We now have Garden Vegetable Yogurt cheese. This cheese is low in calories and sodium. It’s gluten and lactose free! It also contains probiotics. Stop by the deli for a free taste. By request, we now have dried apples and new kind of raisins. Check out our continuing local produce including Jonathan apples and tomatoes. Because there is not a demand for it, we no longer have Kilgus milk.
We’ve heard amazing reviews about the Iced Java, Pumpkin Spice cappuccino and the Spiced Chai Tea. Try it (at home) and give us your opinion. Or rush in with a cup of hot water, grab your drink mix off the shelf, wrestle a few bills out of your wallet, scoop and stir and TA-DAH instant hot spiced chai tea to-go. (If we see this scene again, we won’t need your opinion, we’ll just know you love it!) We’ve also noticed your excitement for our new coffee and heard your request for non-flavored coffee. Starting Wednesday, we will also have Sumatra and Guatemalan coffee. As of now, most of it is whole bean. Give us a little time and we’ll offer it ground, also.
Sweetest Day is coming on Saturday October 19th. Try this recipe below to share with your sweetie. Stay tuned for another idea next week, plus our Sweetest Day sale!
Cinnamon Caramel Corn with Pecans & White Chocolate AKA Cinnamon Bun Popcorn (in the future, if the title is underlined, click to see a picture)
12 C popped popcorn (about 1/2 C kernels)* (try our Tiny Finger Popcorn)
1 C roughly chopped pecans
1 C brown sugar
3/4 t cinnamon
1/4 C honey
1 stick real butter (1/2 C)
1/2 t baking soda
1 t vanilla
6 oz white chocolate chips or white confectionery coating wafers
All ingredients available at The Country Cupboard
*You can use air popped or microwave popcorn. If using microwave, anything works.
Preheat oven to 250 degrees.** Place popcorn and chopped pecans in a very large bowl and set aside. Combine brown sugar and cinnamon in a big, microwave-safe bowl, like a 2-quart bowl or Pyrex measuring bowl. Use a bowl larger than you think you need.
Chop butter into chunks and place on top of sugar mixture. Pour honey over the top of everything. Microwave on high for 30 seconds (just to soften the butter a bit) and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
Remove from the microwave and add in vanilla and baking soda. When combined, pour over popcorn and stir until it’s coated. Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.**
After 30 minutes, take a piece out and let it cool. “Sample.” If it’s not crunchy enough, bake for another 5 minutes. When it’s done, give it a final stir and let it cool off for a bit while you melt your white chocolate. If you want, you can spread out your caramel corn on a clean piece of parchment, waxed paper, or foil. Use a fork and drizzle the melted almond bark over the popcorn mixture.
When it’s hardened (pop it in the fridge to speed that process along) break into chunks and enjoy!
**I’ve experimented a lot with baking, and found that baking at 300 degrees for about 13-15 minutes works just great as well. Much faster!
A friend gave us a bag of this popcorn. It’s not only tastes delicious, it looks delicious too. Add candy corn, original or pumpkin spice, for a fall twist.