Candy Coated Popcorn. Gourmet Candy Packaging. Skin Candy Blacklight.
Candy Coated Popcorn
- Vice Magazine (December, 2008)
- These kernels when popped, typically buttered and salted and eaten as a snack
- corn having small ears and kernels that burst when exposed to dry heat
- small kernels of corn exploded by heat
- A speaking clock service is a recorded or simulated human voice service, usually accessed by telephone, that gives the correct time.
- Corn of a variety with hard kernels that swell up and burst open with a pop when heated
Yield: 12 dessert sandwiches
* 2 1/2 quarts popped popcorn
* 1 1/2 cup light brown sugar
* 3/4 cup dark corn syrup
* 1/2 cup butter
* 1 tablespoon vinegar
* 1/2 teaspoon salt
* 1 6-ounce package chocolate pieces
* 1/2 cup chopped walnuts
* 2 pints brick-style vanilla ice cream.
1. Keep popcorn warm. In a three-quart saucepan, combine brown sugar, corn syrup, butter, vinegar and salt.
2. Cook and stir until sugar dissolves. Continue to cook until hard ball stage (250 degrees Fahrenheit on candy thermometer).
3. Pour syrup over popped popcorn; stir to coat.
4. Add chocolate pieces and nuts; stir just to mix.
5. Pour into two 13 x 9 x 2 inch pans, spreading and packing firmly.
7. In each pan, cut 12 rectangles.
8. Cut each pint of ice cream into 6 slices.
9. Sandwich ice cream between two popcorn rectangles.
Print recipe here:tp://resources.popcorn.org/nutrition/recipe/recipe.cfm?recipe_id=68&mode=print