Boys' banquet and a Recipe

Last night was the boys' racing banquet. G1 is pretty proud to be the points champion this year.

G2 came in second. His trophy was really nice too.

Both boys got trophies for perfect attendance at the track. Those trophies were just a smidgen taller than me. (I'm 5' 4".) Here's AD with G1. 

And here he is with G2. I think it's pretty cool that G2's AE shirt has the number 9 on it. 

Here's a picture of the boys with their parents. It was a good night. 

G1 won this in the prize drawing. G2 won an air compressor. Congratulations to both boys on their race season!

I haven't posted a recipe in a long time. As I was blog hopping the other day I came across a recipe for

Cinnamon Bun Caramel Corn. It is outrageously wonderful. If you try it, you might want to invite some people over. It makes a bunch!

I found the recipe here. Check out other recipes on the site. There's so many I want to try.

Cinnamon Caramel Corn with Pecans & White Chocolate

aka Cinnamon Bun Caramel Corn 

Recipe from Our Best Bites

12 cups popped popcorn (about 1/2 cup kernels)

1 cup pecan halves, roughly chopped

1 cup brown sugar

3/4 teaspoon cinnamon

1/4 cup Karo syrup (or honey makes a good substitution)
1/2 cup (1 stick) real butter

1 teaspoon vanilla

1/2 teaspoon baking soda

3 squares almond bark (about 4 oz)*

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside. 

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl.  Mix well.  Chop butter into chunks and place on top of sugar mixture.  Pour corn syrup over the top of everything.  Microwave on high for 30 seconds and then stir to combine.  Return to microwave and heat for 2 minutes.  Remove and stir and then microwave for 2 minutes more. 

Remove from microwave and add in vanilla and baking soda.  Stir to combine.  Mixture will foam and rise.  Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.  

Spread popcorn mixture onto a foil-lined jelly roll pan.  Place in oven and bake for 30 minutes, stirring every 10 minutes.  

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.** 

Melt almond bark according to package instructions.  Drizzle over popcorn mixture.  When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

*my note: In the package of almond bark that I used 2 squares equalled 4 ounces. Be sure to check your package.
** I thought I could skip this step because the caramel corn was already on foil. Ummmm - no! The caramel corn really does need to be moved to another piece of foil, parchment paper or waxed paper. I used parchment paper.