| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
English |
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
qt |
Popped popcorn* |
| 1 |
c |
Peanuts |
| 1 |
c |
Flaked coconut; toasted |
| 1 1/2 |
c |
Butter or margarine |
| 1 1/2 |
c |
Sugar |
| 3 |
tb |
Water |
| 4 1/2 |
ts |
Light corn syrup |
| 1 1/2 |
c |
(9 ounces) chocolate pieces |
| 1 |
tb |
Shortening |
INSTRUCTIONS
TOFFEE
CHOCOLATE TOPPING
I just found a great site for popcorn recipes if anyone else is interested:
http://www.popcorn.org/rcindex.htm
Combine popcorn, peanuts and toasted coconut. Cover bottom of a buttered 15
1/2 by 10 1/2 by 1-inch jelly-roll pan with half popcorn mixture. Keep
filled pan and remaining popcorn mixture warm in a preheated 200 degree
Fahrenheit oven.
Toffee: Melt butter over low heat in a heavy 2-quart saucepan. Add sugar
and blend well. Continue to cook over low heat stirring constantly until
mixture reaches a full boil. Add water and corn syrup; mix well.
Wash down sides of pan with a pastry brush dipped in water to remove any
sugar granules. Cook and stir over low heat, until mixture reaches
soft-crack stage on a candy thermometer (280 degrees).
Immediately pour mixture over warm popcorn in jelly-roll pan, making
certain all popcorn is covered. Quickly spread and press remaining popcorn
mixture into hot toffee. Set aside to cool.
Chocolate topping: Melt chocolate and shortening over low heat. Spread over
popcorn mixture, making certain any loose pieces are held in place. Cool.
Cut into bars. May be wrapped in plastic wrap for storage.
Yield: 20 (4 by 2 inch) bars.
Copyright © 1996 Popcorn Institute, Chicago IL
Posted to EAT-L Digest by "Kando, Regina" <rkando@JHANCOCK.COM> on Feb 19,
1998
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