| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | 1 | servings | ||
INGREDIENTS
| 1/4 | c | Popcorn kernels |
| Sea salt | ||
| 1/2 | c | Barley malt |
| 1/2 | c | Rice syrup |
INSTRUCTIONS
This is a variation on the American classic that turns it into a macrobiotic recipe. Don't start running for the doors--it's pretty tasty and macrobiotic foods are about as good for you as you can get. We're going to prepare the popcorn without any oil. Place a saucepan over a medium to low heat. In the pan place 4 kernels of corn and cover lightly. When the kernels have popped, the pan is ready, so put all the kernels in. When there are no more popping sounds, it's done. Pour the popcorn into a large bowl. In a saucepan, heat the barley malt and rice syrup, bringing them to a boil. Reduce the heat and simmer for another 2 minutes. Pour almost all of the hot sweetener over the popcorn and mix well. Make sure you have covered all of the popcorn with the sweetener. In a nonstick pan, spread out the popcorn. With the remaining sweetener, brush any missed pieces. Place in an oven heated to 375 degrees. When the sweetener begins to darken, the cracker jacks are done. Be careful not to burn the sweetener--it heats quickly. Remove, let cool. After you have found your toy surprise to include, serve. Posted to fatfree digest by Holli Rodrigues <HRODRIGUES@ctiusa.com> on Nov 3, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“God is waiting for you”