You are viewing Allergic Living Canada | Switch to United States

Talking Allergies

* FAQ    * Search
* Login   * Register
It is currently Wed Aug 27, 2014 5:03 pm

All times are UTC - 4 hours




Post new topic Reply to topic  [ 3 posts ] 
Author Message
PostPosted: Mon Dec 25, 2006 1:26 am 
Offline

Joined: Tue Nov 07, 2006 6:40 am
Posts: 50
Location: Victoria
Caramel Popcorn - We made several substitutions that I'll include in brackets...there's even a video to show you how Martha does it!

http://www.marthastewart.com/page.jhtml ... =ns2006_r9

Makes 16 to 18 cups

1 cup (2 sticks) unsalted butter, plus more for pans (coconut oil - same amount)

3/4 cup corn kernels

2 1/2 tablespoons canola oil

2 cups almonds, lightly toasted (roasted pumpkin seeds)

2 cups packed light-brown sugar

1/2 cup light corn syrup (rice sryup)

2 teaspoons pure vanilla extract

1/2 teaspoon almond extract (skipped it entirely)

3/4 teaspoon salt (rock salt)

1/2 teaspoon baking soda (skipped entirely as well)

1. Preheat oven to 250°. Butter 2 baking sheets; set aside.

2. Place corn kernels and oil in large pot, partially covered, over medium heat. Once popping begins, shake pan frequently; when popping slows down, about 3 seconds between pops, remove pan from heat and uncover. Transfer popped corn to a large bowl; add almonds. Set aside.

3. In a medium saucepan, combine sugar, butter (coconut oil) , and corn syrup (rice syrup) over medium-high heat; stir to dissolve sugar and melt butter (coconut oil). Cook, stirring constantly, until it reaches 255° on a candy thermometer.

4. Remove pan from heat; stir in extracts, salt, and baking soda. Working quickly, pour over popcorn and seeds; toss with wooden spoons while rotating the bowl. When completely coated, divide evenly between prepared baking sheets. Bake, stirring occasionally, for 1 hour and 20 minutes; popcorn will crisp when cooled. (We didn't bake it this long, maybe 20 minutes and then let it cool on the counter and it was perfect!)


Last edited by Michelle M on Wed Dec 27, 2006 1:51 am, edited 1 time in total.

Top
 Profile  
 
 Post subject:
PostPosted: Tue Dec 26, 2006 1:13 am 
we make a similar one, and i'd like to add this is gluten/wheat free, also :)


Top
  
 
 Post subject:
PostPosted: Wed Dec 27, 2006 1:47 am 
Offline

Joined: Tue Nov 07, 2006 6:40 am
Posts: 50
Location: Victoria
Did you find that your recipe went mouldy quickly? Ours did after only a couple of days. It was very strange.

Thanks, Michelle


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 3 posts ] 

All times are UTC - 4 hours


Who is online

Users browsing this forum: No registered users and 2 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  
Powered by phpBB® Forum Software © phpBB Group