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Friday, February 12, 2010

All you need is love...

Ok, so last night the 3 kids (all in the same class by the way) spring on me that their having a Valentines party today at school and they signed me up for popcorn.  I've made Mother Goose Popcorn for them in the past but I couldnt find my tried and true recipe (cause I'm sooooooooo organized).  So I searched for it on the internet, and numerous versions popped up.  The first one I tried was absolute rubbish and turned my 8 cups of popped corn into popcorn soup.  NOT NICE.  The next one was this one http://www.recipezaar.com/Mother-Goose-Popcorn-48667 and it seemed easy enough, with simple ingredients.  So I pulled out all my gear/ingredients and lo and behold I had no vanilla left!!  Well, I like vanilla or some kind of flavour just so its not sugar popcorn.  If I'm baking and I dont have vanilla, I usually replace it with cinnamon, so what was another 8 cups of wasted popcorn if it didnt work?  I always experiment, not necessarily successfully, but that doesnt stop me...

Here is a peak at all you need, including that antique air popper (you can get them for next to nothing at Walmart).

Very basic requirements here.  My tweeked version of this recipe is:

  • 1/2 cup milk
  • 2 cups sugar
  • 1/2 tsp of cinnamon
  • 8 cups air popped popcorn
  • red food colouring
  1. Mix milk and sugar in  small saucepan, and heat on medium till it boils.  Let it boil for a few minutes just to give the syrup some body, but dont let it burn.  This must be watched.
  2. Add the cinnamon, and mix well so it disolves into syrup.  You dont want clumps.
  3. Now add as much food colouring as you like.   I made it a bit darker, like cinnamon hearts. Mix in well.
  4. Pour hot syrup over popcorn (in a large bowl) and mix as well as you can.  Try to coat the popcorn evenly.  The syrup will gather at the bottom of the bowl, so scrape it up and keep mixing, almost like 'folding' eggs.
  5. Pour sticky popcorn in two shallow cookie sheets lined with parchment paper.  Place in warm oven.  I usually heat my oven to 200 - 250* F for twenty minutes, then turn it off, and place the popcorn into warm/off oven.  I leave the popcorn in the warm oven overnight. 
  6. In the morning (or whenever you're ready) break up the popcorn and place in airtight container, or just eat it!
Just a warning- Remove any unpopped Kernels prior to coating with syrup or they stick to the popcorn and you dont want anyone to break any teeth.  Enjoy!!

Sorry I didnt take any photos of it once it had dried.  I was too busy/late trying to get it ready for school!  But it looked soooo good!

1 comment:

  1. That looks so cute! Can't wait to try them! Cinnamon + Popcorn! Who knew?!


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