i think i got this recipe off of a shreddies box years ago.
super delicious and easy to make.
ingredients:
6 cups popped popcorn
6 cups shreddies
1 cup salted peanuts (i like the ones without skin)
1/2 cup margerine/butter
1/2 cup smooth peanut butter
1 package of large marshmallows (250 g)
mix it up:
toss together popcorn, shreddies and peanuts.
set aside
melt butter and peanut butter in a large microwave bowl (about a minute)
add marshmallows and microwave for another minute until marshmallows puff.
stir in cereal mix until well coated
pour into 2 greased 15"x10" (or whatever's handy - i know i've used random sizes)
bake at 250 F for 10 minutes
cool
break into bite sized pieces and store in an airtight container.
happy munching!
a mish mash of things i stumble across and updates of my day to day life mixed in with my ramblings. just throwing it all out there. enjoy!
Showing posts with label snack. Show all posts
Showing posts with label snack. Show all posts
Tuesday, October 11, 2011
Tuesday, May 31, 2011
tasty tuesday
Maple Bacon Kettle Corn
here's what you need...
4 slices bacon, cooked, fat reserved
1 tablespoon maple syrup
1/2 cup corn kernels
1/4 cup cooking fat (use the reserved bacon fat and extra olive or vegetable oil to make 1/4 cup of popcorn cooking fat)
3 Tablespoons sugar
1 1/2 to 2 teaspoons salt (depending on your taste)
Cook off bacon until brown and crisp. Set aside to cool. Once cool, chop into small bits and toss with maple syrup.
Carefully measure out the hot bacon grease. If you don’t have 1/4 cup of fat, add some vegetable or canola oil to make 1/4 cup of oil for cooking the popcorn.
In a large pan over medium high heat, heat the bacon fat and oil mixture. Add the corn kernels. Sprinkle over the sugar and 1 teaspoon of salt. Cover the pan with a tight fitting lid and wait for the popping to begin.
Once the popping begins, use two good pot holders the hold together the pan and the lid and shake the pot. Feel free to take the pot off the flame to give it a good shake. Just be careful and then return the pot to the flame. Shake often throughout the popping process. This will help ensure that the sugar doesn’t burn the pan and the popcorn.
Once finished popping remove the lid and salt with 1/2 to 1 teaspoon more salt. Use a large spoon to stir the popcorn. You don’t want the hope sugar to burn you. Pour in the bacon and maple mixture. Toss together and serve.
another recipe from http://www.joythebaker.com/
(one of my favorite sites for recipes!)
here's what you need...
4 slices bacon, cooked, fat reserved
1 tablespoon maple syrup
1/2 cup corn kernels
1/4 cup cooking fat (use the reserved bacon fat and extra olive or vegetable oil to make 1/4 cup of popcorn cooking fat)
3 Tablespoons sugar
1 1/2 to 2 teaspoons salt (depending on your taste)
Cook off bacon until brown and crisp. Set aside to cool. Once cool, chop into small bits and toss with maple syrup.
Carefully measure out the hot bacon grease. If you don’t have 1/4 cup of fat, add some vegetable or canola oil to make 1/4 cup of oil for cooking the popcorn.
In a large pan over medium high heat, heat the bacon fat and oil mixture. Add the corn kernels. Sprinkle over the sugar and 1 teaspoon of salt. Cover the pan with a tight fitting lid and wait for the popping to begin.
Once the popping begins, use two good pot holders the hold together the pan and the lid and shake the pot. Feel free to take the pot off the flame to give it a good shake. Just be careful and then return the pot to the flame. Shake often throughout the popping process. This will help ensure that the sugar doesn’t burn the pan and the popcorn.
Once finished popping remove the lid and salt with 1/2 to 1 teaspoon more salt. Use a large spoon to stir the popcorn. You don’t want the hope sugar to burn you. Pour in the bacon and maple mixture. Toss together and serve.
another recipe from http://www.joythebaker.com/
(one of my favorite sites for recipes!)
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