|by Frances Towner Giedt|
Popcorn may be America's favorite snack food. Preserved cobs of popcorn thousands of years old have been found in Peru, Mexico, and the American S...
1 - 10 of 14 for popcorn glaze
Result Page: 1
Makes 4 servings. ... from heat. Place popcorn in 2 quart ... serving: 86 calories, 1 g protein, 0.4 g fat, 20 g carbohydrate, 7 mg sodium, 0 mg cholesterol.
Place popcorn in large bowl. ... break into pieces. Layer 3 cups of each variety in 3 quart bowl. Serve remaining popcorn at another time. Makes 6 quarts.
Place popcorn in a bowl. ... lined 15"x10"x1" pan, using forks to spread. Bake for 10 minutes at 350 degrees. Cool, remove from pan and break into pieces.
Boil all ingredients, except popcorn, over medium ... Cool and break into pieces. NOTE: Pop popcorn ahead of time in vegetable oil and add no seasonings.
In a large ... oven while preparing glaze. In heavy ... Pour over warm corn and nuts and stir. Bake in 250 degree oven, stirring occasionally, for 1 hour.
In large roasting pan, stir popcorn and nuts. Place ... 250 degree oven, stirring occasionally, 1 hour. Cool and break apart. Makes approximately 4 quarts.
Place popcorn in large bowl. ... forks to spread evenly. Bake for 10 minutes at 300 degrees. Remove from pan and break into small pieces. Makes 2 quarts.
In large shallow roasting pan, combine popcorn and nuts. Place ... oven while preparing glaze. In heavy ... tightly covered container. Makes about 4 quarts.
Microwave to boil 3 minutes. Add: Pour over popped corn.
Boil 10-15 minutes ... vanilla. Pour over popcorn and mix well. Note: 1 cup brown sugar may be used with 1/3 cup white sugar for a light caramel flavor.
Result Page: 1
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