|by Patrick Evans-Hylton|
Popcorn is the great American munchie, but too many of us know it simply as a predictable staple of the multiplex or the microwave.
1 - 10 of 38 for sweet popcorn
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In a medium ... Stir in the popcorn kernels. Adjust popcorn ... minute or two and remove from heat. Stir in a pat of butter and a pinch of salt and serve.
Pop popcorn. Melt butter and chocolate in microwave. Stir. Drizzle over popcorn. Salt to taste.
Bring sugar, syrup and Tang to a boil. Add butter and boil until it forms a soft ball when dropped in cold water. Pour over corn and stir well.
In a heavy ... Cook, stirring constantly, until soft ball stage is reached on candy thermometer (238-240°F). Pour over popcorn and toss until well coated.
Cut the eggs ... Crumble half of popcorn patty into egg ... to be absorbed and filler to set. Taste filler and modify ingredients to fit your taste buds.
In a large ... is smooth. Add popcorn and toss until ... baking pan and let cool. Then toss in peanuts, toss well. Makes 2 quarts. Make 1 day ahead of time.
Melt butter, stir ... from heat, add popcorn and raisins. Mix ... sprinkle with chocolate bits. Cool. Drop by spoonful or cut in squares. Different and good.
Pop the corn ... this sauce over popcorn gradually, while adding ... milk carton. Refrigerate 1 hour. Cut carton down seam and peel off. Makes square log.
Lightly oil cookie ... large bowl mix popcorn and nuts, then ... covered container in cool place, layered by wax paper or plastic wrap. About 3/4 pound.
About 3 hours ... Spoon chocolate covered popcorn into another large ... covered containers to use up within 1 week. Makes 12 cups. 60 calories per 1/4 cup.
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