The Yum Yum Factor

Like any normal human being, I love caramel corn. I also love my roasted lentils AND I love gochujang, that magic, sticky, sweet, spicy Korean hot pepper paste. I bought my first tub of gochujang in a mall called K-Town so, naturally, I am calling this confection "K Corn". Props to my Korean grocery store peeps who are responsible for igniting my love affair with Korean food. This candied popcorn is sweet, it's spicy and it's crunchy, thanks to crispy roasted french lentils and nutty sesame seeds. I had to hide this stuff just so I could have enough to photograph because both of my guys wouldn't stop wandering into the kitchen to sneak handfuls of this caramel corn all night. This is the only snack you will ever need again. It took me a few tries to get the caramel just right but using the base recipe from The Kitchn  as my foundation, it finally all came together. You can find gochujang  at any Korean or Japanese grocery store as well as most general ...

It's my last turn at snack day until the kid starts GRADE SEVEN FOR THE LOVE OF GOD WHERE HAS THE TIME GONE!!! Anyway, enough with the wholesome muffins and good for you whole grain breads. For the last snack these kids are getting crack. To make myself feel a week bit better I threw in a huge container of watermelon but let's not kid ourselves because it's going to be all about that sweet, salty goodness that is kettle corn. Little Shack discovered the whole salty sweet popcorn thing a few weeks ago when he has some Smart Food's version of kettle corn. I wanted to make my own and started poking around the internet and it seems that everyone on the planet uses the same method so I am not going to credit any one source. Oh, and no, I didn't cut out the kid's watermelon into hearts and flowers. What, do you think I am crazy or something? Kettle Corn 1/4 cup vegetable oil 1/2 cup popcorn kernels 1/4 cup sugar kosher salt to taste Heat the o...