Jack-O'-Lantern and Indian Popcorn Ears
Candied popcorn, flavored with orange and cranberry, is formed and decorated to resemble 'Jack-O-lanterns' and 'ears of corn'.
6 quarts unsalted popped popcorn
2 cups granulated sugar
1 (6-ounce) can frozen orange juice concentrate
3/4 cup cranberry juice
1/2 cup light corn syrup
1 teaspoon vinegar
1/2 teaspoon salt
Small colored candies
- Keep popcorn hot and crisp in a 300°F (150°C) oven.
- Combine sugar, orange juice concentrate, cranberry juice, corn syrup, vinegar and salt in a heavy saucepan. Bring to a boil; cook over medium heat to hardball stage, 250°F (120°C) on candy thermometer.
- Pour glaze in thin stream over popcorn in a large buttered bowl and mix well.
- Working quickly with buttered hands, form two-thirds of mixture into basic shape of pumpkin. Shape remainder into ears of corn.
- To apply finishing touches, heat a little corn syrup, brush on corn ears, press small candies firmly in place to resemble Indian corn; cover with green foil or cellophane to resemble shucks. Make pumpkin's eyes, nose and mouth from licorice strings and apply as above; cut gumdrop to make a stem.
Makes one Jack-O'-Lantern and six ears of corn.
Recipe provided courtesy of The Popcorn Board.