OLD FASHIONED MOLASSES "CARAMEL" CORN
Back in the day, down South, cooks didn't have corn syrup on their shelves, they had sorghum molasses as it was cheaply and locally produced. It's an old fashioned taste I love and candy made w/ molasses is far more flavorful than candy made w/ corn syrup. My Granny cooked her candy till 'hard crack' on the stovetop and poured it over the corn, but doing it that way takes a lot more babysitting and using this method you won't burn or undercook it because it hardens in the oven.
Provided by Weewah
Categories Candy
Time 1h15m
Yield 14 Ziplock sandwich bags, 14 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 250 deg.
- Place butter in a medium pot, on medium heat.
- While the butter's melting, pop the corn and put it in a large roasting pan. I used a disposable aluminum pan and a hot air popper (you won't need to butter the pan).
- Keep an eye on the butter and add the sugar, molasses, and salt to it as soon as its melted.
- Bring the candy to a boil and stir and cook it only till the sugar melts and the butter blends in entirely - just a couple minutes.
- Turn off the heat and stir the vanilla and peanuts into the candy.
- Quickly add the baking soda and stir untill it's well mixed. It foams to make a lighter, more delicate candy.
- Pour the candy over the popcorn and toss untill it's evenly coated.
- Put the popcorn in the oven for 1 hour, tossing every 15 or 20 minutes.
- Let it cool completely before breaking up and putting into an airtight container.
- I developed this recipe by hacking others because I couldn't find another to suit me. I made this for Christmas treats and it was INHALED, you'll find it tastes like Cracker Jack; that candy is made with molasses, not corn syrup, I got a box yersterday to compare.
- You can easily double this, but double the baking time too.
Nutrition Facts : Calories 312.9, Fat 10.5, SaturatedFat 6.3, Cholesterol 26.1, Sodium 359.4, Carbohydrate 55, Fiber 2, Sugar 40.7, Protein 1.9
CORN COB MOLASSES
Make and share this Corn Cob Molasses recipe from Food.com.
Provided by Sharon123
Categories Sauces
Time 1h10m
Yield 1 batch
Number Of Ingredients 2
Steps:
- Boil the corncobs about 45 minutes in 3 pints of water. Take out the cobs, strain, and add 1 pound of brown sugar. Boil this down until you get a nice syrup consistency.
- This makes a nice substitute for maple molasses. Enjoy!
Nutrition Facts : Calories 3181.6, Fat 11.7, SaturatedFat 1.8, Sodium 252.1, Carbohydrate 794.4, Fiber 42, Sugar 493.5, Protein 49.2
OVEN ROASTED PARMESAN CORN ON THE COB
This is a great side!
Provided by fickerco
Categories Side Dish Vegetables Corn
Time 30m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut 5 squares of aluminum foil 1 1/2 times the size of the ears of corn; place each ear of corn in the center of a piece of foil.
- Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste; rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet.
- Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 19.7 g, Cholesterol 22.4 mg, Fat 23.4 g, Fiber 3.1 g, Protein 9.5 g, SaturatedFat 5.6 g, Sodium 400.2 mg, Sugar 3.4 g
MOLASSES CHILE BUTTER (FOR CORN ON THE COB)
Adapted from Tom Douglas's "Seattle Kitchen". The key is to put it all together at once and be sure that the butter is softened. Also can be made a week ahead and held, tightly wrapped, in the refrigerator or for longer in the freezer. Also great on halibut, summer squash or cornbread.
Provided by Gay Gilmore
Categories Low Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Split open the chile and discard stems and seeds. Place chile in a small saucepan and cover with water. Bring to a boil and remove from heat. Allow the chile to soak for 10 minutes until soft. Remove from water and puree in a blender or food processor, use a little water to help puree them if necessary. Strain the puree through a fine mesh to remove solids.
- In a small saucepan over high heat, reduce the orange juice until it is a thick syrup and yields 1 T, about 5 minutes. Let cool (this step is important, you need all items at the same temp for everything to come together). In a food processor, combine the reduced orange juice, butter, ancho chile puree, molasses, orange zest, salt and pepper. Remove the flavored butter to a small bowl and set aside.
- Grill the corn on the barbecue, about 8 minutes over medium heat, turning as necessary to brown evenly.
Nutrition Facts : Calories 290.3, Fat 17.1, SaturatedFat 10, Cholesterol 40.7, Sodium 315.5, Carbohydrate 35.8, Fiber 4, Sugar 7.3, Protein 4.6
GRANDMA'S MOLASSES CORNBREAD
Sweet corn bread that my grandma used to make, then my father made, and now I make. I serve this with chili, although I do like traditional corn bread too. This just really complements chili.
Provided by Junkintrunk
Categories Quick Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients until well blended. Put in greased 9-inch round pan.
- Bake at 425°F for 20-25 minutes. Cut in wedges, butter generously and enjoy!
CORN AND MOLASSES MUFFINS
These are sweet cornmeal muffins (not too sweet), with a cake-like texture. They'd be good with some currants or raisins added, too, I'd bet. I like them unadulterated and unadorned, though...I don't even think they need butter. I got this from "Enchanted Broccoli Forest," by the way.
Provided by Aunt Cookie
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven 375°F Lightly grease 12 muffin cups.
- Whisk together the dry ingredients in a medium sized bowl. Make a well in the center.
- In a separate container, beat together the remaining ingredients. Pour this mixture into the dry ingredients, and stir just enough to combine thoroughly.
- Fill the muffin cups just up to the edge of the pan. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the pan right away, and cool on a rack for at least 10 minutes before eating.
GRILLED CORN ON THE COB WITH CHIPOTLE, MOLASSES, AND ORANGE GLAZE
Categories Microwave Herb Vegetable Side Backyard BBQ Orange Corn Summer Grill/Barbecue Molasses Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat). Mix butter, orange juice concentrate, chipotle chiles, molasses, and salt in microwave-safe bowl. Microwave on high until melted, about 20 seconds (or melt butter in saucepan with next 4 ingredients over medium-low heat). Stir in cilantro. Grill corn until beginning to blacken in spots, turning occasionally, about 3 minutes. Brush generously with glaze. Grill until glaze sets, about 3 minutes longer. Transfer to platter and brush corn with additional glaze. Serve, passing remaining glaze and additional salt separately.
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