There has been an epidemic of unknown proportions in Candy Land. Sweet-toothed gremlins have invaded Candy Floss Forest decimating the red liquorice logs, the toffee toadstools, the dulce leche dirt and the candied pecan pinecones. There is almost nothing left of our magical, mystical forest. As the local candy botanist, I’ve been tasked with collecting samples of the hardiest specimens I can find to learn from their gremlin-defying greatness. While this shortage of candy has caused a great exodus from Candy Land, those that remain will be glad to know that I found two viable, and delicious (I tasted them in the name of pure scientific research), specimens left: the white and dark chocolate barks.
Poppity-corn time! Before you read this post, I strongly encourage you to watch this video to inspire you to make some popcorn yourself. Even better, you can watch it while you make some popcorn for some extra entertainment. Hopefully making popcorn won’t be as eventful for you as it was for me (or Swedish chef- watch the video I tell you!). I have to admit that I felt like it was a bit of a cop-out putting a popcorn recipe up here. I mean, how hard could it be? Little did I know I would end up swimming in bowls and bowls of popcorn failures by the end of this. Luckily, at the end of the road there was one glorious success! This honey rosemary popcorn is delicious. Ever since I tasted apricot rosemary jam in Scotland a few years ago (which also inspired this), using rosemary in a sweet application has opened up tons of tasty doors.