Candied Popcorn Splenda Food

CANDIED POPCORN (SPLENDA)

Steps:

• Preheat oven 325°F; spray an 11x13 inch pan with nonstick cooking spray or line with release foil and set aside.
• Place popcorn in a large bowl.
• In a small bowl, add egg white, molasses, vanilla, salt and splenda; whisk well.
• Add peanuts and stir until peanuts are coated; pour over popcorn, toss until popcorn is coated.
• Place on prepared baking pan; bake 20 to 25 minutes, stirring occasionally, until mix is crispy.
• Remove mix from oven and spread onto parchment or waxed paper to cool, cool to room temperature before serving, enjoy.

CANDY COATED POPCORN

Steps:

• Keep freshly-popped corn warm in large baking pan in 200°F oven.
• Combine sugar, corn syrup, butter, salt and cream of tartar in medium saucepan. Bring to boil, stirring constantly. Cook to 250°F without stirring.
• Remove from heat. After boiling action ceases, add flavoring and color. Add soda and stir in quickly but thoroughly. Pour at once while foamy over warm popcorn; mix gently to coat corn. Shape into balls or spread onto cookie sheet and break into pieces when cool.

CANDIED POPCORN

Steps:

• Preheat oven to 325. Spray 15 X 10 X 1 inch pan with cooking spray. Put popped corn in large bowl. Set aside.
• Combine egg white, honey, vanilla, salt, and splenda in mixing bowl, whisk until blended. Stir in peanuts. Pour mixture over popped corn, toss to coat.
• Spread mixture in prepared pan.
• Bake 25 minutes. Stir occasionally. Remove from oven, spread on waxed paper to cool.
• Store in airtight container.

SWEETENED POPCORN

Steps:

• Line two baking sheets with waxed paper.
• In a large pot or Dutch oven, combine butter, water and sugar. Bring to a boil. Boil 4 minutes; remove from heat. Introduce popcorn and stir to coat evenly. Pour onto prepared baking sheets and let cool before serving.

CANDIED POPCORN SNACK

Steps:

• Place popcorn in a large roasting pan. In a large saucepan, combine remaining ingredients; cook and stir over low heat just until mixture comes to a boil. Pour over popcorn and toss to coat. Cool. Store in an airtight container.

CANDY POPCORN

Steps:

• Heat oil in a large pan over a medium to high heat. Add the popping corn and cover. Shake the pan occasionally, until the popping stops. Or, the other option is to use the microwave or a popcorn maker.
• Transfer the popped corn to a large bowl, removing any unpopped corn kernels. If you have a seriously large metallic bowl you can later pour in the candy over the top of the popcorn -The bowl must be big enough to be able to toss the popcorn without it spilling over.
• Using a heavy based pan, combine the sugar, water and food colouring. Stir over heat, without boiling, until the sugar has dissolved . Use the largest saucepan/boiler that you can find.
• Please stand-by the stove whilst the candy is boiling, you will need to stir the mixture frequently. Bring to the boil. Boil uncovered for about 12 to 15 minutes. The temperature should be 150°C using a candy thermometer. If you do not have a thermometer drop a teaspoon of the candy mixture into a glass of water- the mixture should crack.
• Remove the candy mixture from the heat. Add the popcorn and stir quickly (and I do mean quickly!) to coat the popcorn with the candy.
• Spread the popcorn on foil lined trays to cool. Separate the popcorn as it is cooling with a wooden spoon or hands (be careful it is not too hot though!).
• Store in an airtight container for 3 - 4 days. The candied popcorn is best eaten after the candy has fully set and dried.

CANDIED POPCORN

Steps:

• Preheat oven to 325 degrees F. Spray a 15- x 10- x 1-inch pan with cooking spray. Place popped corn in a large bowl. Set aside.
• Combine egg white, honey, vanilla, SPLENDA® Granulated Sweetener and salt in a small mixing bowl, whisking until blended. Stir in peanuts. Pour mixture over popped corn, tossing to coat. Spread mixture in prepared pan.
• Bake 25 minutes, stirring occasionally. Remove from oven and spread on waxed paper to cool. Store in an airtight container.