The Holiday Caramel Popcorn Gift

Ok, so every year we work together to create a food gift for all our neighbors and many of our friends and family. This year we’re excited to be making lots of batches of caramel popcorn. Carrie Lipps, an intern at the farm came up with this awesome recipe. Find some cute jars to put the popcorn in and decorate with your favorite ribbons and cards!

FTF Goat’s Milk Caramel Popcorn
This recipe makes approximately 3-4 quarts of deliciously crunchy caramel popcorn and makes a great holiday gift!

Ingredients

3 tablespoons vegetable oil

3/4 cups popcorn kernels

1 8oz jar of your favorite flavor of FTF caramel
salt, optional
Equipment
Heavy-bottomed pot with lid
Baking pan lined with parchment paper
Rubber spatula
1. Preheat oven to 200 degrees.
2.  Add the oil to the heavy-bottomed pot over medium-high heat.
3. Add 3 kernels of popcorn.
4.  When one or more of the kernels pops, add remaining kernels and cover pot with lid.
5. Gently shake or tilt pot over the heat to keep kernels moving so they don’t burn.
6. After a few minutes you will start to hear lots of popping sounds.  Keep shaking the pot until most kernels have popped and popping sounds have slowed or stopped.  Do not remove the lid unless you want a room full of popcorn!
7. Turn off heat, keep lid on and continue to shake for a few seconds as the last few straggling kernels pop.
8. Transfer popcorn to another bowl and sprinkle with salt to taste, if desired.
9. While the pot is still warm, pour half a jar of caramel into the pot, add half of the popcorn and stir to coat.  Add more popcorn and more caramel until all popcorn is evenly covered.
10. Line a baking sheet with parchment paper.
11.  Spread caramel-popcorn mixture on parchment paper with a spatula, breaking up clumps to promote even drying in the oven which will result in a deliciously crunchy finished product!
12.  Bake popcorn for 40 min, stirring twice.
13.  Remove pan from oven, allow popcorn to cool as long as you can stand it, then enjoy!

Holiday Farm Tour, Caramel Sale and Goat Greetings!

Join us for the weekend of December 15th and 16th here at Fat Toad Farm for a chance to meet and greet the animals (goats of course, but we’ll have a few chickens running around as well- and don’t forget the dogs!), meet our family and Fat Toad Farm team and of course taste our caramel. We’ll have free hot chocolate with caramel! This is a great time to get your last minute holiday shopping done with a 10% discount of everything in our farm store. For purchases over $50 get a FREE Fat Toad Farm t-shirt with our signature logo, and for purchases over $100 you’ll get a hoodie (while supplies last) Think stocking stuffers, hostess gifts, gift boxes and more! Bring the kids, Gramma and Grampa, your greatest great Aunt, and of course yourself! Saturday and Sunday 10am-4pm  Visit us!

 

Recipe: Goat’s Milk Caramel Pecan Pie to Die For

Insta-pecan pie
 
Recipe by former Fat Toad Farm Intern and baker extraordinaire Geneva Wrona
 
For the crust
1/3 c. chilled butter plus chilled lard (I do about half and half, but any proportion will work)
1 c. flour
1 T. powdered sugar (optional)
1 T. apple cider vinegar
2 or more T. ice water
(Obviously you can also use a store-bought crust if you’re short on time or just feeling lazy.)
 
Preheat oven to 400 degrees F.  Use your fingers to work the flour and powdered sugar into the cold butter/lard until you have a relatively uniform, crumbly mixture. Make a “well” in the middle of the mixture and pour the vinegar plus 1 T. ice water into the well. Use one finger to incorporate the liquid, starting from the center of the well and working outward. Add ice water 1 T. at a time until you have a dough that holds together in a ball, but does not stick to your hands. If it is too crumbly, add ice water 1 t. at a time. If it is too sticky, add flour 1 T. at a time. This dough can be made ahead of time and stored in the refrigerator for several days, or in the freezer for several weeks. Form the dough into a disk and roll out on a floured surface. Place the crust into a greased 9″ pie dish and prick the bottom several times with a fork.
 
For the filling
 
1 c. brown sugar
1/4 c. white sugar
1/2 t. fine grain sea salt
1/2 c. butter, melted
1/4 c. boiling water
4 eggs, beaten well
1 T. goat’s milk (or any kind of milk)
1 1/2 t. vanilla extract OR bourbon
2 c. raw pecans
1/4 c. of your favorite flavor of Fat Toad Farm Goat’s Milk Caramel, plus about 1/4 c. more for drizzling on top
 
Mix the brown sugar, white sugar, salt and melted butter. Add the boiling water. Stir until sugar and salt dissolve. Add the beaten eggs and milk, and mix well. If you want a very boozy-tasting pie, add 1 1/2 t. bourbon. Otherwise, add 1 1/2 t. vanilla extract. I prefer the bourbon. Mix in the pecans. Spread 1/4 c. caramel on bottom of prepared crust. Heat up the caramel first if it helps to spread it. Pour the filling into the crust and bake at 400 degrees F for 10 minutes, and then reduce the heat to 350. Bake about 30 minutes more, or until the pie puffs up, and a knife inserted into the center comes out relatively clean. Cool the pie for at least two hours. Before serving, drizzle about 1/4 c. more caramel on top. It helps to heat up the caramel for this step as well. Try putting it in the microwave for about 20 seconds.

ENJOY!

pecanpie2