Posted by sherry on November 27, 2000 at 21:43:28:
In Reply to: ISO:chocolatey poppers posted by Connie on November 26, 2000 at 21:45:20:
: I used to make these long time ago. It's a very smooth fudge type candy that has popcorn and peanuts in it. Thank you.
POPCORN SURPRISES
Yield: 50 Servings
8 c Popped corn
1 c Sugar
1/3 c Light corn syrup
1/3 c Hot water
1/8 ts Salt
1/2 ts Vanilla
1 lb Chocolate coating
Measure popped corn into a large bowl. In a small saucepan, combine
sugar, syrup, water, and salt. Cover tightly and bring to a rolling
boil. Remove lid and add thermometer. Cook to 270 degrees; remove
from heat and stir in vanilla. Pour cooked syrup over the popped
corn, stirring to coat corn. Cool completely, then run through a food
chopper. Melt chocolate coating in top of double boiler. Stir ground
popcorn into chocolate, using as much popcorn as the chocolate will
hold. Pack into chocolate lined molds or roll out between waxed paper
and cut into shapes with cookie cutters or knives. Makes about 50
pieces.
Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX
By Mildred Brand, Milwaukee, Wis.
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CHOCOLATE POPCORN
Yield: 12 Servings
12 c popcorn -- popped
1 c unsalted peanuts
1 c sugar
2/3 c corn syrup
2 TB butter
6 oz semisweet chocolate
1 ts vanilla extract
Preheat oven to 250 degrees.
Spray a large, shallow roasting pan with vegetable spray. Mix popcorn
and peanuts in roasting pan.
In a heavy 2 quart saucepan, cook corn syrup, sugar and margarine over
medium heat, until the mixture boils, stirring constantly. Stir in
chocolate and continue to cook for 5 minutes or until the chocolate is
completely melted and the mixture has thickened. Remove from heat and
stir in vanilla. Pour over popcorn and peanuts; stir to coat well.
Bake for 1 hour, stirring occasionally. Pour onto foil and let cool.
Store in tightly covered containers.
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POPCORN HAYSTACKS
Yield: 24 Servings
1 qt Popped popcorn
1 c Peanuts
3 oz Chow mein noodles
12 oz Chocolate chips
Toss popped corn, peanuts, and cm noodles together in lg bowl Set
aside. Place choco chips in glass bowl. Microwave on med high for 3
mins. Pour over popcorn mixture. Toss until well mixed. Place
spoonfuls of the tossed mixture on wax paper. Cool until firm. Stor
in tightly covered container. Makes 24 haystacks.
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POPCORN CHOCOLATE EXTRAVAGANZA
Yield: 2 Quarts
2 qt Popped popcorn
2 cups mixed nuts
1 pk 6-oz. semisweet milk choco-
-late or chocolate mint
-pieces
Melt chocolate pieces in small saucepan or top of double boiler. Stir
to blend. Pour over warm popped corn and mix well, sprinkle nuts over top
. Spread on waxed paper and let set. Break into pieces to serve. Makes 2 quarts
Source: The Popcorn Institute
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WHITE CHOCOLATE PECAN CORN *
Yield: 1 Servings
1 pk Microwave popcorn; popped
8 oz Vanilla flavor candy coating
1/2 c Pecan halves
Place popped popcorn in large bowl. Put candy coating in 1 quart glass
measure; microwave on HIGH for 1 to 1-1/2 minutes or until shiny;
stir to melt completely. Stir in pecans. Add to popcorn; stir well to
coat. Spread on cookie sheet and allow to cool completely.