Chocolate Drizzled Popcorn
1 bag of popped microwave popcorn or 1 popper of hot air
popcorn
(about 6 cups popped popcorn)
(about 6 cups popped popcorn)
1 cup candy
coated chocolate candies of any kind
1 cup pretzels any kind (optional)
1 cup chocolate wafers to melt & drizzle on the popcorn.
Be careful with
the hot popcorn from the microwave or hot air popper. Wait for popcorn to cool to avoid burns. Sort out all unpopped or under popped
kernels. Place popcorn on wax paper in a shallow pan, one layer deep. Melt and drizzle the chocolate over the
popcorn. Place in the fridge for
about 5-10 minutes to set.
Transfer it to a bowl or individual serving containers. Add the candy and pretzels for a great
party popcorn. Makes about six 1
cup servings.
This recipe makes up quickly for an impromptu last minute gathering or make it ahead of time for a planned party. It is easy enough for teens to make since it requires only popping the popcorn.
- 1 bag of popped microwave popcorn or 1 popper of hot air popcorn (about 6 cups popped popcorn)
- 1 cup candy coated fruity candy (about 3-4 regular packages)
- 1 cup pretzels any kind
- Be
careful with the hot popcorn from the microwave or hot air popper.
Wait for popcorn to cool to avoid burns and it may melt your candy if
hot.
Sort out all un-popped or under popped kernels. Combine candy and pretzels and mix. Makes about six 1 cup servings.
Variations:
You can make this party popcorn with candy coated chocolate
candies or another favorite candy.
You could also provide a variety of candy along with other snack items
and let your guests include their own additions to their serving of party mix.
Party Caramel Popcorn
1 - Intro
This is a recipe for an adult or older teen cook and takes
about 1 ½ hours. It makes about 24
quarts of delicious caramel popcorn.
It may be made in advance as it stores will for several days in a sealed
bag. It is great for a large party
or to put in cellophane bags with ribbons for friendly Christmas gifts.
We have broken the preparation into seven parts to help you.
Set aside about 1 hour to make this. It helps if you have someone helping out at the mixing stage.
Video instructions for Section 1
2 - Ingredients
6 poppers of popcorn (about 20-25 quarts)
|
1 cube (1/2 cup) butter or margarine
|
1 1/2 cups white corn syrup
|
Ice water in a small bowl
|
3 cups brown sugar
|
1/2 teaspoon vanilla
|
14 oz. can sweetened condensed milk
|
Have all of your ingredients set out and ready to add.
3 - Getting Started
Combine brown sugar and corn syrup in large saucepan with a
heavy bottom over medium high heat.
Stir with a heat resistant spoon until it dissolves and boils.
4 - Mixing and Cooking
Add the sweetened condensed milk. Stir until it boils again. Add the butter or margarine and cook it to soft-ball
stage.
5 - Testing for the SOFTBALL stage
It takes about 5-6 minutes to reach a soft-ball stage. If the caramel is boiling too hard and
splashing you, turn down the heat a little, but keep it high enough that it
still boils. You can use a candy
thermometer (235°-245°) or use the cold water test. To use the cold water test have a small bowl of ice water
next to your pan. Drop a about a
teaspoon of the candy mixture into the ice water. If the caramel candy forms into a ball, and you can flatten
it between your fingers, then you have reached the soft-ball stage. If not, let it boil a few minutes
longer and test again. You may
need to change your cold water or have a second bowl ready before you
begin.
6 - Coating the Popcorn
Let it boil for 2 minutes more after reaching the soft-ball
stage. Be careful with the caramel,
it is very hot and can burn you. Turn
it off and remove from heat. Stir
in vanilla and pour over popcorn.
You will have several large bowls of popped popcorn to cover and
stir. Make sure that hands are out
of the way when pouring the topping on the popcorn to avoid burns. Divide the topping somewhat evenly over
each bowl or pan of popcorn. It is
best if you can have someone to help you stir. Stir it well, getting down to the bottom of the bowl for the
caramel. Work quickly so the candy
doesn’t set up.
Take the coated popcorn and spoon into cake pans, or jelly
roll pans lined with parchment paper (not waxed paper). Place these in a pre-heated oven at 250°
for 15 minutes. Stir once or twice
to keep the caramel from collecting at the bottom. You may need to take some pans out and then put other pans
in as it makes enough for 3-4 half sheet cake pans.
7 - Cooking and Finishing Up
If you lined your pans with parchment paper you can
carefully lift out the paper with the popcorn on it and set it on a counter to
cool. If you did not use parchment
paper, carefully spoon the popcorn onto waxed paper on a counter to cool. When cooled, break into bite sized pieces
and serve.
Video instructions for Section 7
iPad App for this product available for free in the iTunes app store
iPad App for this product available for free in the iTunes app store
No comments:
Post a Comment