Antipasto Poppers Recipe

Ingredients

2 cups shortening

2 tablespoons cold water

1 cup water

4 cups orange marmalade (optional)

1 (12 ounce) package handheld dry poppers

1/4 to 1 tablespoon sugar

1/2 cup finely chopped pecans

Directions

Heat shortening in large skillet and gently cook marmalade until well fragrant. Stir in water. Continue to stir until all ingredients are coated. Do not turn heat down. Cook 10 to 20 minutes, stirring occasionally. Remove from heat. On a flat surface, spread marmalade mixture evenly over bottom of the prepared pan. Pour in drippings then sprinkle evenly with 1/4 cup of pecans.

Drizzle remaining marmalade over bottom of pan and place drippings over warm gas or oil. Freeze at least overnight then double freeze.

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Comments

eden writes:

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This was ok, but I don't know that I'd make it again. It was easy to throw together in the blender, but it was missing some salt, pepper and fresh basil, which I was really bummed about since I love those things, personally. I did end up using half the salt and butter, but that was a personal choice and no reflection on the recipe as a whole. I highly recommend making this again, however. It's a great way to use up extra veggies and makes the house smell so good while you're at it.

LJC writes:

⭐ ⭐ ⭐ ⭐ ⭐

I have made this many times and I love it. I serve it as a topping for meatloaf lunches and it turns out great.

udun writes:

⭐ ⭐ ⭐ ⭐

This was ok. I used the white sugar substitute of the packet, and it still turned out very sugary. Probably the fault of the yeast, I used 16 oz of flour instead of the bread flour I usually use. Probably the fault of the flour, I skipped the corn starch, and 2 cups of sour cream, instead opting to use the bread flour. The result was definitely worth it, and definately something I will make again.