Honeybrownsugarcandiedcorn Recipes

HONEY CORN

Honey Corn image

Provided by Kelsey Nixon

Time 25m

Yield 12 servings

Number Of Ingredients 7

Ingredients

Three 16-ounce bags microwave buttered popcorn, or 1 cup loose popcorn kernels, popped (about 20 cups)
1 1/2 cups salted roasted peanuts
4 cups sugar
1 cup (2 sticks) unsalted butter
1 cup heavy cream
1 cup honey with the honeycomb, chopped
1 teaspoon baking soda

Steps:

Place the popcorn and peanuts in an extra-large bowl or on 2 silicone-lined baking sheets and set aside. Combine the sugar, butter, cream and honey in a large soup pot or Dutch oven. Bring to a boil over medium-high heat. Reduce the heat slightly, clip on a candy thermometer, and keep at a low boil until it reaches the softball stage, about 234 degrees F. Remove the pot from the heat and add the baking soda while stirring. Pour the sugar mixture over the popcorn and mix well. Store in an airtight container for up to 2 days.

CANDY CORN

Candy Corn image

Food Network's chewy homemade candy corn is so much better than the store-bought stuff.

Provided by Alton Brown

Time 1h10m

Yield 60 to 80 pieces

Number Of Ingredients 9

Ingredients

4 1/2 ounces powdered sugar, approximately 1 1/4 cups
1/2-ounce nonfat dry milk, approximately 6 1/2 teaspoons
1/4 teaspoon kosher salt
3 1/2 ounces granulated sugar, approximately 1/2 cup
3 3/4 ounces light corn syrup, approximately 1/3 cup
2 1/2 tablespoons water
2 tablespoons unsalted butter, room temperature
1/2 teaspoon vanilla extract
2 to 3 drops yellow and orange gel paste food coloring

Steps:

Combine the powdered sugar, dry milk and salt in the bowl of a food processor. Pulse 4 to 5 times until the mixture is smooth and well combined. Set aside. Combine the sugar, corn syrup and water in a 2-quart pot. Put over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer, and bring the mixture to 230 degrees F, about 1 to 2 minutes. When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer. Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat. Cool until the mixture is cool enough to handle, about 10 to 15 minutes. Divide the dough into 3 equal pieces. Add 2 drops of yellow food coloring to 1 piece and knead the dough until the color is consistent throughout. Add 2 drops of orange to the second piece, and knead until the color is consistent throughout. Leave the third piece white. Roll each piece of dough into a strand, about 18-inches long. Cut each strand in half. Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long. Repeat with a yellow piece and orange piece. Lay the strands side by side and press them together using your fingers. Cut the strand into 4-inch pieces. Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle. Use a wire butter slicer to cut the candies into pieces. If you don't have a wire butter slicer, use a knife, metal bench scraper or pizza cutter to slice the dough into small pieces. Repeat the procedure with remaining dough. Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour. Store in an airtight container with parchment paper between each layer.

HONEY & BROWN SUGAR CANDIED CORN

Honey & Brown Sugar Candied Corn image

I saw this on the Thanksgiving special of Down Home With The Neelys and finally found the recipe! You can find the original on the Food Network website. But I changed it for convenience reasons. I'm guessing that 6 ears of corn would be about one 14-oz cans or a 16-oz bag of frozen corn (going by the reviews on the Food Network site); I don't have patience or time to husk those! Canola or sunflower oil would probably work fine if you're avoiding solid fats.

Provided by the80srule

Categories Corn

Time 20m

Yield 3-5 , 3-5 serving(s)

Number Of Ingredients 7

Ingredients

16 ounces kerneled corn (or one 14-oz can)
1 tablespoon butter
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon brown sugar
1 tablespoon honey
1/4 teaspoon cayenne pepper

Steps:

Mix the brown sugar, honey, and cayanne in a small bowl together.
Slowly melt the butter in a skillet and add the salt and pepper.
Add the corn and cook until immersed in the seasoned butter and tender; this won't take long if using canned corn.
Add the brown sugar paste and stir through thoroughly, cooking on medium-high heat until immersed.
Turn the heat off and serve immediately.

Nutrition Facts : Calories 237.2, Fat 5.8, SaturatedFat 2.7, Cholesterol 10.2, Sodium 830.4, Carbohydrate 48.5, Fiber 4.4, Sugar 15, Protein 5.1

MAPLE AND HONEY CARAMEL CORN

Maple and Honey Caramel Corn image

My wife and I love to munch on caramel corn while watching a movie. But I don't like using corn syrup. Try this delicious, crispy, maple version.

Provided by jfree52

Categories Desserts Candy Recipes Popcorn Candy Recipes

Time 1h15m

Yield 20

Number Of Ingredients 8

Ingredients

1 cup butter
1 cup brown sugar
1 cup turbinado sugar
¼ cup real maple syrup
¼ cup honey
1 teaspoon vanilla extract
½ teaspoon baking soda
20 cups popped popcorn

Steps:

Preheat the oven to 300 degrees F (150 degrees C). Line 1 or 2 baking sheets with parchment paper.
Combine butter, brown sugar, turbinado sugar, maple syrup, and honey in a 1 1/2- to 2-quart saucepan over low heat. Stir continuously until mixture begins to simmer; let simmer on low, 4 to 5 minutes. Remove from heat and add vanilla extract and baking soda at once. Stir to combine.
Place popcorn in a warm mixing bowl and coat by drizzling caramel sauce over corn while stirring using a heavy metal spoon, making sure to stir slowly and not allowing hot caramel on hands. Place onto the prepared baking sheet, using an additional baking sheet if you're worried it is piled too high.
Bake in the preheated oven until crispy, about 40 minutes, removing every 10 minutes to stir corn.
Remove from the oven and place the tray on a wire rack to cool, about 15 minutes.

Nutrition Facts : Calories 247.8 calories, Carbohydrate 31.4 g, Cholesterol 24.4 mg, Fat 14 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 6.6 g, Sodium 220.6 mg, Sugar 25.9 g

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