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| PopCorn Pecan Clusters made with INDIA TREE Paloma Blanca and INDIA TREE Dark Muscovado Sugar. |
| Popcorn Pecan Clusters |
| Makes 14 generous cups |
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PopCorn Pecan Clusters are a tantalizing snack for any time of year. They are made with INDIA TREE Paloma Blanca - silvery white kernels of corn that explode into large, flavorful puffs. Add toasted pecans, sprinkle with salt, then drizzle with caramelized INDIA TREE Dark Muscovado Sugar. The result is a unique blend of chocolate, caramel, nuts, and salty/sweet flavors. American's most popular snack food has never tasted so good. Serve INDIA TREE PopCorn Pecan Clusters while watching your favorite movie, at your next Super Bowl party, or at any informal gathering of family and friends. Store in a moisture proof container at room temperature for up to a week. |
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| INGREDIENTS | ||
| 1 1/2 | cups pecan halves | |
| 1 | tablespoon canola or olive oil | |
| 1/2 | cup INDIA TREE Paloma | |
| Blanca PopCorn | ||
| 1/2 | teaspoon fine salt | |
| 8 | tablespoons unsalted butter | |
| 1 | cup INDIA TREE Dark | |
| Muscovado Sugar | ||
| 1/3 | cup water | |
| INSTRUCTIONS | ||
| 1. Preheat oven to 350° F. | ||
| 2. Line a baking sheet with foil or use a lightly oiled teflon baking sheet. Spread pecans on another baking sheet and bake until toasted, about 10 minutes. Set aside. | ||
| 3. Heat oil in a heavy saucepan over high heat. Throw in several kernels of corn. Once kernels begin to pop, add the rest of the popcorn and cover. Pop, shaking pan frequently, until popping stops. Or, pop in a popcorn popper as instructed. | ||
| 4. Sprinkle with salt and spread popped corn out on the prepared, large baking sheet. Sprinkle with pecans and set aside. | ||
| 5. Meanwhile, in a small, heavy saucepan melt together butter, sugar, and water. Bring to a boil over medium-high heat. Insert a candy thermometer and cook over medium heat. Stir occasionally and watch carefully to prevent burning until the mixture reaches 300° F. or hard crack. Pour mixture over popcorn and pecans and stir. Let harden, then break into clusters. | ||
| Equipment Needed: | |
| • | 2 baking sheets - 1 of them large |
| • | Large, heavy saucepan or a popcorn popper |
| • | Measuring cups - dry |
| • | Measuring spoons |
| • | Small, heavy saucepan |
| • | Candy thermometer |
| • | Moisture proof storage container |
| This recipe uses the following INDIA TREE products: | |
| • | Dark Muscovado Sugar |
| • | Paloma Blanca Popcorn |
| © 2002-2013 Gretchen Goehrend & Associates, Inc. | ||||||
