Chunky Caramel Popcorn Clusters Recipes Recipe For Shrimp

POPCORN SHRIMP

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Place flour in a bowl. Whisk egg and milk in another bowl. Combine bread crumbs, salt, basil, parsley, garlic powder, and onion powder in a third bowl.
• Gently press shrimp into flour to coat and shake off excess. Dip into egg mixture and press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded shrimp onto a plate while breading the rest; do not stack.
• Deep fry breaded shrimp in preheated oil until golden brown, 3 to 4 minutes. Transfer shrimp to a paper towel-lined platter to drain.

CHUNKY CARAMEL POPCORN CLUSTERS

Steps:

• Heat oven to 250°F Place popcorn, cashews and pecans in large roasting pan.
• Combine brown sugar, butter and corn syrup in 2-quart saucepan. Cook over medium heat until mixture comes to a boil (7 to 8 minutes). Continue boiling 2 minutes. Remove from heat; stir in baking soda.
• Pour butter mixture over popcorn mixture in pan; stir well. Bake for 60 minutes, stirring every 15 minutes. Remove from oven; place onto waxed paper or parchment paper. Cool completely. (DO NOT BREAK INTO PIECES.).
• Place chocolate chips and 1 teaspoon shortening into resealable plastic food bag. Microwave on HIGH (100% power) for 30 to 45 seconds; knead bag. Continue microwaving at 15 second intervals, kneading until smooth. Cut tiny corner from bag; drizzle melted chocolate over popcorn mixture. Repeat with white baking chips and remaining 1/2 teaspoon shortening, microwaving on MEDIUM-HIGH (70% power). Drizzle over popcorn mixture. Let stand until chocolate is set (3 to 4 hours). Break popcorn mixture into pieces.
• Store in container with tight-fitting lid or resealable plastic food bag.
• Recipe Tip
• Chocolate and white baking chips can be melted separately with shortening in a small bowl in microwave or in small saucepan over low heat until melted. Drizzle chocolate mixtures with fork or spoon.

CARAMEL CORN CLUSTERS

Steps:

• Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop. Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes. Remove from heat and uncover.
• Line bottom of a large shallow baking pan with foil. Lightly oil foil. Melt butter in a 6-quart heavy pot over moderate heat. Add brown sugar and corn syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300°F on thermometer, 8 to 10 minutes. Remove pot from heat.
• Using a wooden spoon or a heatproof spatula, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat. Immediately spread mixture in baking pan as thinly and evenly as possible. Cool completely, then break into bite-size pieces.

CHUNKY CARAMEL POPCORN

Steps:

• Heat oven to 250 degrees. Place popcorn, cashews and pecans in a large roasting pan. Combine brown sugar, butter and corn syrup n a 2-quart saucepan. Cook over medium heat until mixture comes to a full boil (7 to 8 minutes). Continue boiling 2 minutes. Remove from heat; stir in baking soda (mixture will be foamy).
• Pour butter mixture over popcorn mixture in pan; stir well. Bake for 1 hour, stirring every 15 minutes. Remove from oven; place onto waxed paper or parchment paper. Cool completely. Do not break into pieces.
• Melt the chocolate chips and 1 tsp of shortening in a small bowl in the microwave for 30 to 45 seconds or in a small saucepan over low heat until melted.
• Separately, melt white baking chips with 1/2 tsp of shortening in a small bowl in the microwave for 30 to 45 seconds or in a small saucepan over low heat until melted.
• With a fork or spoon, drizzle over popcorn mixture. Let stand until chocolate in set (3 to 4 hours). Break popcorn mixture into pieces. Store in a container with tight-fitting lid or resealable plastic food bag.