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Wednesday, May 22, 2024

Potato croquettes and honey popcorn

Bring a little sweetness to your snack time with this delightful honey popcorn recipe. Perfect for movie nights or family gathering, this easy-to-make snack combines the simple goodness of popcorn with the natural sweetness of honey.

Preparation time: 10 mins.
Cooking time: 50 mins.
Total time: 60 mins.
Servings: 9 cups

• Two tablespoons of oil (canola, avocado, or coconut oil preferred)
• Half a cup of popcorn kernels
• Half a cup of honey
• One-fourth cup of salted butter
• Half a teaspoon of kosher salt (optional, adjust based on taste)

• Begin by preheating your oven to 250 degrees Fahrenheit and lining a large baking sheet with parchment paper.
• For popping the popcorn, heat two tablespoons of oil in a large pot over medium-high heat. Test the heat with three popcorn kernels. Once these test kernels pop, add the rest of the popcorn kernels, cover, and take the pot off the heat for 30 seconds to let the kernels heat evenly. Return the pot to the heat, slightly ajar the lid to avoid splatter, and pop the corn until the popping slows down, indicating most kernels have popped.
• Carefully transfer the popped popcorn to the prepared baking sheet, leaving behind any unpopped kernels. Remove any unpopped kernels you find as you spread out the popcorn.
• Clean the pot and use it to combine honey and butter over low heat. Stir the mixture with a spatula, allowing it to simmer for about a minute.
• Pour the popcorn back into the pot. Gently fold the popcorn with the honey mixture using the spatula until evenly coated. Then, spread the coated popcorn back onto the baking sheet, and if desired, sprinkle with kosher salt.
• Bake in the preheated oven to achieve a perfect glaze and crunch.
• Enjoy your homemade honey popcorn as a sweet treat during your next movie night!

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Potato croquettes

Potato croquettes
Crispy on the outside and creamy on the inside, these potato croquettes make a perfect side dish or a tasty snack.

Preparation time: 30 mins.
Cooking time: 40 mins.
Cooling time: 60 mins.
Total time: 2 hours 10 mins.
Servings: 6-8
Yield: 18-20 croquettes

Ingredients for mashed potatoes
• One pound of medium Yukon Gold potatoes, peeled and quartered
• Two tablespoons kosher salt
• Three tablespoons unsalted butter, at room temperature
• Half a teaspoon freshly ground black pepper
• Half a cup finely grated Parmesan cheese
• Two large egg yolks
• Two tablespoons finely chopped chives

Ingredients for breading and frying
• One cup fine breadcrumbs
• Two large egg whites
• Vegetable or canola oil, for frying
• Salt, to taste

Special equipment
• Candy or frying thermometer

• Start by boiling the peeled and quartered potatoes with two tablespoons of salt until they are fork-tender, about 10 minutes.
• Drain and let the potatoes dry out over low heat in the same pot. Mash the potatoes using a ricer or box grater if you prefer a finer texture.
• Mix in butter and pepper until well combined, then let the mixture cool to room temperature. Stir in the Parmesan, egg yolks, and chives just until combined.
• Form the mixture into golf ball-sized croquettes and set them on a baking sheet.
• Heat oil in a medium saucepan to 350 degrees Fahrenheit, using a thermometer to monitor the temperature. Bread the croquettes by first dipping them into whisked egg whites and then rolling them in breadcrumbs.
• Fry the croquettes in batches until golden brown, about three minutes per batch. Drain on a paper towel-lined baking sheet and sprinkle with salt while still warm.
• Serve the croquettes hot, either plain or with your favorite dipping sauce.

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