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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.
Peanut Butter Popcorn
2 Quarts Popped Corn
1/2 Cup Sugar
1/2 Cup Light Corn Syrup
1/2 Cup Peanut Butter
1/2 Teaspoon Vanilla
Combine sugar and corn syrup. Cook to a rolling boil. Remove from heat. Add peanut butter and vanilla. Stir until peanut butter is melted. Pour over popcorn and stir until well coated.
Peanut Butter Popcorn Cups
2 quarts popped Pop Corn
1 cup light corn syrup
3/4 cup creamy peanut butter
1/4 cup semi-sweet chocolate pieces
Small peanut butter cups, chocolate stars, mini-candy coated chocolates, candy coated peanuts
Here's how:
Place popped pop corn in large bowl. Heat corn syrup in small saucepan to boiling; boil 3 minutes. Remove from heat. Stir in peanut butter and chocolate pieces until almost smooth. Pour syrup mixture over pop corn; toss well to coat. Let cool about 8 minutes. Using a heaping tablespoon, shape pop corn mixture into a ball. Flatten slightly and make an indentation in the center with your thumb. Place on a lightly buttered wax paper-lined baking sheet. Fill each center with desired topping. Store in tightly covered container.
Peppermint Candy Popcorn
1/2 cup Water
1 cup Sugar
3/8 cup White corn syrup
1 tablespoon Butter
Oil of peppermint
2 drops Food coloring
1/2 cup Popcorn -- popped
In a heavy saucepan put the water, sugar, corn syrup and butter. Cook over a moderate heat to 280~ on a candy thermomter. Add the oil to taste and the food coloring. Stir well and pour over the popped corn.
Popcorn ala Koolaid
2 cups sugar
1 cup light corn syrup
2/3 cup butter
2 packages Koolaid (unsweetened)
1 teaspoon baking soda
6 quarts of popped popcorn
In a medium saucepan, combine sugar, corn syrup and butter. Cook over medium heat until mixture reaches a rolling boil; boil 3 minutes. Stir in baking soda and Koolaid. Pour over popcorn. Bake at 225 degrees for 45 minutes, stirring every 10 minutes. Remove from the oven and break up immediately. If you're quick the popcorn can be pressed into decorative molds.
Popcorn Clusters
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.
Americans eat more popcorn than any one else (500,000,000 pounds a year and 60 % is popped in the home). Most popcorn is grown in the United States in the Midwest.
Popcorn Haystacks
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.
Popcorn Honey Balls
1 1/2 qt Unbuttered popped corn, -salted
1/2 c Brown sugar
1/2 c Granulated sugar
1/4 c Honey
1/3 c Water
1 tb Butter
Put popped corn in oven to keep warm. Combine sugars, honey, and water in a buttered 2-quart heavy-bottom saucepan. heat slowly, stirring until sugar is dissolved. Cook to firm ball stage (248 deg.). Add butter and stir only enough to mix. Slowly pour syrup over popcorn, tossing to mix. With buttered hands, shape into balls. Makes about 12.
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