Red Spoon Squad shows how to make edible holiday gifts


Posted on November 18, 2011 at 1:39 PM

Updated Friday, Nov 18 at 2:21 PM


Chocolate-Covered Caramel Corn
12 cups popped popcorn*
3 cups unblanched whole almonds, pecan halves or walnut halves
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt*
1/2 teaspoon baking soda
1/2 cup semisweet chocolate chips, milk chocolate chips or white vanilla baking chips
Heat oven to 200°F. Remove any unpopped kernels from popcorn. In very large roasting pan or very large bowl, place popcorn and nuts, or divide popcorn and nuts between 2 ungreased 13x9-inch pans.

In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup and salt. Heat to boiling, stirring occasionally. Continue cooking 5 minutes without stirring; remove from heat. Stir in baking soda until foamy.

Pour sugar mixture over popcorn mixture; toss until evenly coated. If using bowl, transfer mixture to 2 ungreased 13x9-inch pans. Bake 1 hour, stirring every 15 minutes. Spread on foil or cooking parchment paper. Cool completely, about 30 minutes.

In medium bowl, place 3 cups popcorn mixture. In 1-quart saucepan, melt chocolate chips over low heat, stirring constantly. Drizzle chocolate evenly over 3 cups popcorn mixture; toss gently to thoroughly coat popcorn. Spread in single layer on foil or cooking parchment paper. Cool about 2 hours or until chocolate is firm. Add chocolate-covered popcorn mixture to remaining popcorn mixture; toss gently to combine. Store tightly covered.



Brownie Pops


1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

Water, vegetable oil and egg called for on brownie mix box

15 white lollipop sticks

1 package (14 oz) red candy melts or coating wafers

Red Betty Crocker® Decor Selects decors or sprinkles

Heat oven to 350°F (325°F for dark or nonstick pan). Grease 8- or 9-inch square pan with shortening or cooking spray.

  1. Make brownies as directed on box, using water, oil and egg. Bake as directed on box. Cool completely, about 1 hour.
  2. Place pan of brownies in freezer 30 minutes. Cut brownies into 15 rectangular bars, 5 rows by 3 rows. Roll each rectangle into a ball. Gently insert lollipop stick into each ball.
  3. In small microwavable bowl, microwave candy melts uncovered on Medium (50%) about 1 minute; stir until smooth. If necessary, microwave in additional 5-second increments. Dip each brownie ball, one at a time, into melted candy melts, coating entire ball; immediately sprinkle with decors. Stand in foam block to dry completely.
Makes 15 brownie pops

Easy Peppermint Marshmallows


Butter for greasing
cup powdered sugar
2 1/2
tablespoons unflavored gelatin
cup cold water
1 1/2
cups granulated sugar
cup corn syrup
teaspoon salt
cup water
teaspoon pure peppermint extract
to10 drops red food color
  1. Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with butter; dust with 1 tablespoon of the powdered sugar. In bowl of stand mixer, sprinkle gelatin over 1/2 cup cold water to soften; set aside.
  2. In 2-quart saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Heat to boiling; cook without stirring about 30 minutes to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove from heat.
  3. Slowly pour syrup into softened gelatin while beating on low speed. Increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume. Add peppermint extract; beat on high speed 1 minute. Pour into baking dish, patting lightly with wet hands. Drop food color randomly onto top of marshmallow mixture. Pull table knife through food color to create swirl pattern over top. Let stand uncovered at least 8 hours or overnight.
  4. Dust cutting board with about 1 tablespoon powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board. Using sharp knife greased with butter, cut into 1-inch squares (11 rows by 7 rows). Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.
Makes 77 marshmallows