Claude R. was supposed to help me with a project, but we wound up being awesome friends. It’s been a few years since we met, and while we don’t physically see each other so much, we keep in touch. I know she has my back - that’s a fact.

So for this Christmas, I decided to give her something to let her know just how much I appreciate her being in my life. We’ve seen each other through challenges and triumphs - and for that alone she deserves something special. I busted out a recipe by chef Jackie Ang-Po, and tweaked it a bit. California Raisin Maple Almond Popcorn didn’t need much sweetener because the California Raisins themselves are naturally sweet. Claude, like me, likes to try and eat more mindfully. I hope she enjoys this batch I made - I even made her a handwritten card (when was the last time you did that?!) so I can use this killer hashtag: #youremyraisintosmile 🤣 (Yeah we dig corny jokes!) Making stuff for people you care about is always special, in my book.

Here’s the super simple recipe:

CALIFORNIA RAISIN MAPLE ALMOND POPCORN

Ingredients:

100g California Natural Raisins

80g popcorn (popped)

100g roasted almonds

150g brown sugar

60ml water

110g butter

60ml maple syrup

1g baking soda

1 pinch salt

combine sugar, butter, maple syrup, water and salt in a pot. Mix well and cook until it comes to a boil.
Continue to boil for 2-3 minutes until light golden color. Stir in baking soda.
Pour mixture over popcorn immediately. Add California Raisins and almonds and toss until popcorn is well coated.
Spread the popcorn out on a parchment paper brushed with butter and bake in a 120C oven for 15 minutes or until it is dry.
Allow to cool before packing it into a container. ENJOY!