January 30, 2009 | Author admin
You must of heard of a kettle corn recipe before? Here is one I like to make at night when I feel like something nice.
Ingredients
2/3 cup raw popcorn 1/4 cup oil 1/4 cup sugar
Method
Place oil and popcorn in a large skillet that has a tight fitting lid. The popcorn should barely cover the bottom surface. Heat over medium until the first kernel starts to pop. Quickly stir in the sugar until dissolved. Cover and continuously shake skillet while holding top. Be careful, this will burn much quicker than regular popcorn. When you think all is popped, remove from heat. Spoon the popped corn into a bowl while shaking once in a while to let the uncooked kernels settle. Salt lightly, and break up into pieces. (Note: This may take a little practice, but well worth the effort!)
January 9, 2009 | Author admin
Ingredients
1 C. butter or margarine 2 C. firmly packed brown sugar 1/2 C. light or dark corn syrup 1 tsp. salt 1/2 tsp. baking soda 1 tsp. vanilla extract 6 qt. popped popcorn, unsalted
Method
Melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes.
Remove from heat. Stir in baking soda and vanilla extract. Gradually pour over popped corn, mixing well. Turn into 2 large shallow baking pans. Bake at 250ºF for 1 hour, stirring every 15 minutes.
Remove from oven; cool completely. Break apart. Makes about 5 quarts.
January 9, 2009 | Author admin
Ingredients
2 C. chopped dried apples 10 C. popped popcorn 2 C. pecan halves 4 T. butter, melted 1 tsp. cinnamon 1/4 tsp. nutmeg 2 T. brown sugar 1/4 tsp. vanilla extract
Method
Preheat oven to 250ºF. Place apples in a large shallow baking pan. Bake for 20 minutes.
Remove pan from oven and stir in popcorn and nuts. In a small bowl combine remaining ingredients. Drizzle butter mixture over popcorn mixture, stirring well. Bake for 30 minutes, stirring every 10 minutes. Pour onto wax paper to cool. Store in airtight container. Makes 14 cups.
January 9, 2009 | Author admin
Ingredients
Softened butter 1 1/4 C. sliced almonds 4 qt. popped popcorn 1/2 C. butter 1 1/2 C. honey 1/2 tsp. salt 1 tsp. baking soda 2 tsp. vanilla extract
Method
Butter a large bowl with softened butter. In the bowl toss together the almonds and the popped popcorn. In a saucepan with high sides, melt the butter. Add honey and salt. Bring to a boil, stirring constantly and allow to boil for five minutes. Remove from heat and stir in baking soda and vanilla extract. Pour over popped popcorn and stir to coat. Place on large cookie sheet and bake at 300ºF for 30 minutes, stirring every 10 minutes.
Remove from oven, loosen from pan and cool. Yields 4 quarts.
