Dessert Old-Fashioned Popcorn Balls

 

 Bake about 10 min.  Makes about 16 popcorn balls.

 

1cp pecans

1cp sliced almonds

1 1/2cp sweetened flaked coconut

16 cups popped corn, (about 3/4cp un-popped kernels)

1 1/4cp packed brown sugar

1 1/4cp dark corn syrup

6tbs butter or margarine

1/2tsp salt

1/2tsp vanilla extract

1/4tsp baking soda.

1.   Preheat the oven to 350 degrees.  Place pecans and almonds in a 17 inch 

by 11 and 1/2 inch roasting pan.  Place the coconut in a 15 and 1/2 inch by 10 
and 1/2 inch jellyroll pan.  Place both pans on 2 oven racks and bake the nuts 
and coconut for 10 to 15 min or until toasted, rotating the pans between upper 
and lower racks halfway through baking and stirring occasionally.  Stir nuts 
into the coconut on the jellyroll pan.  Cool completely.

 

2.   Line a large cookie sheet with foil.  Spray lined cookie sheet and same 

roasting pan with non-stick cooking spray.  Place the popcorn in the roasting 
pan.  Discard any un-popped kernels.  Sprinkle the nut mixture over the popcorn.

 

3.   In a heavy 3 quart saucepan, heat the brown sugar, corn syrup and the 

butter and salt to boiling over medium-high heat, stirring frequently. 

Reduce the heat to medium.  Boil for 5 min.  Remove saucepan from heat. 

Stir in vanilla and baking soda.  The mixture will foam  up.  Pour the hot 
caramel syrup over the popcorn mixture.  With 2 forks, toss the popcorn 
mixture, while hot, until evenly coated with the caramel.

 

4.   Working quickly, scoop up the hot popcorn mixture by level cups.  Place 

popcorn mounds onto the prepared cookie sheet.  When the popcorn mixture is 
cool enough to handle, coat your hands with non-stick cooking spray.  Shape the 
mounds into balls, pressing lightly SO THAT THEY HOLD TOGETHER.  Cool 
completely.  Wrap each ball in plastic wrap.  Store in a tightly covered 
container at room temperature up to 1 week.

 

Enjoy. 

 

 

 

 


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