Put your cast iron to work with these two fall recipes. Enjoy the classic autumnal delight of caramel apples and the comforting flavor of buttery salted popcorn. Each recipe is meant to be shared with friends - savor them on the couch or on your next camping trip.
Cast Iron Popcorn
- 1/3 to ½ cup of popcorn kernels
- 2-3 tablespoons of butter
- 2 tablespoons of olive oil or other cooking oil
- Salt, to taste
Start by heating your cast iron oven on your stove top. Once warm, add the oil to the bottom of the cast iron oven. Then, add only two kernels of popcorn to the cast iron oven, and place back on the heat source. Once the two kernels pop, add the rest of the popcorn and replace the lid. Wait until you hear the kernels popping, then lift the edge of the lid and add a slab of butter. Repeat the process on the other side of the cast iron oven to ensure the popcorn is evenly buttered. Once the popping slows, remove the oven and set aside to cool. Then, season the popcorn with salt, serve and enjoy!
- Chopped peanuts
- 1 ¼ cups of granulated sugar
- ½ cup of water
- ¼ cup of light corn syrup
- 1 cup of heavy cream
- 1 teaspoon of vanilla extract
- ¼ teaspoon of salt
- 6 apples
Begin by heating the Cast Iron Oven on your stove. Once the Cast Iron Oven is warm, add the sugar, water, and corn syrup and bring to a boil. Cook without stirring until the mixture is a light yellow, about 6-8 minutes. Then, reduce the heat to low and cook for 2-5 more minutes, stirring occasionally, until the mixture is amber-colored and between 360 and 370 degrees. Then remove the mixture from the heat and add the vanilla extract, salt and heavy cream. Stir the mixture until well-blended.
While the caramel is cooking, pour the chopped peanuts into the Sierra Cup. The apples may be sliced or left whole depending on your preference. Dip the apples into the caramel mixture, then dip into the Sierra Cup to coat with peanuts. Allow the caramel to cool, then serve and enjoy!