Today's post is a recipe for candy coated popcorn. The recipe name is Red-Hot Popcorn, so original right? I'm not impressed. I think the name should be changed. So let's take a vote. All in favor of Zombie Popcorn?!? Wonderful! When you look at the above picture, doesn't it look eery. Like blood, maybe? It makes me think of zombies. And when you live with school age boys, then you learn a thing or two about zombies. Believe me, nothing is less impressive than the topic of zombies but... am I suppose to ignore my kids and their constant chattering? Depends on the day? I hear ya. I've been there too.
Anyways, let's switch topics. The new Rachel Ray magazine is in stores. October issue. I love that girl. She is such a chatter box and she seems like a scatter brain. I totally relate. Based on all her shows and books, I'm guessing she is also driven and as a result, successful. I admire that. I cannot pass up a Rachel Ray mag, especially if it has pumpkins on it. All the recipes screamed fall flavors, cozy, and amazing. Um, sign me up! However, 'buying and drooling' over pictures is completely separate from 'making recipes'. This month I am going to prove to the world there is a reason I buy this magazine... and it's not to collect them in a basket... after I look at pictures.
The first chosen recipe is simple. Three ingredients and 15 minutes is all you need. It makes a fun snack for those school age boys who have zombies on the brain. Grab some popcorn kernels, red hots, and water, then head towards the stove.
Zombie Popcorn (or Red-Hot Popcorn)
5 cups air popped popcorn (not microwave popcorn)
1/2 cup Red Hots
1/4 cup water
Spread 5 cups of air popped popcorn on a parchment lined baking sheet. Set aside. Put red hots and water in a saucepan. Gradually heat over medium-low heat. Candy will boil at a low temperature. When candies are almost melted remove from heat and continue to stir until smooth. Drizzle melted candies over the popcorn. Let cool.
From Everday with Rachel Ray. October 2012.
It really is creepy, isn't it? Yes, I get hung up on things. Back to the recipe, here is what I learned. the candy coating did not harden like I had expected. It stayed gooey and gummy. Next time I will try to boil the candy for 5 minutes much like you do with caramel corn or peanut brittle. The magazine never states it will boil but at medium-low it does boil. I'm kind of disappointed the mag left me hanging on this one. Boiling sugar changes the composition totally, why wouldn't this be important to address? Overall, the recipe is Yum-O but messy.
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