|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
Results 1 - 10 of 29 for corn puff caramel
Result Page: 1
Place corn puffs in a large ... mixture foams. Pour caramel mixture over corn ... Let cool. Helpful Hint: Don't make on a humid day for it will be sticky.
Measure 6 cups popped popcorn and combine in a large bowl with 1 cup chopped peanuts and 1/2 teaspoon salt. Set aside. Combine in a deep pan. Bring ...
Boil ingredients for ... soda. Pour this mixture over 2 bags of puff corn (hulless popcorn), and bake for 1 hour. Spread out on cookie sheet at 250 degrees.
Boil for 5 ... bubble up.) Pour over corn puffs and stir until well coated. Add nuts if you wish. Bake at 250 degrees for 1 hour. Turn every 15 minutes.
Melt butter, then add brown sugar, light corn syrup and salt. ... bag of corn puffs and mix. Put ... hour at 250 degrees, stirring after every 15 minutes.
Put everything but corn puffs in a pan ... about done. It goes from yellow to a tan and pulls away from the pan. Pour over puffs and spread over waxed paper.
Combine brown sugar, butter and corn syrup; boil for ... bags. Variations: use 1 teaspoon almond flavoring or 1/8 cup Amaretto liqueur; add peanuts too.
Put in medium ... of Old Dutch Corn Puffs (I put corn ... easier to mix caramel into puffs). Stir ... Break up chunks and store in 2 large ziplock bags.
Melt: 1/2 c. light corn syrup 1 c. ... 1 teaspoon baking soda. Pour over corn curls. Bake slow in 250 degree oven for 45 minutes. Stir every 15 minutes.
Add 1 teaspoon baking soda at end of cooking time. Pour the sauce over the curls and mix. Bake at 250 degrees for 45 minutes, stirring every 10 to 15 ...
Result Page: 1
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