1/2 cup Butter or margarine
1 cup Granulated sugar
1/4 cup Light corn syrup
1/4 tsp. Salt
1/4 tsp. Baking soda
1/2 tsp. Vanilla
1/2 tsp. Butter extract (optional)
2-1/2 quarts Popped Corn
3/4 cup Whole almonds, toasted*
3/4 cup Whole pecans, toasted*
Here's how:
Preheat oven to 250°F. Melt butter in medium saucepan. Stir in sugar, corn syrup and salt. Heat to a boil, stirring constantly. Boil for 8 minutes, stirring only once, over lowest heat possible to maintain a boil. Remove from heat; stir in soda, vanilla and butter extract, if desired. Gradually pour over popped pop corn and nuts, mixing well. Turn into a large, shallow baking pan. Bake for 30 minutes, mixing well after 15 minutes. Allow to cool completely on foil. Break apart and store in tightly covered container.
2 quarts Popped Corn
1 cup Granulated sugar
1/3 cup Light corn syrup
1/3 cup Water
1/4 cup Butter
1/2 tsp. Salt
1 tsp. Vanilla
Keep popped pop corn warm in 200°F oven while preparing syrup. In 2-quart saucepan, stir together sugar, corn syrup, water, butter and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking without stirring until temperature reaches 270°F on a candy thermometer or until a small amount of syrup dropped into very cold water separates into threads, which are hard but not brittle. Remove from heat. Add vanilla; stir just enough to mix through hot syrup. Slowly pour
over pop corn, stirring to coat every kernel. Cool just enough to handle. Shape into balls, using buttered hands. Cool on foil or buttered wax paper. Wrap in plastic wrap; tie with a
ribbon.
6 quarts Popped Corn
Nonstick cooking spray
1 cup Butter or margarine
2 cups Firmly-packed brown sugar
1/2 cup Light corn syrup
1 tsp. Salt
1/2 tsp. Baking soda
1 tsp. Vanilla
Preheat oven to 250°F.. Coat the bottom and sides of a large roasting pan with nonstick cooking spray. Place popped corn in the roasting pan. In a heavy pan, slowly melt butter; stir in brown sugar, corn syrup and salt. Heat to a boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over popped pop corn, mixing well. Bake for 1 hour, stirring every 15 minutes. Remove from oven, cool completely. Break apart and store in tightly covered container.
1/2 cup Butter or margarine
1 cup Granulated sugar
1/4 cup Light corn syrup
1/4 tsp. Salt
1/4 tsp. Baking soda
1/2 tsp. Vanilla
2-1/2 quarts Popped Corn
1-1/2 cups whole or sliced almonds, toasted
Preheat oven to 250°F. Melt butter in medium saucepan. Stir in sugar, corn syrup and salt. Heat to a boil, stirring constantly. Boil for 8 minutes, stirring only once, over lowest heat possible to maintain a boil. Remove from heat; stir in soda, vanilla and butter extract, if desired. Gradually pour over popped corn and almonds, mixing well. Turn into large, shallow baking pan. Bake for 30 minutes, mixing well after 15 minutes. Allow to cool completely. Break apart and store in tightly covered container.
3 quart Popcorn
1/2 cup Raisins
1 cup Light corn syrup
1 Tbsp. Butter or margarine
1/2 cup Peanut butter pieces
1/3 cup Peanut butter (I use chunky)
3/4 cup Miniature marshmallows
1/2 cup Peanuts
1/2 cup Semi-sweet chocolate pieces
1 tsp. Vegetable shortening
Place popped popcorn and raisins in large bowl. In saucepan, heat corn syrup and butter to a boil; boil 3 minutes. Remove from heat. Stir in peanut butter pieces and peanut butter until smooth. Pour mixture over popcorn, tossing gently to coat all pieces. Press into buttered 9-inch square baking pan. Sprinkle marshmallows and peanuts over top, pressing lightly into popcorn mixture. Melt chocolate pieces and shortening over very low heat. Drizzle over top. Cool several hours before serving. Cut into 2-1/4 by 1-inch bars.
1/2 cup Pop Corn, (un-popped kernels)
3 tbsp. Oil for popping
3 Tbsp. granulated sugar
a dash of salt
Here's how:
Heat oil in heavy medium pan until hot. Add pop corn and sprinkle all of the sugar over it and add a small dash of salt. Cover and shake quickly and CONTINUOUSLY until popped. Remove from heat immediately.
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