Name: Niki Britton
Title: Product Development Assistant
How long have you been with Petunia? 1 ½ years
As a new mom to 4 month old Finley. what was the best surprise to becoming a mom? I didn’t realize how powerful the love I felt for her would be. I was surprised how natural it felt to hold her, and how she just fit so perfectly into our lives.
Which Petunia bag do you use on a daily basis? The Boxy Backpack is my daily diaper bag, I’m able to throw in what I need for the day and the zip-out changing pad is a blessing for a mom on the go.
Which Petunia product is your favorite having a newborn in tow? I would have to say the Wistful Weekender because I can throw everything I could possibly think of when I go to my parents house.
What is your New Year’s resolution? To Lose the extra baby weight and stop eating fast food!

Fill in the blanks:
Favorite Blog….green wedding shoes
Must have fashion accessory…. Boots (I am totally obsessed with all styles)
I cannot live without….If you would have asked me a couple of months ago I would have said my cell phone or lip gloss. But now I would have to say hand sanitizer and a pacifier!


Posted by Brianne Wilson.  Recipe from: http://www.ourbestbites.com/2009/09/cinnamon-caramel-corn-with-pecans-white.html

12 C popped popcorn (about 1/2 C kernels)*
1 C roughly chopped pecans
1 C brown sugar
3/4 t cinnamon
1/4 C Karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1/2 tsp. baking soda
1 tsp. vanilla
3 squares almond bark

*You can use air popped or microwave popcorn. If using microwave, anything works, but I prefer a “natural” flavor that’s low in butter and salt.

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside. And by large bowl, I mean like, twice as big as you think you really need. If you don’t believe me, then maybe you will believe the scorching hot caramel goo that’s splattered all over your hands while you’re stirring in your not-so-big bowl. Just a thought.

Combine brown sugar and cinnamon in a big, microwave-safe bowl. Like a 2-quart bowl or Pyrex measuring bowl. Again, use a bowl larger than you think you need to avoid scorching hot caramel goo accidents. It’s really important to incorporate the cinnamon into the brown sugar at this point. For some reason, if you don’t it does crazy things. I don’t know why. Try it and then email Alton Brown and ask him if you really want to know.

Chop butter into chunks and place on top of sugar mixture. Pour corn syrup (or honey) over the top of everything.

Microwave on high for 30 seconds (just to soften the butter a bit) 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 the microwave and add in vanilla and baking soda.

Now take that foamy science project and pour it right over the popcorn and pecans. Stir right away, and stir lots. Take too long and the caramel will harden on you. Keep stirring until 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.

After 30 minutes, take a piece out and let it cool. “Sample.” If it’s not crunchy enough, bake for another 5 minutes. “Sample” again. This will not be the end of “sampling.”

When it’s done, give it a final stir and let it cool off for a bit while you melt your almond bark (just nuke it in the microwave according to the package directions) If you want, you can spread out your caramel corn on a clean piece of parchment, waxed paper, or foil. I always do this because sometimes it sticks to the hot foil if I leave it on the original pan. I’m kind of a clean control freak and I like to have it on a nice, fresh surface.

Now, just use a fork and drizzle the melted almond bark over the popcorn mixture.

When it’s hardened (pop it in the fridge to speed that process along) break into chunks and enjoy!