Butter Toffee Popcorn?
BKR MAMA1
>Anyone have a recipe for butter toffee popcorn?
The recipe I have is called "caramel corn", but everyone
I made it for this year said it tasted like butter toffee popcorn.
So I will rename the recipe and send it along.
Butter Toffee Popcorn
1 cup butter (no substitutions)
2 cups light brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
2 batches popcorn
1 jar dry roasted peanuts (optional)
Melt butter, stir in brown sugar, corn syrup, and salt. Bring mixture to boil;
boil hard for 5 min without stirring. Remove from heat, add baking soda and
vanilla. Stir quickly and pour over popcorn and mix well. Bake in a roaster
for 1 hour at 250 degree oven. Every 15 min., remove from oven and stir to mix
evenly.
Remove from oven and spread on brown paper bags to cool.
Warning: It doesn't last long in the house! Hide some from the kids for
yourself!
"Love......like bread.....should be made fresh everyday"
BKR MA...@aol.com
wendy
Nancy Dooley
On Wed, 07 Jan 1998 00:59:04 GMT, dam...@dacnail.net (Damsel in dis
Dress) wrote:
>Anyone have a recipe for butter toffee popcorn? I have a fairly good
>caramel corn recipe *somewhere,* but would prefer to make something more
>along the lines of Poppycock, Screaming Yellow Zonkers, or something
>along like that. The dark caramel flavor (like on Cracker Jacks) just
>doesn't do it for me. Can anyone help? Fresh caramel corn is sooooo
>much better than the packaged stuff.
>
>Thanks!
>Carol
Why not just substitute the brown sugar in your caramel corn recipe
for white? That would be more like toffee, and less like caramel.
N.
BKR MAMA1
>Why not just substitute the brown sugar in your caramel corn recipe
>for white? That would be more like toffee, and less like caramel.
>
>N.
The flavor is not the same...
Try it sometime and you will see.
W.
laurie
I pulled these from Misc.Consumers.Frugal-Living. This is the contents
of two or three posts and I haven't edited them, so there may be
duplicates. The folks over there raved about the Poppycock recipe and I
intended to try it 'til the whole family got sick. I'm just now
catching up with the mess in the kitchen....
Enjoy - maybe someday I'll get around to trying it too!
Laurie
> Title: Poppycock
> Keywords: Candy, popcorn, butter, nuts
>
> 1 cup halved pecans
> 1 cup blanched almonds
> 8 cups popcorn
> 1 cup butter
> 1-1/2 cups white or brown sugar
> 1/2 cup corn syrup
> 1/2 tsp cream of tartar or baking soda
> 1 tsp vanilla
>
> In a shallow pan, at 300F toast pecans and almonds. Set side to cool.
> In a
> very large bowl, combine pecans and almonds and popcorn. In a medium
> sized
> saucpan, mix sugar, butter, syrup. Cook to hard ball stage, 254F.
> Remove from
> heat, stir in baking soda or cream of tartar,if used, then vanilla.
> Pour over
> popcorn mixture. Toss with a buttered fork. Press onto a greased
> cookie
> sheet. Break in pieces when cooled and store in a plastic container
> in the
> freezer or refrigerator. It becomes sticky if kept at room
> temperature. Makes
> 10 cups.
>
Title: Popcorn Crunch
Keywords: popcorn, candy
2 qts. popped corn
1 1/2 cups pecan halves
2/3 cup whole almonds
1 1/3 cups sugar
1/2 cup light corn syrup
1 cup margarine
Dipping Chocolate (optional)
Mix together popped corn and nuts. In a saucepan, combine sugar,
corn syrup,
and margarine. Bring to a boil, and boil 10 to 15 minutes, stirring
constantly.
When mixture turns light caramel in color, remove from heat,and stir
in popcorn
and nuts. Spread out on a lightly greased cookie sheet. Break apart
when cool.
Can be dipped or spread with chocolate, if desired. Makes about 40
pieces.
Recipe from:Ideals Candy Cookbook by Mildred Brand
Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201
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Title: Kahlua Carmel Popcorn
Keywords: popcorn, kahlua, holidays, carmel
2 qts. popped corn
1 cup granulated sugar
1/2 cup Kahlua
2 Tbsp. cider vinegar
3 Tbsp. butter
3/4 cup cashews OR
1/3 cup candied cherries
In a shallow pan, keep popped corn warm in low oven. Bring
sugar,Kahlua and
vinegar to a boil; stirring until sugar disolves. Add butter. Insert
candy
thermometer; bring to hard crack stage(300 degrees F.). Pour over warm
popped
corn; stir to coat evenly. Add nuts or cherries. Cool. Store in
airtight
container in cool, dark place (up to several weeks). Makes 2 quarts.
Recipes from Kahlua recipe booklet copyright 1986 Kahula 53 Proof
Maidstone
Wine & Spirits Inc. Los Angeles, CA.
Posted By: Joan Johnson
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Title: Popcorn Marshmallow
Keywords: popcorn, marshmallows, gumdrops
26 cups popped popcorn
1 cup salted peanuts
1/2 cup baking gumdrops
In a saucepan melt: 1/2 cup margarine
1/2 cup cooking oil
500 gms. white marshmallows
Stir constantly while marshmallows melt and mix with melted margarine
and oil
mixture. Do not allow this to boil, just melt over low heat. Mix into
popped
corn mixture. Press into greased tube pan.
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Title: Popcorn Munch
Keywords: snack, popcorn, coconut, peanut
Pour 6 cups of popped popcorn into 13x9x2" baking pan. Add 1 cup dry
roasted
peanuts and 1/3 cup coconut; do not stir. Melt 2 tablespoons
margarine and
stir in 1/4 cup honey. Drizzle over popcorn mixture. Stir gently
till mixed
well.
Bake in 300 degree oven for 20 minutes, stirring twice.
Cool slightly, loosen with a pancake turner.
Stir 3/4 cup snipped dried apricots and 3/4 cup raisins into
popcorn mixture.
Makes 7 cups.
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Title: Pina Colada Popcorn
Keywords: popcorn, snacks, pina colada
To toast coconut, spread coconut in a thin layer on a shallow baking
pan. Bake
in a 250 degree oven for 6 to 7 minutes or till light brown,stirring
often.
8 cups popped popcorn (about 1/3 to 1/2 unpopped)
2 Tbsp. butter or margarine
1/3 cup light corn syrup
1/4 cup instant coconut cream pudding mix
3/4 tsp. rum extract
1/2 cup diced dried pineapple or candied pinapple
1/2 cup coconut, toasted
Remove all unpopped kernels from popcorn. Place popped popcorn in a
buttered
17x12x2-inch baking pan. Keep the popcorn warm in a 300 degree oven
while
making the coating.
In a small saucepan melt the butter or margarine. Remove saucepan
from heat.
Stir in the corn syrup, pudding mix, and rum extract. Remove popcorn
from
oven. Pour the syrup mixture over the popcorn. With a large spoon,
gently
toss the popcorn with the syrup to coat.
Bake popcorn, uncovered, in a 300 degree oven for 15 minutes. Remove
popcorn
from oven and stir in the dried pineapple and the coconut. Bake the
popcorn
mixture, uncovered, 5 minutes more. Turn the mixture onto a large
piece of
foil. Cool the mixture completely. Serve popcorn immediately or
store,
tightly covered, in a cool, dry place. Makes about 16 (1/2 cup)
servings.
Nutrition information per 1/2 cup serving: 73 cal., 3g fat, 4mg
chol.,1g pro.,
12g carbo., 0g fiber, and 40mg sodium.
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Origin: Homestyles, Canadian Classics.
Shared by: Sharon Stevens
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Title: Popcorn Surprises
Keywords: popcorn, chocolate, candy
8 cups popped corn
1 cup sugar
1/3 cup light corn syrup
1/3 cup hot water
1/8 t salt
1/2 t 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.
Recipe from:Ideals Candy Cookbook by Mildred Brand
Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201
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Title: JELLO POPCORN BALLS
Keywords: Popcorn, Snacks
8 C Pre-popped Popcorn
2 C Mini Marshmallows
1/4 C Butter
2 T Jello Powder
Put popcorn in greased 13 x 9 x 2 inch pan. Place pan in 300
degree oven.
Put butter in saucepan over medium heat. When the butter is
melted pour
in marshmallows. When marshmallows are melted, stir in jello powder.
When the
jello powder is mixed in, take out popcorn.
Pour marshmallow mixture over popcorn. Stir. Roll into balls.
Makes 8 balls.
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Title: MAPLE-SESAME GLAZED POPCORN
Keywords: Popcorn, Snacks
8 cups popcorn
1 1/2 tbs. sesame seeds
1/4 cup maple syrup
3 tbs. light brown sugar
1/8 tsp. ground cinnamon
1 1/2 tsp. unsalted butter
Preheat oven to 250 degrees. Lightly spray very large ovenproof bowl,
preferably glass or ceramic, and baking sheet with nonstick cooking
spray.
Add popcorn to bowl. Place in oven to warm while preparing the glaze.
Place sesame seeds in a small dish.
Stir together maple syrup, brown sugar, and cinnamon in small,
heavy-bottomed saucepan. Bring to boiling over medium heat; cook to
hard
ball stage (250 degrees on candy thermometer). Stir in butter and cook
to hard crack stage (280 degrees on candy thermometer).
Remove popcorn from oven. Pour about half of glaze over popcorn,
working
quickly and tossing with metal spoon to coat popcorn. Sprinkle on
sesame
seeds; pour on remaining glaze and toss until evenly coated. (If
mixture
cools down too quickly, warm in oven until softened enough to mix.
Spoon onto prepared baking sheet and spread into small clumps. Cool.
Can be halved or doubled.
Makes 8 cups.
Per 1/2 cup (if using hot air popped corn)
42 calories
1 g. protein
1 g. fat
8 g. carbohydrate
5 mg. sodium
1 mg. cholesterol
The Family Circle Cookbook - 1992
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Title: Honey Nut Crunch
Keywords: Popcorn, Snack
3 qts popped popcorn (no kernels) 2 c pecan halves
1/2 c butter 1/2 c honey
1 tsp vanilla
Preheat oven to 350 degrees. Combine popcorn and nuts in large
heat-proof bowl; set aside. Combine butter, honey and vanilla in
small
saucepan. Cook over medium heat until butter melts. Pour honey
mixture
over popcorn mixture. Stir until combined. Divide mixture and place
on 2
baking sheets. Bake 15 minutes, stirring every 5 minutes, until light
golden brown.
>From _Best Recipes Magazine_, Vol 1, Aug 18, 1992, No. 18
Makes 3 qts
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Title: Herb-Seasoned Popcorn
Keywords: Popcorn, Snacks, Low call
Servings: 6 cups
6 cups popped popcorn
2 Tb margarine or butter, melted
1/2 ts dried basil leaves
1/4 ts dried oregano leaves
Dash to 1/8 ts cayenne pepper
1 Tb grated Parmesan cheese
Place popcorn in large bowl. In smal bowl, combine margarine,
basil, oregano
and cayenne; pour evenly over popcorn. Sprinkle with Parmesan cheese;
toss
gently.
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Title: CARAMEL CORN
Keywords: Popcorn, Snack, uucp
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
Bring to a boil and boil five minutes. Remove from heat and add:
1/2 tsp soda
1 tsp vanilla
Pour evenly over 2 gallons popcorn (popped of course), stirring to
assure
even coverage. Bake in 250 degree oven for 1 hour, stirring every 15
minutes. When cool, this results in a hard caramel coated popcorn
much
like found in Cracker Jacks (tm).
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Title: Popcorn Tips
Keywords: Info
Try popping corn in ghee, or clarified butter. This is pure butterfat
without the water and whey solids that spatter and scorch.
It makes by far the most delicious popcorn I have ever eaten, and I
have eaten it several times a week for at least fifteen years.
To make ghee, melt about a pound of butter. It will separate into
three layers. Skim off the top layer, draw off the middle (the ghee)
and discard the bottom. Make sure there are no impurities in the ghee.
As for popcorn seasonings, I avoid the artificial-butter flavored ones
like the plague. Mille Lacs (tm) makes a hard-to-find one that
contains
butter acids and esters. Worth looking out for, and stocking up
on.
Soybean oil stinks when heated to the temperatures necessary to pop
corn.
Just say no.
If the butterfat bothers you, UNREFINED corn oil, available in
whole-foods
stores, is a pleasant alternative.
Orville's is hard-to-beat, and a heavy-bottomed pot in practiced hands
is
better than any "automatic" popcorn maker.
Hope you all can forgive my dogmatic tone and try these things.
They're some of the best in life!
Todd
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Title: Carmael Corn
Keywords: snack, popcorn, candy
7 quarts popped popcorn
2 cups brown sugar
1 cup butter
vanilla
1/2 cup corn syrup
1 tsp. salt
1/2 tsp. soda
Boil sugar, butter and corn syrup 4 minutes. Remove from stove and add
salt, soda and vanilla. (This will foam when soda is added). Pour over
popped popcorn, stir carefully. Put into a large pan into oven at
250F.
for 1 hour. Carefully stir every 10 minutes. If pan is big enough,
shake
popcorn--it doesn't crumble as much.
>From the book "Treasured Mennonite Recipes" by the Mennonite Community
Relief Sales Volume 1
AR/93
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Title: Popcorn Granola
Keywords: Snacks
Keywords: Snacks
Servings: 11
3/4 c Honey
1/3 c Butter or margarine
1 t Vanilla
3 c Unseasoned popped corn
6 c Quik-cooking rolled oats
1 c Sweet flaked dried coconut
1 c Bran cereal
1 c Cruched shredded wheat
1 c Raisins
1/2 c Sesame seed
1. In a 12x15" roasting pan, combine honey, butter, and vanilla.
Place in
oven and turn heat on to 350'F. Meanwhile, whirl corn in a blender
or food
processor until finely ground. When butter is melted, in about 5
minutes,
add to pan the ground corn, oats, coconut, bran cereal, wheat
cereal,
raisins, and sesame seed; mix well.
2. bake in a 350'F. oven, stirring often, until richly browned,
40-45
minutes. Cool; serve. If made ahead, store airtight at room
temperature up
to 3 weeks. Makes 11 cups.
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Title: POPCORN BALLS
Keywords: Snacks
Keywords: Snacks
Servings: 1
3 1/2 c Popped Corn
1/2 c White Sugar
3 T Water
3 T Corn Syrup
1/2 t Salt
2 T Butter
1/2 t Vanilla
*******
Combine sugar, water, corn syrup, salt and butter in saucepan. Cook
over
medium heat until mixture is 250 degrees or until hard cracked
stage. Remo
from heat; add vanilla. Pour candy in a thin stream over popped
corn
tossing constantly. Shape into balls with buttered hands.
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Title: POPCORN MACAROONS
Keywords: Cookies
Keywords: Cookies
Servings: 60
1 c Popcorn; popped (remove all
-ard 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.
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Title: Popcorn Balls
Keywords: Kids
Popcorn balls: Cook 1/2 cup molasses with 1/2 cup corn syrup until
thermometer reads about 270 degrees. Stir in 1 1/2 cubes butter and a
little salt. Have 8 cups popped popcorn ready in a bowl and slowly
stir
in the mixture with a wooden spoon to coat all the popcorn. IMPORTANT:
butter your hands lightly and shape the popcorn into balls the size
you
want. Set them on waxed paper and let harden. Wrap the ones you don't
want now with waxed paper.
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Title: QUACKER JACKS
Keywords: APPETIZERS, POPCORN, GLORIA PITZER
1 cup peanuts, 2 stick butter, 5 cups popped corn,
2 cups brown sugar, 1/2 cup light corn syrup,
1/2 tsp baking soda.
Mix nuts with corn. Melt butter and sugar and syrup.
When melted add baking powder then pour over corn and mix.
From: Donahue Show with Gloria Pitzer
Posted by: Norma Conklin (VXBD11A) - Prodigy
Reposted by: Debbie Carlson - Cooking Echo
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Title: Krakow-Jax
Keywords: Snacks, Popcorn
Servings: 4
3 qt Freshly popped popcorn
1 c Peanuts (or more, dry-roast)
1/2 c Margarine
1 c Dark brown sugar
1/4 c Honey
1 ts Vanilla
Put popped popcorn in a greased 13x9" pan, preferably
Teflon. Scatter peanuts on top. Bring margarine, brown
sugar, and honey in a small saucepan. Bring to a low
boil and bubble gently for 5 minutes without stirring.
Remove from heat. Add vanilla and stir slightly.
Drizzle/pour over popcorn & peanuts. Toss. Bake at
250~ for about an hour, tossing every 15 minutes. Cool
for 5 minutes, toss again, then chill (best if done in
the snow outside, when available!) for 30 minutes.
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Title: Barbecued Popcorn
Keywords: Snacks, Popcorn
Servings: 8
6 tb Hot air-popped popcorn
1/3 c Margarine
3 tb Chili sauce
1 ts Onion powder
1 ts Chili powder
1/2 ts Salt
2 tb Grated Parmesan cheese
Place popcorn in large bowl. In small saucepan, melt
margarine. Stir in chili sauce, onion and chili powder
and salt. Pour chili mixture gradually over popcorn,
tossing to mix well. Sprinkle with cheese and toss.
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Title: Flying Popcorn Balls
Keywords: Snacks, Popcorn
Servings: 15
3 qt Popped popcorn; unsalted
1 c Spanish peanuts; salted
6 oz Semisweet chocolate chips
1 lb Marshmallows
1/4 c Butter
Combine popcorn, peanuts, and choco chips in large
bowl or roaster. In large saucepan, cook marshmallows
and butter over low heat until melted. Pour over
popcorn, tossing gently to mix. Cool 5 minutes. Butter
hands lightly. Form into 2 1/2" balls.
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Title: Fruit-Flavor Popcorn Balls
Keywords: Snacks, Holidays, Jello, Popcorn
Servings: 48
1 c Light corn syrup
1/2 c Sugar
1 sm Jello; any flavor
1/2 lb Salted peanuts; coarse chop
9 c Popped popcorn
Bring syrup and sugar to a boil. Remove from heat and
add Jell-O Gelatin, stirring until dissolved. Add
peanuts and pour over popcorn, mixing well. Quickly
form into 1 1/2" balls. Makes about 4 dozen.
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Title: Cracker Jack
Keywords: MixedSources, Snacks, Popcorn, Microwave/candy
3 quarts popped popcorn
(1/2) cup unpopped
1/2 cup margarine
1/4 cup white corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
Spray inside of a large brown paper grocery bag with vegetable
cooking spray. Pour popped corn into paper bag. In a microwave-safe
bowl (approx 4" deep), combine brown sugar, margarine, corn syrup, and
salt. Microwave on HIGH for 2 minutes. Stir, microwave on HIGH for 2
more minutes. Stir in soda. Pour mixture over the popcorn in bag.
Close bag by folding down top. Shake well. Microwave on HIGH for 1
minute. Remove bag and shake again. Microwave 1 minute more on HIGH.
Shake well. Store cracker jack in air-tight container. Enjoy!!
Courtesy of Shareware RECIPE CLIPPER 1.0
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Title: Crunchy Snacks for Kids
Keywords: Kids, Snacks, Popcorn, Cracker Jack, Nuts
From: Vicki Lansky's CANDY book
COOKIE JAR
Have you thought of putting crackers in your cookie jar? They are
made with less sugar and you can choose a low salt variety. You can
fill a cookie jar with peanuts-in-th-shell or roasted no-salt nuts.
Or keep on hand a jar of nuts and raisins with a few chocolate chips
thrown in (aka "gorp").
POPCORN
Try sprinkling grated Parmesan cheese or American cheese on popcorn.
Or, mix with peanuts, or cinnamon.
Package extra popcorn in small plastic bags with twist ties -
excellent for an out-of-doors treat, car ride (Donna's note: UGH!)
or TV special snack. (Donna's note: lunch boxes!)
HONEY "CRACKER JACKS"
1/2 cup (8 tbsp) honey
1/2 cup margarine
6 cups POPPED popcorn
1 cup shelled peanuts
Heat honey and butter in a saucepan until blended. Cool. Pour over
popcorn which has been mixed with peanuts, stirring as you pour.
When well-coated, spread in a pan in a single layer. Bake at 350
for 5 - 10 minutes or until crisp, stirring several times. The
difference between crisp (not brown) and burnt can be a matter of
minutes. Package in plastic bags and twist tie. If you want it to
be mistaken for the "real thing", add a small toy.
POPCORN CANDY CLUSTERS
1 cup (8 oz) semi-sweet chocolate chips
1 cup freshly popped popcorn
1 cup nuts
Melt chocolate chips. Add popcorn and nuts and stir until they are
well coated. Drop by spoonfuls onto a cookie sheet or wax paper
and let set til firm. If the crowd is rushing you for a taste, chill
the clusters in the freezer for 5 minutes. When firm, store in
plastic bags.
CRUNCHO MIX
Mix:
4 cups crunchy cereal (Cheerios, or Corn Chex, etc)
1 cup peanuts or mixed nuts
1 cup pretzel sticks, the smallest size
1 cup seasoned croutons
Combine:
1/2 cup salad oil or 6 tbsp melted butter
2 tsp Worcestershire Sauce
1/4 tsp garlic powder
In a shallow pan coat crunchy ingredients with the combined oil
and seasonings. Heat in oven at 250 for about 45 minutes, stirring
every 15 minutes. Spread on absorbent paper to cool.
Courtesy of Shareware RECIPE CLIPPER 1.0
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Title: POPCORN ITALIANO
Keywords: Echo, Appetizer, snack
2- tbsp. butter or margarine
1 - small clove garlic,minced
1/2 - tsp. dried oregano leaves,crushed
8 - cups hot popcorn
2 - tbsp. grated Parmesan cheese
In 1 1/2 quart sauce pan over medium high heat,in hot butter,
cook garlic with oregano.In a large bowl,drizzle butter mixture
over popcorn;toss with cheese.Makes 8 cups.
Courtesy of Shareware RECIPE CLIPPER 1.0
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Title: Pastel Popcorn Balls
Keywords: Mom's, Snacks, Popcorn
Servings: 16
INGREDIENTS:
1/4 cup vegetable oil
1/2 cup popcorn, unpopped
1/2 cup light corn syrup
1/2 cup sugar
1/2 tsp salt
food coloring
DIRECTIONS:
Heat 1/4 cup vegetable oil in 4 quart kettle 3 minutes. Add popcorn.
Cover
loosely. Shake frequently over medium heat until popping stops. Mix
corn
syrup, sugar and salt. Tint with red or green food coloring. Flavor
with
green with wintergreen and red with peppermint. Add to corn, and stir
over
medium heat 3 to 5 minutes or until corn is completely coated. Butter
hands
and shape mixture in balls about 1 1/2" diameter. Wrap in saran.
Source: Mom's old magazine clippings- 1940's to 1970's
From: Sallie Austin
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Title: Carmel Corn, Joel Murphy
Keywords: carmel corn, popcorn
Carmel Corn (Microwave)
Ingredients
1 cup brown sugar
cup margarine (or butter)
cup Karo (dark) syrup
1 tspn. Vanilla
tspn. Baking soda
4 qts. Popped popcorn
Bring to boil in microwave safe bowl, sugar, margarine, and syrup. (1
min)
Cook 1 min longer. Mix in Vanilla and Baking soda. Pour mixture over
Popcorn and mix. Place coated popcorn in a large paper bag.
Microwave 4
minutes turning and shaking every minute. Spread on wax paper to
cool.
Well, I gotta go. Bye
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Title: Popcorn Pudding
Keywords: Puddings
Serves 4 to 6
2 cups popped corn
3 cups milk
4 Tbsp butter, melted
3 eggs, beaten
1/2 cup brown sugar
1 tsp vanilla
1/2 tsp salt
Grind all but a small handful of the popped corn in a food
processor or grinder. Scald the milk, pour it over the corn,
stir in the butter, and let the popcorn sit, covered, for 1 hour
to absorb the liquid.
Beat eggs with the sugar until light, add vanilla and salt, beat
in the corn mixture, and turn into a buttered baking dish.
Sprinkle the reserved popcorn on top. Bake at 300 F until
custard is set and browned on top, 45 minutes to 1 hour.
Sprinkle the reserved whole popcorn on top.
I Hear America Cooking
>From the collection of Jim Vorheis
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Title: Popcorn Muffins
Keywords: Breads, Muffins, 1941
1 1/2 cups flour
3/4 cup ground popped corn
3 tsp baking powder
1 tsp salt
1 Tbsp sugar
2 Tbsp melted shortening
1 cup milk
1 egg, well beaten
Sift flour, measure, and sift with baking powder, salt, and
sugar. Add milk, popped corn, egg, and shortening. Fill
well-oiled muffin tins 2/3 full. Bake in hot oven (435 F) 25
minutes. 6 servings.
Grace Viall Gray, Glen Ellyn, IL.
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Title: Popcorn Balls
Keywords: Candies, Soft Crack, 1941
Prize winning recipe
1/2 pound popcorn
2/3 cup corn sirup
2 cups sugar
2/3 cup boiling water
2 tsp cream of tartar
2 Tbsp vinegar
2 Tbsp melted butter
2 tsp vanilla
1/8 tsp baking soda
Pop corn. Place in large pan. Combine sirup, sugar, water, and
vinegar. Heat to boiling. Add cream of tartar. Boil to soft
crack stage (275 - 280 F). Remove from fire. Add butter,
baking soda, and flavoring. Pour over popcorn. Form into balls.
Winifred J. Wells, Mooers, N.Y.
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Title: Popcorn Squares
Keywords: Candies, Hard Crack, 1941
8 cups popped corn
1 cup sugar
1/2 cup corn sirup
1/4 cup water
1 Tbsp butter
1 tsp salt
Put popped corn through coarse knife of food chopper. Boil
sugar, sirup, salt, and water to hard ball stage (265 - 270 F).
Add butter. Boil to hard crack stage (285 - 290 F). Add
popped corn;p stir until well blended. Return to fire for a
minute to loosen mixture. Pour onto well-buttered baking sheet.
Roll with rolling pin as thin as possible. Cut in squares.
Grace Viall Gray, Glen Ellyn, IL.
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Title: Popcorn Crackles
Keywords: Candies, Hard Crack, 1941
1 cup molasses
1 cup sugar
3 quarts popped corn
1/2 tsp salt
1 Tbsp butter
Melt butter. Add sugar, salt, and molasses. boil to the hard
crack stage (285 - 290 F). Pour over corn, stir while pouring.
Spread in thin layer to cool. Break in pieces.
The Household Searchlight
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Title: Popcorn Fruit Cookies
Keywords: Cookies, Rolled, 1941
1 cup finely ground popped corn
1 cup sugar
1 cup finely cut dried fruit, any kind
1/2 cup melted shortening
1/4 cup sweetened condensed milk
1/4 cup water
1 egg, well beaten
1 cup flour
1 cup corn-meal
1 tsp salt
1 1/2 tsp nutmeg
4 tsp baking powder
Sift flour, measure, and sift with baking powder, nutmeg, salt,
and corn-meal. Combine shortening sugar. Add egg. Add milk and
water. Mix thoroughly. Add flour mixture, popped corn, and
dried fruit. Mix thoroughly. Turn onto lightly floured board.
Roll in sheet 1/3 inch thick. Cut with floured cutter. Place on
slightly oiled baking sheet. Bake in hot oven (425 F) 10-12
minutes. 30 servings.
Grace Viall Gray, Glen Ellyn, IL.
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Title: Popcorn Macaroons
Keywords: Cookies, Macaroons, 1941
1 cup blanched almonds
1 tsp rose flavoring
3 egg whites
1/2 tsp vanilla
1/2 cup sugar
1 cup freshly popped corn
Few grains salt
1/8 tsp baking powder
Put almonds and popped corn through food chopper twice, using
fine knife. Add flavorings. Mix thoroughly. Whip egg whites
until frothy. Add baking powder and salt. Whip until stiff.
Sift in sugar. Whip 1 minute. Fold into almond mixture. Drop
by teaspoonfuls onto well-oiled baking sheet. Bake in slow oven
(325 F) 20-30 minutes. 48 servings.
Grace Viall Gray, Glen Ellyn, IL.
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Title: CHOCOLATE POPCORN SQUARES
Keywords: popcorn
6 ounces semisweet chocolate chips (1 cup)
1/3 cup heavy cream
1 tsp. vanilla extract
4 cups popped popcorn
1 cup chopped nuts
In a 2-quart glass bowl, combine chocolate chips and cream. Heat in a
microwave oven on High 1 1/2 to 1 3/4 minutes, or until melted and
smooth when stirred. Stir in vanilla. Add popcorn and nuts, and mix
until evenly coated.
Turn into a foil-lined 8" square baking pan; press gently with back of
spoon to spread evenly. Refrigerate 5 to 6 hours, or until firm. Cut
into 25 squares. Cover and refrigerate until serving time.
>From :"365 Great Chocolate Desserts" by Natalie Haughton, 1991
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Title: Popcorn Balls *****
Keywords: Candy OSG1966
INGREDIENTS
------------------------------------------------------------
2 cup Sugar
2 Tbsp Vinegar
2 Tbsp Karo - white
Butter - size of walnut
1/4 tsp Salt
Soda - pinch
DIRECTIONS
------------------------------------------------------------
Boil sugar, vinegar, syrup and butter with a little water until it
forms soft ball in cold water. Sift a little salt on freshly
popper
corn. Add pinch of soda to syrup just before pouring over corn.
Wet
handls with water before pressing each ball to prevent sticking.
Source: Mrs. Henry Bailey, Rock Springs Grange, Meigs County, OH
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Title: Popcorn Balls #2 *****
Keywords: Candy OSG1966
INGREDIENTS
------------------------------------------------------------
1/2 pt Karo syrup
1 1/2 pt Brown sugar
2 Tbsp Butter
1 tsp Vinegar
1/2 tsp Baking soda
6 qt Popcorn - about
DIRECTIONS
------------------------------------------------------------
Heat mixture until it harders when dropped in water. Move to back
of
stove, add baking soda dissolved in 1 T. water, and pout over
frech
popcorn. Will make about 3 dozen balls.
Source: Emma Harrington, Brinfield Grange, Portage County, OH
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Title: BASIC CANDY CORN
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
1/2 cup water
1 cup sugar
3/8 cup white corn syrup
1 Tbsp. butter
oil of peppermint*
few drops of food color
1/2 cup corn, popped
In a heavy saucepan put the water, sugar, corn syrup and
butter. Cook over a moderate heat to 280 degrees on a
candy thermometer. Add the oil and food coloring. Stir
well and pour over the popped corn.
* = You can use concentrated flavorings in place of the oil
of peppermint. One good source for these flavorings
is:
Lorann Oils
4518 Aurelius Road
P.O. Box 22009
Lansing, Michigan 48909
If you write to them you can obtain a free catalog
which includes more than fifty flavors.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: VELMA'S CARAMEL CORN
Keywords: POPCORN, APPETIZERS, SNACKS, WHITE CAT
"(This recipe) occupies a special place in my private
recipe file not only because of its flavor, but also
because it keeps so well. Once cool, and stored in an
airtight container, such as an empty White Cat canister, it
stays crisp and crunchy." - Carol Adkins, Pres. White Cat
1 cup brown sugar
1/4 cup white corn syrup
1/2 cup butter
1/4 tsp. cream of tartar
1/4 tsp. salt
1/2 tsp. baking soda
1/2 cup corn, popped
1 cup toasted chopped pecans
Put the brown sugar, corn syrup, butter, cream of tartar
and salt in a heavy saucepan. Melt over medium heat and
bring to a boil. Boil 5 minutes. Remove from heat and add
the baking soda. Stir well. Pour over the popped corn and
pecans. Stir well, put in a baking pan and bake at 250
degrees for 30 minutes, stirring occasionally. Pour onto
buttered cookie sheets to cool.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: MOTHER'S WHITE POPCORN BALLS
Keywords: POPCORN, APPETIZERS, SNACKS, WHITE CAT
1 cup sugar
1/2 cup white corn syrup
1/2 cup water
2 Tbsp. butter
1/2 Tbsp. vinegar
1/2 cup corn, popped
1 cup chopped toasted pecans
Put sugar, corn syrup, water, butter and vinegar in a heavy
saucepan. Cook to about 260 degrees F. on a candy
thermometer. Pour over the popped corn and toasted pecans.
Stir to coat, butter hands, and make balls.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: CHOCOLATE POPCORN BALLS
Keywords: POPCORN, WHITE CAT, CHOCOLATE, SNACKS
1/4 cup white corn syrup
1/3 cup water
3/4 cup sugar
2 Tbsp. molasses
1 Tbsp. butter
1 oz. unsweetened chocolate
1 tsp. vanilla
1/2 cup corn, popped
1 cup roasted peanuts
In a heavy saucepan put the corn syrup, water, sugar,
molasses and butter. Cook over moderate heat to 280
degrees on a candy thermometer. Remove from heat and add
the chocolate and vanilla. Stir to combine. Pour over the
popped corn and peanuts. Form into balls.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: ALMOND TOFFEE POPCORN
Keywords: POPCORN, WHITE CAT, SNACKS, APPETIZERS
1 cup sugar
1/2 cup butter
1/2 cup white corn syrup
1/4 cup water
1 cup chopped toasted almonds
1/2 tsp. vanilla
1/2 cup corn, popped
In a heavy saucepan, combine sugar, butter, corn syrup,
water and almonds. Cook over a moderate heat to 280
degrees on a candy thermometer. Add the vanilla. Stir
well and pour over the popped corn.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: MAPLE SYRUP POPCORN BALLS
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
"In the North country the people make one of the
aristocrats of sweets, maple syrup. It cooks down to a
delicious candy, but is delicate so watch your heat." -
Carol Adkins, Pres. of White Cat
1 cup maple syrup
2 Tbsp. butter
1 tsp. vanilla
1/2 cup corn, popped
In a heavy saucepan put the maple syrup and butter. Cook
to 260 degrees on a candy thermometer. Remove from heat
and add the vanilla. Stir well and pour over the popped
corn. Shape into balls.
"Both pecans and walnuts are good with maple, it's hard to
say which is better. You may wish to include a few of your
favorite." - Carol Adkins
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: MOLASSES POPCORN BALLS
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
1 cup molasses
2 Tbsp. butter
1/2 cup sugar
1/2 cup corn, popped
1 cup toasted chopped walnuts
In a heavy saucepan put the molasses, butter and sugar.
Cook over a moderate heat to 280 degrees on a candy
thermometer. Pour over the corn and walnuts. Shape into
balls.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: LITTLE APPLES POPCORN BALLS
Keywords: POPCORN, SNACKS, WHITE CAT, APPETIZERS, APPLES
2 Tbsp. butter
2 Tbsp. sugar
2 Tbsp. brown sugar
1/4 cup molasses
1/4 cup white corn syrup
1/4 tsp. cinnamon
1/8 tsp. ginger
dash cloves
1/2 cup corn, popped
1 cup chopped toasted walnuts
1 cup dried apples cut small
In a heavy saucepan put the butter, sugar, brown sugar,
molasses, corn syrup, cinnamon, ginger and cloves. Cook
over moderate heat to 280 degrees on a candy thermometer.
Pour over the popped corn, walnuts and apples. Shape into
balls.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: APRICOT CANDY CORN
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
1/4 cup butter
2 Tbsp. jelly or jam
2 Tbsp. brown sugar
1/2 cup corn, popped
1/2 cup toasted coconut
1/2 cup toasted almonds
1 cup dried apricots cut up small
In a heavy saucepan put the butter, jelly and brown sugar.
Cook over moderate heat to 235 degrees on a candy
thermometer. Pour over the popped corn, coconut, almonds
and apricots.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: TROPICAL POPCORN
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
1/4 cup butter
1/4 cup dark corn syrup
1/4 cup cream of coconut
1 cup brown sugar
1/2 cup corn, popped
1 cup toasted coconut
1/2 cup chopped dates
1/2 cup dried pineapple pieces
1/2 cup dried banana chips
In a heavy saucepan put the butter, corn syrup, cream of
coconut and brown sugar. Boil over moderate heat for 2
minutes. Pour over the popped corn, coconut, dates, dried
pineapple and dried banana chips. Stir to mix. Bake at
300 degrees for 30 minutes.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: ORANGE CANDY CORN
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
2/3 cup orange juice
1 1/4 cup sugar
1/8 cup white corn syrup
rind of an orange, grated
1/2 cup corn, popped
In a heavy saucepan put the orange juice, sugar, corn syrup
and rind. Cook over a moderate heat to 280 degrees on a
candy thermometer. Pour over the popped corn.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: MUSHROOM POPCORN
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
1/2 cup butter
1 Tbsp. dried onion flakes
1 Tbsp. dried sweet bell pepper flakes
several dried mushrooms, cut small
1/2 cup corn, popped
salt
In a heavy saucepan melt the butter. Add the onion flakes,
bell pepper flakes, and dried mushrooms. Stir over
moderate heat for a few minutes. Pour over the popped
corn. Add salt.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: CHEESE POPCORN
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
1/4 cup butter
1 oz. bleu cheese
1/2 cup corn, popped
1/4 cup grated parmesan cheese
In a heavy saucepan put the butter and bleu cheese. Cook
over a moderate heat, stirring till melted. Pour over
popped corn. Sprinkle with the grated parmesan.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: GRANOLA POPCORN
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
1/4 cup butter
3 Tbsp. honey
3 Tbsp. brown sugar
1/2 cup corn, popped
1 cup toasted nuts
1 cup rolled oats
1 cup toasted coconut
1 cup raisins
In a heavy saucepan put the butter, honey, and brown sugar.
Cook over a moderate heat till melted. Pour over the
popped corn, nuts, oats, coconuts and raisins. Bake at 300
degrees for 30 minutes.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: POPCORN MACAROONS
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
3 egg whites
dash salt
1/2 tsp. baking powder
1 cup chopped toasted nuts OR
1 cup toasted coconut
1 cup popped corn chopped in the blender
Beat the egg whites till frothy and add the salt and baking
powder. Beat till stiff. Fold in the toasted nuts or
toasted coconut and the chopped popped corn. Drop by
teaspoons onto greased cookie sheets. Bake at 350 degrees
for 15 minutes, until lightly browned.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: HEAVENLY HASH POPCORN
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
1/4 cup butter
1 cup chocolate chips
1 cup toasted pecans
6 cups popped corn
4 cups miniature marshmallows
In a heavy saucepan put the butter, chocolate and pecans.
Cook over a moderate heat till melted, stirring frequently
to prevent burning. Pour over the popped corn and
marshmallows. Stir well. Spread out on a buttered cookie
sheet and refrigerate to cool. For variations, you may
wish to substitute butterscotch morsels or use bitter
chocolate. White chocolate pieces in place of the chips
makes a pretty white candy which can be colored and molded
into shaped cake pans. Yogurt candy coating can also be
used for a more piquant flavor.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: DILL POPCORN SEASONING
Keywords: POPCORN, SNACKS, WHITE CAT, APPETIZERS
1 tsp. salt
1 tsp. dill weed
1 tsp. dried parsley
1 tsp. dried chives
1/2 tsp. garlic powder
1/2 cup corn, popped
butter to taste
Combine the salt, dill, parsley, chives and garlic powder.
Mix well. Use one or two teaspoons per 1/2 cup corn,
popped with the butter.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: CHILI POPCORN SEASONING
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
1 tsp. salt
1 tsp. chili powder
1/2 tsp. garlic powder
1 tsp. ground cumin
1 Tbsp. dried onion flakes
cayenne pepper to taste
1/2 cup corn, popped
butter to taste
Combine the salt, chili powder, garlic powder, cumin, onion
flakes and cayenne and mix well. Use one or two teaspoons
per 1/2 cup corn, popped with butter.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: HERB POPCORN SEASONING
Keywords: POPCORN, WHITE CAT, SNACKS, APPETIZERS
1 tsp. salt
1/2 tsp. thyme
1 tsp. basil
1 tsp. marjoram
1 Tbsp. dried onion flakes
1/2 cup corn, popped
butter to taste
Combine the salt, thyme, basil, marjoram and dried onion
and mix well. Use one or two teaspoons per 1/2 cup corn,
popped with butter.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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