CRANBERRY POPCORN BALLS
Yield: 18 balls
Ingredients
• 2 cups sugar
• 1 cup whole berry cranberry sauce, slightly mashed
• 1 tablespoon grated orange peel
• 1/2 cup cranberry juice
• 1/2 cup light corn syrup
• 1 teaspoon vinegar
• 1/2 teaspoon salt
• 5 quarts unsalted popped popcorn
Directions
1. Combine all ingredients, except popcorn, in a heavy saucepan.
2. Bring to a boil; lower heat and cook to 250 degrees Fahrenheit on a candy thermometer.
3. Mixture will bubble up in pan, so watch to keep from boiling over.
4. Pour slowly onto hot popcorn and mix until well-coated.
5. Let stand 5 minutes or until mixture can easily be formed into balls.
6. Butter hands and form into 3-inch balls.
Wednesday, November 16, 2011
Cranberry-Orange Caramel Corn
CRANBERRY-ORANGE CARAMEL CORN
Yield: 10 cups
Ingredients
• 10 cups popped popcorn
• 1 cup dried cranberries
• 1/2 cup whole almonds
• 1/2 cup (1 stick) butter
• 1/2 packed brown sugar
• 1/4 cup corn syrup
• 2 tablespoons frozen orange juice concentrate, undiluted
• 1 teaspoon orange or vanilla extract
• 1/2 teaspoon baking soda
Directions
1. Preheat oven to 300 degrees F. Place popcorn, cranberries and almonds in a large bowl; set aside.
2. In a medium saucepan heat butter, brown sugar, corn syrup and orange juice concentrate over medium heat until butter is melted. Bring to a boil and boil 2 minutes. Remove from heat. Stir in extract and baking soda (mixture will foam).
3. Pour syrup mixture over popcorn mixture in bowl; stir to coat well. Spread evenly in a large, rimmed baking sheet or roasting pan, lined with foil and sprayed with nonstick spray. Bake 30 minutes, stirring twice during baking time. Stir caramel corn as it cools on baking sheet. Store in an airtight container.
Yield: 10 cups
Ingredients
• 10 cups popped popcorn
• 1 cup dried cranberries
• 1/2 cup whole almonds
• 1/2 cup (1 stick) butter
• 1/2 packed brown sugar
• 1/4 cup corn syrup
• 2 tablespoons frozen orange juice concentrate, undiluted
• 1 teaspoon orange or vanilla extract
• 1/2 teaspoon baking soda
Directions
1. Preheat oven to 300 degrees F. Place popcorn, cranberries and almonds in a large bowl; set aside.
2. In a medium saucepan heat butter, brown sugar, corn syrup and orange juice concentrate over medium heat until butter is melted. Bring to a boil and boil 2 minutes. Remove from heat. Stir in extract and baking soda (mixture will foam).
3. Pour syrup mixture over popcorn mixture in bowl; stir to coat well. Spread evenly in a large, rimmed baking sheet or roasting pan, lined with foil and sprayed with nonstick spray. Bake 30 minutes, stirring twice during baking time. Stir caramel corn as it cools on baking sheet. Store in an airtight container.
Honey Pumpkin Pie
HONEY PUMPKIN PIE
3 eggs
1 pastry for single 9-inch pie crust
3/4 cup West Virginia honey
1 can (15 oz) canned pumpkin
1 cup evaporated milk
2 Tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
Preheat oven to 425 degrees F. In a medium bowl, beat eggs. Brush one teaspoon beaten egg on inside of pie crust. Place crust on a cookie sheet and bake for 5 minutes. Meanwhile, add the rest of the ingredients to remaining beaten eggs and whisk to combine. Remove pie crust from oven and carefully pour honey pumpkin mixture into hot crust; bake 5 minutes more at 425 degrees F. Reduce heat to 350 degrees F and bake 30 to 40 minutes more, until filling is set. Cool completely and serve with Honey Whipped Cream (see below).
HONEY WHIPPED CREAM
1 cup whipping cream
3 Tablespoons West Virginia honey
1 teaspoon vanilla
Beat whipping cream until mixture thickens; gradually add honey and beat until soft peaks form. Fold in vanilla.
3 eggs
1 pastry for single 9-inch pie crust
3/4 cup West Virginia honey
1 can (15 oz) canned pumpkin
1 cup evaporated milk
2 Tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
Preheat oven to 425 degrees F. In a medium bowl, beat eggs. Brush one teaspoon beaten egg on inside of pie crust. Place crust on a cookie sheet and bake for 5 minutes. Meanwhile, add the rest of the ingredients to remaining beaten eggs and whisk to combine. Remove pie crust from oven and carefully pour honey pumpkin mixture into hot crust; bake 5 minutes more at 425 degrees F. Reduce heat to 350 degrees F and bake 30 to 40 minutes more, until filling is set. Cool completely and serve with Honey Whipped Cream (see below).
HONEY WHIPPED CREAM
1 cup whipping cream
3 Tablespoons West Virginia honey
1 teaspoon vanilla
Beat whipping cream until mixture thickens; gradually add honey and beat until soft peaks form. Fold in vanilla.
Gingersnap Popcorn Snack Mix
Gingersnap Popcorn Snack Mix
2 quarts West Virginia popped popcorn
Butter flavored cooking spray
1/3 cup granulated sugar substitute
2 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon freshly ground black or white pepper
Preheat oven to 325 degrees F. Spread popcorn on baking sheet and spray lightly with the cooking spray. Combine remaining ingredients in a small bowl and sprinkle evenly over popcorn. Spray again with cooking spray and toss to coat evenly. Bake 7 minutes and serve warm.
2 quarts West Virginia popped popcorn
Butter flavored cooking spray
1/3 cup granulated sugar substitute
2 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon freshly ground black or white pepper
Preheat oven to 325 degrees F. Spread popcorn on baking sheet and spray lightly with the cooking spray. Combine remaining ingredients in a small bowl and sprinkle evenly over popcorn. Spray again with cooking spray and toss to coat evenly. Bake 7 minutes and serve warm.
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