Saint Patrick's Day Recipes
Popcorn Shamrock
Equipment
- 10 x 7 inch cardboard shamrock
- Aluminum foil
- Green bow
Ingredients
Popcorn
- 3 quarts warm, unsalted popped popcorn
Green Glaze
- 2 1/2 cups granulated sugar
- 1 cup light corn syrup
- 3/4 cup water
- 3/4 cup butter
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon green food coloring
Instructions
- Keep popcorn hot and crisp in a 300 degrees F oven.
- Cut a shamrock, 10 inches high and 7 inches wide, from cardboard; cover with aluminum foil.
- Butter sides of a heavy saucepan. In it, combine sugar, syrup, water, butter and salt. Bring to a boil, stirring until sugar dissolves. Clip candy thermometer to pan. Cook over medium heat, stirring only if necessary, until mixture reaches hard-ball stage (250 degrees F).
- Remove from heat; stir in vanilla extract and food coloring. Set aside about 1/4 of the glaze; keep hot.
- Pour remainder in thin stream over popcorn in large, buttered bowl and mix well.
- Working quickly with buttered hands, pile popcorn onto shamrock pattern; pack firmly and build to height of 2 inches. Allow to cool.
- With pastry brush, coat shamrock with remaining glaze; let dry. Decorate with green bow secured with a straight pin.