Food recipes
Palomitas Acarameladas
Palomitas Acarameladas Ingredients: oil, olive, salad or cooking snacks, popcorn, air-popped (unsalted) butter, without salt sugars, brown honey salt, table leavening agents, baking soda Directions: Grease a baking sh...
Palomitas Acarameladas
Ingredients:
oil, olive, salad or cooking
snacks, popcorn, air-popped (unsalted)
butter, without salt
sugars, brown
honey
salt, table
leavening agents, baking soda
Directions:
Grease a baking sheet or line it with a nonstick mat.
Heat the oil in a pot over medium heat and add the kernels.
Cover the pot and cook, shaking the pot lightly, until all the corn is popped, about 5 minutes.
Pour into a stainless steel bowl.
Combine the butter, piloncillo, and honey in a medium-large pot with a candy thermometer clipped onto the side and cook over medium heat, stirring constantly until it boils, then continue to cook, stirring only occasionally and making sure it doesnt stick, until it reaches the hard-crack stage (300F, see page 13).
Add the salt and baking soda, stirring rapidly and carefully.
Immediately pour the caramel onto the popcorn.
Toss quickly to coat and pour onto the prepared baking sheet.
Use lightly oiled spoons or gloves to form the balls while the caramel is still warm.
Allow to cool, then enjoy.
These are best eaten the day they are made.
Ingredients:
oil, olive, salad or cooking
snacks, popcorn, air-popped (unsalted)
butter, without salt
sugars, brown
honey
salt, table
leavening agents, baking soda
Directions:
Grease a baking sheet or line it with a nonstick mat.
Heat the oil in a pot over medium heat and add the kernels.
Cover the pot and cook, shaking the pot lightly, until all the corn is popped, about 5 minutes.
Pour into a stainless steel bowl.
Combine the butter, piloncillo, and honey in a medium-large pot with a candy thermometer clipped onto the side and cook over medium heat, stirring constantly until it boils, then continue to cook, stirring only occasionally and making sure it doesnt stick, until it reaches the hard-crack stage (300F, see page 13).
Add the salt and baking soda, stirring rapidly and carefully.
Immediately pour the caramel onto the popcorn.
Toss quickly to coat and pour onto the prepared baking sheet.
Use lightly oiled spoons or gloves to form the balls while the caramel is still warm.
Allow to cool, then enjoy.
These are best eaten the day they are made.