Posted by Marlen on December 14, 2000 at 20:28:11:
In Reply to: Popcorn recepies sweet or spicy posted by Marsha on December 14, 2000 at 12:22:00:
Chocolate Covered Caramel Corn
Caramel Corn:
7 qts. popped pop corn
2 cups brown sugar
1 tsp. salt
1/2 cup oleo
1 tsp. vanilla
1/2 cup Sue Bee Honey
1 tsp. baking soda
Bring all ingredients, except pop corn and baking soda, to a boil. Continue boiling for 5 minutes. Remove from heat and stir in baking soda until foamy. Place pop corn in a large pan or 2 cookie sheets. Pour foamy mixture evenly over pop corn and stir in. Bake caramel corn mixture for 1 hour at 250º, stirring every 15 minutes. When done caramel corn will be well coated. Let cool and break apart.
Chocolate Coating:
1-12 oz. pkgs. semi-sweet chocolate chips
2 Tbsp. water
1/2 cup Sue Bee Honey
1/2 cup oleo
Stir all ingredients in a microwave safe bowl. Microwave 2 to 4 minutes stirring well after every 30 seconds, until melted. Do not over microwave or chocolate will get chunky. Pour melted chocolate mixture over cooled caramel corn and mix until well coated. Spread evenly over 2 greased cookie sheets and refrigerate or freeze until chocolate hardens. Refrigerate any uneaten caramel corn.
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CHOCOLATE POPCORN BALLS
1 12-oz. bag semisweet chocolate chips
8 cups popped popcorn
Heat chips in a saucepan over low heat, stirring constantly, until melted and smooth. Pour over popcorn in a large bowl. Stir until popcorn is evenly coated in chocolate. Press mixture firmly in an ungreased rectangular pan. Refrigerate one hour or until chocolate is firm. Cut into 2-1/4 x 2 inch bars. Refrigerate remaining bars. One bar contains only four grams of fat. Makes 24 bars
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Colorful Popcorn Balls
On low heat, heat until clear
1 small package Jello any Flavor (NOT sugar-free)
1 c. sugar
1 c. corn syrup (Karo)
When it is clear pour over largest bowl of popcorn you have. Shape into balls. It's easy and flavorful and kids go crazy over it. Lime and strawberry are my favorites.
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Kettle Korn
3 tablespoons vegetable oil
3 tablespoons granulated sugar
Pinch of salt
1/2 cup popcorn
Heat oil and add popcorn, sugar and salt. Keep stirring until popping starts. Cover. Keep shaking the pan CONSTANTLY until popping has stopped.
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Toffee Popcorn Crunch
10 c. popped popcorn
1 c. whole almonds or pecans
1 3/4 c. or 10-oz. pkg. Skor English Toffee bits
2/3 c. light corn syrup
Heat oven to 275 degrees. Grease 13" x 9" x 2" baking pan. Place popcorn and nuts in pan. Combine toffee bits and corn syrup. Cool over medium heat, stirring until toffee is melted. Pour over popcorn mixture. Bake 30 minutes stirring frequently. Cool & store in airtight container.
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Autumn Popcorn Balls
1-1/2 cups sugar
2/3 cup apple cider
2/3 cup maple syrup
1/2 cup butter
1-1/2 tsp salt
1/2 tsp vanilla
4 cups warm popped corn
1 cup salted peanuts
clip-on candy thermometer
Combine, sugar, cider, syrup, butter and salt in a large saucepan. Bring to a boil over low heat, stirring occasionally. Turn off heat, and remove crystallized sugar from sides of pan with a wet pastry brush. Bring mixture to a boil over medium heat for 4-5 minutes, or until thermometer reads 260 F. Turn to low heat, add vanilla. Turn off heat. When mixture is sufficiently cool, pour over popcorn and peanuts. Mix well, and roll into 3 inch balls. This makes 12 big balls or about 18 medium ones.