Web Toolbar by Wibiya
 
 
 

GL PROFILES

More Friends = More Fun

 
 

GL
Tweets !

11 HOURS AGO It's not the @ddlovato + @joejonas reunion that we've been waiting for, but...still, big news for #demi and a #jobro: http://t.co/CRvVglpjZb

12 HOURS AGO Still trying to figure out the whole #iwokeuplikethis thing? Try our 4 secrets for natural beauty and wake up pretty: http://t.co/GEEl1Sjy74

13 HOURS AGO Are you #TeamTaylor or #TeamKaty? Read the facts behind this alleged feud: http://t.co/9wqZwLoKeY #GLgossip

 

sponsored links

Marvelous maple popcorn

 
Gourmet popcorn is a great way to dazzle guests during a party and even pamper yourself during a Friday night movie marathon. This recipe is 100 percent homemade—and totally delicious. Major thanks to Alana Chernila, author of The Homemade Pantry, for sharing it with us! Grab the book today on amazon.com for 100 more incredible DIY pantry staples (um, like homemade poptarts. Yeah, you read that right. Homemade poptarts). 

 

Ingredients

Makes 18 cups

 

1 cup (8 ounces) unsalted butter, plus additional to butter the bowl and pans

1 cup unpopped popcorn

1 cup maple syrup

¾ cup raw sugar

1 teaspoon salt

½ teaspoon baking soda

1 teaspoon Vanilla Extract

 

Directions

 

1. Preheat the oven to 250°F. Butter the two 9 x 13-inch baking pans and your largest bowl.

 

2. Pop the corn according to your preference (see page 53) and transfer the popcorn to the buttered bowl.

 

3. In a medium saucepan, melt the butter with the maple syrup, sugar, and salt. Bring to a boil over medium-high heat and let it cook, without stirring, for 5 minutes. Add the baking soda and vanilla and stir to combine. The mixture will foam up and bubble and smoke.

 

4. Very gently (or your popcorn might deflate!), pour 1 cup of the sugar mixture over the popped corn and stir until evenly coated. Coat with more sugar mixture and stir again, repeating until all of the sugar mixture is coating the popcorn. Divide the popcorn between the two baking pans

 

5. Bake for 1 hour, stirring the popcorn every 15 minutes. Cool before serving.

 
Store at room temperature in a covered container for three weeks, or frozen in a freezer-safe container or bag for up to six months.

 

Reprinted from the book The Homemade Pantry.  Copyright © 2012 by Alana Chernila.  Photographs copyright © 2012 by Jennifer May. Published by Clarkson Potter, a division of Random House, Inc.
 
 

BY ALANA CHERNILA ON 5/19/2012 12:00:00 AM

POSTED IN , , , , , ,

< PREVIOUS   NEXT >   
comments powered by Disqus
 
What is at the top of your bucket list?



 
 
X

Ten awesome outfit ideas...

 

Win your favorite look!

 

CLICK HERE to meet the pretty playmakers that'll be MVP in your cutest fall outfits...and tell us your fave to win stylish NFL gear.

 
Posts From Our Friends

sponsored links