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CARAMEL POPCORN Ingredient:
  • 3 packages (3-1/2 ounces each) microwave popcorn
  • 1 cup salted peanuts
  • 1 cup salted roasted almonds
  • 1 cup packed brown sugar
  • 3/4 cup butter, cubed
  • 3/4 cup corn syrup
  • 3/4 cup peanut butter
  • 1/2 cup molasses
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 cup pecan halves

Caramel Popcorn

Desserts , Candy Recipes , Snacks , Lunch/Snacks , Popcorn Candy Recipes

Author: Taste Of Home

Plain Microwave Popcorn Becomes Irresistible When It's Yummied Up With Molasses, Peanut Butter And Nuts. "this Awesome Snack Never Lasts Long Around Our House," Jacque Castillo, Brookings, Oregon, Notes.

Time: 1h20m

Yield: 6 quarts.

Number Of Ingredients: 11

Steps:
  • Pop popcorn according to manufacturer's directions. Meanwhile, in a large heavy saucepan, combine the peanuts, almonds, brown sugar, butter, corn syrup, peanut butter and molasses. Bring to a boil over medium heat; cook and stir for 5 minutes. , Remove from the heat; stir in vanilla and baking soda (mixture will foam). In a very large bowl, combine popcorn and pecans. Add hot syrup mixture and toss to coat. Spread onto greased baking sheets. , Bake at 250° for 1 hour or until dry, stirring every 15 minutes. Remove from pans to waxed paper to cool. Break into clusters. Store in airtight containers or plastic bags.
Nutrition Facts:


MICROWAVE CARAMEL POPCORN Ingredient:
  • 4 quarts popped popcorn
  • 1 cup brown sugar
  • ½ cup margarine
  • ¼ cup light corn syrup
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda

Microwave Caramel Popcorn

Desserts , Candy Recipes , Popcorn Candy Recipes

Author: Subgirl

Caramel Popcorn Made In Under 15 Minutes With The Miracle Of The Microwave. Easy And Fun - Not To Mention Delicious.

Time: 15m

Yield: 16

Number Of Ingredients: 7

Steps:
  • Place the popped popcorn into a large brown paper bag. Set aside.
  • In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda.
  • Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container.
Nutrition Facts:

Calories 172.6 calories, Carbohydrate 23.8 g, Fat 8.7 g, Fiber 1.1 g, Protein 1.1 g, SaturatedFat 1.5 g, Sodium 282 mg, Sugar 14.9 g


NO-BAKE CHOCOLATE-OATMEAL DROP COOKIES Ingredient:
  • ½ cup milk
  • 2 cups white sugar
  • ½ cup butter
  • ½ cup cocoa powder
  • 3 cups quick oats
  • ½ cup shredded coconut
  • ½ cup peanut butter
  • 1 teaspoon vanilla extract

No-bake Chocolate-oatmeal Drop Cookies

Desserts , Cookies , No-Bake Cookie Recipes

Author: Aimeejean

No-bake, Extremely Delicious Cookies You Can Put In The Freezer And Pull Out When You Have Company. Great For The Holidays!

Time: 1h10m

Yield: 20

Number Of Ingredients: 8

Steps:
  • Mix milk, sugar, butter, and cocoa powder in a large saucepan and bring to a rolling boil. Boil, stirring frequently, for about 1 minute. Remove from heat and add oats, coconut, peanut butter, and vanilla. Mix thoroughly.
  • Drop tablespoon-sized balls of cookie dough onto waxed paper and let cool in refrigerator for at least 1 hour.
Nutrition Facts:

Calories 222.3 calories, Carbohydrate 32.1 g, Cholesterol 12.7 mg, Fat 9.9 g, Fiber 2.4 g, Protein 4 g, SaturatedFat 4.7 g, Sodium 72.1 mg, Sugar 22.1 g


TRADITIONAL POPCORN BALLS Ingredient:
  • 7 quarts popped popcorn
  • 1 cup sugar
  • 1 cup light corn syrup
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • Food coloring, optional

Traditional Popcorn Balls

Desserts

Author: Taste Of Home

Kids Of All Ages Enjoy This Popcorn Ball Recipe As An Old-fashioned Holiday Treat. One Batch Goes A Long Way. -cathy Karges, Hazen, North Dakota

Time: 20m

Yield: 20 servings.

Number Of Ingredients: 8

Steps:
  • Place popcorn in a large baking pan; keep warm in a 200° oven. , In a heavy saucepan, combine the sugar, corn syrup, water and salt. Cook over medium heat until a candy thermometer reads 235° (soft-ball stage). , Remove from the heat. Add the butter, vanilla and food coloring if desired; stir until butter is melted. Immediately pour over popcorn and stir until evenly coated. , When mixture is cool enough to handle, quickly shape into 3-in. balls, dipping hands in cold water to prevent sticking.
Nutrition Facts:

Calories 177 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 203mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein.


BEST EVER POPCORN BALLS Ingredient:
  • ¾ cup light corn syrup
  • ¼ cup margarine
  • 2 teaspoons cold water
  • 2 ⅝ cups confectioners' sugar
  • 1 cup marshmallows
  • 5 quarts plain popped popcorn

Best Ever Popcorn Balls

Desserts , Candy Recipes , Popcorn Candy Recipes , Popcorn Ball Recipes

Author: Tabkat

Sweet, Crunchy Balls Of Popcorn.

Time: 20m

Yield: 20

Number Of Ingredients: 6

Steps:
  • In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
  • Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.
Nutrition Facts:

Calories 190.5 calories, Carbohydrate 32.8 g, Fat 7 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 151.7 mg, Sugar 20.9 g


GRANDMA'S CARAMEL POPCORN BALLS Ingredient:
  • 4 tablespoons butter or 4 tablespoons margarine
  • 1 cup brown sugar
  • 1/2 cup light corn syrup
  • 7 1/2 ounces sweetened condensed milk
  • 1/2 teaspoon vanilla
  • 5 quarts popped popcorn

Grandma's Caramel Popcorn Balls

Desserts , Dessert , Candy Recipes , Popcorn Candy Recipes , Popcorn Ball Recipes

Author: Chipotlechick

This Was One Of My Favorite Treats That My Grandmother Used To Make For Me And My Brother. This Is The Exact Recipe That I Just Inherited From My Grandmother Along With Many Other Wonderful Recipes I Will Be Posting.

Time: 35m

Yield: 15 balls, 15 serving(s)

Number Of Ingredients: 6

Steps:
  • Combine butter, brown sugar, and corn syrup.
  • Stir well and bring to a boil over medium heat.
  • Stir in condensed milk.
  • Simmer, stirring constantly, until the mixture forms a soft ball in cold water (takes just a few minutes). It will be between 234-238 degrees farenheit on a candy thermometer.
  • Stir in vanilla and remove from heat.
  • Pour over the popped popcorn and stir well.
  • Butter your hands lightly, and shape the popcorn into balls about 3 1/2 inches in diameter.
  • Makes about 15 balls.
Nutrition Facts:

Calories 202.2, Fat 4.8, SaturatedFat 2.8, Cholesterol 13, Sodium 57.1, Carbohydrate 39.2, Fiber 1.6, Sugar 25.1, Protein 2.5


RASPBERRY POPPYSEED LINZER COOKIES RECIPE BY TASTY Ingredient:
  • 1 cup raspberry
  • ½ cup sugar
  • 1 tablespoon lemon juice
  • 1 cup all-purpose flour, plus more for dusting
  • 1 cup almond flour
  • 8 tablespoons unsalted butter, plus 2 tablespoons, softened
  • ½ cup sugar
  • 1 pinch of kosher salt
  • ½ teaspoon lemon zest
  • 1 teaspoon McCormick® vanilla extract
  • 3 tablespoons McCormick® poppy seeds, optional
  • 1 large egg

Raspberry Poppyseed Linzer Cookies Recipe By Tasty

Desserts

Author: Alix Traeger

Here's What You Need: Raspberry, Sugar, Lemon Juice, All-purpose Flour, Almond Flour, Unsalted Butter, Sugar, Kosher Salt, Lemon Zest, Mccormick® Vanilla Extract, Mccormick® Poppy Seeds, Large Egg

Yield: 14 cookies

Number Of Ingredients: 12

Steps:
  • Make the raspberry jam: In a medium pot over medium heat, combine the raspberries, sugar, and lemon juice. Cook for 10 minutes, stirring occasionally, until thickened. Remove from the heat and refrigerate for at least 2 hours before assembling the cookies.
  • Make the cookies: In a medium bowl, mix together the all-purpose flour and almond flour. Set aside.
  • In a large bowl, cream together the butter, sugar, salt, lemon zest, and vanilla with an electric hand mixer until fluffy, about 3 minutes.
  • Add the poppy seeds and beat for 1 minute to distribute evenly.
  • Add the egg and beat for 1-2 minutes, until well incorporated.
  • Pour in the flour mixture and fold with a spatula, just until no streaks of flour remain. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour or until firm.
  • Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
  • Unwrap the dough on a floured surface and dust the top of the dough with more flour. Roll out the dough to ¼-inch (½ cm) thickness.
  • Using a 2½-inch (6 ⅓ cm) round cookie cutter with ridged edges, cut out cookies, chilling and re-rolling the dough as needed to cut out more cookies. You should have about 38 total.
  • Use a ½-inch (1 ¼ cm) cutter to cut out the centers of half of the cookies. Transfer cookies to the prepared baking sheet.
  • Bake the cookies for 12 minutes or until the edges are golden brown. Let cool completely.
  • To assemble, spread 1 teaspoon of jam onto the whole cookies. Top with the cut-out cookies.
  • Enjoy!
Nutrition Facts:

Calories 214 calories, Carbohydrate 21 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, Sugar 11 grams


CRACKLE TOP MOLASSES COOKIES Ingredient:
  • ⅔ cup vegetable oil
  • 1 cup white sugar
  • 1 egg
  • ¼ cup molasses
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ⅓ cup white sugar

Crackle Top Molasses Cookies

Desserts , Cookies , Spice Cookie Recipes

Author: Laurie

These Cookies Taste Like Gingersnaps.

Yield: 24

Number Of Ingredients: 10

Steps:
  • Preheat oven to 350 degrees F (180 degrees C).
  • In a large bowl mix oil and 1 cup of sugar. Add egg, beat well. Stir in molasses, 2 cups flour, baking soda and spices. If necessary, add more flour to make a firm dough.
  • Shape dough into 1 1/4 inch balls. Roll in 1/3 cup sugar. Place 3 inches apart on an ungreased baking sheet. Bake 12 to 14 minutes or until tops crack. Remove from baking sheet and cool on rack.
Nutrition Facts:

Calories 148.5 calories, Carbohydrate 21.8 g, Cholesterol 7.8 mg, Fat 6.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 109.4 mg, Sugar 13 g


SEARED SCALLOPS WITH BACON Ingredient:
  • 6 slices bacon, cut into 3/4-inch pieces
  • 1 pound large sea scallops, (about 16), sliced in half crosswise to form 2 rounds
  • Salt and freshly ground pepper
  • 2 tablespoons minced shallot, (about 2 shallots)
  • 1 cup white wine
  • 2 tablespoons unsalted butter

Seared Scallops With Bacon

Food & Cooking , Appetizers

Author: Martha Stewart

Bacon And Scallops Are A Classic Combination. Here, The Smoky-and-sweet Pairing Is Used As A Savory Topping For Our Sauteed Zucchini And Wax Beans.

Number Of Ingredients: 6

Steps:
  • Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.
  • Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.
  • Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini.
Nutrition Facts:


POPCORN BALLS Ingredient:
  • 1/4 cup (1/2 stick) unsalted butter, plus more for buttering hands
  • 1 package miniature marshmallows (10 ounces)
  • 1/4 cup light brown sugar, firmly packed
  • 3 quarts popped popcorn
  • 1 cup dried cranberries, or English toffee bits, optional

Popcorn Balls

Food & Cooking , Dessert & Treats Recipes

Author: Martha Stewart

No Tricks, Only Treats Here! This Classic Kid-friendly Snack Is Made With Just Four Ingredients-popcorn, Melted Buttered, Marshmallows, And Light Brown Sugar. Feel Free To Mix In Additional Sweet Ingredients Such As Dried Fruit, Toffee Bits, Or Chopped Chocolate To These Popcorn Balls.

Yield: Makes about 12

Number Of Ingredients: 5

Steps:
  • Melt butter in a large heavy pot over low heat. Add marshmallows and brown sugar and stir until melted. Remove from heat.
  • Pour popcorn and cranberries, or English toffee bits if using, into pot; toss well. With buttered hands, shape into 2 1/2-inch balls. Set on parchment lined baking sheet to dry slightly.
Nutrition Facts:


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