POPCORN ON THE COB
Celebrate harvest season with "ears" of candied popcorn, reminiscent of Indian corn. Unbleached parchment paper from your pantry is all you need for the pretty presentation.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 5
Steps:
- Melt butter in a large, heavy pot over low heat. Add marshmallows and sugar; stir until melted. Remove from heat.
- Pour in popcorn; toss well to coat. Fold in chocolate-covered sunflower seeds.
- With buttered hands, form mixture into oblong cob shapes. Let cool on a parchment-lined baking sheet. Wrap each "cob" in a parchment-paper husk. For each husk, cut a 20-inch length of standard parchment paper and accordion-fold it into eight 2 1/2-inch folds. Cut one end into a deep point, leaving sides intact. Unfold paper; wrap it around cob. Twist bottom to secure, then peel back layers.
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