Swap Meet.

Y’all…

who wants to give me a foot massage?

Seriously.

My feet are aching.

I love, love, love, my new job.

Sooooo…I guess the foot pain is minor compared to the rewards of my job.

But seriously.

I will pay you good money.

Oh, and chances are I will probably feed you too.

Lots of sweets.

About 2 Sunday’s ago, I took a little trip with my dad to a swap meet.

If you are not sure what a swap meet is…think classic car parts meet the “let’s empty everything out of our house + garage and sell it to people,” type of redneckish convention.

It’s actually one of my favorite past times.

My dad used to haul my seester and I to these things every weekend, mostly, just to look at classic cars and see if there were any car parts he could purchase.

My seester and I went for the beanie babies.

Yes, people, I was a beanie baby fantatic.

Don’t act like you don’t know what I am talking about.

My mom, well, she went for the food…more specifically, the freshly made kettle corn.

My dad and I didn’t find anything this swap meet, however; we did leave with some kettle corn for my mom.

The bag was huge.

Soooo…I got creative.

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Let’s trash this up.

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Let’s add some toasted coconut.

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I mean…how can you go wrong?

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I added almonds and tossed it all in a vanilla almond butter caramel-like sauce.

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And that people…

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is how you make ultimate snack food.

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Duh.

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Like the ultimate movie food!

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Somebody pass me the milk duds and let’s go to town!

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Crunchy-town heaven.

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Kettle corn is where it’s at, people.

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Don’t worry.

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You need not drive to a swap meet to get kettle corn…you can find ready to pop kettle corn at you’re local grocer.

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Soooo…I guess you should go buy that stuff…

IMG_4143like now.

😉

Toasted Coconut Almond Kettle Corn
Author: 
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9-10
 
Sweet kettle corn with toasted coconut + almonds tossed in a vanilla maple almond glaze and baked until crisp. Perfect for snacking. Gluten-free, vegan, refined sugar-free.
Ingredients
  • 5 c. of kettle corn, popped according to package directions, cooled
  • 1 c. toasted flaky coconut
  • 1 c. dry roasted, unsalted almonds
  • ½ t. salt
  • ½ c. pure maple syrup
  • ⅓ c. coconut sugar
  • ½ c. almond butter
  • ½ t. pure vanilla extract
Instructions
  1. Preheat the oven to 200 degrees F.
  2. Place the cooled pop corn in a large mixing bowl almond w/ the toasted coconut and almond.
  3. In a small sauce pan, combine the maple syrup and sugar and bring to a boil.
  4. Let the mixture simmer for a few minutes, remove from the heat and stir in the almond butter until smooth.
  5. Then mix in the vanilla.
  6. Pour the glaze immediately over the pop corn mixture and toss until evenly coated.
  7. Place the popcorn in a 9x13 in. baking pan and spread evenly.
  8. Bake for 30 minutes, tossing every 10 minutes to avoid burning.
  9. Once finished baking, pour the popcorn out onto wax paper and allow to cool completely.

MANGIA!!!