Sweet and Salty Kettle Corn Bars

Sunday is really my favorite day of the week; I get to stroll through the Farmer’s Market looking at all the fruits and veggies and trying to decide what to buy for the week. The colors at the market are so vibrant, and each week, as new items come in season you never know if you will see red, orange or green and all the hues in between. I love talking with all the vendors on what they are growing and even what to expect next week. They are all very proud of their crops and rightfully so.

Kettle Korn Bars

Judy and Lyle Grondin, always smiling!

For years, my friends Lyle and Judy Grondin have been selling their “Original Kettle Korn” at our local market. You know they are there from the trail of popcorn on the street. Rarely does a bag of their kettle corn make it home without someone getting into it right away. I just find sweet and salty treats addictive. After all, who can resist that sweet and salty crunchy snack. Make sure you stop by for a free sample, then after that sample make sure you buy a bag for home and to make these yummy Kettle Corn Bars

Here’s what made it home from the market

Judy told me there were recipes for Kettle Corn Cookies which sounded intriguing, so I thought I would bake up a batch of them. But wait, it’s in the very high 90’s here and I certainly don’t want to heat up my kitchen with a hot oven, but I’m committed to making something with my kettle corn. My kids are now eyeballing the bag and have started sneaking some when I’m not looking. Here’s the plan…no bake Kettle Corn Bars. They are like a Rice Krispie Treat, a little chewy and gooey, but better.

This recipe is so simple, I just mix the popcorn with toffee bits, pecans and a caramel glaze and topped it off with a chocolate topping and sea salt. This is where you can add other ingredients you like, try adding white chocolate, peanuts, coconut; it’s up to you.

Kettle Corn Bars

Line a 9 x 13″ pan with foil or spray with cooking spray

8 cups kettle corn

2 Heath Bars – chopped

1 1/2 cups pecans, chopped and toasted if you like

1/2 cup brown sugar

2 tablespoon white sugar

1/2 cup corn syrup

2/3 cup sweetened condensed milk

5 tablespoon butter

1 teaspoon vanilla

12 oz. of package of chocolate chips – your choice milk, semi-sweet or dark

Sea Salt – I like Maldone Sea Salt Flakes

1. In a large bowl add the kettle corn, Heath Bar pieces and pecans; mix to incorporate.

Still kettle corn left for snacking

2. Make the caramel glaze by combining the sugars, corn syrup, condensed milk and butter in a saucepan.

3. Stir constantly bring the mixture to a boil, reduce the heat and boil gently for 6 to 8 minutes until the caramel becomes a nice golden brown color and bubbly all over.

4. Remove the caramel from the heat and add the vanilla.

5. Pour the caramel over the kettle corn mixture and stir to coat. I spray my spoon with cooking spray to keep it from sticking to the caramel.

6. Pour the mixture into your prepared pan and pack it down with the back of your spoon. Then let cool.

Mixed and ready for cooling.

7. Melt the chocolate in the microwave, heating in 30 second intervals; stirring between each until the chocolate is melted. When melted spread over the cooled kettle corn and sprinkle with the sea salt.

8. If you used the foil to line the pan, remove it can cut into squares or just cut inside the pan.

Kettle Corn Bars

Here they are; once cut, these didn’t last long. If you like sweet and salty this is the snack for you. The chocolate complements the caramel, and the sea salt adds a zest to the bite while the kettle corn gives a nice chewy texture.

Enjoy!

Zinneas

As always I have to include a picture of the flowers. Zinnea’s are such show offs with their array of colors and big blooms. I use to grow these in Indiana; the butterflies loved them. I’ve tried and tried to grow these beauties in El Dorado Hills but they just don’t like the soil here. That’s O.K. since I can grab a nice bouquet on Sunday to last me through the week.