Jack-O'-Lantern and Indian Popcorn Ears


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

6 quarts unsalted popped popcorn

Glaze:
2 cups sugar
1 can (6 oz.) 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
Licorice strings
Green gumdrops


Directions

Keep popcorn hot and crisp in a 300-degree Fahrenheit 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 degrees 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 paper napkin 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.


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