lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Cake With Cream Cheese Glaze
Ingredients:
- 1 1/2 granulated sugar
- 1/2 butter
- 3/4 vanilla
- 1 canned pumpkin
- 15 cake flour
- 3 baking powder
- 1 baking soda
- 1 cinnamon
- 1 salt
- 1/2 ground ginger
- 1/4 ground nutmeg
- 1/4 powdered sugar
- 1/2 vanilla
- 1/2
- 3
Instructions:
1. Preheat oven to 350°.
2. To prepare cake place granulated sugar and butter in a large bowl beat with a mixer at medium speed until well blended (about 5 minutes). Add egg substitute, ¼ cup at a time, beating well after each addition. Beat in 1 teaspoon vanilla and pumpkin.
3. Lightly spoon flour into dry measuring cups, level with a knife. Combine the flour and next 6 ingredients (flour through nutmeg) stirring well with a whisk. Fold flour mixture into pumpkin mixture.
4. Spoon batter into a 10-inch tube pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan; place on wire rack.
5. To prepare glaze place powdered sugar and cream cheese in a bowl; beat with a mixer at medium speed until well blended. Beat in 1/2 teaspoon vanilla. Add orange juice, 1 tablespoon at a time, beating well alter each addition. Drizzle warm cake with glaze. Cool completely on wire rack. Garnish with orange sections.
Title: The Best Banana Pudding
Ingredients:
- 1 vanilla instant pudding mix
- 2 milk
- 1 sweetened condensed milk
- 1 vanilla extract
- 1 bananas
- 1
- 4 -6
Instructions:
1. In a large mixing bowl, beat pudding mix and milk 2 minutes.
2. Blend in condensed milk until smooth.
3. Stir in vanilla and fold in whipped topping.
4. Layer wafers, bananas and pudding mixture in a glass serving bowl. ( mine normally is a 3-4 layers tall).
5. Crush leftover cookies and crumpble on top
6. Chill until serving.
Title: Black Forest Cake
Ingredients:
- 1 cherry pie filling
- 1 heavy whipping cream
- 1 eggs
- 1 water
- 1 flour
- 1/3
- 3
- 3/4
- 1
- 1/8
Instructions:
1. Preheat oven to 325 or 350 degrees depending on type of pan used. Oil and flour bottom, and bottom corners of pan.
2. Prepare cake mix as directed on box, reducing water to 3/4 cup. Batter will be stiff. (Can use stand mixer for this part.).
3. Add Dark Cherries to cake mix and fold in, stirring until moisture is absorbed.
4. Pour cake mix into pan and cook for desired time. I used a 13x9" pan and set the timer for 38 minutes.
5. While cake is cooking, separate cherries from Cherry Pie filling, placing the syrup into mixing bowl (using stand mixer or hand mixer), adding to this the Heavy Whipped Cream. Whip to soft or medium peaks. Refrigerate until cake is cooled.
6. Once cake has cooled, frost with frosting. (If two layer cake, put cherries between layers and use frosting on outside of both layers.) If one pan, frost cooled cake completely, top and sides.
7. Place drained cherries on top of frosted cake (for 13x9" pan). This can be done in symmetrical mounds or spread in the middle, in a rectangular shape.
8. Place cherry flavored whipped cream in pastry bag with choice of tip, and decorate by surrounding cherries with puffs of cream. Retain remaining whip cream for service.
Title: Sweet Empanaditas
Ingredients:
- 1 butter
- 6 cream cheese
- 2 all-purpose flour
- 1 sugar
- 1/3 ground cinnamon
- 1
Instructions:
1. Combine butter and cream cheese in a large bowl. Beat until light and fluffy. Gradually add flour, beating on low speed until combined.
2. Gather mixture into a ball and divide in half. Cover and chill for 1 to 2 hours or until dough is easy to handle.
3. Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper or nonstick foil; set aside.
4. On a lightly floured surface, roll out one of the dough portions to a 1/8 inch thickness.
5. Using a round 3 to 3 1/2 inch cookie cutter, cut out dough. place about 1 teaspoon of the jam in the center of each round.
6. Moisten edges of dough with water. Fold the dough in half to enclose the jam; press edges together with the tines of a fork to seal.
7. Place the empanaditas 1 inch apart on the prepared cookie sheet, Bake in oven for 12-14 minutes or until golden brown.
8. In a small bowl, combine sugar and cinnamon. While cookies are warm, carefully roll them in cinnamon-sugar.Place on a wire rack; let cool. Repeat with remaining dough portion, remaining jam, and remaining cinnamon-sugar.
Title: Rocky Road Squares
Ingredients:
- 3/4 butter
- 1 1/2 coconut
- 1 1/2 miniature marshmallows
- 1 1/2 sweetened condensed milk
- 1
- 1 1/2
- 1
- 2
Instructions:
1. Combine butter, and crumbs, press onto parchment paper-lined 13x9 inch pan.
2. Layer coconut, nuts, chocolate chips and marshmallows over crust. Drizzle Eagle Brand evenly over all.
3. Bake at 350F for 30 minutes or until golden brown.
4. Remove from oven; drizzle with melted chocolate.
5. Cool completely. Remove parchment paper and cut into squares.
Title: Aunt Mary's Italian Biscotti
Ingredients:
- 1/2 butter
- 3/4 sugar
- 3 eggs
- 1/2 vanilla
- 3 flour
- 3 baking powder
- 1/2 salt
- 1 anise seed
- 2 lemon peel
- 2
- 1
Instructions:
1. Cream butter and sugar.
2. add eggs one at a time beating well after each addition.
3. Add vanilla.
4. Sift together flour, baking powder and salt and ad slowly to creamed mixture.
5. Stir in lemon and orange peels, anise seeds and nuts and blend well.
6. divide dough into 3 parts and shape each into long roll about 1 1/2 inches in diameter.
7. Place rolls on cookie sheet several inches apart and flatten rolls somewhat.
8. Bake at 350F for 15 minutes.
9. Remove and slice rolls crosswise 3/4 inches.
10. Lay cut side down and bake additional 7 minutes.
11. Flip to other side of cookie and bake another 7 minutes.
12. Makes approx 4 dozen biscotti. ENJOY!
13. Freezes well.
14. Note: If you want sweeter, increase sugar to 1 full cup.
Title: Fruit Crumble
Ingredients:
- 3/4 all-purpose flour
- 3/4 sugar
- 1/2 salt
- 1/4 unsalted butter
- 1/2 apricots
- 2 vanilla ice cream
Instructions:
1. Put a rack in middle of oven & preheat to 425 degrees F.
2. Butter a 9 1/2-inch deep-dish glass pie plate.
3. Combine flour, sugar, almonds, & salt in a food processor & pulse until nuts are coarsely chopped.
4. Add butter & pulse until mixture begins to clump. (DO NOT OVERMIX.).
5. Spread fruit in pie plate & sprinkle topping over it.
6. Bake crumble until fruit is tender & topping is golden brown, 25-30 minutes.
7. Cool slightly on a rack.
8. Serve warm with ice cream.
Title: Old Fashioned Sour Cream Chocolate Fudge Cake With Icing
Ingredients:
- 9 butter
- 2 powdered instant coffee
- 1/3 hot water
- 1 1/2 all-purpose flour
- 1/2 cornstarch
- 1 baking soda
- 1 salt
- 1 1/2 sugar
- 1 sour cream
- 2 eggs
- 2 vanilla extract
- 1 unsalted butter
- 1 confectioners' sugar
- 4 vanilla
- 12 powdered sugar
- 1
Instructions:
1. Preheat Oven to 350°.
2. CAKE:
3. Butter a 9x13 cake pan with 1 tbs of butter and set aside.
4. Dissolve the coffee powder in the hot water and let cool.
5. In a medium bowl, or on a piece of waxed paper, sift together the flour, cornstarch, baking soda and salt.
6. In a large bowl, cream together the 8 tbs of butter and sugar until light and fluffy, about 3 minutes.
7. Add the sour cream and mix well.
8. In 3 additions, add the flour mixture alternately with the eggs, beating well after each addition.
9. Beat in the melted chocolate, dissolved coffee, and vanilla.
10. Spread the batter into the prepared pan.
11. Bake until a toothpick inserted in the center of the cake comes out clean, about 30-35 minutes.
12. Cool on a large wire rack for about 10 minutes.
13. Carefully run a knife around the edges of cake, invert onto rack to cool completely.
14. ICING:
15. Beat the room temperature butter in a large bowl with an electric mixer on high speed until fluffy, about 2 minutes.
16. On low speed, beat in confectioner's sugar, about 1/4 cup at a time until smooth. Add the cooled chocolate and vanilla, mix well.
17. Slice the cake in half horizontally. Transfer the bottom, cut side up to a platter (I gently slide the top layer onto a cutting board until needed).
18. Spread about 1/2 of the icing over the cake, it will be a generous amount.
19. Top with the top half of the cake, cut side down.
20. Spread the remaining icing over the top and sides of cake.
21. Sprinkle with powdered sugar to garnish if desired.
Title: Turtle Bars
Ingredients:
- 1/2 butter
- 1 brown sugar
- 2 all-purpose flour
- 1 pecan halves
- 2/3 butter
- 1/2 brown sugar
- 1
Instructions:
1. In a large mixing bowl, beat butter and sugar until smooth.
2. Gradually add flour; beat until crumbly. Press firmly into an ungreased 13x9x2-inch baking pan.
3. Arrange pecans over crust.
4. In a small heavy saucepan, combine butter and brown sugar.
5. Bring to a boil; boil for 1 minute or until smooth, stirring constantly.
6. Pour over pecans.
7. Bake at 350°F for 18-22 minutes or until bubbly.
8. Sprinkle chocolate chips on top; Cool in pan on a wire rack for 3 minutes.
9. Spread chocolate but allow some chips to remain whole.
10. Cool completely; cut into small squares. Yield: about 8 dozen.
Title: Creamy Double Chocolate Pudding
Ingredients:
- 1/2 sugar
- 1/3 cornstarch
- 1/4 salt
- 1 milk
- 2 heavy cream
- 1 vanilla
- 1/4
- 2
Instructions:
1. Whisk together dry ingredients in a medium saucepan.
2. Whisk in the milk and cream, and cook over medium-high heat until mixture comes to a boil.
3. Lower heat to medium and cook until thickened, about 5 minutes.
4. Remove from heat and stir in chocolate chips and vanilla.
5. Serve warm or cold.
Title: Blancmange
Ingredients:
- 2 milk
- 1/2 milk
- 5 cornstarch
- 1/4 sugar
- 1/8 salt
- 1 vanilla
Instructions:
1. Scald 2c of milk in a double boiler.
2. Combine other ingredients (1/2 c milk, cornstarch, sugar, salt) except vanilla, stir til smooth, and add to scalded milk.
3. Cook over boiling water, stirring constantly, til thickened and smooth.
4. Cover and cook 10 min, add vanilla, and put into custard cups.
5. Yield: 4-5 servings.
Title: Banana-Nutella Wontons
Ingredients:
- 2 sugar
- 2 cinnamon
- 16 wonton wrappers
- 5 banana
- 1 unsalted butter
- 2
Instructions:
1. Preheat the oven to 350°F Line a baking sheet with parchment paper. Have a small glass of water ready. In a small bowl, mix the sugar and cinnamon with a fork until combined well.
2. Lay 4 wonton wrappers out on a clean counter top. Place 1 teaspoon Nutella in the center of each wrapper. Cut the banana into very thin slices with a paring knife and place 2 slices on top of the Nutella on each wrapper. Dip your finger into the glass of water and run it along the edges of a wonton wrapper. Fold the wrapper in half diagonally, forming a triangle. Press on the edges well with your fingers to seal. Repeat with the remaining 3 wontons. Place the 4 on the baking sheet (you can place them close together; they won’t spread).
3. Repeat with the remaining wonton wrappers, Nutella, and bananas, working in batches of 4 wontons at a time. When all the wontons have been made, lightly brush the sides facing up with the melted butter and sprinkle with the cinnamon-sugar. Place the baking sheet in the oven and bake the wontons for 8 to 10 minutes, until crisp and lightly browned. Let cool for 1 minute before serving.
Title: Healthy Sugar Free Peanut Butter Banana Cookies
Ingredients:
- 1/3 peanut butter
- 2 bananas
- 1 vanilla
- 2 skim milk
- 2 sugar-free maple syrup
- 2 1/2 oatmeal
- 1 cinnamon
- 1/4 whole wheat flour
Instructions:
1. In a large bowl, mash bananas with a fork until smooth. Add peanut butter, soy milk, vanilla and maple syrup and mix well. Add remaining ingredients and stir until well combined.
2. Drop spoonfuls of dough onto an ungreased cookie sheet and bake 13-16 minutes at 350 degrees, or until done.
3. i don't know how many this makes.
4. so take the entire amount of calories for the entire batch.
5. and divide it by how many cookies it makes.
Title: Red Velvet Cones
Ingredients:
- 2 all-purpose flour
- 5 granulated sugar
- 3 baking soda
- 1 salt
- 2 cocoa powder
- 2 buttermilk
- 3 eggs
- 2 vanilla extract
- 4 cream cheese
- 3 unsalted butter
- 2 powdered sugar
- 48 vanilla extract
- 2
- 36
- 1/2
- 2
- 1/2
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, Texas Pete® Hot Sauce and vanilla.
3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
4. Carefully spoon the batter into the ice cream cones filling them 2/3 of the way up to give them room for rising in the oven. Arrange the cones on a parchment-lined sheet tray standing up and place them into the oven to bake at 350 degrees for approximately 15-20 minutes or until they have fully risen and a tooth pick inserted into the center of the cake comes out clean.
5. Remove the cakes from the oven and let cool completely.
6. While the cakes are in the oven, prepare the spicy cream cheese frosting.
7. Place the softened cream cheese and the softened butter into a medium size mixing bowl and whisk together until smooth. Add the powdered sugar and continue to whisk until the mixture is smooth. Add the vanilla extract and the Texas Pete® Hotter Hot Sauce and whisk one more minute. You may add more powdered sugar or Texas Pete® Hotter Hot Sauce so that the icing is to your liking.
8. Place the spicy cream cheese frosting into a piping bag with a small decorative tip.
9. Using the tip of the piping bag, carefully puncture a small hole into the center of the top of the red velvet cake and pipe approximately 2-3 tablespoons of the spicy cream cheese into the center of the cake allowing some of the cream cheese to come out of the top for decoration. Continue until all the red velvet cake cones are filled. Use any extra cream cheese icing to frost the tops of the cones.
10. Sprinkle with powdered sugar and serve.
Title: Easy Lemon Bars
Ingredients:
- 1 butter
- 2 white sugar
- 3 white sugar
- 2 1/4 all-purpose flour
- 4 eggs
- 6 lemon juice
Instructions:
1. Preheat oven to 350 degrees.
2. Blend softened butter, 1/2 cup sugar and 2 cups of flour until mixed.
3. Press into the bottom of a 9x13 inch pan and bake for 20 minutes.
4. Blend 1/4 cup flour, 1 1/2 cups sugar, eggs and lemon juice until fluffy. (I use my blender).
5. Pour lemon mixture over crust and bake for an additional 20 minutes at 350 degrees.
6. While it's still warm, not hot, sprinkle 3 tbsp of sugar over the top to give them a crystalline looking finish.
7. The cooler these are, the easier to cut. I cute mine into 18 2x3 inch slices.
Title: Spice Doodles
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 sugar
- 1 baking powder
- 1/4 salt
- 1 egg
- 1 vanilla
- 2 1/4 all-purpose flour
- 2 sugar
- 1 pumpkin pie spice
Instructions:
1. For Dough:.
2. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds.
3. Add sugar, baking powder, and salt.
4. Beat until combined, scraping sides of bowl occasionally.
5. Beat in egg and vanilla until combined.
6. Beat in as much of the flour as you can with the mixer.
7. Stir in any remaining flour with a wooden spoon.
8. To Store Dough:
9. Pack dough into an airtight container. Refrigerate for up to 3 days or freeze for up to 1 month.
10. TO MAKE COOKIES:.
11. If necessary, cover and chill dough about 1 hour or until easy to handle.
12. Preheat oven to 375 degree F.
13. In a small bowl stir together sugar and pumpkin pie spice. Shape dough into 1-inch balls.
14. Roll each ball in sugar mixture to coat. Place balls 2 inches apart on an unerased cookie sheet.
15. Bake in a preheated oven for 10 to 11 minutes or until edges are golden.
16. Cool on cookie sheet for 1 minute.
17. Transfer cookies to a wire rack and let cool.
18. Makes about 40.
19. To Store Cookies:
20. Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Title: Gooey Butter Cake
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1/4 salt
- 3/4 granulated sugar
- 1/2 butter
- 1 egg
- 8 cream cheese
- 2 eggs
- 2 vanilla
- 16 confectioners' sugar
- 1/2 butter
Instructions:
1. Preheat oven to 350ºF. Grease a 9x13-inch baking pan.
2. For cake, combine flour, baking powder, and salt in a medium bow. In a large bowl, whisk together sugar, melted butter, and egg. Add flour mixture and mix with a wooden spoon until dough is moist and crumbly. Spread dough evenly in a prepared pan.
3. For topping, a in a medium bowl, beat cream cheese with an electric mixer until smooth. Beat in eggs and vanilla. Reserve 2 tbsp on confectioner's sugar. With beaters on low speed, mix remaining confectioner's sugar into cream cheese mixture. Mix in melted butter until fully blended.
4. Pour topping over dough and spread it evenly with a rubber spatula. Bake for 40-45 min or until topis set with a nicely golden crust, but inside is still slightly gooey and soft. Remove from oven and cool completely. Cut into squares. Just before serving, sprinkle with reserved 2 tbsp confectioner's sugar.
Title: Maple Apple Dumpling
Ingredients:
- 5 granny smith apples
- 20 water
- 2 butter
- 1 sugar
- 1 cinnamon
- 1/2 maple syrup
Instructions:
1. Preheat oven to 350.
2. Cut, peel, core and slice apples into 8 wedges. Cut each biscuit in half and form around each individual apple wedge.
3. Melt butter and mix sugar and water all together in an oven proof casserole.
4. Put biscuit/apples carefully into hot liquid using tongs, submerging them into the liquid.
5. Drizzle maple syrup on top.
6. Sprinkle with cinnamon, or my sweet spice mixture # 164342.
7. Cook in Dutch oven for about 40-50 minutes.
Title: Best Buttercream Frosting Recipe
Ingredients:
- 1/2 vegetable shortening
- 1/2 butter
- 1 vanilla extract
- 4 powdered sugar
- 2 milk
Instructions:
1. Cream butter and shortening with electric mixer.
2. Add vanilla.
3. Gradually add sugar, one cup at a time, beating well on medium speed.
4. Scrape sides and bottom of bowl often.
5. When all sugar has been mixed in, icing will appear dry.
6. Add milk and beat at medium until light and fluffy.
Title: Easy Peach Crisp
Ingredients:
- 2 butter
- 2 flour
- 1/3 walnuts
- 1/3 pecans
- 1/3
Instructions:
1. NOTE: If you only have plain instant oat packets, just add the cinnamon and nutmeg to your taste.
2. Preheat the oven to 425*. Lightly butter an 8x8 baking dish.
3. Place the peaches in the dish. Mix together the oats, flour, nuts, and butter until crumbly. Sprinkle over the peaches.
4. Bake for 15 minutes or until golden brown.
5. Let cool slightly and serve with ice cream.
Title: Weight Watchers Gob Cake
Ingredients:
- 1 mandarin oranges
- 1 egg
- 2 unsweetened applesauce
- 1 fat-free cool whip
- 4
- 1
Instructions:
1. Preheat the oven to 350 degrees and prepare 13x9 pan with non-stick spray.
2. Drain the juice from the can of mandarin oranges into a measuring cup.
3. Crush the mandarin oranges (blender recommended).
4. Put the crushed mandarin oranges in to a large mixing bowl.
5. Take the juice from the mandarin oranges that was drained into the measuring cup and fill the cup with water until you have 1 and 1/4 cup.
6. Put applesauce, egg whites and whole egg into the mixing bowl.
7. Mix all the wet ingredients then add in dry cake mix and mix with mixer until blended.
8. Pour into pan and bake for 35-40 minutes.
9. Let it cool then frost with ff cool whip and store in the fridge.
Title: Vegan Tofu Berry Custard
Ingredients:
- 12 firm silken tofu
- 12 fresh raspberries
- 5 lemon juice
- 1 water
- 5 sea salt
- 1
Instructions:
1. Put berries in a saucepan with the water and sweetener, bring to the boil, and then lower the heat, and simmer until tender and a syrup forms. Cool.
2. Put everything in your blender with the berries, and puree until smooth and creamy.
3. Add in more lemon juice and sweetener to taste if desired.
4. Chill in the fridge, and serve topped with more fresh berries and vegan cream.
Title: Traditional British Victorian Sandwich Sponge Cake
Ingredients:
- 150 self-raising flour
- 3 eggs
- 150 margarine
- 150 caster sugar
Instructions:
1. Preheat the oven to gas mark 4, 180°C, 350°F then mix the sugar and margarine together until creamy.
2. Beat the eggs then add one at a time, stirring until it is runny.
3. At this point you could add flavour if you wanted.
4. Sieve the flour into the bowl, then mix altogether until all the flour is gone.
5. Grease the tins with margarine and then divide equally between two tins, and bake for 25 minutes.
6. Take them out and put on a cooling tray for 10 minutes.
7. Cut out both sides, and put them together like a sandwich.
8. Oh, and be sure to add jam or something delicious between the two cake halves.
Title: Mixed Berry Crepes With Mascarpone
Ingredients:
- 2 all-purpose flour
- 1/4 sugar
- 1/4 fine salt
- 2 water
- 1/2 eggs
- 6 unsalted butter
- 8 pure vanilla extract
- 2 strawberries
- 2 blackberry
- 1 raspberries
- 1 sugar
- 1/3 Grand Marnier
- 1/8 - 1/4 mascarpone
- 2 sugar
- 2 orange zest
- 1/3 pure vanilla extract
- 2
- 1/2
- 1
Instructions:
1. FOR THE BATTER:
2. Blend the flour, sugar, and salt in a food processor or blender.
3. Add the milk, water, eggs, butter and vanilla extract, and process until smooth.
4. Set aside for 30 minutes.
5. FOR THE FRUIT:
6. While batter rests, hull and halve the strawberries.
7. Toss with blackberries and raspberries, sugar and Grand Marnier, if using, in a medium bowl; set aside.
8. FOR THE FILLING:
9. Whisk the cheeses with the sugar, orange zest and juice, and the vanilla extract.
10. TO MAKE THE CREPES:
11. Heat a 6" nonstick skillet or crepe pan over medium heat until a drop of water bounces and sizzles briefly on its surface before evaporating.
12. Quickly pour in about 2 tablespoons of crepe batter and swirl it to coat the skillet evenly.
13. Cook until the batter sets, about 30 seconds.
14. Flip the crepe and cook the other side until just barely golden.
15. Repeat with remaining batter, stacking the crepes as they cook.
16. FOR THE FILLING:
17. Place 1 tablespoon of the cheese filling on the lower left-hand corner of each crepe.
18. Fold crepe in half, then half again to make a triangle with the filling in the tip.
19. Repeat with the remaining crepes and filling.
20. Stack filled crepes neatly on serving platter.
21. *THE CREPES CAN BE PREPARED UP TO THIS POINT A DAY AHEAD, COVERED TIGHTLY WITH PLASTIC WRAP AND REFRIGERATED OVERNIGHT.
22. TO SERVE:
23. Preheat an oven to 250ºF.
24. Cover crepes with foil and warm in the oven until heated through, about 10 minutes.
25. Spoon the macerated berries over the crepes and serve.
26. Enjoy!
Title: Caramel Popcorn Balls
Ingredients:
- 10 sugar
- 3/4 brown sugar
- 3/4 light corn syrup
- 1/2 water
- 1/2 salt
- 1/4 white vinegar
- 1 butter
- 1/2
Instructions:
1. Set popcorn aside in a large bowl.
2. In a 2 quart saucepan combine sugars, corn syrup, water, salt, and white vinegar.
3. Using a candy thermometer, heat until a boil and stir regularly until temperature reaches 260 degrees F.
4. This will take about 15 minutes.
5. Stir in butter until melted.
6. Pour caramel sauce over popcorn and stir until well coated.
7. Spread popcorn on clean countertop and let it set up for a few minutes.
8. Form popcorn into balls and allow to cool (or just spread it out and let cool.).
9. Store in tupperware or in ziplock bags.
10. Recipe may be doubled.