Back to Basics STIR CRAZY Manual De Instrucciones página 7

2 Qts
¾ Cup
¾ Cup
½ Cup
½ Cup
1 Tsp
½ Cup
¼ Tsp
1 Cup
1. Prepare 4 quarts of unbuttered popcorn according to the instructions. Place in a
large, buttered, heatproof bowl.
2. In a 2-quart saucepan, combine sugars, syrup, water, vinegar, butter and salt.
Cook over low heat, stirring until the sugar dissolves. Increase the heat setting
to medium and cook syrup to 290°F (143°C) on a candy thermometer, stirring
frequently. Remove from heat and add peanuts. Pour over the popcorn, tossing
the corn to coat well. Spread mixture into a buttered 13x9x2 inch baking pan.
When cool, break into pieces.
4 Qts
1 Cup
1 Cup
½ Tsp
1 Cup
1. Prepare 4 quarts of unbuttered popcorn according to the instructions. Place in a
large, buttered, heatproof bowl.
2. In a 2-quart saucepan, combine molasses, sugar and salt. Cook over low heat,
stirring until the sugar dissolves. Increase the heat setting to medium and cook
the syrup until it reaches 260°F (127°C) on a candy thermometer. In the
meantime, heat the wheat germ in a small skillet over low heat, stirring until
warm. When the syrup reaches 260°F (127°C), stir in the warm wheat germ.
Pour the syrup over the popcorn, tossing to coat evenly.
3. With buttered hands, shape the mixture into 14 to 16 orange-size balls. Allow
the balls to cool for 1 hour.
Stir Crazy
Plain popcorn
Sugar
Packed brown sugar
Light corn syrup
Water
White vinegar
Butter or margarine
Salt
Dry roasted peanuts
Molasses Popcorn Balls
Plain popcorn
Molasses
Sugar
Salt
Wheat germ
®
Crunch
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