Recipe: Tangy Lemon Popcorn (using lemonade concentrate)
Appetizers and SnacksTANGY LEMON POPCORN
5 quarts (20 cups) of popped popcorn
FOR THE LEMON SYRUP:
2 cups sugar
1 (6 oz.) can (3/4 cup) frozen lemonade concentrate
3/4 cup water
Grated rind (zest) of 1 lemon
1/2 cup light corn syrup
1 tsp. white vinegar
1/4 tsp. salt
Spread popcorn on baking sheets. Heat in a 200 degrees F oven while preparing the syrup.
Measure the ingredients for the syrup into a heavy pan. Cook over medium-high heat to firm ball stage, stirring frequently.
Pour syrup over the warm popped corn and mix well. Spread candied popcorn on baking sheets lined with waxed paper or foil to harden. Break into chunks when cool.
Makes 15 servings
From: Crissy, PA. - 07-22-97
5 quarts (20 cups) of popped popcorn
FOR THE LEMON SYRUP:
2 cups sugar
1 (6 oz.) can (3/4 cup) frozen lemonade concentrate
3/4 cup water
Grated rind (zest) of 1 lemon
1/2 cup light corn syrup
1 tsp. white vinegar
1/4 tsp. salt
Spread popcorn on baking sheets. Heat in a 200 degrees F oven while preparing the syrup.
Measure the ingredients for the syrup into a heavy pan. Cook over medium-high heat to firm ball stage, stirring frequently.
Pour syrup over the warm popped corn and mix well. Spread candied popcorn on baking sheets lined with waxed paper or foil to harden. Break into chunks when cool.
Makes 15 servings
From: Crissy, PA. - 07-22-97
MsgID: 3159081
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - April 2017 Daily R...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - April 2017 Daily R...
Board: Daily Recipe Swap at Recipelink.com
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