|
Ice Cream Popcornwiches
2 1/2 quarts popped popcorn
1 1/2 cup light brown sugar
3/4 cup dark corn syrup
1/2 cup butter
1 tablespoon vinegar
1/2 teaspoon salt
1 6-ounce package chocolate pieces
1/2 cup chopped walnuts
2 pints brick-style vanilla ice cream.
Keep popcorn warm. In a three-quart saucepan, combine brown sugar, corn syrup, butter, vinegar and salt. Cook and stir until sugar dissolves. Continue to cook until hard ball stage (250 degrees Fahrenheit on candy thermometer). Pour syrup over popped popcorn; stir to coat. Add chocolate pieces and nuts; stir just to mix. Pour into two 13 x 9 x 2 inch pans, spreading and packing firmly. Cool. In each pan, cut 12 rectangles. Cut each pint of ice cream into 6 slices. Sandwich ice cream between two popcorn rectangles.
Jamaican Popcorn
3 tb Butter
1 tb Ground cumin
1 tb Sugar
1/2 tb Dried red pepper flakes
8 c Popped corn
In a heavy saucepan, melt butter over med. heat. Stir in remaining ingredients except popcorn. Cook, stirring constantly, until sugar dissolves. Pour over popcorn; toss to coat evenly. Serve at once.
Jelly Bean Popcorn Heaven
6 - 8 cups popcorn
1 jar (7 ounces) marshmallow cream
1/2 cup peanut butter
1 cup small jelly beans
Mix marshmallow cream and peanut butter in a large bowl. Stir in popcorn and jelly beans until coated evenly. Press mixture into greased 9-inch square baking pan. Refrigerate until set, about 4 hours. Cut into squares.
Jungle Popcorn
8 cups popcorn
1/2 cup honey
1/2 cup butter
1 tsp. cinnamon
1 small box animal crackers
Preheat oven to 300 degrees. Place popcorn in large greased roasting pan. Melt honey, butter and cinnamon in a small pan over low heat. Dribble honey mixture over popcorn. Stir to coat thoroughly. Bake 10 to 15 minutes, stirring every 5 minutes. Remove from oven. Place in large bowl and cool. Toss in animal crackers.
Microwave method: Place honey, butter and cinnamon in 2-cup glass measure. Microwave on high until melted. Continue as above.
Kemtuky Praline Popcorn
4 quarts Popped popcorn -- light salted
2 cups Pecans -- chopped
3/4 cup Butter
3/4 cup Brown sugar
In lg bowl or roaster, mix popcorn and pecans. Combine butter and brown sugar in sm saucepan. Heat, stirring popcorn mixture. Mix well to coat.
Kiddie Popcorn Crunch
1 c Powdered sugar
3 tb Water
1 tb Butter
Dash of salt
2-3 drops food Coloring
Mix ingredients to soft ball stage (225 F) on candy thermometer (234 F at sea level) Pour over one batch of popcorn (about 8-10 cups), mix quickly and well. If you overcook, it will have a more gritty sugar texture.
Lemon Popcorn
1/4 c Corn oil
3/4 c Popping corn
Zest of 1 lemon
Salt
2 tb Lemon juice
2 tb Melted butter
In a large heavy pot, heat corn oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Mix lemon juice with melted butter. Toss popcorn with lemon zest, salt, and butter/lemon juice.
Licorice Popcorn
16 cups Popped popcorn -- *
1 cup Sugar
1/4 cup Brown sugar
1/4 cup Water
1/2 cup Light corn syrup
1/4 cup Butter
1/2 teaspoon Baking soda
1/2 teaspoon Anise extract
1 tablespoon Black food coloring
* 2 tbls of unpopped popcorn will produce 4 cups (or 1 ounce) of popped popcorn.
Place popcorn in large buttered baking pan. Put the sugars, water, and corn syrup into a heavy pan over medium heat and stir. After the mix has boiled, scrape sides of pan. Place a candy thermometer in the pan and cook, without further stirring, to 250~. Remove pan from heat and stir in butter, baking soda, anise extract and food coloring. Pour over popcorn, mixing well. Bake, uncovered, for 1 hour, stirring occasionally. When cooled, store in air-tight containers.
LolliPopCorn Surprise
7 c Popped corn
3 c Miniature marshmallows
2 tb Butter
1/4 ts Salt
Food color
8 Lollipops
Measure popped corn into large, buttered bowl. Heat marshmallows, butter, and salt over low heat, stirring often, until melted and smooth. Add food color. Pour over poped corn and toss gently. Shape around lollipops into 3" balls.
Mac-Corn-Roon Cookies
1 c Popcorn -- popped (remove all -hard kernels)
1 c Walnuts -- finely chopped
3 Egg whites
1 c Powdered sugar
3/4 ts Vanilla
Put popcorn in blender and chop fine. Combine in a bowl with nuts. Beat egg whites until foamy, then add sugar and beat until stiff. Blend in vanilla and mix carefully with popcorn and nuts. Drop by spoon onto a lightly oiled cookie sheet. Bake in a preheated 300 degree oven for 30 to 35 minutes.
Mapled Corn Squares
1 c Maple or Brown Sugar
1/4 c Maple Syrup
1/2 c Water
1 ts Salt
1 tb Butter
1 qt Popped Corn
Cook sugar, syrup, water and salt to 280 (brittle). Add butter and cook slowly to 294 degrees. Meanwhile, grind popped corn coarsely through a meat grinder or chop finely. When syrup is cooked remove form heat and stir in popcorn. Pour onto greased jellyroll pan. Roll w/ an oiled rolling pin. Cut into squares or bars. Makes about 3 doz. 2" squares.
Marshmallow Creme Corn
8 C. popped popcorn
1 C. puffed rice cereal
3 T. butter
1, 7-oz. jar marshmallow creme
Combine popcorn and cereal in large, greased bowl. Melt butter in medium saucepan over low heat. Remove from heat. Stir in marshmallow creme. Pour over popcorn mixture. Stir to coat evenly. Press mixture into greased 9-inch square baking pan. Refrigerate until firm, about four hours. Cut into bars.
Orange Candied Popcorn
2/3 cup Orange juice
1 1/4 cups Sugar
1/8 cup White corn syrup
1 Orange; rind of grated
1/2 cup Popcorn -- popped
In heavy saucepan, put the orange juice, sugar, corn syrup and rind. Cook over a moderate heat to 280~ on a candy thermometer. Pour over popped corn.
| 
