CORN BRITTLE
I had a dream. This is what it was. Crunchy Sweet Salty Buttery. This is the best treat it is great for snacks at parties or to put in your car and don't tell anyone(as a friend told me he was doing. I have been making this for several years. We had a catering business at the motorcycle races. I sold this by the tons and then...
Provided by Dee O
Categories Other Snacks
Time 25m
Number Of Ingredients 7
Steps:
- 1. Prep:What you will need: 1 4to5 qt heavy deep pot,candy thermometer,2 greased (with butter)cookie sheets,2 forks.
- 2. Get all ingredients together. Melt butter in a small dish, put baking soda in another small dish,open corn chips(11oz). Put thermometer on side of pot, put in water sugar and corn syrup stirring constantly.Heat to 300.
- 3. As soon as it gets to 300 take out thermometer and add butter stir. It will start to bubble up quickly add baking soda and stir well when it gets golden brown(and it will quickly)turn off fire and add chips. Stir from the bottom to get mixture over as many chips as you can without breaking them up.
- 4. Turn half of mixture onto each cookie sheet. Keep turning the mixture over on its self working back and forth between the two sheets pulling the chips apart as fast as you can using the two forks back to back.Dig down into the mixture and pull apart.It will be to hot for awhile to use your hands.When cool enough to touch finish with your hands. When it is all in 1-3 chips together or small chunks/balls/finger links it is done. When cool test.Then test again and again.I sell it in 6oz and 12 oz baggies.
SUGARED CORN POPS
Seriously the BEST snack you can make for parties or holidays or just for fun! But warning- they are VERY addicting! :) *NOTE: The corn pops are in the chip isle in the grocery store. They are the puffed corn pops (not the cereal) in a large bag (about a 2 lb bag), Get the original (because there is kettle flavor also). They are not a huge name brand, I think they are made from "Circus". But any brand will be fine.
Provided by JFluckie
Categories Candy
Time 8m
Yield 5-10 serving(s)
Number Of Ingredients 5
Steps:
- Mix and boil to soft ball.
- Pour the mixture over the corn pops and stir until corn pops are completely covered in sugar mixture.
- Add slivered almonds and shredded coconut if desired.
MARYLAND CORN POPS
Fresh-picked sweet corn is a big thing in Maryland. Here's my homespun version of Mexican street corn. -Kristie Schley, Severna Park, Maryland
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Brush all sides of corn with oil. Grill, covered, over medium heat, turning occasionally, until tender and lightly browned, 10-12 minutes. Remove from grill; cool slightly., Meanwhile, in a small bowl, mix mayonnaise, garlic powder and pepper. Cut each ear of corn into thirds. Insert one corncob holder into each piece. Spread corn with mayonnaise mixture; sprinkle with cheese, seafood seasoning and cilantro. If desired, serve with lime wedges.
Nutrition Facts : Calories 164 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 336mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
POPCORN BRITTLE
This snack combines the sweet crunchy texture of brittle with the airy saltiness of popcorn. Great as a gift for the holidays or for the kids to munch on Halloween. Recipe Source Relish mag
Provided by Ceezie
Categories Lunch/Snacks
Time 45m
Yield 1 lb, 16 serving(s)
Number Of Ingredients 8
Steps:
- Lightly butter 2 large (15 x 11-inch)
- baking sheets and a rubber spatula or wooden spoon.
- Working in batches, place 2 cups popcorn in food processor. Pulse until crushed into small pieces. Do not overprocess. Repeat with remaining popcorn.
- Stir sugar, corn syrup, water and salt in a medium saucepan over medium heat until sugar dissolves and mixture is simmering. Clip a candy thermometer to the inside of the pan and continue heating undisturbed until temperature reaches 270F (about 10 to 15 minutes). Mixture will boil vigorously.
- Stir in butter, molasses and vanilla. Continue heating until temperature reaches 290F (between soft- and hard-crack stages).
- Remove pan from heat; stir in crushed popcorn. Working quickly, pour mixture over prepared sheets. Using the buttered rubber spatula, press evenly to flatten like peanut brittle. Cool to room temperature on a wire rack and break into chunks.
Nutrition Facts : Calories 194.9, Fat 1.1, SaturatedFat 0.5, Cholesterol 1.9, Sodium 160, Carbohydrate 47.8, Fiber 1, Sugar 31.5, Protein 0.9
CORN-ON-THE-COB POPS
Put sweet and buttery corn on a stick, and watch it get nibbled up!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- Cook corn as directed on package.
- Meanwhile, in small bowl, combine butter and honey; mix well. Insert sticks into corn. Serve with butter mixture.
Nutrition Facts : Calories 165, Carbohydrate 23 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 55 mg
CORN POPS BRITTLE
Number Of Ingredients 8
Steps:
- 1. Combine sugars, corn syrup, and water in heavy saucepan. Cook over moderate heat, stirring until sugars are dissolved. Continue cooking without stirring to temperature of 300° F (hard crack in cold water). Remove from heat.2. Add margarine and salt, stirring only enough to mix well. Add peanuts and KELLOGG'S CORN POPS cereal mix quickly. Spread at once on buttered slab or pan.3. After about 30 seconds, take hold of edge of candy and lifting slightly from slab, pull as thin as possible. Break into pieces when cold.
Nutrition Facts : Nutritional Facts Serves
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POPCORN BRITTLE RECIPE - THE BAKE SCHOOL
From bakeschool.com
4.3/5 (6)Total Time 15 minsCategory DessertCalories 158 per serving
- Line a sheet pan with parchment paper or foil and grease with nonstick cooking spray. I prefer parchment.
- In a medium saucepan, combine the water, corn syrup, granulated sugar. Heat the mixture to 300 ºF (149 ºC), which is the hard crack stage.
- Add the butter, and continue heat to 330–340ºF (166–171 ºC). This is past the hard crack stage and your mixture will have a light caramel colour to it. Remove the pan from the heat and immediately stir in the popcorn and the salt.
- Working quickly, transfer the mixture to the prepared sheet, top with another layer of parchment and roll to the desired thickness. At this point, you can grease a chef's knife and score the brittle into small pieces to make cutting easier. When it's cold, snap it into pieces and store in a container.
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From natashaskitchen.com
4.9/5 (9)Category DessertCuisine AmericanTotal Time 10 mins
- Prep: Line a 13x9x2" pan with foil and lightly brush butter the bottom and sides with butter (you can also use a large rimmed cookie sheet to make smaller squares). Unwrap caramel squares (just in case that isn't intuitive for someone - lol).
- In a large soup pot or dutch oven (at least 5 qt), melt together caramels, 2 sticks butter and 1/4 tsp salt over medium low heat, stirring until butter is incorporated into caramel and mixture is smooth.
- Right away, add the corn pops (keep the cereal bag for step 3) and use a large spoon to stir until caramel is evenly distributed on cereal, scraping from the bottom to get all the caramel goodness.
- Right away transfer to the foil lined, buttered pan. Use the plastic bag to push the caramel corn pops around the pan to distribute them evenly, gently pushing down. Let stand at room temperature until cooled and set. Remove from pan using foil to help then cut into squares and serve.
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5/5 (6)Calories 165 per servingServings 12
- Place popcorn in a large zip-top plastic bag; seal. Crush popcorn using a meat mallet or rolling pin; set aside.
- Combine sugar, syrup, and water in a medium saucepan over medium heat. Cook 1 minute or until sugar dissolves, stirring constantly. Cook, without stirring, until candy thermometer registers 270° (about 8 minutes). Stir in molasses and butter; cook until thermometer registers 290° (about 5 minutes). Stir in baking soda, vanilla, and salt. Stir popcorn into boiling syrup mixture. Working quickly, pour popcorn mixture onto prepared pan; spread to 1/4-inch thickness using a wooden spoon coated with cooking spray. Cool completely; break into large pieces.
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