From: Wendy
¼ cup vegetable oil
½ cup popcorn kernels (yellow kernels work best)
1/2 cup sugar
1 teaspoon coarse salt (I think it's too salty so I only do 3/5 tsp)
In a large pot with a tight-fitting lid, heat the oil over medium-high heat. Add the popcorn. When the oil sizzles, sprinkle the sugar over the kernels. Cover and shake the pan until the popping slows down, about 3 minutes. Remove from the heat and toss with the salt.
Showing posts with label Candies. Show all posts
Showing posts with label Candies. Show all posts
Friday, December 10, 2010
CHOCOLATE PEANUT BUTTER RICE KRISPIE BALLS
From: Sonya Bishop Stark
1 stick butter, melted
1 lb. powdered sugar
1 (18 oz.) jar peanut butter
3 1/2 c. Rice Krispies
Mix together, roll into balls size of walnuts. Chill 2 hours on cookie sheet.
Melt in double boiler
2 bags chocolate chips
Add to chips:
Sm. piece of paraffin
This will make shinier and easier to dip balls. Dip balls in chocolate and set on wax paper on cookie sheet. Chill until set. Remove and layer in container with wax paper. Store in refrigerator. This is good at Christmas time or shaped into Eggs for peanut butter Easter Eggs.
1 stick butter, melted
1 lb. powdered sugar
1 (18 oz.) jar peanut butter
3 1/2 c. Rice Krispies
Mix together, roll into balls size of walnuts. Chill 2 hours on cookie sheet.
Melt in double boiler
2 bags chocolate chips
Add to chips:
Sm. piece of paraffin
This will make shinier and easier to dip balls. Dip balls in chocolate and set on wax paper on cookie sheet. Chill until set. Remove and layer in container with wax paper. Store in refrigerator. This is good at Christmas time or shaped into Eggs for peanut butter Easter Eggs.
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