For the month of August, “Hey Popcorn Guy”…your friend and mine Brian Busby contacted me and asked if it was too late to send over the flavor for this month’s challenge…and I of course said “bring it on”. As I saw “Hey Popcorn Guy” pulls out of my driveway in his van, I realized the drop had occurred and went to check only to find Butter Toffee popcorn. He is taking it easy on me I thought to myself and immediately opened the bag to have a taste. After forcing myself to stop eating the butter toffee popcorn (it had been a bit of a stressful day), I came up with a plan for the recipe.
Butter Toffee Pecan Cookies
¾ cup sugar
¾ cup brown sugar
2 sticks butter
1 teaspoon vanilla
2 ½ cups flour
1 teaspoon baking soda
1 cup butter toffee popcorn, broken into smaller pieces
½ cup roasted salted pecans, chopped
Preheat oven to 375 degrees.
Cream sugar and butter together until creamy, add eggs, one at a time and then add vanilla. Mix together the flour and baking soda and add a bit at a time until combined. Stir in the popcorn pieces and pecans.
Drop onto cookie sheets by teaspoonful’s, bake for 13 – 15 minutes approximately.
- Be sure when you pick up the butter toffee popcorn, that one of your family doesn’t eat it before you get the chance to make this recipe…just sayin’
Remember life is what you make it…so make it delicious!
So I thought today I would bake some cookies that I had baked last year that had another one of my favorite ingredients…candied ginger. Of course, and maybe some of you can relate to this, I couldn’t and still can’t find that particular recipe. You would think I would learn to put them into some sort of binder, my favorite recipes that is, but alas no. However I digress. So I googled Oatmeal Ginger cookies and after some perusing, came up with a recipe that I thought would suffice, and I got to work. This recipe is just my version of several that I saw on the web, however I added a few things I thought would really take these cookies to a higher plain.
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