Food recipes
Caramel Corn Clusters
Caramel Corn Clusters Ingredients: oil, olive, salad or cooking snacks, popcorn, air-popped (unsalted) butter, without salt sugars, granulated rice, white, long-grain, regular, unenriched, cooked without salt salt, ta...
Caramel Corn Clusters
Ingredients:
oil, olive, salad or cooking
snacks, popcorn, air-popped (unsalted)
butter, without salt
sugars, granulated
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table
leavening agents, baking soda
oil, corn, peanut, and olive
Directions:
Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop.
Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes.
Remove from heat and uncover.
Line bottom of large shallow baking pan with foil.
Lightly oil foil.
Melt vegan butter in a 6-quart heavy pot over moderate heat.
Add brown sugar and rice syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300F on the thermometer, 8 to 10 minutes.
Remove pot from heat.
Using wooden spoon, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat.
Immediately spread mixture in baking pan as thinly and evenly as possible.
Cool completely, and then break into bite-size pieces.
Enjoy!
Ingredients:
oil, olive, salad or cooking
snacks, popcorn, air-popped (unsalted)
butter, without salt
sugars, granulated
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table
leavening agents, baking soda
oil, corn, peanut, and olive
Directions:
Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop.
Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes.
Remove from heat and uncover.
Line bottom of large shallow baking pan with foil.
Lightly oil foil.
Melt vegan butter in a 6-quart heavy pot over moderate heat.
Add brown sugar and rice syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300F on the thermometer, 8 to 10 minutes.
Remove pot from heat.
Using wooden spoon, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat.
Immediately spread mixture in baking pan as thinly and evenly as possible.
Cool completely, and then break into bite-size pieces.
Enjoy!