|by Tarla Dalal|
DESCRIPTION The very sight of corn triggers the gastronomic juices. Bhutta is certainly a welcome treat at any time of the day.
1 - 10 of 641 for corn pops
Boil sugar, butter, ... heat. Add baking soda and butter flavoring. Pour over nuts and popped corn. Put in 200 degree oven for 1 hour. Stir every 15 minutes.
Cook sugar, butter, and syrup to soft ball. Add 1/2 teaspoon soda and pinch of cream of tartar. Stir into pop corn; mix well. Bake at 250 degrees for 1 hour.
Put corn pops and nuts in ... pour over pops and nuts. Divide and put on cookie sheets. Bake in 250 degree oven for 20 to 25 minutes. Stir occasionally.
Put brown sugar, ... over freshly popped corn and peanuts which ... one hour. Stir corn occasionally while in oven. When cool, store in light container.
Measure into a ... the freshly popped corn and peanuts which ... to handle, the kernels can be easily separated and stored in tightly covered containers.
Add scalded milk to prepared popped corn, let stand ... pan; bake until firm. Serve hot with maple syrup or sweetened cream. Very old, delicious recipe.
In saucepan, melt ... in brown sugar, corn syrup and salt. ... every 15 minutes. Remove from oven, cool completely; break apart. Makes about 5 1/2 quarts.
Cook brown sugar, butter and corn syrup slowly for ... foam. Put corn pops in large pan ... tossing after each 15 minute cycle. Let cool. Eat and enjoy!
Use only fluffy, fully popped corn from top of ... peanuts. Bake at 250 degrees for 45 minutes. Stir every 10-15 minutes. Cool and store away from humidity.
Mix sugar, butter, ... until foams. Pour over popped corn and stir well. Bake in pans or cookie sheets at 250 degrees for 1 hour, stirring every 15 minutes.
top of page