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Bloodied popcorn
Have a bloody good Halloween with this deliciously easy snack.
YIELDS
4
TO
6
Ingredients
- 10 cups popped popcorn, buttered
- 3/4 cup brown sugar
- 1/4 cup butter
- 3/4 cup light corn syrup
- 2 teaspoons vanilla extract
- 1 teaspoon red food coloring
- 7oz marzipan dough paste
- 1 egg white, slightly beaten
Directions
- Pop microwave popcorn according to package instructions and spread it onto sizeable parchment-lined cookie sheets.
- In a small saucepan, melt butter, sugar, and corn syrup, bring to a rolling boil, and heat for five minutes.
- Remove from heat, add red food colouring and vanilla extract and stir well. Using a spoon, quickly drizzle the bloody caramel over the popcorn and toss gently to coat.
- Divide the marzipan into 20 pieces, then divide each amount into four. Roll each piece into smaller sausage shapes and gently mark ridges with a cocktail stick or knife to look like grubs. Brush each “grub” lightly with the beaten egg white.
- Serve in popcorn-themed boxes and splatter with additional bloody caramel sauce to taste. Arrange grubs over the top of the popcorn for visual effect.
TIP: Caramel will begin to thicken when cooled. To soften, reheat over low heat, stirring occasionally until the desired consistency is reached.
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