Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSnacks - Popcorn - Toffee Almond Popcorn Recipes By Plano_gal
Famous Authors (View All Authors)
Snacks - Popcorn -  Toffee Almond Popcorn Recipes By Plano_gal Post by :James_Hughes Category :Learning Kitchen Author :Unknown Date :March 2012 Read :803

Click below to download : Snacks - Popcorn - Toffee Almond Popcorn Recipes By Plano_gal (Format : PDF)

Snacks - Popcorn - Toffee Almond Popcorn Recipes By Plano_gal

10 c Popped popcorn
1 c Whole almonds
10 oz SKOR English Toffee Bits
2/3 c Light corn syrup


Heat oven to 275 F. Grease large roasting pan (OR two 13x9x2-inch baking pans). Place popcorn and almonds in prepared pan.

In heavy medium saucepan, combine toffee bits and corn syrup. Cook over medium heat, stirring constantly, until toffee is melted (about 12 minutes). Pour over popcorn mixture; stir until evenly coated.

Bake 30 minutes, stirring frequently. Remove from oven; stir every 2 minutes until slightly cooled. Cool completely. Store in tightly covered container in cool dry place. About 1-1/2 pounds popcorn.

NOTE: For best results, do not double this recipe.
Hershey's and Skor are registered trademarks of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.



Fiddle Faddle (butter toffee with almonds)

3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup (1 stick) butter
1/2 cup corn syrup
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/3 bags plain or natural-flavored microwave popcorn
1/2 cup roasted almonds


Zonkers
1 cup granulated sugar 4 tablespoons butter
1/2 cup corn syrup
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/3 bags butter-flavored microwave popcorn


For either recipe, combine sugar, butter, corn syrup, water and salt in a large saucepan over medium heat. You're going to bring the candy to 265-275 degrees, or what is known as the hard ball stage. For this it's best to use a candy thermometer. If you don't have one, don't worry. Drip the candy into a small glass of cold water. If the candy forms a very hard, yet slightly pliable ball, bingo, you're there. Watch your mixture closely so that it doesn't boil over.

While candy cooks, pop both bags of popcorn and spread about 2 quarts or 1 1/3 bags of popcorn (plus almonds for Fiddle Faddle) on one large or two small cookie sheets. Put the popcorn in your oven set on its lowest temperature. This will keep the popcorn hot so that the candy will coat better.

When your candy has reached the hard ball stage, add the vanilla.

Pull the popcorn from the oven and, working quickly, pour the candy over the popcorn in thin streams. Mix the popcorn so that each kernel is coated with candy, put the popcorn back into the oven for five more minutes, then stir once again. This will help to coat each kernel. You can repeat this step once more if necessary to get all of the popcorn coated. Pour popcorn onto a large sheet of wax paper to cool. Spread the popcorn out, but be careful...it's hot.

When popcorn is cool, break it up and immediately put it into a tightly sealed container, such as Tupperware. This will ensure that it stays fresh. This stuff gets stale very quickly in moist climates if left out.

Makes about 4 quarts. (http://www.topsecretrecipes.com)



Almond Toffee Popcorn

1 cup sugar
1/2 cup butter
1/2 cup white corn syrup
1/4 cup water
1 cup almonds -- chop, toasted
1/2 teaspoon vanilla 1/2 cup popcorn -- popped


In heavy saucepan, combine sugar, butter, corn syrup, water and almonds. Cook over a moderate heat to 280~ on a candy thermometer. Add the vanilla. Stir well and pour over the popped corn.
If you like this book please share to your friends :
NEXT BOOKS

Snacks - White Chocolate Covered Popcorn Snacks - White Chocolate Covered Popcorn

Snacks - White Chocolate Covered Popcorn
1 (12 ounce) bag white chocolate chips 2 bags buttered microwave popcorn 1 can mixed nuts Make popcorn in microwave according to directions take out kernels that don't pop. Place in large bowl add mixed nuts. Melt chips in glass container in microwave 40 seconds stir then continue 10 seconds at a time until chips are melted, stirring every 10 seconds. Pour chocolate over popcorn mixture and stir until well covered; let sit awhile, uncovered, at room temperature. Store in tightly covered container.
PREVIOUS BOOKS

Snacks - Popcorn -  Suzyq's Caramel Corn Snacks - Popcorn - Suzyq's Caramel Corn

Snacks - Popcorn -  Suzyq's Caramel Corn
4 qts. Popped corn Nuts –your choice 1 cup butter 2 cups brown sugar, packed 1/2 cup light corn syrup 1/2 tsp. baking soda 1/2 tsp. Vanilla Spread popped corn in a large shallow pan. Also add nuts if you are using them. Combine butter, brown sugar, and corn syrup in 2-qt saucepan. Heat at medium until sugar dissolves. Continue to boil to form a firm ball (248), about 5 minutes. Remove from heat, stir in soda and vanilla (will foam). Pour mixture over corn in a fine stream. Put into 250 oven for 45 minutes, stirring every 15 minutes. Cool
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT