiday season! It’s the time of year for all things merry and bright… and yummy! Gift a box of sweetness or satisfy a snacky crowd with this (vegan!) Caramel Apple Popcorn Mix!

Ingredients

  • 10 cups popped popcorn (from about 1/2 cup kernels)
  • 2 cups chopped almonds (raw or lightly toasted)
  • 2 cups chopped dried apples
  • Caramel:
  • 2 cup Florida Crystals brown sugar
  • ¼ cup water
  • 2 sticks (1 cup) non-dairy butter
  • 1 Tbs. vanilla extract
  • ½ tsp. baking soda
  • 1 tsp. kosher salt

Instructions

  1. Preheat oven to 350 degrees. Line a large rimmed baking sheet with parchment paper.
  2. Pop the popcorn according to manufacturer directions. I pop mine on the stove, but microwave works just as well here. Remove any hard kernels.
  3. Add popcorn, dried apples, and almonds to a large heat-proof bowl and set aside.
  4. Make the caramel by adding the brown sugar and water to a medium saucepan over medium heat. Bring to a boil then add in butter, stirring until melted. Cook, stirring frequently for 5-10 minutes.
  5. Remove saucepan from heat and add in the baking soda and vanilla, which should produce a bubbling chemical reaction. Whisk in salt.
  6. Quickly pour the caramel over the popcorn mix and stir gently to coat.
  7. Spread mixture onto the prepared baking sheet and bake for 20-25 minutes, tossing once.
  8. Let cool completely before breaking mixture into pieces.
https://www.areyoukitchenme.com/caramel-apple-popcorn-mix/

Thank you for supporting this sponsored content. I would never represent a brand or product that I did not fully endorse. For more information and recipe ideas, visit Florida Crystals at their website, Facebook, Instagram, or Pinterest.

Buffalo Jackfruit Wonton Cups

Football season is upon us and it’s time for noshing on all the best game-day grub! Get your snack table Super Bowl–ready with a plate of addictive Buffalo Jackfruit Wonton Cups!

I was born into a football family. Being from Columbus means I came out of the womb bleeding scarlet and gray. Buckeyes or die. Every year for the better part of my life, my family has hosted multiple football watch parties and neighborhood get-togethers. And as much as we love watching football, the snack table tends to be the star of the show. Of the cornucopia of tasty treats laid out to feast on, dips of all sorts might just be the most popular snackage.

Buffalo Jackfruit Wonton Cups | AreYouKitchenMe.com

Between hummuses and beer cheeses and onion dips, one of the most ubiquitous bowls of gooey goodness is buffalo chicken dip. But I have a confession. I have never had said spicy condiment. I became a vegetarian longgg before I came around to spicy foods so that Venn diagram just never overlapped. But now that I’m grown up and enjoy melting my face off with hot sauce from time to time, I can only imagine what I’m missing.

But imagine no more! After a couple less-than-great trials, I finally came up with a buffalo “chicken” dip that I like. And by like, I mean have been sneaking spoonfuls of it every time I walk past the fridge… Safe to say, I’m officially on the buffalo bandwagon.

Buffalo Jackfruit Wonton Cups | AreYouKitchenMe.com

The fiery hot and silky smooth sauce that makes up the bulk of this recipe might just be one of the best things I’ve ever put in my mouth. Because it would be weird to dip my body into a vat of it, here are some of the ways I’m dreaming of using it…

  • As a dip of veggies
  • Coating noodles for a spicy mac & cheeze
  • Draped over a baked potato
  • Packed into a burrito
  • Topped with vegan cheese and baked into a bubbly dip
  • Slathered over nachos
  • Tossed with jackfruit and jammed into a muffin tin…

Buffalo Jackfruit Wonton Cups | AreYouKitchenMe.com

After Twin Dragon sent me an assortment of their 100% natural Asian wrappers, I’ve been dying to tuck some goodies into a wonton cup for a little bite-sized treat. And there’s no better time for finger food than at a football watch party, amiright?? I especially like that this recipe doesn’t require any skill or finesse, like folding and crimping and tucking. Just squish the vegan, non-GMO wrappers into the muffin tin holes ands you’re halfway there! P.S. You can purchase JSL Foods Twin Dragon products at your local: Albertsons, Shaw’s,
Von’s, Stater Bros, Lucky’s, Food Maxx, Fred Meyer, QFC, Cub Foods, Rainbow Foods, Safeway, Associated Stores, Price Rite, Shop Rite, Winco, Price Chopper’s, or Gelson’s !

Buffalo Jackfruit Wonton Cups | AreYouKitchenMe.com

We’re in the throws of football season and there’s no better time to start prepping your most super recipes for Super Bowl Sunday! February is right around the corner and trust me, you’re friends will devour Buffalo Jackfruit Wonton Cups before the final touchdown is called.

Buffalo Jackfruit Wonton Cups

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: 20-24 cups

Football season is upon us and it’s time for noshing on all the best game-day grub! Get your snack table Super Bowl–ready with a plate of addictive Buffalo Jackfruit Wonton Cups!

Ingredients

  • 20-24 Twin Dragon wonton wrappers
  • Vegan ranch dressing, + sliced green onions, for topping
  • Buffalo Sauce:
  • 1 cup cannellini beans, rinsed
  • 1½ cup cashews, soaked at least 2 hours or overnight
  • 2 Tbs. nutritional yeast
  • 2 tsp. apple cider vinegar
  • ½ cup non-dairy milk
  • ½ cup hot sauce
  • Jackfruit “Chicken”:
  • 1 14oz. can jackfruit in brine (NOT in syrup)
  • ½ yellow onion, thinly sliced
  • ½ cup vegan chicken broth (I use Edwards & Sons bullion cubes), or vegetable broth

Instructions

  1. Begin by preparing the jackfruit. Drain the liquid from the can, slice any hard bits off the large pieces, and chop them into smaller pieces. Use your fingers or a knife to “shred” the stringy part of the jackfruit. Place all pieces on a towel and pat to dry.
  2. In a large pan over medium-high heat, add a splash of oil or broth and onions. Sauté for 5 minutes, until softened. Add jackfruit to the pan and toss for a few minutes to dry further. Then add broth and sauté until most of the broth has been absorbed. Set aside to cool slightly.
  3. Meanwhile, prepare the sauce. Add all of the sauce ingredients to a blender and blend until completely smooth, one to two minutes, scraping down the sides as needed.
  4. Mix sauce with jackfruit and stir to combine.
  5. Preheat oven to 400F and lightly brush two muffin tins with oil or spray with baking spray. Place a wonton wrapper over one hole of the muffin tin and press down gently to fill the cavity, folding as needed. Repeat to line 20 cups but have a few wrappers ready in case you have extra filling.
  6. Use a spoon to place a heaping Tbs. of filling into each cup and lightly press down to smooth the top. Distribute all filling between cups but do not overfill.
  7. Bake cups for 12 minutes, rotating once, until corners are browned. Drizzle with ranch and sprinkle with green onions. Enjoy warm. Store leftovers in an airtight container and reheat in the oven until crisp.
https://www.areyoukitchenme.com/buffalo-jackfruit-wonton-cups/

John’s Vegan Chili

My sweetie rarely gets the chance to cook in our kitchen, but I always love it when he does! John’s Vegan Chili is one of my favorite foods out there and we eat it all year long!

John's Vegan Chili | AreYouKitchenMe.com

I do most of the cooking in our house. Listen, I’m not complaining. Cooking is my passion and I love making our daily meals. I’m also a huge control freak and don’t often give John free reign at the stove. But every so often he asks to take the wheel and I never regret it. The kid makes a mean (vegan) grilled cheese. Grills mushrooms like a boss. Knows his way around a butternut squash. And makes the BEST vegan chili.

John's Vegan Chili | AreYouKitchenMe.com

Chili has always been the ultimate comfort food to me. My family served it over spaghetti topped with shredded cheese and cornbread. The perfect layers of carbs and hot, spicy, hearty stew. It’s everything you need in one bowl. Nowadays, I keep things a little simpler and serve our vegan chili with some fresh, cooling cilantro and crunchy oyster crackers.

John's Vegan Chili | AreYouKitchenMe.com

John started making vegan chili a few years ago for his office’s annual chili cook-off. He spends hours perfecting his recipe and we’ve already made three test batches this year. Unfortunately, he hasn’t taken the #1 award yet, but I’d say the fact that his CEO is a meat aficionado is probably a factor…

John's Vegan Chili | AreYouKitchenMe.com

That said, we think the “meat” in this recipe is perfect! We’ve tried a few different options (included Beyond Meat patties which was a disaster) and our favorite is always the Gardein beefless crumbles. Most other frozen crumbles are pretty good too, though!

John's Vegan Chili | AreYouKitchenMe.com

Don’t be intimidated by the long ingredient list! If you have everything prepped and ready to go (mis en place, if you will), the recipe doesn’t take too much time at all. And every ingredient adds to the layers of complex flavor, just ask John. I asked him if we could simplify it at all and he said, “yeah, if you want it to suck.”

So there you have it friends, vegan chili that doesn’t suck.

John’s Vegan Chili

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: a shiz ton of chli, probably serves 15...

My sweetie rarely gets the chance to cook in our kitchen, but I always love it when he does! John’s Vegan Chili is one of my favorite foods out there and we eat it all year long!

Ingredients

  • 2 onions, diced
  • 2 red bell peppers, diced
  • 2 green bell peppers, diced
  • 4 cloves garlic, minced
  • 1 28oz. can diced tomatoes
  • 3lbs. fresh tomatoes, diced (or 2 additional cans)
  • 1 package Gardein beefless grounds
  • 2 Tbs. olive oil (or broth or water)
  • 2 tsp. garlic powder
  • 1 tsp. onion powder
  • 3 Tbs. chili powder
  • 2 tsp. smoked paprika
  • 1 tsp. cumin
  • 1/8 tsp. coriander
  • Pinch of cayenne pepper (or more to taste)
  • 2½ Tbs. sea salt, plus more to taste
  • Black pepper to taste
  • 2 Tbs. tomato paste
  • 1½ Tbs. soy sauce
  • 1 Tbs. barbeque sauce
  • 1 Tbs. ketchup
  • 1 tsp. Worcestershire sauce
  • 5-10 dashes hot sauce (optional)
  • 1 can each, pinto beans and dark red kidney beans, rinsed and drained

Instructions

  1. Before you begin cooking, I recommend getting all of your ingredients out and prepared. Chop the veggies, open the cans, and even measure out all of the spices into a small bowl. This will make the cooking process a breeze!
  2. Heat the olive oil in a very large pot over medium heat. Add the onions and sauté for 5 minutes, until beginning to soften. Add peppers and sauté for another 3 minutes. Add garlic and stir for 30 seconds.
  3. Once vegetables are beginning to soften, add your spices (garlic powder through salt). Toast them for 2 minutes, tossing frequently. Add the Gardein beefless crumbles and cook for another 5 minutes.
  4. Add canned and fresh tomatoes, tomato paste, soy sauce, bbq sauce, ketchup, Worcestershire sauce, and hot sauce. Cover with lid and simmer for 30 minutes. After 30 minutes, taste and adjust seasonings as needed.
  5. Add beans and simmer without lid for 15 more minutes. Serve with lots of cilantro or other fresh herbs and oyster crackers!

Notes

I actually think chili is better after a day or two so feel free to make this in advance. Just let it cool completely before storing in the fridge in an airtight container.

https://www.areyoukitchenme.com/johns-vegan-chili/

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