Lemon Cloud Popcorn Recipes
LEMON CLOUD POPCORN
"I love the unexpected lemony flavor of this light snack," says field editor Trudie Hagen of Roggen, Colorado.
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 5 quarts.
Number Of Ingredients 7
Steps:
- Place popcorn in two greased 15x10x1-in. baking pans. Keep warm in a 225° oven. , Meanwhile, in a heavy saucepan, combine sugar, corn syrup and water; bring to a boil over medium heat. Stir occasionally until mixture reaches 290° on a candy thermometer (soft-crack stage). Remove from the heat; quickly stir in extract and baking soda. Pour over warm popcorn. Sprinkle with lemon zest; stir until well coated. Store in an airtight container.
Nutrition Facts : Calories 153 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 129mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 1g fiber), Protein 1g protein.
LEMON CLOUD POPCORN
'I love the unexpected lemony flavor of this light snack,' says field editor Trudie Hagen of Roggen, Colorado.
Provided by Allrecipes Member
Time 30m
Yield 20
Number Of Ingredients 7
Steps:
- Place popcorn in two greased 15-in. x 10-in. x 1-in. baking pans. Keep warm in a 225 degrees F oven.
- Meanwhile, in a heavy saucepan, combine sugar, corn syrup and water; bring to a boil over medium heat. Stir occasionally until mixture reaches 290 degrees F on a candy thermometer (soft-crack stage). Remove from the heat; quickly stir in extract and baking soda. Pour over warm popcorn. Sprinkle with lemon peel; stir until well coated. Store in an airtight container.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 30.8 g, Cholesterol 0 mg, Fat 4.3 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 140.8 mg, Sugar 22.2 g
LEMON CLOUD
Can be prepared in 45 minutes or less, but requires additional unattended time.
Provided by Mrs. Franklin F. Howe
Yield Serves 8
Number Of Ingredients 8
Steps:
- Sprinkle gelatin over 2 tablespoons water in small saucepan and let stand 10 minutes to soften. Stir constantly over low heat until gelatin dissolves. Set aside. Combine sugar and lemon juice in another small saucepan. Stir over low heat until sugar dissolves. Clip candy thermometer onto side of saucepan. Increase heat and boil without stirring until thermometer registers 238°F, about 5 minutes.
- Meanwhile, using electric mixer, beat egg whites and pinch of salt in large bowl until soft peaks form. Gradually beat hot syrup into egg whites. Add gelatin mixture and lemon peel and beat until mixture is stiff, glossy and cool, about 3 minutes. Mix in yogurt. Divide among 8 custard cups or ramekins. Refrigerate until set, about 2 hours. (Can be made 1 day ahead. Keep chilled.)
LEMON PARSLEY POPCORN
a simple popcorn recipe with lemon parsley butter. Some variations are lime zest and cilantro or orange zest and rosemary. I have had all three.
Provided by weekend cooker
Categories Lunch/Snacks
Time 6m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 6
Steps:
- Microwave the butter, parsley, lemon zest, salt, and pepper uncovered in a small microwave-safe bowl on high power for 1 minute or until butter is melted.
- Place the hot popped corn in a serving bowland pour the butter mixture over it.
- Toss to blend and serve immediately.
Nutrition Facts : Calories 204.9, Fat 18.2, SaturatedFat 7, Cholesterol 22.9, Sodium 379.6, Carbohydrate 10, Fiber 1.8, Sugar 0.1, Protein 1.7
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