Tag Archives: fall snacks

Microwave Caramels

Here’s a confession.

I didn’t think this would work. 6-minute microwave caramels? Yeah, right. Way too good to be true.

My skepticism comes from a deep-rooted resentment of caramel. Growing up, I swear I would burn myself on caramel apples EVERY fall. Two weeks ago, I tried to make some myself, and it was a disaster. But in case you were wondering, crystallized sugar smudge tastes pretty good, actually. But back to the topic at hand – this did actually work. That doesn’t mean the caramels turned out perfect. I mean, would this be Snack Attack if they had? They’re definitely not as solid or brown as they should be, but they taste good. If I’ve said it once, I’ve said it a million times – ugly stuff tastes good.

Here’s what you’ll need (and this week, it’s ALL bad for you. Go cholesterol!!)

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  • 1/4 cup of butter
  • 1/2 cup of brown sugar
  • 1/2 cup of white sugar
  • 1/2 light corn syrup
  • 1/2 cup sweetened condensed milk

You’ll also need:

  • Microwaveable bowl
  • Glass dish
  • Measuring spoon
  • Stirring spoon (I know, I know, I forgot to photograph half of this stuff.)
  • Oh – and a microwave.

Here’s how the magic happens.

  1. Measure and combine all ingredients.
  2. Microwave for six minutes, taking the mixture out of the microwave every two minutes to stir.
  3. After six minutes, stir again and poor into a dish. You can either grease it or use parchment paper. My assistant (who shall remain unnamed) wasn’t an expert with parchment paper, so we ended up with this masterpiece. Oops.
  4. Let cool until solid, then eat up. You can also sprinkle the top with sea salt for extra deliciousness.
  5. The linked recipe recommends to cut the caramel up and wrap it in wax paper, then store in an air-tight container. But did I do that? Uh, no. That would imply actually being able to cut it.

Photos below, because, you know, WordPress blog formatting HATES ME. Special note for my professor: I tried, Inman. I really tried.

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Back to our regularly scheduled programming: this snack is delicious, fast, cheap and easy. The true stuff of Snack Attack. If you feel fall cravings coming on, I would recommend this. Although I did manage to burn myself on this stuff, too. Is nothing safe?

 

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Smoke, Smells and Smooshy Apples

Here’s a confession.

I almost set my house on fire the other day.  I have a favorite candle that has burned down to the wick. Since I refuse to throw it away until every last bit of wax is gone, I’ve taken to putting it into the oven at a low temperature and letting it become completely liquid so I still get the aroma, even though I can’t burn it. The trouble is, I always forget the candle in the oven. On wednesday, I decided my oven was disgusting enough to necessitate the Tchernobyl-like self-cleaning mode, where the oven goes to such high temperatures that the grime on the inside is essentially burned off. See where I’m going with this? Yeah. I forgot the candle in the oven. For a half hour. On self-clean mode. What clued me in? Hmm, I don’t know, was it the smell of burning glass, or the HUGE billows of smoke coming from my oven? You can’t make this stuff up. I opened every window and turned on all five fans, and I still had to leave the house because I couldn’t breathe or see from the smoke.

All that to say, this is the recipe that finally rid my house of the smoke smell. It’s good stuff. Also – no more burning my candle in the oven… it’s charred and black. Embarrassing.

The following can’t even really be considered a recipe, it’s that easy. My mom used to make this when the temperatures got cooler, and I’ve always wanted to replicate it, so I made up my own measurements and hoped it would work. If you know how to boil water and slice apples, you can make this. In keeping with my promise for a seasonal snack, we’re going to be making something I like to call smooshy cooked apples. It’s better than it sounds, guys.

 

 

Here’s what you’ll need:IMG_3218

  • 1 1/2 cups of water
  • Apples (as many as you want and any variety, just remember that apples shrink by about half as they cook.)
  • 1 tbsp of sugar (If you’re using a tart apple, like a Granny Smith, you may want to use more sugar.)
  • 1 tbsp of butter
  • Cinnamon & nutmeg (as much as you want, I like to use 1 tbsp of cinnamon and 1 tsp of nutmeg)

 

 

You’ll also need:IMG_3211

  • Wooden spoon
  • Medium-sized pot
  • Cutting board
  • Sharp knife

 

 

 

 

Now for the quick and easy steps.

  1. Fill the pot with 1 1/2 cups of water and set burner temperature to high.IMG_3223
  2. Add sugar, cinnamon and nutmeg to the water.
  3. Core and slice your apples. Halves, quarters, eighths, it really doesn’t matter. You can also peel them, if you’re one of those people who hates peels. I kind of like the texture they add to the snack, so I chose to leave them on.
  4. Once the water is boiling, add the slices of apple and the butter to the pot and adjust the heat to medium high.
  5. Stir the ingredients and make sure the apples become coated in spices.
  6. Cover the pot, stirring occasionally, and let apples cook until they’ve reached desired smooshyness. (Yes, that’s a word now.) I like to let mine cook for 12-15 minutes so they’re approaching applesauce texture, but anything goes. You can also add spices while the apples are cooking if they look like they could use a little more flavor.
  7. Eat up! The apples don’t need to drain or cool off, they are best when they are piping hot.

 

 

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This is what you should end up with:

A pile of smooshy browned apples that look like dead leaves but taste like heaven. Trust me on this.

 

 

 

 

 

 

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I ate mine inside rolled-up homemade french crêpes – SO. GOOD.

 

 

 

If you want to hear about more things I burnt to a crisp (or read a snack recipe – but that’s secondary, let’s be honest) come back next friday!

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