Chili Bonzos

Chili Bonzos (PinkStickyNotes)
2 cans garbanzo beans
1 T. low sodium worchestershire sauce
1-2 t. each chili, garlic and onion powder
1 t. paprika
2-3 dashes red pepper sauce
salt to taste

Rinse beans and dry well with paper towels. Arrange beans in a large skillet, spray with cooking spray and cook over medium heat until they start to brown.
Combine the worchestershire sauce and spices, add to beans and stir to coat evenly.
Transfer beans to rimmed cookie sheet and bake at 325 for 20-25 minutes, stirring twice. Cool, store in airtight container.

Peanut Butter Popcorn

Peanut Butter Popcorn

Recipe Adapted (barely) from The Kitchn


Ingredients:

1/4 cup popcorn kernels
Vegetable oil
Fine salt
1/2 cup honey
1/2 cup sugar
1/2 cup peanut butter (should be free of added sugar)
1/2 teaspoon vanilla

Place a clean paper towel in a large bowl.  Heat a large heavy pan over medium heat and film the bottom with vegetable oil. Add the popcorn, shake to distribute, then put a lid on the pan. Leave a small crack for steam to escape. When the popcorn starts popping, shake vigorously to make sure the kernels pop evenly. When the popping slows, take the pan off the heat.

Pour the popcorn into bowl to cool, being careful to leave any unpopped kernels in the pan. Lightly salt the popcorn to taste.

In the same pan, mix the honey and sugar and bring to a boil. Let it simmer for a couple minutes or until slightly darker in color, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, then mix in the vanilla.

Immediately pour the peanut butter caramel over the popcorn and stir  until completely coated. Transfer to parchment lined baking sheet and spread evenly and using your hands (carefully) break apart the popcorn.  This way there are individual kernels.  Let sit for 5 minutes to set and then serve!

From here.