Chocolate Maple Popcorn

A delicious anytime treat that's loaded full of sweet goodness.

Ingredients

8 cups Popcorn, popped

½ cup Pecans, chopped

6 tablespoons Butter, unsalted

1 ½ cups Maple syrup, pure

½ teaspoon Kosher salt

6 ounces Milk chocolate

Method

Toast the pecans and put them in a bowl over the (popped) popcorn.

Melt the butter in a large saucepan. Add maple syrup and salt. Cook until 300°.

Pour the syrup mixture over the popcorn, stirring as you go. Spread it out on a lightly-greased cookie sheet.

While the popcorn is cooling, melt the chocolate in a double boiler.

Drizzle the chocolate over the popcorn.

Let it cool and serve.

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Mixed Nuts

This isn't a recipe. It's a friendly reminder that we can mix things up a bit. We don't always have to eat pre-made products in their intended form.

Mixed nuts are an example where I like to change it up a bit.

I bought a can of mixed nuts (less than 50% peanuts), and added about 20% pistachios and 15% sunflower seeds. That's how I like 'em, but I'd encourage all of you to mix 'em up the way you like 'em.

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Spicy 16 Mexican Dip

I take the insulting of an entire culinary culture to a whole new level with the use of Velveeta in this tortilla chip dip gem.

• 1 (16 oz) block of Velveeta Pepper Jack *
  
• 1 (16 oz) jar Pace (hot) Picante Sauce **
• 1 (16 oz) can refried beans
• 1/2 teaspoon ground cumin

Cube the Velveeta, and dump everything in a pot.

Heat to melt, stirring frequently.

Garnish with fresh ground black pepper, and serve with store-bought tortilla chips.

Variations:

* Velveeta Pepper Jack is hard to find. If you can't locate any, Mexican Velveeta will do just fine.

** If you're a wuss, go ahead an use Pace Medium Picante Sauce. If you're such a wuss that you'd require the Mild version, go away. You have no business trying any recipe with the word "spicy" in it. If you're a male, you might as well change your name to Nancy.

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