Text 20191, 73 rader
Skriven 2014-12-07 11:25:06 av Dave Drum (1:261/38.0)
Ärende: BH+G 2076
=================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Aztec Chocolate Caramel Popcorn
 Categories: Vegetables, Chocolate, Chilies, Herbs, Snacks
      Yield: 40 servings

     14 c  Popped popcorn
      1 c  Roasted, salted pumpkin
           - seeds *
  1 1/2 c  Packed brown sugar
    3/4 c  Butter
    1/3 c  Light-color corn syrup
    1/2 ts Baking soda
    1/2 ts Vanilla
      1 c  Semisweet chocolate pieces
      1 tb Shortening
      2 ts Ground ancho chile
    1/2 ts Instant espresso coffee
           - powder
    1/4 ts Ground cinnamon

  Preheat oven to 300øF/150øC.

  Remove all unpopped kernels from popped popcorn. Place
  popcorn and pumpkin seeds into a 17" X 12" X 2" roasting
  pan. Keep warm in oven while preparing caramel.

  Butter a large sheet of foil; set aside. For caramel, in a
  medium saucepan combine brown sugar, butter, and corn
  syrup. Cook and stir over medium heat until mixture boils.
  Continue boiling at a moderate, steady rate, without
  stirring, for 5 minutes more.

  Remove saucepan from heat. Stir in baking soda and
  vanilla. Pour caramel over popcorn mixture; stir gently to
  coat. Bake for 15 minutes. Stir mixture; bake for 5
  minutes more. Spread popcorn mixture on prepared foil;
  cool completely.

  In a small saucepan combine chocolate, shortening, ancho
  chile pepper, coffee powder, and cinnamon. Cook and stir
  over low heat until chocolate is melted and smooth.

  Drizzle chocolate mixture over popcorn mixture; if
  desired, toss gently to coat. Let stand at room
  temperature or in the refrigerator until set. Break
  mixture into clusters. Spoon into gift container.

  FROM THE TEST KITCHEN: To roast raw pumpkin seeds, in a
  15" X 10" X 1" baking pan combine 1 cup raw pumpkin seeds
  (pepitas), 2 tablespoons olive oil, and 1/2 teaspoon salt;
  toss gently to coat. Spread pumpkin seeds in a single
  layer. Bake in a 350øF/175øC oven for 10 minutes, stirring
  once halfway through baking.

  MAKE-AHEAD DIRECTIONS: Place popcorn in an airtight
  container; cover. Store at room temperature for up to 1
  week.

  Better Homes & Gardens | May 2014

  MM Format by Dave Drum - 06 May 2014

  Uncle Dirty Dave's Archives

MMMMM

... "Ack!  Phfft!  Thptpth!" - Bill the Cat

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 * Origin: Prism bbs (1:261/38)