Movie Night Munchies

PEANUT BUTTER POPCORN

1/2 cup light corn syrup
1/2 cup sugar
1/2 cup peanut butter
1 teaspoon vanilla
6-8 cups popped popcorn

In small pan melt together corn syrup and sugar.
Add peanut butter and melt.
Be careful not to boil mixture too much, the peanut butter will start to burn.
Remove from heat and stir in vanilla.
Stir mixture over popcorn.

Source: Recipezaar

Espresso + White Chocolate Biscotti

On a recent trip to Orlando, I had the most wonderful Java Blondie biscotti at a coffee house and could not wait to get home to recreate the flavor.



2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons espresso powder (ex. MEDAGLIA D'ORO Instant Espresso Coffee)
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 large eggs
1 teaspoon vanilla
1 cup white chocolate chips
3/4 cup almonds, sliced

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper or a Silpat.

In a medium bowl, whisk together the flour, baking powder, salt and espresso powder.

In a separate bowl, beat together the butter, sugar and vanilla. Beat in one egg at a time. Add the flour mixture and beat until just blended. Stir in the white chocolate chips and almonds.

Form the dough into a 13 inch long by 3 inch wide log on the prepared baking sheet. You might need to use a little flour on your hands to keep them from sticking to the dough. Bake for 40 minutes or until it reaches a light golden color. Cool on baking sheet for 30-45 minutes.

Using a serrated knife, cut the log on a diagonal into 1/2 thick slices. Arrange the biscotti, cut side down, on the baking sheet and bake for another 15 minutes or until the biscotti are golden in color. Transfer biscotti to a wire rack to cool.

Makes approximately 1 1/2 dozen