cynupstateny
Well-known member
I posted a recipe for popcorn candy- kind of a caramel corn. I'd like to make some today and can't locate my copy. If any of you could locate it for me I'd be really grateful.
Thanks!
Thanks!
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ISO: ISO help finding an old recipe I posted: A looooong time ago, maybe on Gail's,
- Thread starter cynupstateny
- Start date
In Search Of:
Cyn, is this it?
Cyn/Upstate NY: Rec: Popcorn Candy- A T&T to mail in care packages>>>
Posted: Nov 12, 2000 2:58 PM
POPCORN CANDY 2 c. Rice Chex 2 c. Cheerios 6 c. Popped Corn = Pound Peanuts Mix together in large bowl Mix = cup butter 1 c. packed brown sugar < c. light corn syrup Heat slowly to boil stirring occasionally. Boil 5 min. without stirring. Remove from heat and add = tsp. Baking soda and 1 tsp. vanilla. Mix well. Pour over popcorn mixture to coat. Spread on cookie sheets and bake at 300 for 30 minutes stirring twice during baking and once after. Remove sheets to racks and cool completely stirring once with a spatula after 3 minutes I pack it in coffee cans & the kids love it!
http://boards.epicurious.com/thread.jspa?messageID=415945
Cyn/Upstate NY: Rec: Popcorn Candy- A T&T to mail in care packages>>>
Posted: Nov 12, 2000 2:58 PM
POPCORN CANDY 2 c. Rice Chex 2 c. Cheerios 6 c. Popped Corn = Pound Peanuts Mix together in large bowl Mix = cup butter 1 c. packed brown sugar < c. light corn syrup Heat slowly to boil stirring occasionally. Boil 5 min. without stirring. Remove from heat and add = tsp. Baking soda and 1 tsp. vanilla. Mix well. Pour over popcorn mixture to coat. Spread on cookie sheets and bake at 300 for 30 minutes stirring twice during baking and once after. Remove sheets to racks and cool completely stirring once with a spatula after 3 minutes I pack it in coffee cans & the kids love it!
http://boards.epicurious.com/thread.jspa?messageID=415945
Not from Gail's but a delicious carmel corn kind of popcorn
Got this years ago from a friend in Tennessee.
Cracker Jacks
16 cups popped and salted corn
2 C brown sugar
1/2 tsp cream of tarter
1/2 c white corn syrup
2 sticks butter
Combine all except popcorn and boil 5 minutes. Add 1 tsp soda. Pour over popcorn and toss. Place on cookie sheets and bake at 250 for 30 minutes or until it feels "dry". Delicious and highly addictive.
Got this years ago from a friend in Tennessee.
Cracker Jacks
16 cups popped and salted corn
2 C brown sugar
1/2 tsp cream of tarter
1/2 c white corn syrup
2 sticks butter
Combine all except popcorn and boil 5 minutes. Add 1 tsp soda. Pour over popcorn and toss. Place on cookie sheets and bake at 250 for 30 minutes or until it feels "dry". Delicious and highly addictive.
cynupstateny
Well-known member
This is it, judy, but I can't translate the amount of corn syrup etc. Any idea how to do that? THank
How about this? This is what I have in my files.
POPCORN CANDY
2 c. Rice Chex
2 c. Cheerios
6 c. Popped Corn
½ Pound Peanuts
Mix together in large bowl
Mix ½ cup butter
1 c. packed brown sugar
¼ c. light corn syrup
Heat slowly to boil stirring occasionally.
Boil 5 min. without stirring. Remove from
heat and add ½ tsp. Baking soda and 1 tsp.
vanilla. Mix well. Pour over popcorn
mixture to coat.
Spread on cookie sheets and bake at 300 for
30 minutes stirring twice during baking and
once after. Remove sheets to racks and cool
completely stirring once with a spatula after
3 minutes
I pack it in coffee cans & the kids love it!
debbie/nj
POPCORN CANDY
2 c. Rice Chex
2 c. Cheerios
6 c. Popped Corn
½ Pound Peanuts
Mix together in large bowl
Mix ½ cup butter
1 c. packed brown sugar
¼ c. light corn syrup
Heat slowly to boil stirring occasionally.
Boil 5 min. without stirring. Remove from
heat and add ½ tsp. Baking soda and 1 tsp.
vanilla. Mix well. Pour over popcorn
mixture to coat.
Spread on cookie sheets and bake at 300 for
30 minutes stirring twice during baking and
once after. Remove sheets to racks and cool
completely stirring once with a spatula after
3 minutes
I pack it in coffee cans & the kids love it!
debbie/nj
agm_cape_cod
Well-known member
Here is the recipe I have been using for years from Better Than Store Bought
CARAMEL CORN WITH PEANUTS
Good crunchy peanuts and corn, a crisp molasses-flavored glaze, and you have a version of one of America's favorite nibbles. Homemade, it's never stale, and has as many peanuts as your heart desires.
Makes about 6 to 7 cups
2 quarts (8 cups) freshly popped corn
1/2 cup raw, shelled, and skinless peanuts, preferably the small Spanish ones
1/4 cup (firmly packed) light brown sugar
3 tablespoons unsalted butter
1/4 cup light corn syrup
1/4 cup light molasses
1/2 teaspoon salt
1/4 teaspoon vanilla extract
1/4 teaspoon baking soda
1. Preheat the oven to 250 degrees.
2. Spread the popcorn in a large, well-buttered roasting pan. Sprinkle the peanuts on top and set the pan aside.
3. In a heavy saucepan, combine the sugar, butter, corn syrup, molasses, and salt. Stir over moderate heat until the mixture boils. Continue boiling gently, without stirring, until a candy-jelly thermometer in the syrup reads 250 degrees. Remove from the heat and stir in the vanilla and baking soda.
4. Pour the syrup over the popcorn and peanuts and rapidly mix with a spatula to coat the pieces evenly.
5. Bake the caramel corn in the preheated oven for 1 hour, stirring occasionally, and then cool the candy in the pan.
6. Slip the cooled candy out of the pan with a spatula and break into fairly large chunks. Store in an airtight container for up to about a week.
NOTE-I make this in quantity for my husband to give to about 35 of his co workers. I use the big aluminum steam table pans.
7 2-quart measures of pop corn
8 times the caramel recipe:
2 cups light brown sugar
3 sticks butter
2 cups light corn syrup
2 cups molasses
4 t salt
2 t vanilla extract
2 t baking soda
CARAMEL CORN WITH PEANUTS
Good crunchy peanuts and corn, a crisp molasses-flavored glaze, and you have a version of one of America's favorite nibbles. Homemade, it's never stale, and has as many peanuts as your heart desires.
Makes about 6 to 7 cups
2 quarts (8 cups) freshly popped corn
1/2 cup raw, shelled, and skinless peanuts, preferably the small Spanish ones
1/4 cup (firmly packed) light brown sugar
3 tablespoons unsalted butter
1/4 cup light corn syrup
1/4 cup light molasses
1/2 teaspoon salt
1/4 teaspoon vanilla extract
1/4 teaspoon baking soda
1. Preheat the oven to 250 degrees.
2. Spread the popcorn in a large, well-buttered roasting pan. Sprinkle the peanuts on top and set the pan aside.
3. In a heavy saucepan, combine the sugar, butter, corn syrup, molasses, and salt. Stir over moderate heat until the mixture boils. Continue boiling gently, without stirring, until a candy-jelly thermometer in the syrup reads 250 degrees. Remove from the heat and stir in the vanilla and baking soda.
4. Pour the syrup over the popcorn and peanuts and rapidly mix with a spatula to coat the pieces evenly.
5. Bake the caramel corn in the preheated oven for 1 hour, stirring occasionally, and then cool the candy in the pan.
6. Slip the cooled candy out of the pan with a spatula and break into fairly large chunks. Store in an airtight container for up to about a week.
NOTE-I make this in quantity for my husband to give to about 35 of his co workers. I use the big aluminum steam table pans.
7 2-quart measures of pop corn
8 times the caramel recipe:
2 cups light brown sugar
3 sticks butter
2 cups light corn syrup
2 cups molasses
4 t salt
2 t vanilla extract
2 t baking soda
cynupstateny
Well-known member
This is it! Thanks to KC and all of you!