Food recipes
Eggnog Popcorn Balls
Eggnog Popcorn Balls Ingredients: snacks, popcorn, air-popped (unsalted) sugars, granulated syrups, corn, light water, bottled, generic vinegar, distilled salt, table butter, without salt spices, nutmeg, ground vanill...
Eggnog Popcorn Balls
Ingredients:
snacks, popcorn, air-popped (unsalted)
sugars, granulated
syrups, corn, light
water, bottled, generic
vinegar, distilled
salt, table
butter, without salt
spices, nutmeg, ground
vanilla extract
nuts, pecans
Directions:
Coat a large heatproof bowl with butter, vegetable oil, or cooking spray and place popcorn in the bowl.
Place sugar, corn syrup, water, vinegar, and salt in a medium saucepan and stir to combine.
Place over high heat, stirring until sugar is dissolved, about 2 minutes.
Bring to a boil and cook until mixture registers 260F on a candy/fat thermometer, about 5 to 7 minutes.
Remove from heat and stir in butter, nutmeg, and vanilla until melted and smooth.
Immediately drizzle sugar mixture over popcorn.
Add pecans and stir continuously with a rubber spatula, scraping the bottom of the bowl, until popcorn is thoroughly coated and cool enough to handle, about 3 minutes.
Using buttered or oiled hands, tightly press mixture (it may still be a bit warm) into 3-inch rounds.
Place on waxed or parchment paper to cool completely, about 15 to 20 minutes.
Ingredients:
snacks, popcorn, air-popped (unsalted)
sugars, granulated
syrups, corn, light
water, bottled, generic
vinegar, distilled
salt, table
butter, without salt
spices, nutmeg, ground
vanilla extract
nuts, pecans
Directions:
Coat a large heatproof bowl with butter, vegetable oil, or cooking spray and place popcorn in the bowl.
Place sugar, corn syrup, water, vinegar, and salt in a medium saucepan and stir to combine.
Place over high heat, stirring until sugar is dissolved, about 2 minutes.
Bring to a boil and cook until mixture registers 260F on a candy/fat thermometer, about 5 to 7 minutes.
Remove from heat and stir in butter, nutmeg, and vanilla until melted and smooth.
Immediately drizzle sugar mixture over popcorn.
Add pecans and stir continuously with a rubber spatula, scraping the bottom of the bowl, until popcorn is thoroughly coated and cool enough to handle, about 3 minutes.
Using buttered or oiled hands, tightly press mixture (it may still be a bit warm) into 3-inch rounds.
Place on waxed or parchment paper to cool completely, about 15 to 20 minutes.