Golden Popcorn Squares Food

GOLDEN POPCORN SQUARES

Golden Popcorn Squares image

These gooey bar cookies are perfectly sweet and savory.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 3 dozen

Number Of Ingredients 4

Ingredients

2 tablespoons vegetable oil, plus more for pans
3/4 cup popping corn (enough to make 12 cups popped)
1 1/2 recipes Caramel for Bar Cookies
2 cups salted peanuts

Steps:

Heat oven to 350 degrees. Brush two 9-by-13-by-2-inch baking pans with oil, line with parchment, and oil parchment. Set aside.
Heat oil in a large, heavy-bottomed stockpot over medium heat. When hot, add popping corn. Cover, and let cook until corn starts to pop. When the popping noises become infrequent, remove stockpot from heat.
Transfer popped corn to a large mixing bowl. Using a microwave or double boiler, heat caramel until liquid. Add caramel and peanuts to popcorn; stir with a wooden spoon until all popcorn is coated. Transfer mixture to one of the prepared pans, and, using the back of the spoon, pack mixture as tightly as possible.
Bake until caramel darkens, about 20 minutes. Transfer pan to a wire rack to cool for 5 minutes. Using hot pads, place other prepared pan on top, parchment side down. Invert popcorn into second pan, and transfer to a wire rack to cool. When completely cool and hard, cut into about 36 1 1/2-by-2-inch pieces.

GOLDEN BUTTER POPCORN CUPCAKES

Golden Butter Popcorn Cupcakes image

Provided by Food Network

Categories dessert

Time 55m

Yield 24 cupcakes

Number Of Ingredients 6

Ingredients

1 16-to-18-ounce box golden buttercake mix (plus required ingredients)
1 29-ounce can corn, drained (liquid reserved; corn reserved for another use)
1 4-ounce bar white chocolate, finely chopped
4 cups popcorn
2 cups cold heavy cream
3 tablespoons confectioners' sugar

Steps:

Preheat the oven to 350 degrees F. Prepare the cake batter as directed, substituting corn liquid for the water in the mix. Linetwo 12-cup muffin pans with paper liners. Divide the batter between the pans, filling each cup two-thirds of the way. Bake as directed; let cool completely.
Meanwhile, put the white chocolate in a microwave-safe bowl and microwave in 15-second intervals, stirring, until smooth. Pour over the popcorn in a large bowl; toss to coat, then refrigerate until set, about10 minutes. Remove about 2 cups of the white chocolate popcorn and crush.
Beat the heavy cream and confectioners' sugar in a bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Fold in the crushed popcorn.
Frost each cupcake with 3 tablespoons of the popcorn whipped cream. Top with the remaining white chocolate popcorn.

GOLDEN SQUARES

Golden Squares image

This recipe comes from my Mom - I don't know where she got it, but I've been making it for 35 years - it's quick, easy and delicious!! A nice change from brownies.

Provided by BakerNurse

Categories Bar Cookie

Time 35m

Yield 16 squares

Number Of Ingredients 4

Ingredients

2 cups firmly packed fine graham cracker crumbs (about 24 graham crackers)
1 (6 ounce) package semi-sweet chocolate chips
1/2 cup coarsely chopped nuts
1 (14 ounce) can sweetened condensed milk

Steps:

Mix together graham cracker crumbs, chocolate chips and nuts.
Blend in condensed milk.
Pour into an 8x8x2" pan which has been greased and bottom lined with waxed paper and greased again.
Bake in a preheated 350 degree oven for about 30 minutes or until the top is a golden brown.
Remove from pan immediately to a wire rack, and remove the waxed paper.
Cool.
Cut into 2" squares - makes 16 squares.

CARAMEL FOR COOKIES

Caramel for Cookies image

Use this recipe to make Congo Bars, Golden Popcorn Squares, and Pecan Caramel Shortbread. It can easily be halved or doubled.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 3 3/4 cups

Number Of Ingredients 4

Ingredients

4 cups sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup heavy cream

Steps:

Combine sugar, cream of tartar, salt, and 1/3 cup water in a wide, heavy-bottomed saucepan, with sides at least 3 inches high. Place over high heat. Let cook, without stirring, until sugar begins to melt and turn golden, 2 to 5 minutes. Turn heat to medium; continue to cook, stirring occasionally, until all sugar is melted, deep golden, and a candy thermometer reads 300 degrees.(hard-crack stage). While stirring, carefully pour cream slowly down the side of the pan (stand back slightly from the stove, as the cream may cause the caramel to sputter). When cream is incorporated, remove from heat; transfer to a heat-proof bowl. Use immediately.

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