Beckys Popped Corn Recipes
PERFECT STOVE-POPPED CORN
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Heat 1/3 cup vegetable oil (theaters use coconut oil) until very hot but not smoking (400 to 460 degrees) in a 5- to 6-quart heavy pan with a lid. Add a few kernels-when they pop, add 1 cup kernels in a single layer and put the lid on, leaving it slightly ajar. Shake the pan during popping to keep the kernels from burning. When the popping slows, remove the pan from the heat until the popping stops. Toss the popcorn with fine salt.
BECKY'S "POPPED" CORN
Yummy recipe I got from a friend at work. She had brought it for a treat for all of us in the farm department at Christmas time. No food lasts long in the farm department, but this was gone in a flash.
Provided by Connie Lea
Categories Lunch/Snacks
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix popped corn, Rice Krispies and salted peanuts in a bowl.
- Melt almond bark in the microwave - be careful not to burn.
- Stir peanut butter into melted almond bark.
- Spread on a sheet of wax paper.
- After mixture cools and hardens , break up and store in covered container.
Nutrition Facts : Calories 319.9, Fat 26.4, SaturatedFat 3.9, Sodium 462, Carbohydrate 14.7, Fiber 4.3, Sugar 2, Protein 10.9
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