Category: Snacks

Popcorn Puppy Chow

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If you haven’t had Puppy Chow (also known as Muddy Buddies), it’s pretty important that you do. I’ve made countless of variations from the original recipe — my favourites being the classic version (peanut butter and chocolate) and a mint chocolate version, using cashew butter for the peanut butter and adding mint extract.

Popcorn Puppy Chow
I’ve added various cereals, chopped nuts, dried cranberries and raisins. I’ve given it as gifts (an excuse to snack on it, really), made it for every occasion (and non-occasion), and love it straight from the freezer.

Two things remain the same: it’s likely my favourite snack ever and I always add more chocolate and peanut butter than the classic recipe, not really measuring either after I hit the recommended amounts (another spoonful of peanut butter? Sure. More chocolate chips? Yes, please.)

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This version uses popcorn, which I freshly pop on the stovetop with olive oil and salt. I like the Chex (well, Wegmans brand fake Chex) better — it has more of a crunch, but this is a close second that’ll make it back into the snack rotation for sure.

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Popcorn Puppy Chow

8 cups popped popcorn (plain)
1 1/2 cups nondairy semi-sweet or dark chocolate chips, such as Enjoy Life
3/4 cup creamy peanut butter
1/4 cup nondairy buttery spread
2 teaspoons vanilla extract
Pinch salt
1 1/2 to 2 cups icing sugar, sifted

Put the popcorn into a large bowl. Line a baking sheet with parchment or waxed paper.

Put the chocolate chips, peanut butter, nondairy buttery spread in a large microwavable bowl. Heat on high for 1 minute. Stir, and then microwave on 30 second intervals until the mixture is smooth. Stir in the vanilla and salt. Let cool about 5 minutes, which will help the popcorn not get soggy.

Pour the mixture over the popcorn, carefully stirring until coated. Scrape the mixture into a large Ziploc bag (I do this in two batches).

Add icing sugar to the bag. Seal and shake until well coated. Spread on the baking sheet. Repeat with the remaining mixture. Let stand at room temperature to firm, or speed up the process by putting the baking sheet into the freezer (recommended!)

This can be stored for awhile in the freezer in an airtight container.  

Basic Buckwheat Granola

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This granola recipe is a standard go-to recipe with countless variations. It has only a hint of maple syrup for sweetness and uses applesauce for added moisture without relying on additional sugar or oil. I love using a fruity, medium-intensity extra virgin olive oil or virgin coconut oil as a main flavor agent,  along with a dark maple syrup, rather than having these ingredients in the background. The spices, nuts, seeds, and dried fruit you use can be totally up to you. 

Basic Buckwheat Granola

You’ll want it to sprinkle it on everything, eat it on its own, and will soon become a staple.

Basic Buckwheat Granola

  • Servings: about 12 servings
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2 1/2 cups buckwheat groats (not kasha)
1 cup pecans, coarsely chopped
1 cup walnuts, coarsely chopped
1/2 cup dried large-flaked unsweetened coconut (see Notes)
6 tablespoons unsweetened applesauce
2 tablespoons extra-virgin olive oil (see Notes)
2 tablespoons pure maple syrup (see Notes)
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon fine sea or Himalayan salt

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.

Put the buckwheat groats, pecans, walnuts, and coconut in a large bowl. Put the applesauce, olive oil, maple syrup, cinnamon, vanilla, and salt in a medium glass measuring cup. Mix to combine. Pour the mixture over the buckwheat mixture. Stir until well mixed.

Spread the mixture in an even layer on a baking sheet. Bake 25 minutes, then stir the mixture. Bake for another 15 to 25 minutes, until the mixture is dry to the touch. The granola will firm as it cools. Let cool completely, and store in an airtight container.

Basic Buckwheat Granola 2

Salted Maple Caramel Corn with Crunchy Lentils, Dried Cherries, and Cashews

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Caramel corn is loaded with nostalgia for me; when I was young, it was a tradition to make it when we would sleep over at my grandma and grandpa’s house. I’m pretty sure that grandma didn’t load hers with lentils, but she’s definitely the first person I think to tell when I have a hankering for this salty sweet deliciousness. Sweet, salty, crunchy, chewy… This maple-kissed caramel corn has all your favorite tastes and textures rolled into one. Of course, if you have a hot-air popper (which I don’t have), you can nix the step for making the popcorn on the stovetop, and use the appliance, instead.

Along with the Chocolate Peanut Butter Truffle Pie, this was made for the Lentil Recipe Revelations Challenge.

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Salted Caramel Corn with Crunchy Lentils, Dried Cherries, and Cashews

1/2 cup dried red lentils
Fine sea salt
1 tablespoon coconut oil, plus more for the pans
2/3 cup popcorn kernels
1 1/2 cups dried sweet cherries
1 heaping cup salted cashews, toasted
1 cup dark brown sugar, lightly packed
2/3 cup pure maple syrup
1/3 cup vegan buttery spread, such as Earth Balance
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda

Soak the red lentils in about 3 cups water for 4 hours. Drain, rinse well, and drain again. Preheat the oven to 350 degrees F. Spread the lentils in a single layer on a large baking sheet. Sprinkle with salt. Bake on the centre rack for about 30 minutes, until the lentils are crisp. Cool completely.

Once the lentils are cool, preheat the oven to 250 degrees F. Lightly oil two baking sheets.

Melt the coconut oil in a large pot or dutch oven with a tight-fitting lid. Bring to medium-high heat. Add the popcorn kernels and cover. Let cook until the kernels begin to pop, then reduce to the heat to medium-low. Continue to cook, shaking the pan frequently, until the popping has slowed down. Remove from heat. When the popping has stopped, pour the popcorn into a large bowl. Add the crunchy lentils, dried cherries, and cashews.

Put the brown sugar, maple syrup, and vegan buttery spread in a medium pot. Bring to a boil, and cook for 4 minutes, stirring once. Remove from heat, and stir in the vanilla extract, salt, and baking soda. Mix well, then working quickly, pour the mixture over the popcorn mixer. Mix well (a metal spoon is easiest here) to coat.

Spread the mixture on the two baking sheets in a single layer. Bake on the centre rack for 35 minutes, stirring once halfway. Let cool at least 15 minutes before serving.

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