gazpacho and snickers popcorn

Such an unlikely match, but today for our "Do Day"we made gazpacho soup and snickers popcorn.  So first the gazpacho.

The ingredients are ...

6 cups tomato juice or 1 46 oz can. tomato juice

1 Tbsp sugar

1 1/2 tsp salt

1 clove garlic, crushed

3 Tbsp lemon juice
1/4 cup olive oil
1 tsp Worcestershire sauce
1 cucumber peeled, seeded, and shredded
1 cup shredded carrots
2 large tomatoes chopped
1 small white onion chopped (1/2 cup)  We used green onions today.

Combine tomato juice, sugar, salt, garlic, lemon juice, olive, and worcestershire sauce. Blend by hand or by hand mixer on slowest setting for about a minute. Stir in the shredded cucumber, bell pepper, carrots,chopped tomatoes and chopped onion. Cover with plastic wrap and chill overnight.
We chilled for a few hours and it was still great!

Here is a picture of all the food on the table today.

Now the Snickers Popcorn ... Yum!

We thought the snickers popcorn would be fun for family gatherings, such as conference.

Recipe: Snickers Popcorn       

you can find the original here...

Ingredients

8 quarts air popped corn (about 2 cups of kernels)

1 cup salted butter

2 cups light brown sugar, packed

1 teaspoon salt

1/2 cup light corn syrup

1 teaspoon baking soda

1 cup salted peanuts

30 “Fun Size” Snickers bars coarsely chopped

3 oz melted semi sweet chocolate (optional)

Instructions

Preheat oven to 200°

Over medium heat boil butter, brown sugar, salt and corn syrup for 5 minutes.

Remove from heat and stir in your baking soda.

Pour over your popcorn and stir to coat evenly.

Transfer to waxed paper lined counter and sprinkle peanuts on top. Stir until all is coated evenly.

Transfer popcorn into a large roasting pan and bake for 1 hour 15 minutes, stirring every 15 minutes.

Remove from oven and stir in your coarsely chopped Snickers. Return to oven for 3 more minutes so the Snickers begin to melt slightly into the popcorn.

Remove from pan and transfer popcorn back to wax paper to cool.

Drizzle melted chocolate on top of popcorn if desired.

Let set and store in an airtight container.

Quick notes

adapted from Paula Deen’s Caramel Corn

Preparation time: 10 minute(s)

Cooking time: 1 hour(s) 30 minute(s)