National Popcorn Day!!

Did you know that it is National Popcorn day??  I didn't either until yesterday, is in honor of the All American snack, I thought I would post a couple of recipes..Enjoy.

I have great memories of making popcorn balls with my grandma when I was little, so in honor of my grandma here is a popcorn ball recipe.

Ingredients!

2 cups Sweet and Salty Glazed and Roasted Almond Pieces
2 cup sugar
1 1/3 cup water
1/2 cup light corn syrup
1 teaspoon white vinegar
1/2 teaspoon salt
1 teaspoon vanilla extract
18 cup popped corn, lightly salted
4 tablespoons butter for hands
plastic wrap and ribbon

Directions

In an extra large mixing bowl, toss together nuts and popcorn.  Set aside.
In a medium saucepan over high heat, bring sugar, water, syrup, vinegar and salt to 260 degrees F (hard-ball stage) on a candy thermometer.  Stir in vanilla.  Pour hot mixture over popcorn and nuts, tossing gently to coat.  When mixture is cool enough to handle, rub hands with room temperature butter and form popcorn into 4 inch balls. Place on waxed paper until cool.  Wrap in clear plastic wrap and tie with a decorative ribbon.
Note:  Use caution when handling hot syrup.  Syrup stays especially hot on nuts.

I also LOVE Caramel Corn, this has become a family favorite..

 

Yumskie Caramel Corn..

   When my girls were little we made it all the time.  I have a couple of different recipes but really like this one.  I got it off All Recipes

 

1 C sugar
1 C dark brown sugar (packed)
1 C butter
1 C light corn syrup
1 can sweetened condensed milk
3 - 4 bags buttered, salted microwave popcorn (we use 3 bags because we like to go a little light on the popcorn and heavy on the caramel)

Put some sheets of foil on your counter to cover a space about about 2.5ft x 2.5 ft Spray the foil with cooking spray.

Pop the popcorn and place in a very large bowl. Transfer by handfuls to ANOTHER very large bowl, letting the popcorn nubs drop to the bottom. (This step is critical - you don't want any nubs in your caramel corn!)

Now place the other ingredients in a large, heavy pan with high sides. Cook over med - med high heat, stirring occasionally, until the caramel almost reaches the Firm Ball stage (about 240-245 degrees on a candy thermometer). Pour over the popcorn and combine with a LONG wooden spoon so you don't burn your hands.

Pour the caramel yummy goodness out onto the foil, and let it cool as long as you can stand it. Then share it with someone you love or keep it to yourself..;-)!