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• Nonstick cooking spray • 1 ¼ cups all-purpose flour • ½ cup cornstarch • 1 ½ teaspoons pumpkin pie spice • ½ teaspoon salt • ¾ cup (1 ½ sticks) unsalted butter, softened • 2/3 cup powdered sugar • 1/3 to ½ cup canned pumpkin (use ½ cup for a softer shortbread) • 2 teaspoons sparkling (large-crystal) sugar or substitute granulated sugar • Dreyer's Butter Pecan Ice Cream
Preheat oven to 300 F.
Spray bottom of a 9-inch fluted tart pan with removable bottom with nonstick cooking spray. Combine flour, cornstarch, pumpkin pie spice and salt in small bowl. Set aside. Beat butter and powdered sugar in large mixer bowl until creamy.
Beat in pumpkin until combined. Add flour mixture and mix until just incorporated. Spread dough into prepared pan; smooth top. Bake for 80 minutes or until firm and golden brown.
Immediately sprinkle top with sparkling sugar. Cool for about 10 minutes; remove side from pan. Use long, serrated knife to cut into wedges. Serve warm with ice cream. Makes 12 servings.
By guest blogger Benjamin Prelvukaj, founder of Benjamin Steakhouse
It’s that time of year again! A food-lover’s dream holiday- Thanksgiving! Now, there are plenty of stuffing recipes out there that get all fancy, but I like to keep it simple and classic. Below is my favorite recipe for you all to enjoy. Bon appétit!
Benjamin’s Ultimate Stuffing Serves 4-5
Ingredients
1 loaf of bread
5 pieces of celery
1 onion
1 serving spoon of butter
½ cup of chicken stock
¼ teaspoon poultry seasoning
Salt and pepper to taste
Dried cranberries
Pecans
Directions
Preheat the oven 350 degrees.
Trim the edges of the loaf of bread, toast it brown, and dice the loaf.
Dice the onions and celery.
Put butter into a pan and sauté the onions and celery for 2 minutes.
Add the bread to the pan of sautéed onions and celery.
Add chicken stock and combine with the bread and sautéed onions and celery.
Add Poultry seasoning and salt and pepper.
Once it’s nice and moist put into a baking pan and into the oven for 45 minutes to an hour.
Add dried cranberries and pecans.
Enjoy your delicious stuffing!
Editor's Note: About our guest blogger Benjamin Prelvukaj
At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.
While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.
Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.
By guest blogger Benjamin Prelvukaj, founder of Benjamin Steakhouse
What is the perfect wine for turkey?
So Thanksgiving is around the corner again and everyone is looking forward to a delicious, home-cooked meal- unless, of course, you’ll be joining us at Benjamin Steakhouse for your Thanksgiving festivities! Sure we’ll have turkey and sweet potatoes, but what shall we drink? Why not wine? And if wine, then red, white or sparkling? What shall we choose that goes well with turkey? These are the questions… the answer? White is definitely the way to go.
For a lavish, Thanksgiving dinner experience, something toasty comes to mind- perhaps a good Chardonnay that has seen some oak aging. Or even a Chardonnay that has been unfined, like a Chalk Hill Estate from the Russian River Valley can be ideal. And if you are willing to splurge you should try their “Founder’s Block Estate” Chardonnay- absolutely delectable!
Also, the “Kistler” Chardonnay “Les Noistiers” is another excellent creamy and toasty California Chardonnay that would be a Thanksgiving treat. If you are willing to try something different from the old country you may want to consider the award-winning “Malvasia and Trebbiano” blend by La Stoppa for an incredibly rich and robust white, which drinks like a red wine, yet has a crisp and clean floral nose and a lot of tannins for a white wine.
Cheers, and have a happy and healthy Thanksgiving!
Editor's Note: About our guest blogger Benjamin Prelvukaj
At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.
While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.
Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.
As the holiday season rapidly approaches, so does the season for entertaining. But what to do when you’re working a 9 to 5 and are in a bit of a time crunch for cooking? The answer: Hors D’oeuvres. They are quick, simple, and perfect for cocktail parties or starters (to buy you some more time to finish dinner!) Below are some simple, elegant hors d’oeuvres recipes for the ultimate metropolitan host!
Olive Tapanade Serves 15
Black Olives (20)
Sour Cream (1 Tbsp.)
Minced Garlic (1Tsp.)
Black Pepper (To taste)
Toast Bites or Crackers
Mix all ingredients well. Place small dollops of mixture on top of crackers or toast bites and top off with a single black olive.
Salmon Mousse on Endive Serves 15
Salmon (1Lb.)
Sour Cream (1Tbsp.)
Black Pepper (To Taste)
Shallots
Chives
Endives
Place salmon, sour cream and black pepper into a food processor. Once well mixed, place on top of endives (or any cracker of your choice) and sprinkle minced shallots and finely chopped chives.
Caramelized Canadian Bacon Bites Serves 15
7 6-oz slices of Canadian Bacon (about 1 inch thick, 8 inches long)
Sugar
Preheat oven to 350 degrees. Place Canadian Bacon slices on a pan and cook in the oven for about 2 minutes on each side. Remove the bacon, then coat it in sugar. Place in the oven for another 2 minutes on each side, remove, and slice into bite-size pieces. Serve.
Editor's Note: About our guest blogger Benjamin Prelvukaj
At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.
While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.
Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.
One of our most acclaimed- and coveted- dishes here at Benjamin Steakhouse is actually one of the simplest: Cream-less Creamed Spinach. It’s been featured on Fox News, as well as in many culinary magazines and websites. Now, I get to share it with the Captivate community. Bon appétit!
Cream-less Creamed Spinach (2 servings)
Ingredients:
1lb Frozen, Chopped Spinach
¼ teaspoon Baking Soda
3 Tablespoons of Flour
6 Tablespoons of Clarified Butter (Boil butter to separate; use the clear, yellow portion that remains)
2 Tablespoons of Chicken Base (powdered)
Salt and White Pepper, to taste
1. Add Frozen, Chopped Spinach, baking soda and 2 cups of water to a pot; bring to a boil.
2. In a separate pan, combine the clarified butter and flour to create Roux (pronounced “roo”). Leave to the side until ready for use.
3. After the spinach boils for about 5 to 10 minutes, drain water into another pot and squeeze the excess water out of the spinach.
4. Add chicken base, salt and white pepper to 2 cups of the remaining water and bring to a boil.
5. Once boiling, lower the flame and stir in Roux to tighten (make it thicker).
6. Combine this mixture with the spinach, stir and enjoy!
Time: Approximately 10-15 minutes
Editor's Note: About our guest blogger Benjamin Prelvukaj
At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.
While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.
Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.
This post comes to us from our guest blogger, Benjamin Prelvukaj, the founder of Benjamin Steak House. Please see his full bio at the end of this post.
Crème Brulee is a classic steak house dessert- both because of its elegant simplicity and light, creamy texture. It’s luscious, vanilla flavor and crispy, caramelized crown offer the perfect ending to a decadent steakhouse dinner. Following is a very simple recipe we use in-house, which is both user-friendly and sure to be a hit at your next dinner party:
Fresh Vanilla Bean Crème Brulee
Ingredients:
2 Quarts of Heavy Cream
20 egg yolks
300 grams of sugar
2 vanilla beans
1) Preheat oven to 350 degrees 2) In a bowl, combine egg yolks and sugar. Beat until well-blended. 3) On a cutting board, lay the vanilla beans flat down. Slice down the middle and remove the vanilla beans from the middle of the pod. 4) Add vanilla beans and heavy cream to a pot and bring to a boil. Remove from heat. 5) Pour the boiled heavy cream slowly into the egg yolk mixture, stirring the whole time. The key is to stir it slowly, so as to create a creamy texture. 6) After stirring, remove the excess skin of the cream, which formed after it was boiled. This is also a good way of eliminating a considerable amount of fat from the dessert. 7) Distribute this mixture evenly into about 10 1-inch crème brulee dishes. 8) Place the dishes on a baking pan and bake for about 30 minutes. 9) Remove from oven and let it cool down. When ready to serve, coat the top of the dish with sugar and torch it with a cooking torch until it caramelizes, turning a crispy, golden brown. Be careful not to burn it! 10) Enjoy!
Editor's Note: About our guest blogger Benjamin Prelvukaj
At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.
While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.
Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.
This post comes to us from our guest blogger, Benjamin Prelvukaj, the founder of Benjamin Steak House. Please see his full bio at the end of this post.
Many people ask us why Cabernet Sauvignon is the most extensive red on our wine list. The fact is, it is the most elegant varietal and perhaps the most versatile varietal, as well. Many also consider it to be the “King of Wines,” a notion that I strongly agree with. A finely produced Cabernet will always display a great balance of character, solid tannins, a lingering finish on the palette, and a refined bouquet. It is almost never a weak wine, and its body characteristics are almost always opulent, but not overbearing. As such, it is strong enough to go with a dish as rich and as flavorful as steak, but not too strong to overpower it. That said, the solid tannins in Cabernet and its contained level of natural sugar will always add to the steak experience. Here are a few of my domestic favorites from California:
BR Cohn “Olive Hill” from Sonoma Valley: with its excellent tannins and smooth finish it is reminiscent of a solid Bordeaux style wine.
Shafer from Napa Valley: displays some of Stags Leap’s best characteristics, this amazing district’s fruit offers a smooth velvety finish.
One may also opt for the remarkable “Cave Cellared” Jarvis with their steak, for an impressive depth and boldness, pushing the borders of the Cabernet Sauvignon’s natural characteristics with depth of character and strength and intensity of body.
Cheers, Benjamin Prelvukaj
Editor's Note: About our guest blogger Benjamin Prelvukaj
At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.
While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.
Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.
This post comes to us courtesy of our guest blogger, Benjamin Prelvukaj, the founder of Benjamin Steak House. Please see his full bio at the end of this post.
As a steakhouse, we are renowned for our flavorful cuts of dry-aged beef. Our most popular- and certainly most delicious, in my opinion- is the steak for two. Following is our user-friendly recipe for you to try at home:
Porterhouse for two
Recipe by Chef Arturo McLeod
For best results it is always advisable to use USDA prime cuts, dry aged if possible (20 to 28 days aged).
If starting with an aged whole short loin (ideal), you will need to start with slicing off the 1/3 of an inch of the end part and discarding it.
From the “fresh” end, slice off a steak 1 inch and 3 quarters thick. This is your porterhouse for two! An industrial meat saw is required to do this. Apply yourself with much care and attention to the task, as there is a considerable risk of injury is involved. You can have your local butcher do the slicing for you at a relatively small charge, or you can buy your porterhouse pre-sliced and ready for the grill.
Slice off the surrounding fat layer from the porterhouse.
Apply 1 teaspoon of Kosher salt evenly across both faces of the porterhouse (1 teaspoon for each side)
Rub the salt evenly across the steak, and let it sit for about 5 minutes to absorb the salt.
Place the whole steak in your grill at 550˚ F grill (oven) for 5 minutes, turning it every minute. Take the steak out of the grill.
Place the steak on a flame resistant ceramic plate. Slice of the steak, separating it from the bone. Make your cut as close to the bone as possible. Use a finely serrated sharpened short knife (ICEL – High Carbon #233-3065.12 from Portugal is a good one). Now, slice both sides of the porterhouse (filet mignon-left, New York strip sirloin right) into ½ inch thick slices at 45˚ angle. Starting at the inside corner of the bone. As you are cutting the steak try to apply the whole length of the knife across the surface, in single draw cuts, rather than sawing the steak with repetitive motions using the top of the knife. The proper slicing will result in clean cut even slices, rather than rough edged and uneven pieces.
Maintain all the pieces, as well as the bone in their original position, placed tightly together at the center of the heat resistant ceramic platter.
Using a glazing brush, coat the top of the steak with a bit of melted sweet butter.
Place the platter with the meat in it inside the 550˚ Grill (oven).
For medium rare cook for 4 minutes, for medium cook for 10 minutes, and for medium well cook for 15 minutes.
Enjoy your “Meal of the Kings”
Editor's Note: About our guest blogger Benjamin Prelvukaj
At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.
While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.
Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.
Maple-orange mashed sweet potatoes with toasted pecans By The Associated Press
Ingredients:
4 pounds sweet potatoes
1/4 cup chopped pecans
1/4 cup orange juice concentrate
1/4 cup maple syrup
Salt and ground black pepper, to taste
Makes 8 servings.
Heat the oven to 400 degrees.
Scrub and dry the sweet potatoes. Pierce each potato several times with the tip of a knife. Bake the potatoes for 40 to 60 minutes, or until tender, turning the potatoes once.
Meanwhile, in a small, dry skillet over medium-low heat, toast the chopped pecans, stirring often, until lightly browned and fragrant, 3 to 5 minutes. Transfer to a plate and set aside.
Let the sweet potatoes cool enough to handle. Split each and scoop the flesh into a large mixing bowl. Discard the skins.
In a small saucepan over medium, heat the orange juice concentrate and maple syrup until hot.
Mash the sweet potatoes using a potato masher. Stir in the orange juice concentrate and maple syrup, then season with salt and pepper. Transfer to a serving bowl and sprinkle with the reserved toasted pecans.
6 tablespoons (¾ stick) unsalted butter, plus extra for greasing bowl and baking sheet
6 quarts popped popcorn
1 cup chopped roasted nuts
1 cup mini marshmallows
1 cup assorted candy such as Reese’s Pieces (or other suggestions in Kitchen Aide)
¼ cup light corn syrup
¼ cup molasses
¼ cup water
2 cups granulated sugar
Salt
Grease a large bowl with butter and add the popcorn, nuts, marshmallows, and candy, tossing to combine. Lightly grease a large piece of foil on a baking sheet and set aside.
In a large saucepan over medium-high heat, melt 6 tablespoons of butter and add the corn syrup, molasses, water, sugar, and ½ teaspoon salt. Bring to a boil, stirring often, until mixture reaches 300 degrees measured on a candy thermometer. Quickly but carefully pour the hot syrup over the popcorn mixture, and, using a heat-proof rubber spatula, mix to combine completely. While the mixture is still warm, use the spatula and your hands to form 3-inch balls.
Cool them on the foil-lined sheet. Serve immediately or store in an airtight container at room temperature for up to a week.
From savory snacks to sumptuous sweets, Captivate Network is digging up recipes sure to make your taste buds bloom. Whether you are planning a large family dinner, a meal for two or just drinks and appetizers with your buddies, our collection has a dish to suit your mood.
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From savory snacks to sumptuous sweets, Captivate Network is digging up recipes sure to make your taste buds bloom. Whether you are planning a large family dinner, a meal for two or just drinks and appetizers with your buddies, our collection has a dish to suit your mood.
