"Zombie Boogers" Candy Corn

"Zombie Boogers" Green Candy Coated Popcorn

Recipe Difficulty: Easy
Serves: 8-10
Time: 1 1/2 hours

16-20 cups of popped popcorn

Mixture: 
1/2 cup butter
1 cup granulated sugar
1/4 cup corn syrup
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 teaspoon green food coloring
1 teaspoon baking soda
(Depending on how coated you would like the popcorn, I recommend making a double batch of the mixture to achieve the same look of the popcorn as in the photo.)

Preheat oven to 250 degrees F (95 degrees C).

Place your popcorn into a LARGE bowl, or two, if needed. Cover two cookie sheets with aluminum foil, then spray with non-stick spray.

In a medium saucepan over medium heat, melt buter. Stir in sugar, corn syrup, and salt. Bring to boil while stirring consistently.  Boil without stirring for 4 minutes. Remove from heat and stir in vanilla and green food coloring until the mixture is evenly colored and combined. Stir in baking soda. Mixture will double. Pour the mixture over the popcorn and stir to combine and evenly coat. Pour popcorn onto the cookie sheets.

Place the popcorn in the oven. Stir the popcorn after 15 minutes and cook another 10 minutes. (I only cooked it for 15 minutes and liked that it was soft.) Remove from the oven. Let cool for about 5 minutes and then break into pieces. Be careful popcorn will still be hot.

Comments

Post a Comment

Popular posts from this blog

Matt and Jac's Chili

1 lb. ground hamburger or ground turkey 1 medium onion, chopped 1 medium green pepper, chopped 2 cans of creamed corn 2 cans of kidney beans (drained) 2 cans of diced tomatoes 2 cans of Hormel chili (or any brand of chili you prefer) 1 can of black olives (slice them in half) Sauté onion and green pepper together and then put into large pot. Cook the hamburger (or turkey burger) and add into pot. Then add all the cans. Simmer for half hour, stirring often. Or you could just heat the ingredients together until they are warm because it is just as delicious.
Read more

One Hour Rolls

INGREDIENTS: 1 cup Milk (I used almond milk) 2 tablespoons melted butter 1/2 cup water 2 tablespoons honey 1 tablespoon active-dry yeast 3.5 to 4 cups all-purpose flour 1 teaspoon salt extra melted butter, for brushing on top DIRECTIONS: Prep your oven and baking dish.   Preheat the oven to 400°F.  Grease a 9 x 13-inch pan with cooking spray, and set aside. Warm the liquid ingredients.   In a microwave-safe bowl or measuring cup, stir together the water, milk, butter and honey.  Then microwave for 1 minute, and give it a stir.  Then continue microwaving it in 15 second intervals, until the mixture is very warm to the touch but not hot or boiling (anywhere between 95°F-115°F), and the butter is completely melted.  The temperature of the water is important here, because if it’s too hot (120°F or more), it will kill the yeast.  If it’s too cool, the yeast will not activate.  Just think — a little bit warmer than your body t...
Read more

Emily's Cheesy Ham and Potato Soup

Image
Ingredients 3 1/2 cups potatoes , peeled & diced 1/3 cup celery , diced 1/3 cup onion , finely chopped 1 cup chopped carrot 1-2 cups ham , diced and cooked 3 1/4 cups water or chicken broth 2 T chicken bouillon granules (omit if using chicken broth) salt (to taste) 1 tsp pepper 1 stick butter 1/2 cup flour 2 1/2 cups milk 2 cups shredded cheese Directions Combine potatoes, celery, onion, ham, and water/broth in stockpot and bring to boil. Then cook over medium heat until potatoes are tender. Stir in the chicken bouillon, salt (if using), and pepper. In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick. (If you want a thinner soup, reduce butter and flower to 1/4 c. each Slowly stir in milk as not to allow lumps to form and all milk is added. Turn up to medium heat. Continue to stir until thick (4-5 minutes). Add in cheese and stir until melted. Stir the cheese mixture into the stoc...
Read more