Weekly Recap + Cinnamon Caramel Corn Recipe

This week was good to me! Lots of workouts in to get ready for the Longview Half Marathon next weekend. I enjoyed the last few warmer mornings left of the year, and felt good mixing in a variety of cross training. My arms are sore baby sore! I balanced my mileage and sweat sessions with a heavy dose of homemade caramel corn (easy & delicious! recipe below) and sour cream banana bread (not so successful, need to try again…) plus spending way too much money at Target c’est la vie. I mean, I NEEDED the new make-up bag and 100th sports bra, right?

Monday: 6 miles easy

Tuesday: 6 miles hard @ 8:45 min/mile + spinTENse @ Fusion Fly

Wednesday: 4 miles – interval run (9/8:30/8/7:30) + spinTENse @ Fusion Fly

Thursday: Hustle & Glow @ Fusion Fitness + 4 miles

Friday: Sweat Lab @ Fusion Fitness

Saturday: Runner’s Edge group run in Independence  – 12 miles with a new (speedier) pace group! <– summary of this run = strong winds and hills are no fun

Sunday: Sweat Lab @ Fusion Fitness

I also went to the movies to see Nightcrawler this weekend. Whoa. Creep city! Jake Gyllenhaal did an amazing job…making us hate his character! I walked out of the theater never wanted to punch someone harder. Good movie though, I’d recommend seeing it!

Cinnamon Caramel Corn

(adapted from Runner’s Kitchen)

2 tbs coconut oil

1/2 cup popcorn kernels

1 1/2 cups brown sugar

3 tbs butter

1 tbs salt

1 tsp vanilla extract

1/2 cup water

1 tsp baking soda

1 tbs cinnamon (or other spice/flavor of your choosing)

Heat the oil over medium-high in a large pot, add the popcorn kernels and cover with a lid.

Allow kernels to pop (about 3-4 minutes) while occasionally shaking the pot and moving it around on the burner.

Once kernels are done popping, dump them into a bowl that is sprayed lightly with cooking spray, remove any un-popped kernels.

Combine sugar, butter, salt, vanilla and water in a medium saucepan, cook over medium-high heat for 10 minutes. DO NOT STIR! The caramel is done when it is starting to thicken.

While caramel is cooking, combine baking soda and cinnamon in a small bowl and coat a spatula with cooking spray.

When caramel is finished cooking, remove from heat, and stir in baking soda/cinnamon mixture. Pour the caramel sauce over the popcorn and use the spatula to make sure every kernel is coated.

Spread caramel corn on a baking sheet and allow to cool for about 15 minutes – break it up into small pieces while it’s cooling. Should stay fresh up to two weeks in an air-tight container.

Enjoy!