Holiday Spreads

Homemade Caramel Corn with Pecans & Candy Corn

A perfectly addicting, seasonal sweet snack
Filed Under > Desserts

Homemade caramel corn with pecans and candy corn, the perfect recipe for fall, @waitingonmartha

I get very nostalgic when it comes to homemade caramel corn.  Memories of my dad whipping up a big batch as soon as the leaves started to change.  Melting it all low-and-slow, and then shake-shake-shaking the mixture in a big paper bag before spilling out the warm, sweet, crunchy goodness on the table for Mom and me to devour until we literally made ourselves sick. 

Being one of my favorite fall treats, I wanted to try my hand at making homemade caramel corn myself this year.  It seemed simple enough…traditional stovetop popcorn (which in my humble opinion is the only way to make popcorn) + pecans + candy corn + homemade caramel sauce.  And it really is simple as long as you have a few tricks up your sleeve.  Tricks I’ve finally perfected after a few trial and error test batches.

First, you’ll logically want to put the candy corn directly into the popcorn, pecan, and caramel sauce mixture before baking it all together in the oven.  Don’t.  Since candy corn is essentially all sugar what ends up happening is the candy corn pieces completely melt leaving you with patches of yellow and orange dotted throughout your mixture. Instead, you’ll want to sprinkle on the candy corn pieces right when you bring the mixture out of the oven when it’s still warm.  That way, they stick in the mixture but don’t melt.  

Second, line your oven with aluminum foil to catch any rogue drips of caramel sauce.  If you’re heavy-handed with the caramel sauce like me, then your sauce will likely bubble over during baking.  Trust me when I say, sticky caramel sauce on the bottom of your oven is a major pain to clean up. 

Lastly, when making the caramel sauce, constant stirring and timing really is everything, so make sure you read the recipe at least twice before beginning and DO NOT walk away from the sauce.  It can all go terribly wrong in less than 30 seconds, just trust me on this!  Happy fall y’all!  Truly, MKR

P.S. When the homemade caramel corn comes out of the oven, it’s my favorite time to indulge since it’s so warm, gooey, and not too hard, but try to show a little self-restraint and set some aside to package up for neighbors, teachers, and coworkers!  xo

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Homemade Caramel Corn with Pecans and Candy Corn
Serves 8
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
Ingredients
  1. 5 QUARTS POPPED POP CORN COOLED (1 PREFER STOVETOP, BUT MICROWAVE WILL WORK AS WELL)
  2. 1 BAG OF CANDY CORN
  3. 2-3 CUPS OF PECAN HALVES
  4. 2 CUPS BROWN SUGAR
  5. 1 CUP LIGHT KARO CORN SYRUP
  6. 1 CUP ORGANIC BUTTER UN SALTED
  7. 1 TEASPOON SALT
  8. 1 TEASPOON BAKING SODA
  9. 1 TABLESPOON VANILLA
  10. NON-STICK COOKING SPRAY
  11. INSTRUCTIONS
Instructions
  1. PREHEAT OVEN TO 250 DEGREES.
  2. SPRAY LARGE SHALLOW TURKEY ROASTING PAN WITH COOKING SPRAY. ADD POPPED POPCORN AND PLACE IN PREHEATED 250 DEGREES F OVEN WHILE PREPARING CARAMEL.
  3. IN A LARGE HEAVY SAUCEPAN OR DUTCH OVEN MIX BROWN SUGAR, CORN SYRUP, BUTTER AND SALT. STIRRING CONSTANTLY, BRING TO A BOIL OVER MEDIUM HEAT.
  4. BOIL 5 MINUTES WITHOUT STIRRING. REMOVE FROM HEAT. STIR IN BAKING SODA AND VANILLA; MIX WELL.
  5. POUR SYRUP OVER WARM POPCORN, STIRRING TO COAT EVENLY.
  6. BAKE FOR 45 MINUTES, STIRRING OCCASIONALLY. DURING YOUR LAST STIR ADD PECANS.
  7. REMOVE FROM OVEN AND SPREAD ON PARCHMENT PAPER. SPRINKLE IN CANDY CORN AND MIX LIGHTLY.
  8. LET COOL THEN BREAK APART AND STORE IN TIGHTLY COVERED CONTAINER.
  9. NOTES
  10. CHECK POST ITSELF FOR PLENTY OF TIPS TO MAKE SURE YOUR BATCH TURNS OUT PERFECTLY.
  11. BY WAITING ON MARTHA
Welcome by Waiting on Martha http://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

Crock Pot Corned Beef & Cabbage

A One-Pot Meal that Hits the Spot This St. Patrick's Day
Filed Under > Food

Slow Cooker Corned Beef & Cabbage recipe on Waiting on MarthaCorned Beef & Cabbage for St. Patrick's Day - Waiting on Martha 

Nothing says St. Patrick’s Day like this traditional one-pot meal.  It’s perfect in a cozy-comforting-savory-tender way.  And I actually just learned that this beloved dish is actually rarely eaten in Ireland!  But it sure makes one heck of a St. Patty’s Day dinner. 

I didn’t do anything fancy with mine, but I have found that I’m particular on a few specifics when cooking it at home.  I always throw it all into my slow cooker, and I always, always cook it low-and-slow for up to eight hours.  You can, of course, cook it on high for four hours, but you’ll have a chewier bite than if you take the slow route, believe me.  I like mine to practically fall off the fork!  And the beauty with corned beef is that it comes pre-seasoned, so you don’t have to fuss with any kind of marinating or additional spices while you’re preparing it to cook.  Find the full recipe below, and tell me – will you be slow cookin’ some corned beef and cabbage next week?!  Truly, MKR

P.S. A nice little suggestion for your leftovers the next day: get some white bread, and make some cold corned beef sandwiches for lunch! My mouth is drooling just thinking about it.  You can plate it traditionally (as shown above) or shred it like your typical brisket sandwich. xo 

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Crock Pot Corned Beef & Cabbage
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Ingredients
  1. 1 corned beef with seasoning
  2. 1 head of cabbage, cut into quarters
  3. 10-12 raw carrots
  4. 10 baby red potatoes
  5. onions, peeled and quartered
  6. 2-3 cloves garlic, to taste
  7. grainy mustard, to garnish
  8. Salt and pepper, to taste
  9. Fresh thyme, to taste
  10. Fresh parsley, to taste
Instructions
  1. Fill crockpot with corned beef (fat side up), potatoes, onion, & carrots. Add water so it comes up to the bottom quarter of the beef. Top with one bottle of beer.
  2. Cover and cook the corned beef on low for 8-10 hours. (You can cook it on high for 4 hours, but I swear the meat tastes the best with my low-and-slow method!)
  3. During the last 30 minutes of cooking, add cabbage.*
  4. Slice into preferred cuts, add grainy mustard, fresh parsley and thyme to serve.
Notes
  1. *You can also cook the cabbage separately by boiling it in water for 20 minutes if there isn't enough room in the Crock Pot.
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Photography, Rustic White for Waiting on Martha

Waiting On Martha’s Build-Your-Own Charcuterie Board

With my very first ever designed product I wanted to put the easy back in entertaining!
Filed Under > "Hostess with the Mostest"

In the 8 years that I’ve had my Blog I’ve written a lot of great posts, I’ve had a lot of amazing partnerships, and I’ve traveled to a lot of dreamy places. Truly, this blog has allowed me to do, see and experience things I never would have imagined in a millions years. But today my Friends, today is one for the books. Today, I’m thrilled to be sharing my first ever designed product; a Build-Your-Own Charcuterie Board. Yep, you heard me right I’ve created a map to the perfect meat and cheese board.

With my first EVER designed product I wanted to put the easy back into entertaining! And there’s nothing more entertaining than a great charcuterie board, but easy they are not. Especially lately when it seems boards are becoming larger and more intricate than ever. So I thought, why not create board that had it all laid out, a map if you will. So thats just what I did, with a little help of course.

First we started with my favorite board that we sell at Waiting On Martha Home, a beautiful 30 x 10 maple wood board from Maple Leaf Designs Texas. We then had the map hand stamped/engraved on to the board in our handwritten font that was made just for Waiting On Martha.

Finally, we had the board fired in the kiln until it reaches a deep walnut brown coloring and finished off with butcher block conditioner. While I originally wanted to keep the board its original light maple color I quickly realized it gets messy. By darkening this thermal ash board you can lay everything directly down on the board then simply wash it away at the end of the night keeping it as functional as it is beautiful.

And that’s it, simply follow the step by step instructions engraved on the board and you’ll have the perfect appetizer board every time! And trust me when I say it will be perfect as I tested it many, many times even measuring out cheese wedges to try to make everything the perfect size. And if you consider yourself an expert we’ve got you covered too. The engraving is easily covered up as so you can feel free to get creative. However, you will find plenty of suggestions and definitions on our map such as: olives, vehicles (with suggestions for different crackers & breads), stinky cheese (with a listing of some of our favorite stinky cheeses), honey, sliced fruits (with suggestions of different fruits), salami with definition of salami, seasonal (with some ideas for seasonal foods), hard cheese (with a listing of some of our favorite hard cheeses), jam,  (with suggestions for different crackers & breads), soft cheese (with a listing of some of our favorite soft cheeses), nuts,  and prosciutto with definition of prosciutto.

This really is the perfect gift to give to yourself or to the host you love the most this holiday season. And from the bottom of my heart thank you to all that have supported me on this journey. It’s been a ride! xo, MKR

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