Thursday, June 26, 2008

Cajun Word of the Week #3 - Toc Toc

This week's CWotW was submitted by a very special person -- my Tante Monique! Tante is French for aunt, of course, and Tante Monique is my dad's sister. Love you, Tante!

toc toc [tok tok]

Cajun sugared popcorn made with a thick boiled syrup of sugar and water or cream. This popcorn is white, unlike caramel corn, which has a brown glaze.

Ex. "Pass the toc toc, chere!"

6 red beans:

Nanette said...

Hey GumbeauxGal,

I don't know that we ever used that term. I do, however, have fond memories of the Steen's Syrup popcorn balls the ladies in the neighborhood would make!

Gumbeaux Gal said...

Hey Nanette!
Oh, I remember Steen's Syrup popcorn balls very well! The little old lady who lived across the street from us would hand them out to us every year at Halloween. :)

JennDZ - The Leftover Queen said...

How cool! This is so much fun!
I remember those popcorn balls too - during Halloween - that cajun cuisine must have been on the move!

Anonymous said...

Toc Toc please, would love to see the recipe shared ;)
- former boss that loved the cupcakes you made for me!

Gumbeaux Gal said...

jenn - Were they made with cane syrup?

bosslady - Good suggestion! I'm gonna try to publish it soon! :)

Booklady said...

1 can popped corn
1 c. sugar
1 c. cane syrup
1/2 c. water
Dash salt
Pop corn and place in a large pot for later use. Put sugar, syrup, water, and salt into another pot and cook over medium heat until it reaches the soft ball stage. Pour hot syrup over popped corn and stir until all the corn kernels are coated. If the syrup does not turn to sugar as it cools, place the pan of corn in an oven heated to 300 degrees for 5-10 minutes. Serve in small bowls.

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