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Post by carnation037 on Jan 18, 2003 19:54:25 GMT -6
Amaretto Caramel Corn
3 quarts popped popcorn 1 C. whole almonds 1/2 C. margarine or butter 1/2 C. Brown sugar - packed 1/2 C. Amaretto
Heat oven to 250 degrees F. Arrange popcorn on 2 jelly roll pans; sprinkle almonds over popcorn. In small saucepan, melt margarine over low heat; stir in the brown sugar and amaretto. Bring to a boil, stirring occasionally. Boil 3 minutes. Remove from heat. Pour over popcorn; toss until thoroughly coated. Bake for 1 hour; spread on foil or wax paper to cool. Store in loosely covered container.
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Post by carnation037 on Jan 18, 2003 19:55:03 GMT -6
Caramel Corn
1/2 C. brown sugar 1/2 C. butter 10 large marshmallows
Place above in microwave bowl. Microwave for short periods to melt butter and marshmallows. Stir until all incorporated into a smooth mixture. Bring to a full boil in microwave for about one minute. Pour over popcorn and enjoy!
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Post by carnation037 on Jan 18, 2003 19:55:41 GMT -6
Chocolate Caramel Corn
20 cups popped popcorn 1-1/3 C. brown sugar 1-1/2 C. butter, divided 2-1/3 C. and 1 T. light corn syrup, divided 1 t. vanilla extract 4 C. milk chocolate chips
Preheat oven to 250 degrees (120 degrees C). Coat a large roasting pan with cooking spray. Place the popcorn in the roasting pan and keep warm in the oven. In a heavy saucepan over medium heat, combine brown sugar, 1 cup butter and 1/2 cup corn syrup. Heat, without stirring, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Remove from heat and stir in vanilla. Pour syrup over popcorn and stir to coat. Return popcorn to oven. In the same saucepan, combine chocolate chips with remaining 1/2 cup butter and 2 cups corn syrup. Cook, stirring, over medium heat, until chocolate is melted. Remove from heat and quickly pour over popcorn, stirring to coat. Return popcorn to oven for 30 to 40 minutes, stirring occasionally. Remove and pour out onto waxed paper lined sheets to cool completely.
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Post by carnation037 on Jan 18, 2003 19:56:19 GMT -6
Cinnamon Caramel Corn
8 C. air-popped popcorn (about 1/3 cup kernels) 2 T. honey 4 t. margarine 1/4 t. ground cinnamon
Preheat oven to 350°F. Spray jelly-roll pan with nonstick cooking spray. Place popcorn in large bowl. Stir honey, margarine and cinnamon in small saucepan over low heat until margarine is melted and mixture is smooth; immediately pour over popcorn. Toss with spoon to coat evenly. Pour onto prepared pan; bake 12 to 14 minutes or until coating is golden brown and appears crackled, stirring twice. Let cool on pan 5 minutes. (As popcorn cools, coating becomes crisp. If not crisp enough, or if popcorn softens upon standing, return to oven and heat 5 to 8 minutes more.)
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Post by carnation037 on Jan 18, 2003 19:57:10 GMT -6
Glazed Popcorn
8 cups popped popcorn 1/4 cup butter or margarine 3 tbsp. light corn syrup 1/2 cup granulated or packed light brown sugar 3 ounce package gelatin, your favorite flavor
Preheat oven to 300 degrees F. Line a 15x10x1-inch pan with aluminum foil. Place popcorn in large bowl. Heat butter and syrup in small saucepan over low heat. Stir in sugar and gelatin; bring to a boil over medium heat. Reduce heat to low and gently simmer for 5 min. Pour syrup immediately over popcorn, tossing to coat well. Spread evenly. Bake in preheated 300 F oven for 10 min. Cool. Remove from pan and break into small pieces.
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