May
15
2009
A bag theater style microwave popcorn popped and pick over for
unpopped kernels (very important not to have unpopped kernels in the
finished product)
Pour popcorn into large bowel
Add
1-2 cups of rice krispies
1/2-1cup cup chopped pecans
Melt one bag white chocolate chips and 2tbls of peanut butter in the
microwave - stir through out the melting process
Add melted chocolate and peanut butter to popcorn mixture and stir
gently, but thoroughly to coat.
Spread mixture on cookie sheet covered with wax paper and chill in the
fridge for 20 minutes or so.
Pull out and break apart gently.
May
09
2009
How about making your own Cracker Jacks!!!!
4 Quarts Popped popcorn
1 Cup Spanish peanuts
4 Tablespoons Butter
1 Cup Brown sugar
1/2 Cup light Corn syrup
2 Tablespoons Molasses
1/4 Teaspoon Salt
Preheat oven to 250 degrees.
Combine popcorn and peanuts in a metal bowl or on a cookie sheet
and place in preheated oven. Combine all remaining ingredients in a
saucepan. Stirring over medium heat, bring the mixture to a boil.
Using a cooking thermometer, bring the mixture to the hard−ball stage
(260−275 degrees). This will take about 20 to 25 minutes.
Remove the popcorn and peanuts from the oven and, working very quickly,
pour the caramel mixture in a fine stream over them.
Then place them back in the oven for 15 minutes.
Mix well every five minutes, so that all of the popcorn is coated.
Cool and store in a covered container to preserve freshness.
Apr
03
2009
Here is a snack mix you can make on your own instead of buying one in the store. It has quite a few unique flavors. You can use whatever dry fruit you prefer. Enjoy, and feel free to double the batch.
10 C popped popcorn
1/2 C flaked coconut, toasted
1/2 C chopped almonds, toasted
1 C chopped dried fruits
1/4 C butter
2 Tbls apricot or strawberry jam
2 Tbls brown sugar
1/2 tsp cinnamon
Combine popcorn, coconut, almonds, and dry fruit in a large bowl; set aside. Melt butter with jam, brown sugar, and cinnamon in a heavy saucepan over medium heat. Continue heating to a soft-ball stage, or 234 or 240 degrees on a candy thermometer. Drizzle hot sugar mixture over popcorn mixture; tossing quickly with a spoon until mixture is evently coated and cool. Makes about 12 cups. Enjoy!
