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How To make Pecan Cashew Popcorn Balls
1 c Sugar
1 c Brown sugar; firm pack
1 c Light corn syrup
2/3 c Water
1 lb Butter
2 c Pecan halves; toasted
2 c Cashews; lightly toasted
8 c Popped popcorn
Combine the granulated sugar, brown sugar, corn syrup and water in a heavy pan fitted with a candy thermometer and place over high heat. Bring mixture to a boil and add the butter, stirring until it has melted. Continue cooking until the mixture reached 350~, 20-30 minutes. In a LARGE, lightly oiled bowl, toss the nuts and popcorn together. Carefully pour the hot syrup over the popcorn- nut mixture. Carefully, but quickly, toss the mixture with a long-handled wooden spoon to coat the popcorn and nuts completely with syrup. As soon as the mixture is cool enough to handle, quickly shape into 3" balls and place the balls onto a nonstick or lightly oiled baking sheet to coool. Store, tightly wrapped, in a cool place. Wrap popcorn balls individually in squares of amber cellophane, tied up with gold or orange and black ribbon (these are meant for Halloween). Or pile the balls together into a basket with red apples and wrap the basket up in cellophane with orange and black ribbon. Or place the balls in a brown paper bag and tie with a ribbon.
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Recipe here:
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The Ultimate Guide to Making Caramel Popcorn
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DIY Baking: Puffed Caramel Corn with Elda
We are back in the kitchen tonight with Elda, as she shares another one of her favorite recipes: Simple Puffed Caramel Corn. If you are craving something a little salty and something a little sweet, you’re going to love this easy recipe.
All you need is 5 ingredients to make this delicious treat. This Puffed Caramel Corn is so good you won’t be able to stop eating it! ???? ????
Ingredients:
- 1/4 cup light corn syrup
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Recipe: Vegan Poppycock!
So, last month while shopping I saw cans of Poppycock and started to reminisce. I used to love it before I was vegan, so I figured it was time I figure out how to make a vegan version! Here's the recipe, which is pretty easy, but just a little time consuming. The most time consuming part is the wait as it bakes in the oven!
Here's the recipe:
INGREDIENTS
• 15 cups popped popcorn (use an air popper, or a sauce pan)
• 1 1/4 cups brown sugar
• 3/4 cup butter
• 3/4 cup of corn syrup
• 1 tsp. vanilla
• 1/2 tbsp imitation butter flavor
• 3/8 tsp. baking soda
• 2-3 cups mixed roasted unsalted nuts (pecans, walnuts, almonds, etc)
• ¼ to ½ tsp salt (as per your preference)
INSTRUCTIONS
1. Preheat oven to 225F.
2. Spread the popped popcorn into a large and deep roasting pan.
3. Sprinkle the nuts onto the popcorn, and also the salt.
4. Use a medium to large sized saucepan and on medium heat, bring the vegan margarine, brown sugar, and corn syrup to a boil, stirring regularly.
5. Once the mixture is boiling, let it continue to boil for 5 minutes without stirring.
6. Remove the pan from heat and let it cool for a minute.
7. Add the baking soda, vanilla, and imitation butter flavor extract. Stir constantly until the mixture is smooth and caramel-colored.
8. Pour the caramel mixture over the popcorn as evenly as possible, then quickly begin to mix it throughout the popcorn with a knife or spatula. I find a knife works best. Don't worry if some of the popcorn isn't fully covered with the caramel at this point.
9. Every 10 or 15 minutes, remove the pan from the oven and mix the popcorn. At this point, the caramel will be softened and you'll be able to spread it over the popcorn that may have been missed.
10. Bake for 50 minutes and remove from the oven. Immediately start to separate the popcorn with a knife so that it doesn't all stick together as a giant clump. If it DOES stick together, put it back into the oven for 10 minutes and it will soften up again.
11. Once the popcorn is separated, allow it to cool and store in air-tight containers or bags. This recipe will yield about 4 large containers worth of yummy vegan poppycock!
Chocolate Popcorn - 3 Ingredients
Chocolate popcorn is a snap to make and incredibly tasty. The recipe involves three basic ingredients: popcorn, melted chocolate, and nuts. I use cashews, but you can use the nuts of your choice. The same applies to the chocolate and popcorn. We use microwave buttered popcorn, but it's entirely up to you. I've seen some recipes that use white chocolate, as well. Interestingly enough, the recipe is sometimes referred to as Angel Poop. Watch the video and give our delicious chocolate popcorn a try.
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself. Get the recipe:
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