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Popcorn Popper
SPECIALTY POPCORN RECIPES
Makes 3 quarts of popcorn.
Corn Popper Crunch
Ingredients:
3 qts plain popcorn
3
/
4
cup sugar
3
/
4
cup packed brown sugar
1
/
2
cup light corn syrup
1
/
2
cup water
1 tsp white vinegar
1
/
2
cup butter or margarine
1
/
4
tsp salt
1 cup dry roasted peanuts
Method:
1. Prepare 3 quarts of unbuttered popcorn according to
instructions. Place in large, buttered, heatproof bowl.
2. In a 2-quart saucepan, combine sugars, syrup, water,
vinegar, butter and salt. Cook over low heat, stirring
until sugar dissolves. Increase the heat setting to
medium and cook syrup to 290°F on candy
thermometer, stirring frequently. Remove from heat
and add peanuts. Pour over popcorn, tossing corn to
coat well. Spread mixture into buttered 13x9x2 inch
baking pan. When cool, break into pieces.
Molasses Popcorn Balls
Ingredients:
3 qts plain popcorn
1 cup molasses
1 cup sugar
1
/
2
tsp salt
1 cup wheat germ
Method:
1. Prepare 3 quarts of unbuttered popcorn according to
instructions. Place in a large, buttered, heatproof bowl.
2. In a 2-quart saucepan, combine molasses, sugar and
salt. Cook over low heat, stirring until sugar dissolves.
Increase the heat setting to medium and cook syrup
until it reaches 260°F on a candy thermometer. In the
meantime, heat wheat germ in a small skillet over low
heat, stirring until warm. When syrup reaches 260°F,
stir in warm wheat germ. Pour syrup over popcorn,
tossing to coat evenly.