Pac-Man Popcorn Power Pellets

You will need:

2 quarts popped popcorn
1 cup packed brown sugar
1/3 cup water
1/3 cup dark corn syrup (or light corn syrup)
1/4 cup butter
1/2 teaspoon salt
1 teaspoon vanilla extract

Place popped popcorn in a large bowl; set aside.

In a heavy saucepan, combine brown sugar, water, corn syrup, butter and salt. Bring to a boil over medium heat, stirring constantly.

Continue cooking, without stirring, until a candy thermometer reads 270 degrees F (132 degrees C)
Remove from the heat; stir in vanilla.


Pour over popcorn; stir until evenly coated. When cool enough to handle, quickly shape into balls.
I poured the caramel over the popcorn while it was still in the bowl. I stirred with two large spoons.

Then I dumped the bowl onto a cookie sheet and spread the popcorn out. You do have to do this very quickly.

It is hot, so please be careful. Use silicone oven mitts, gloves or anything to protect your hands if the heat is too much. The carmel is like lava. Delicious yummy painful lava.

Mrs. Weasley's Rock Cakes

 These tea time biscuits are the supposed favorites of Harry Potter.

You don't need the magic of Mrs. Weasley to make this recipe delicious. Though depending on your skill level in the kitchen, it couldn't hurt.

You will need:

2 cups (400g) flour
2 tsp (10 g) baking powder
Pinch of salt (optional)
1/2 cup (120 g) butter or margarine
1/2 cup (120 g) granulated sugar
1 cup (120 g) mixed dried fruit (I used dried raisins, cranberries and cherries)
1 egg, beaten
3 Tbsp (45 g) milk
Juice of 1/2 small orange (I used 1/4 c of orange juice)
(Really Mrs. Weasley, I'm just a muggle, I used orange juice.)

 Preheat oven to 425 ºF (218 degrees C)

Lightly grease baking tray or use a non stick baking paper.

Using pastry blender, cut margarine or butter into the flour.
Add sugar, dried fruit.

Stir in egg.
Add milk and just enough juice to make a stiff, sticky consistency.

Put walnut-sized heaps of mixture on baking tray.
Allow them to keep a rough, rocky shape.


Bake for about 10 to 12 minutes or until golden and firm.
Cool completely on rack for flavor to develop.
**To make Hagrid's rock cakes turn the oven to 450 degree F or 223 degrees C and add 5 minutes to the baking time.**

Yum!

Harry Potter's: Pumpkin Juice

I don't usually post on Thursdays but with the last Harry Potter movie premiering TONIGHT!!

Friday morning would be too late.

This one is fast and delicious!

Even if you don't have a blender, put it in an air tight container and shake it vigorously.

You will need:

8oz (120 ml) apple juice

3oz (60 ml) Petite brand pear nectar 

(I could not find pear nectar, I used Agave Nectar)

3 tablespoons (15 ml) of pumpkin pie filling

1/8 teaspoon (9 ml) apple pie spice (apple pie spice consists of 1/2 tsp cinnamon, 1/4 tsp nutmeg and 1/8 tsp cardamom, which is a ginger)

1/8 teaspoon (9 ml) cinnamon

1/8 teaspoon (9 ml) nutmeg. 

  Blend the ingredients in a blender to properly incorporate. Yes, it's supposed to be a little "pulpy", just like it is in WWOHP. (Wizarding World Of Harry Potter)

Serve with ice or chilled.

Recipe courtesy of  Party though the Parks, who have brilliantly made going to Walt Disney World and Universal Studios their job. I bow before your greatness and wisdom.

Harry Potter's: Butterbeer

 Just in time for the premier of the last Harry Potter movie. Having a party? Serve some Butterbeer before you head out to the show. I won't tell if you sneak in some Bertie Botts Every Flavor beans too.

You will need:

1 cup (180 g) light or dark brown sugar

2 tbs (30 ml) water
6 tbs (90 ml) butter
1/2 tbs (6 ml) salt
1/2 tbs (6 ml) cider vinegar
3/4 cup (180 ml) heavy cream, divided
1/2 tbs (6 ml) rum extract

Four 12-ounce bottles cream soda (I bought a 2 liter bottle and measured out 12 ounces)

In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 degrees F (115 degrees C) on a candy thermometer.

back left: cider           back right: butter
front left: heavy cream      front right: salt

Stir in the butter, salt, vinegar and 1/4 heavy cream. 
Set aside to cool to room temperature.
Once the mixture has cooled, stir in the rum extract.

In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. 
Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass).

Add 1/4 cup of cream soda to each glass, then stir to combine.


Then fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.


 (The colder it is the foamier is will be. If, after adding the soda, the beverage is room temperature add ice or chill before adding the foam.)