How do you make creamy carmel corn ?!
i am looking for a recipe for carmel corn that has the ingredients of eagle band milk in it it's a creamy carmel not a hard carmel corn that I would like to make please help meWww@FoodAQ@Com
Answers:
I'm not so sure which recipe you're talking bout, but this one is an absolutely delicious one:
7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract
serves 28
Place the popped popcorn into two shallow greased baking pans!. You may use roasting pans, jelly roll pans, or disposable roasting pans!. Add the peanuts to the popped corn if using!. Set aside!.
Preheat the oven to 250 degrees F (120 degrees C)!. Combine the brown sugar, corn syrup, margarine and salt in a saucepan!. Bring to a boil over medium heat, stirring enough to blend!. Once the mixture begins to boil, boil for 5 minutes while stirring constantly!.
Remove from the heat, and stir in the baking soda and vanilla!. The mixture will be light and foamy!. Immediately pour over the popcorn in the pans, and stir to coat!. Don't worry too much at this point about getting all of the corn coated!.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes!. Line the counter top with waxed paper!. Dump the corn out onto the waxed paper and separate the pieces!. Allow to cool completely, then store in airtight containers or resealable bags!.
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Www@FoodAQ@Com
7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract
serves 28
Place the popped popcorn into two shallow greased baking pans!. You may use roasting pans, jelly roll pans, or disposable roasting pans!. Add the peanuts to the popped corn if using!. Set aside!.
Preheat the oven to 250 degrees F (120 degrees C)!. Combine the brown sugar, corn syrup, margarine and salt in a saucepan!. Bring to a boil over medium heat, stirring enough to blend!. Once the mixture begins to boil, boil for 5 minutes while stirring constantly!.
Remove from the heat, and stir in the baking soda and vanilla!. The mixture will be light and foamy!. Immediately pour over the popcorn in the pans, and stir to coat!. Don't worry too much at this point about getting all of the corn coated!.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes!. Line the counter top with waxed paper!. Dump the corn out onto the waxed paper and separate the pieces!. Allow to cool completely, then store in airtight containers or resealable bags!.
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Www@FoodAQ@Com
16 cups plain popped popcorn
5 cups miniature pretzels
2 cups firmly packed brown sugar
1 cup LAND O LAKES? Butter
1/2 cup dark corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup salted peanuts
1 cup candy-coated milk chocolate pieces
1 cup candy corn
Heat oven to 200°F!. Combine popcorn and pretzels in large roasting pan; set aside!.
Combine brown sugar, butter, corn syrup and salt in 2-quart saucepan!. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (18 to 20 minutes)!. Continue cooking, stirring occasionally, until small amount of mixture dropped into ice water forms a soft ball or candy thermometer reaches 238°F (4 to 6 minutes)!. Remove from heat; stir in baking soda!.
Pour mixture over popcorn and pretzels; sprinkle peanuts over popcorn mixture!. Stir until all popcorn is coated!.
Bake for 20 minutes; stir!. Continue baking for 20 minutes!. Stir in chocolate pieces and candy corn!. Continue baking for 5 minutes!. Immediately spread onto waxed paper to cool!. Store in tightly covered container!.
Www@FoodAQ@Com
5 cups miniature pretzels
2 cups firmly packed brown sugar
1 cup LAND O LAKES? Butter
1/2 cup dark corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup salted peanuts
1 cup candy-coated milk chocolate pieces
1 cup candy corn
Heat oven to 200°F!. Combine popcorn and pretzels in large roasting pan; set aside!.
Combine brown sugar, butter, corn syrup and salt in 2-quart saucepan!. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (18 to 20 minutes)!. Continue cooking, stirring occasionally, until small amount of mixture dropped into ice water forms a soft ball or candy thermometer reaches 238°F (4 to 6 minutes)!. Remove from heat; stir in baking soda!.
Pour mixture over popcorn and pretzels; sprinkle peanuts over popcorn mixture!. Stir until all popcorn is coated!.
Bake for 20 minutes; stir!. Continue baking for 20 minutes!. Stir in chocolate pieces and candy corn!. Continue baking for 5 minutes!. Immediately spread onto waxed paper to cool!. Store in tightly covered container!.
Www@FoodAQ@Com