Tuesday, August 21, 2012

Lion House Honey Taffy Popcorn

1 cup sugar
1/2 cup light honey
1/2 cup cream
1/8 teaspoon baking soda
1 teaspoon vanilla
4 quarts popped corn, lightly salted

Combine sugar, honey, and cream in a heavy saucepan and bring to a boil over medium heat.  Adjust temperature to maintain a steady boil and cook to 269 degrees.  Remove from heat and stir in baking soda, stirring until bubbles subside, add vanilla.  Pour over popped corn, stirring until coated.  Cool and break into chunks.

Carmel Corn

Pop 1-1/2 cups of popcorn (I used 4-6 bags of microwave popcorn sometimes)  and spread out on 2 cookie sheets about 2 inches high. Sprinkle popcorn with nuts, if desired.  Then cook the following:

1 can sweetened condensed milk
2 cups brown sugar
1 C. light corn syrup
1 cube (1/2 c.) butter
     Cook the above ingredients to  soft ball stage. 240 degrees on candy thermometer.  Pour over popcorn and mix in or form into balls.