| STRAWBERRY JELLO POPCORN | |
| 1 c. unpopped corn 1 c. white corn syrup 1 c. sugar 1 pkg. (3 oz.) dry strawberry Jello (or flavor of your choice) Pop corn. Bring sugar, syrup and Jello to a boil. Mix with corn and press mixture into greased 9×13 baking dish. Let cool and cut. May be made into balls. |
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Category Archives: Popcorn
Moose Munch Popcorn
SERVES 6 -8
- 1 (12 ounce) package milk chocolate chips or semi-sweet chocolate chips
- 1 teaspoon crisco vegetable shortening
- 1 (16 ounce) box caramel popped popcorn, toffee popcorn such as Crunch and Munch
- Line a cookie sheet with parchment paper. Set aside.
- In a microwave safe bowl, add chocolate chips and Crisco.
- Microwave until chips look shiny about 2 minutes.
- Remove and stir until melted.
- Quickly stir in popcorn. Spread onto the prepared cookie sheet.
- Cool completely and break into pieces.
Cracker Jacks Popcorn Snack
| 10 cups popped corn 1-1/2 cup unsalted peanuts 1/2 cup margarine 1 cup brown sugar, firm packed 1/4 cup dark corn syrup 1/4 teaspoon salt 1/4 teaspoon baking soda 1/2 teaspoon vanilla |
| Preheat oven to 250 degrees f. Mix the popped corn and peanuts in a very large bowl. Keep warm in the oven set at 250 degrees. Melt the butter in heavy saucepan. Stir in the brown sugar, corn syrup and salt and bring to a full rolling boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat. Stir in baking soda and vanilla. Quickly pour over warm popcorn mix. Stir until well coated. Bake in shallow pan or cookie sheet for 45 minutes, stirring every 15 minutes. |
Cracker Jax
1 cup molasses
2 cups sugar
1 tablespoon butter
2 tablespoons vinegar
1/2 teaspoon baking soda
3 quarter popcorn, popped
2 cups chopped nuts
1. Grease 151/2 x 10 1/2 x 1″ jelly roll pan.
2. In large saucepan blend molasses, sugar, butter and vinegar.
3. Cook over low heat stirring occasionally, until sugar is dissolved.
4. Cook over medium heat to hard crack stage (300 degrees).
5. Remove from heat and beat in baking soda.
6. Put popcorn in mixing bowl.
7. Pour syrup on top.
8. Add nuts and mix well.
9. Spread in greased pan.
10. When cooled, break into pieces.
Stove Top Popcorn
You need a pan with a lid, some oil and your popcorn. Salting kernels toughens popcorn. So, salt the popcorn after it has been popped, or skip salt altogether and add salt-free spices such as garlic powder or cayenne pepper.
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a 3- to 4-quart pan with a loose lid that allows steam to escape
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at least enough popcorn to cover the bottom of the pan, one kernel deep
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1/3 cup of peanut oil for every cup of kernels (Don’t use butter!)
Heat the oil to 400 – 460 degrees Fahrenheit (if the oil smokes, it is too hot). Test the oil on a couple of kernels. When they pop, add the rest of the popcorn, cover the pan and shake to evenly spread the oil. When the popping begins to slow, remove the pan from the stove-top. The heated oil will still pop the remaining kernels. (Some people like to put their popcorn in a brown paper bag after popping,)
Kettle Corn Popcorn Recipe
1/2 cup popcorn
1/4 cup vegetable oil or butter flavor oil
1 1/2 – 3 tablespoons sugar (lightly sweet to very sweet)
Salt to taste
# Heat oil in a large, heavy saucepan.
# Pour in the popcorn, sprinkle sugar on top, and cover.
# Once the popcorn starts popping, shake continuously until the popcorn is popped.
# Transfer to a serving bowl and salt lightly. Makes 8-10 cups.
Easy Alternate Directions:
# Sprinkle salt and sugar to taste over hot, lightly buttered popcorn.
Cracker Jill
10 cups popped corn
1-1/2 cup unsalted peanuts
1/2 cup margarine
1 cup brown sugar, firm packed
1/4 cup dark corn syrup
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla
Preheat oven to 250 degrees f. Mix the popped corn and peanuts in a very large bowl. Keep warm in the oven set at 250 degrees. Melt the butter in heavy saucepan. Stir in the brown sugar, corn syrup and salt and bring to a full rolling boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat. Stir in baking soda and vanilla. Quickly pour over warm popcorn mix. Stir until well coated. Bake in shallow pan or cookie sheet for 45 minutes, stirring every 15 minutes.
Toffee Popcorn
Image via Wikipedia
Servings: Makes about 1.5 litres
Level of difficulty: Easy
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Ingredients
3/4 cup popcorn
2 tbsp sunflower oil
25g butter
For the toffee
1/4 cup brown sugar
2 tbsp golden syrup
40g butter
1 pinch Salt
Method
1. Heat the oil in a large saucepan, sprinkle in the popcorn and swirl the pan to coat it evenly in oil. Cover with a tight-fitting lid; turn the heat down to low, and listen for popping noises. As soon as the popping quiets down, take it off the heat.
2. Meanwhile, melt the butter, add the brown sugar and golden syrup and stir over a high heat for 1-2 minutes.
3. Tip half of the popcorn out of the saucepan and toss with 25g butter and a pinch of salt.
4. Pour the toffee over the remaining popcorn, replace the lid on the pan and shake to mix the toffee sauce. Pour out into bowls, cool a little and serve.
