Food recipes
Old-Fashioned Popcorn Balls
Old-Fashioned Popcorn Balls Ingredients: nuts, pecans nuts, almonds shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) corn, sweet, white, raw sugars, brown syrups, corn, light butter,...
Old-Fashioned Popcorn Balls
Ingredients:
nuts, pecans
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
corn, sweet, white, raw
sugars, brown
syrups, corn, light
butter, without salt
salt, table
vanilla extract
leavening agents, baking soda
Directions:
Preheat oven to 350 degrees F. Place pecans and almonds in 17-inch by 11 1/2-inch roasting pan; place coconut in 15 1/2-inch by 10 1/2-inch jelly-roll pan.
Place pans on 2 oven racks and bake nuts and coconut 10 to 15 minutes or until toasted, rotating pans between upper and lower racks halfway through baking and stirring occasionally.
Stir nuts into coconut in jelly-roll pan; cool completely.
Line large cookie sheet with foil.
Spray lined cookie sheet and same roasting pan with nonstick cooking spray.
Place popcorn in roasting pan; discard any unpopped kernels.
Sprinkle nut mixture over popcorn.
In heavy 3-quart saucepan, heat brown sugar, corn syrup, butter, and salt to boiling over medium-high heat, stirring frequently.
Reduce heat to medium; boil 5 minutes.
Remove saucepan from heat; stir in vanilla and baking soda (mixture will foam up).
Pour hot caramel syrup over popcorn mixture.
With 2 forks, toss popcorn mixture while hot until evenly coated with caramel.
Working quickly, scoop up hot popcorn mixture by level cups.
Place popcorn mounds on prepared cookie sheet.
When popcorn mixture is cool enough to handle, coat hands with nonstick cooking spray; shape mounds into balls, pressing lightly so they hold together.
Cool completely.
Wrap each ball in plastic wrap.
Store in tightly covered container at room temperature up to 1 week.
Ingredients:
nuts, pecans
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
corn, sweet, white, raw
sugars, brown
syrups, corn, light
butter, without salt
salt, table
vanilla extract
leavening agents, baking soda
Directions:
Preheat oven to 350 degrees F. Place pecans and almonds in 17-inch by 11 1/2-inch roasting pan; place coconut in 15 1/2-inch by 10 1/2-inch jelly-roll pan.
Place pans on 2 oven racks and bake nuts and coconut 10 to 15 minutes or until toasted, rotating pans between upper and lower racks halfway through baking and stirring occasionally.
Stir nuts into coconut in jelly-roll pan; cool completely.
Line large cookie sheet with foil.
Spray lined cookie sheet and same roasting pan with nonstick cooking spray.
Place popcorn in roasting pan; discard any unpopped kernels.
Sprinkle nut mixture over popcorn.
In heavy 3-quart saucepan, heat brown sugar, corn syrup, butter, and salt to boiling over medium-high heat, stirring frequently.
Reduce heat to medium; boil 5 minutes.
Remove saucepan from heat; stir in vanilla and baking soda (mixture will foam up).
Pour hot caramel syrup over popcorn mixture.
With 2 forks, toss popcorn mixture while hot until evenly coated with caramel.
Working quickly, scoop up hot popcorn mixture by level cups.
Place popcorn mounds on prepared cookie sheet.
When popcorn mixture is cool enough to handle, coat hands with nonstick cooking spray; shape mounds into balls, pressing lightly so they hold together.
Cool completely.
Wrap each ball in plastic wrap.
Store in tightly covered container at room temperature up to 1 week.