The name says “mixed up” popcorn, but I really think that it is “kicked up” popcorn. This is good stuff. Just for your information this stuff is very addictive. I don’t really care for caramel popcorn, but this is more on the side of popcorn and other stuff covered in pralines. I first had this several years ago when I last went on a real vacation. You know the kind where you stay for a week or more and read several books while sitting in a chair with the beach breeze gently blowing your hair. The kind of time that you never want to end. You have no trouble sleeping. Work is someone else’s problem. The only decision that you have to make is what are you’re having for dinner. I need that right now. Anyway, Anna made this Mixed Up Popcorn for our vacation and it was a fight for the last bite. It is that good!
Filed under Appetizer, Snack
I’m in love with my Kitchenaid ice cream attachment! It is so easy to make the best homemade ice cream and just the right amount. GI Joe’s all time favorite ice cream is pralines and cream. This is so decadent and so good. I made homemade New Orleans style pralines to crumble in the rich ice cream and swirled homemade caramel sauce to add even more richness. You can’t help but love this stuff, but make sure that you have some company with you when you pull it out of the freezer or you’ll be tempted to eat it with a spoon right out of the carton. There will be no stopping you. Then like me you’ll be spending some extra time at the gym.
I really do not know why I made this cake. After being stuck in the house for four days I guess it was just a case of cabin fever. Trust me on this one if you are watching your weight as I am make sure that you have more than two people to eat this cake. Oh My Gosh! It is so good! It’s not one of those elegant dessert cakes that you might serve to get the oohs and aahs as you put it on the table, but I can bet you money that everyone that has just a taste of this cake is going to thank you.
Making candy is not my favorite thing to do. Too many things can go wrong that you have no control over. Humidity is one of them. And here in the South you know we have plenty of humidity. I was so happy to find this recipe in my mailbox at school. It was just by chance that I can now share this with you.
Vickie B. a great English teacher submitted this for a school cookbook that never hit the press. Somehow it was placed in my box. I am so thrilled!! Thanks to Vickie all of us can enjoy these pralines. I promise you that they are pretty close to what you can get on River Street in Savannah! In other words they are fabulousa!!
So here is what it takes for you to be the best candymaker ever. No need for a thermometer or worry if it is raining. Enjoy every melt in your mouth bite! Here ya go!
2 cups of Toasted pecans
1 stick of butter in saucepan
Add 2/3 cup of heavy cream
Add 2 cups of brown sugar
Brown sugar, cream and butter
Just warming up!
Bring to a boil
Boil for 1 minute
Stir in 2 cups of powdered sugar
Stir in 2 cups of pecans and 2 t. vanilla
Drop on wax paper
Vickie B.’s Louisiana Pralines
- 1/2 cup real butter
- 2 c. brown sugar
- 2/3 c. heavy cream
- 2 c. powdered sugar
- 2 t. vanilla
- 2 c. chopped, toasted pecans ( 200 Degrees for 15 min.)
Bring butter, brown sugar and cream to a boil, stir often. Boil for 1 minute. Remove and add vanilla, powdered sugar and pecans. Drop on wax paper and cool.
Thank you Vickie for the great recipe. Because of you I am a hit in Macon with this candy!!!
The Teacher Cooks