MORE popcorn snacks
Source of Recipe
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List of Ingredients
Popcorn Balls
Yield: 1 servings
1 1/2 c Popcorn; unpopped
1 pk Gelatin, orange
1 c Sugar
1 c Corn syrup
Orange food coloring
Pop the popcorn kernels. Mix together the gelatin, sugar and corn syrup and a few drops of food coloring. Heat to a full boil. Pour the mixture over the popcorn, stirring well to thoroughly coat. Let cool. Butter your hands and shape the popcorn into small balls. Place on waxed paper for several hours; then wrap in cellophane or small sandwich bags and tie with a colorful ribbon. Decorate the bags, if you wish.
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Praline Popcorn Crunch
10 cups Popcorn
1 1/2 cups Whole pecans
1/2 cup Almonds -- slivered
1 1/2 cups Sugar
1 cup Margarine or butter
1/4 cup Praline liqueur
1/4 cup Light corn syrup
1 tablespoon Praline liqueur
1/4 teaspoon Salt
Butter baking sheet and large bowl. Toast pecans and almonds until light brown. Combine popped corn and nuts in a large bowl. Heat sugar, butter, 1/4 cup Praline liqueur and corn syrup in a heavy 2 quart saucepan. Stir over medium high heat, to 275~, or until soft crack stage. Remove from heat, stir in 1 tbls. Praline liqueur and salt. Pour over the popcorn and nuts. Mix and spread immediately on baking sheet. Let stand 1 hour. Break into bite sized pieces.
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Pumped Up Popcorn
1/4 cup Vegetable oil
8 medium Clove garlic -- minced
2 1/4 teaspoons Chili powder
1/4 teaspoon Cayenne pepper -- (scant)
4 ounces Plain popcorn
1 Kosher salt
Place oil, smashed, peeled and minced garlic, chili powder and cayenne in a small saucepan over very low heat. Cook, stirring occasionally, for five minutes. Place popcorn in a large bowl. Pour the spice mixture over and toss to coat. Hands work best for this. Season with salt to taste and serve.
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Quacker Jacks
1 cup Peanuts -- warmed
1 cup Butter
5 cups Popped corn -- warm
2 cups Brown sugar -- packed
1/2 cup Light corn syrup
1/2 teaspoon Baking soda
Pop corn; keep warm in oven. Warm nuts in pan. In saucepan, melt butter; add brown suagr and syrup. Cook till thick then add baking soda; stir. Pour over warmed popped corn and peanuts. Stir well. Let cool and munch down.
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Double Caramel Munchin' Mix
3 tablespoons Margarine or butter
3 tablespoons Caramel topping
3 cups Double chex cereal
1 cup Popped popcorn
1/2 cup Honey roasted peanuts
In small microwave safe bowl, melt margarine and topping on high 1 mintue; mix well. Pour cereal, popcorn and peanuts into large resealable plastic bag. Pour topping over cereal mixture inside plastic bag. Seal bag and shake until all pieces are evenly coated. Pour contents into large microwave safe bowl. Microwave on high 1-1/2 to 4 minutes, stirring every minute. Spread on waxed paper to cool. Store in airtight container.
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Fall Harvest Popcorn
2 quarts Popped popcorn -- unsalted
2 cans Shoestring potatoes
1 cup Mixed nuts -- salted
1/4 cup Butter or margarine -- melted
1 teaspoon Dill weed
1 teaspoon Worcestershire sauce
1/2 teaspoon Lemon pepper seasoning
1/4 teaspoon Garlic powder
1/4 teaspoon Onion powder
Preheat oven to 325~. Combine popcorn, shoestring potatoes and nuts in large roasting pan. Set aside. Combne butter, dill, worcestershire sauce, lemon pepper seasoning, garlic powder and onion powder in small bowl; pour over popcorn mixtue, stirring until evenly coated. Bake 8-10 minutes, stirring once. Cool completely; store in airtight containers.
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Flavored Popcorn
1/2 cup Margarine
1 cup Sugar
1/4 cup Light corn syrup
1/2 teaspoon Salt
1/2 teaspoon Baking soda
1 1/2 teaspoons Flavoring
2/3 cup Raw popcorn
Pop the popcorn and place it in a large grocery bag. Place the margarine, corn syrup, salt, and sugar in a large bowl and microwave it on HIGH for 1 minute. Stir well. Microwave it on HIGH until it reaches a boil and then microwave it on HIGH for 2 minutes. Stir in baking soda, flavor and coloring (if desired). Pour over the popcorn and stir well,
making sure the popcorn is well-coated. Roll the bag shut and microwave it on HIGH for 90 seconds. Stir well, roll shut and microwave it for 60 on HIGH. Roll the bag down (or tear it down) and leave open on its side. Microwave for 60 seconds on High. Pour out onto wax paper and spread it out to cool. When cool, break apart and remove any "old maids". Store in airtight container -- if it lasts that long ! This fills one of the 5 qt. ice cream buckets. For caramel corn: Use brown sugar instead of white and use vanilla or caramel flavoring. If you use the Lorann oils,
one of the small bottles is the right amount of flavoring.
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Flying Popcorn Balls
3 quarts Popped popcorn -- unsalted
1 cup Spanish peanuts -- salted
6 ounces Semisweet chocolate chips
1 pound Marshmallows
1/4 cup Butter
Combine popcorn, peanuts, and choco chips in large bowl or roaster. In large saucepan, cook marshmallows and butter over low heat until melted. Pour over popcorn, tossing gently to mix. Cool 5 minutes. Butter hands lightly. Form into 2 1/2" balls.
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Fruit-Flavor Popcorn Balls
1 cup Light corn syrup
1/2 cup Sugar
1 small Jello -- any flavor
1/2 pound Salted peanuts -- coarse chop
9 cups Popped popcorn
Bring syrup and sugar to a boil. Remove from heat and add Jell-O Gelatin, stirring until dissolved. Add peanuts and pour over popcorn, mixing well. Quickly form into 1 1/2" balls. Makes about 4 dozen.
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Nutcracker Sweets
4 cups Popped popcorn
2/3 cup Pecan halves
1/3 cup Unblanched whole almonds
2 tablespoons Butter -- melted
1/8 teaspoon Salt
2/3 cup Sugar
1/2 cup Butter
1/4 cup Light corn syrup
1/2 teaspoon Vanilla
Lightly butter jelly-roll pan. In large bowl, combine popcorn, pecans, almonds and melted butter. Sprinkle lightly with salt. Spread in buttered pan. In medium heavy saucepan, combine sugar, 1/2 cup butter and corn syrup. Bring to a boil over medium high heat, stirring constantly. Continue boiling 5-10 minutes or until mixture turns a light
caramel color, stirring occasionally. Remove from heat; stir in vanilla. Pour over popcorn and nuts. Toss to coat. Spread out to cool and harden. Break apart and store in loosely covered container. Makes 8 cups.
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O.R.'s Ranch Party Mix
3 quarts Popcorn
3 cups Ranch flavored small cracker
1 cup Fish pretzels
1 package Dry ranch salad dressing mix
1 tablespoon Lemon pepper
1 teaspoon Dill weed
1/3 cup Butter -- melted
In large bag, place popcorn, crackers and pretzels. Sprinkle mixture with remaining ingredients except butter. Close bag; shake gently to distribute evenly. Drizzle mixture with butter. Quickly reclose bag and shake until all ingredients are evenly coated. Pour popcorn mixture onto large baking sheet and spread evenly. Bake at 300~ for 8 minutes. Cool snack mixture to room temperature and serve. Store in airtight container.
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Orange Candy Popcorn
2/3 cup Orange juice
1 1/4 cups Sugar
1/8 cup White corn syrup
1 Orange; rind of -- grated
1/2 cup Popcorn -- popped
In heavy saucepan, put the orange juice, sugar, corn syrup and rind. Cook over a moderate heat to 280~ on a candy thermometer. Pour over popped corn.
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Orange Popcorn
8 cups Popped popcorn -- *
1/2 cup Sugar
1/2 cup Tang -- powdered orange drin
1/3 cup Light corn syrup
1/3 cup Water
1/4 cup Butter
1/2 teaspoon Orange extract
1 teaspoon Baking soda
* 2 tbls of unpopped popcorn makes 4 cups (or 1 ounce) popped popcorn.
Place popcorn in a large buttered baking pan. In separate pan, combine sugar, drink mix, syrup, water and butter. Stir over medium heat until sugar is dissolved. Cook until mixture reaches 250~ on a candy thermometer, stirring frequently. Remove from heat and stir in orange extract and baking soda. Pour over popcorn, mixing well. Bake for 1 hour, stirring occasionally. Allow to cool completely.
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Party Time Popcorn Bars
6 cups Popped popcorn
11 ounces Praline nut mix -=OR=- -- honey roasted mixed
3/4 cup Dried cranberries -- finely
chopped -=OR=- raisins
1/4 cup Margarine
4 cups Mini marshmallows
1/4 cup Mini candy coated chocolate -- chips
Line 9x13" pan with foil so that foil extends over sides; butter foil. In large bowl, combine popcorn, nuts and cranberries; set aside. In medium saucepan, combine margarine and marshmallows. Cook over low heat
until marshmallows are melted, stirring constantly. Pour over popcorn mix; mix well. Press mixture in foil lined pan. Sprinkle with chocolate chips; press lightly. Refrigerate 1 hour to cool. Remove from pan by lifting foil; remove foil from mixture. Cut into 36 bars.
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Peanut Butter Snax
1/3 cup Peanut butter
2 tablespoons Butter or margarine
1 teaspoon Ground Cinnamon
1/4 teaspoon Ground Ginger
5 cups Popped popcorn
2 cups Bite-size shredded wheat
1 cup Mini pretzels
1 cup Multi-colored candy coated -- chocolate pieces; su
M&M's
In a small microwavable bowl, combine peanut butter, butter, and spices. Microwave on HIGH 1 minute, or until butter melts. Mix well. In a 13x9" inch baking dish, combine popcorn, shredded wheat and pretzels. Pour peanut butter mixture over popcorn mixture and toss until well coated. Bake at 350~ for 30 minutes, stirring halfway through cooking time. Cool popcorn mixture to room temperature, stir in candy pieces. Makes 8 cups. Store in airtight container.
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Pecan Cashew Popcorn Balls
1 cup Sugar
1 cup Brown sugar -- firm pack
1 cup Light corn syrup
2/3 cup Water
1 pound Butter
2 cups Pecan halves -- toasted
2 cups Cashews -- lightly toasted
8 cups Popped popcorn
Combine the granulated sugar, brown sugar, corn syrup and water in a heavy pan fitted with a candy thermometer and place over high heat. Bring mixture to a boil and add the butter, stirring until it has melted. Continue cooking until the mixture reached 350~, 20-30 minutes. In a LARGE, lightly oiled bowl, toss the nuts and popcorn together.
Carefully pour the hot syrup over the popcorn- nut mixture. Carefully, but quickly, toss the mixture with a long-handled wooden spoon to coat the popcorn and nuts completely with syrup. As soon as the mixture is cool enough to handle, quickly shape into 3" balls and place the balls onto a nonstick or lightly oiled baking sheet to coool. Store, tightly wrapped, in a cool place. Wrap popcorn balls individually in squares of amber cellophane, tied up with gold or orange and black ribbon (these are meant for Halloween). Or pile the balls together into a basket with red apples and wrap the basket up in cellophane with orange and black ribbon. Or place the balls in a brown paper bag and tie with a ribbon.
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Piquant Popcorn
2 tablespoons Corn oil
2 Garlic cloves -- crushed
1 1/2" piece ginger root -- peeled, chopped
1 cup Popping corn
1/4 cup Butter
2 teaspoons Hot chili sauce
2 tablespoons Fresh parsley -- chopped
Salt to taste
Heat oil in a saucepan. Add 1 clove of crushed garlic, ginger and popping corn. Stir well. Cover and cook over medium-high heat 3-5 minutes, holding lid firmly and shaking pan frequently until popping stops. Turn popped corn onto a dish, discarding any unpopped corn kernels. Melt butter in pan. Stir in remaining clove of crushed garlic
and chili sauce. Return corn to pan and toss well until evenly coated with mixture. Add parsley and salt and stir well. Turn into a serving dish. Serve warm or cold.
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Pizza Flavored Popcorn
2 tablespoons Grated parmesan cheese
1 teaspoon Garlic powder
1 teaspoon Italian herb seasoning
1 teaspoon Paprika
1/2 teaspoon Salt
ds Pepper 2 qt Hot popcorn
In blender, blend cheese, garlic powder, italian seasoning, paprika, salt and pepper about 3 minutes. Place popcorn in large bowl; sprinkle with cheese mixture. Toss to coat evenly. Makes 3 quarts
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Pizza Popcorn
12 cups Popped popcorn
2 tablespoons Olive oil
2 tablespoons Dry spaghetti sauce mix
2 tablespoons Grated parmesan cheese
Place popcorn in a large bowl. Warm olive oil in microwave. Drizzle over popcorn; sprinkle with dry spaghetti sauce powder and parmesan cheese; toss well to coat.
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Popcorn Cake
14 cups Popped popcorn
6 ounces Chocolate chips
1 cup Peanuts -- broken in half
1/2 cup Margarine or butter
1/2 cup Peanut butter
10 1/2 ounces Mini marshmallows
Line entire 12 cup bundt pan or 10" tube pan with foil. In 6 quart container or 2 large bowls, combine popcorn, chocolate chips and peanuts; set aside. In medium saucepan, melt margarine. Stir in peanut butter and marshmallows. Cook over low heat until marshmallows are melted, stirring constantly. Pour marshmallow mixture over popocrn mix; stir to coat. Press mixture frimly into prepared pan. Cool completely; remove from pan. Cut into slices to serve.
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Popcorn Haystacks
1 quart Popped popcorn
1 cup Peanuts
3 ounces Chow mein noodles
12 ounces Chocolate chips
Toss popped corn, peanuts, and cm noodles together in lg bowl Set aside. Place choco chips in glass bowl. Microwave on med high for 3 mins. Pour over popcorn mixture. Toss until well mixed. Place spoonfuls of the
tossed mixture on wax paper. Cool until firm. Stor in tightly covered container. Makes 24 haystacks.
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Popcorn Macaroons
3 Egg white
ds Salt
1/2 ts Baking powder
1 c Nuts; toasted - OR- 1 c Coconut; toasted
1c Popcorn; popped - chopped in the blender
Beat egg whites til frothy and add the salt and baking powder. beat until stiff. Fold in the toasted nuts or toasted coconut and the chopped popped corn. Drop by teaspoons onto greased cookie sheets. Bake at 350~ for 15 mintues, until lightly browned.
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Popcorn Munchy
1/3 cup Margarine
1/2 teaspoon Seasoned salt
1/2 teaspoon Garlic powder
1 tablespoon Worcestershire sauce
6 cups Popped popcorn
2 cups Bite-sized wheat squares
2 cups Goldfish crackers
1 1/2 cups Sesame sticks
1 cup Peanuts
Heat oven to 250~. In 13x9" pan, melt margarine in oven. Remove from oven; stir in seasoned salt, garlic powder and worcestershire sauce. In large bowl, combine popcorn, wheat squares cereal, crackers, sesame sticks and peanuts. Pour margarine over dry ingredients. Toss lightly until all pieces are coated. Divide evenly between 2, 13x9" pans. Bake for 1 hour, stirring every 15 minutes. Cool completely. Store in airtight containers. Makes 12 cups.
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Popcorn Party Mix
1/4 cup Butter
1/2 teaspoon Garlic salt
1/2 teaspoon Onion salt
1/4 teaspoon Celery salt
1 1/2 tablespoons Worcestershire
1/8 teaspoon Tabasco
2 quarts Popped popcorn
1 cup Pretzel sticks
1 1/2 cups Mixed nuts -- salted
Melt butter in small saucepan. Add seasonings. Mix. Spread popcorn, pretzels, and nuts in a lg shallow baking pan. Pour seasoned abutter over all. Toss. Bake 275~, 1 hour. Stir 4-5 times. Store in tightly covered container. Makes 2 qts.
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Vanilla Popcorn
1/4 cup Corn oil
1 Split vanilla bean
3/4 cup Popping corn
1 tablespoon Superfine sugar
Salt
2 tablespoons Butter -- melted
In a large heavy pot, heat corn oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add vanilla bean and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove vanilla bean and toss popcorn with sugar, salt, and melted butter. Scrape seeds from vanilla bean and add to popcorn.
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Velma's Caramel Popcorn
1 cup Brown sugar
1/4 cup White corn syrup
1/2 cup Butter
1/4 cup Cream of tartar
1/4 teaspoon Salt
1/2 teaspoon Baking soda
1/2 cup Popcorn -- popped
1 cup Pecans; chop -- toasted
Put the brown sugar, corn syrup, butter, cream of tartar and salt in a heavy saucepan. Melt over medium heat and bring to a boil. Boil 5 minutes. remove from heat and add the baking soda. Stir well. Pour over the popped corn and pecans. Stir well. Put in a baking pan and bake at 250~ for 30 minutes, stirring occasionally. Pour onto buttered cookie sheets to cool
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Wheatable Snack Mix
6 cups Popped popcorn
2 cups Pretzel sticks
1 cup Peanuts
1/4 cup Margarine or butter -- melted
3 cups Wheat snack crackers
1/4 teaspoon Onion salt
1/4 teaspoon Garlic salt
Mix popcorn, pretzels and peanuts in large bowl. Drizzle with margarine. Stir in crackers. Sprinkle with onion salt and garlic salt; toss. Store in airtight container. Makes 10 cups.
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White Chocolate Pecan Corn
1 package Microwave popcorn -- popped
8 ounces Vanilla flavor candy coating
1/2 cup Pecan halves
Place popped popcorn in large bowl. Put candy coating in 1 quart glass measure; microwave on HIGH for 1 to 1-1/2 minutes or until shiny; stir to melt completely. Stir in pecans. Add to popcorn; stir well to coat. Spread on cookie sheet and allow to cool completely.
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Zesty Snack Mix
8 cups Popped popcorn
1 1/2 cups Dry roasted, unsalted -- mixed
nuts
3 tablespoons Margarine -- melted
2 tablespoons Creamy honey-mustard dressig
1 package Italian salad dressing mix
1 cup Seedless raisins
In large bowl, combine popcorn and nuts; set aside. In small bowl combine margrine, honey-mustard dressing and Italian dressing mix. Pour over popcorn, tossing to coat well. Spread in jelly-roll pan. Bake at 325~ for 15 minutes, stirring after 10 minutes. Remove from oven; stir in raisins. Spread on paper towels to cool. Store in airtight container. Makes about 6 cups.
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Chili Popcorn Seasoning
1 teaspoon Salt
1 teaspoon Chili powder
1/2 teaspoon Garlic powder
1 teaspoon Ground cumin
1 tablespoon Dried onion flakes
Cayenne pepper to taste
1/2 cup Popcorn -- popped
Butter to taste
Combine the salt, chili powder, garlic powder, cumin, onion flakes and cayenne and mix well. Use one or two teaspoons per 1/2 cup corn, popped with butter.
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Christmas Bears Snack Mix
2 cups Bear-shaped chocolate graham -- snacks
2 cups Mini oreos with red frosting
4 cups Popped popcorn
2 cups Red -- white & green candy
coated chocolates
1 cup Red & green gummi bears
Mix all ingredients in a large bowl. Store in plastic bags or covered container. NOTE: Can change this by changing the chocolate graham bears and mini oreos for any small cookies or snacks desired.
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Coconut Pecan Popcorn
16 cups Popped popcorn
1 package Coconut-pecan frosting mix
1/2 cup Margarine or butter
1/4 cup Light corn syrup
1/3 cup Water
1/2 teaspoon Salt
1/2 teaspoon Baking soda
Heat oven to 200~. Divide popcorn between 2 ungreased rectangular pans. Heat frosting mix (dry), margarine, corn syrup, water and salt, stirring occasionally, until bubbly around edges. Continue cooking over medium heat 5 minutes, stirring occasionally. Remove from heat. Stir in baking soda until foamy. Pour over popcorn. Stir until well coated. Bake 1 hour, stirring every 15 minutes. Store in airtight container. Makes 16 cups.
Can decrease popcorn by 2 cups and add 2 cups pecan pieces. Add 1 cup to each pan after popcorn is divided. Mix.
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Licorice Popcorn
16 cups Popped popcorn -- *
1 cup Sugar
1/4 cup Brown sugar
1/4 cup Water
1/2 cup Light corn syrup
1/4 cup Butter
1/2 teaspoon Baking soda
1/2 teaspoon Anise extract
1 tablespoon Black food coloring
* 2 tbls of unpopped popcorn will produce 4 cups (or 1 ounce) of popped popcorn.
Place popcorn in large buttered baking pan. Put the sugars, water, and corn syrup into a heavy pan over medium heat and stir. After the mix has boiled, scrape sides of pan. Place a candy thermometer in the pan and cook, without further stirring, to 250~. Remove pan from heat and stir in butter, baking soda, anise extract and food coloring. Pour over popcorn, mixing well. Bake, uncovered, for 1 hour, stirring occasionally. When cooled, store in air-tight containers.
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Little Apples Popcorn Balls
2 tablespoons Butter
2 tablespoons Sugar
2 tablespoons Brown sugar
1/4 cup Molasses
1/4 cup White corn syrup
1/4 teaspoon Cinnamon
1/8 teaspoon Ginger
ds Cloves 1/2 c Popcorn; popped 1 c Walnuts; chop, toasted 1 c Dried apples; cut small
In a heavy sacuepan, put the butter, sugar, brown sugar, molasses, corn syrup, cinnamon, ginger and cloves. Cook over moderate heat to 280~ on a candy thermometer. Pour over the popped corn, walnuts and apples. Shape into balls.
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Maple Syrup Popcorn Balls
1 cup Mapel syrup
2 tablespoons Butter
1 teaspoon Vanilla
1/2 cup Popcorn -- popped
**In the North country the people make one of the aristocrats of sweets, maple syrup. It cooks down to a delicious candy, but is delicate, so watch In a heavy saucepan put the maple syrup and butter. Cook to 260~ on a candy thermometer. Remove from heat and add the vanilla. Stir well and pour over the popped corn. Shape into balls.
Both pecans and walnuts are good with maple, it's hard to say which is better. You may wish to include a few of your favorite.
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Marshmallow Popcorn Christmas Tree
12 cups Popped popcorn
1/2 cup Margarine or butter
3 cups Mini marshmallows
1/2 package Lime flavored jello
Green food color
Candy pieces to decorate -- tree with
Spread popcorn evenly in jelly-roll pan or on waxed paper-lined counter. In medium saucepan, combine margarine and marshmallows; cook over medium heat until melted. Add jello; continue to cook until jello is dissolved. Add food color and mix well. Pour evenly over popcorn; stir quickly to coat. With dampened hands, shape popcorn into cone shape. Decorate tree with candy pieces.
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Mexicali Corn Bowl
1/3 cup Butter
1 tablespoon Dry taco seasoning mix
1 tablespoon Dry chopped chives
4 quarts Popped popcorn
In small saucepan, melt butter over low heat. Add taco seasoning and chives. Blend. Pour over popcorn in large serving bowl and toss lightly. Serve at once. Makes 4 qts.
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Mexicali Crunch
4 cups Corn flakes
2 quarts Popped popcorn
3 cups Corn chips
1 cup Raosted peanuts
1/2 cup Margarine
1/2 cup Dark corn syrup
1/4 cup Brown sugar -- packed
1 package Taco seasoning mix
Preheat oven to 250~. In large roasting pan, combine corn flakes, popcorn, corn chips and peanuts. In medium saucepan, combine margarine, corn syrup, sugar and taco seasoning. Bring to a boil over medium heat, stiriing constantly. Pour over corn flake mix; toss to coat well. Bake 55-60 minutes, stirring every 15 minutes. Cool, stirring frequently. Store in airtight container. Makes about 4 quarts.
TEXICALI CRUNCH: Substitute 5 tbls chili seasoning mix for taco seasoning mix.
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Microwave Crunchy Caramel Corn
4 cups Popped popcorn
2 cups Hexagon shaped corn & rice -- cereal
1 cup Mixed nuts
1/2 cup Brown sugar -- packed
1/4 cup Butter or margarine
2 tablespoons Corn syrup
1/4 teaspoon Salt
1/2 teaspoon Vanilla
1/4 teaspoon Baking soda
In large microwave-safe bowl, combine popcorn, cereal and nuts. In 4-cup measuring cup, combine butter, brown sugar, corn syrup and salt. Microwave on HIGH for 1-1/2 minutes; stir. Microwave on HIGH for 45 seconds to 2 minutes until mixture comes to a rolling boil. Stir in vanilla and baking soda. Mixture will become foamy. Pour over popcorn mix; toss to coat. Spread half of mix evenly in 12x8" dish. Microwave on HIGH for 2-3 minutes or until popcorn is evenly coated and glazed, stirring every minute. Spread on foil to cool. Popcorn will become crisp
as it cools. Using same dish, repeat with remaining popcorn. Allow mixture to dry for 2 hours. Store in tightly covered container.
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Milk Chocolate Popcorn
12 cups Popped popcorn
12 ounces Salted peanuts
1 cup Corn syrup
1/4 cup Butter or margarine
12 ounces Milk chocolate chips
In a large, greased, roasting pan, combine popcorn and nuts. In a large, heavy saucepan combine chocolate chips, corn syrup and butter. Cook over medium heat until mixture boils, stirring constantly. pour over popcorn toss well to coat. Bake in a preheated 300~ oven for 45 minutes stirring frequently. Cool completely. Store in an airtight container for up to two weeks. Makes about 14 cups.
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Mocha Almond Popcorn
1/2 cup Strong coffee
1/2 cup White corn syrup
1/4 cup Butter
1 cup Brown sugar
1 tablespoon Cocoa
1/2 cup Popcorn -- popped
1 cup Almonds; chop -- toasted
In a heavy sacuepan put the coffee, corn syrup, butter, brown sugar and cocoa. Cook over a moderate heat to 280~ on a candy thermometer. Pour over the popped corn and almonds
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Mother's White Popcorn Balls
16 cups Popped popcorn
5 cups Mini pretzels
2 cups Brown sugar -- firmly packed
1 cup Butter or margarine
1/2 cup Dark corn syrup
1/2 teaspoon Salt
1/2 teaspoon Baking soda
1 cup Salted peanuts
2 cups Favorite candy; candy corn -- mini chocolate mints
choco covered raisins or -- peanuts, M&M's, brid
whatever you want.......
Heat oven to 200~. In large roasting pan combine popcorn and pretzels; set aside. In 2 quart saucepan, combine brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until mix comes to a boil (12-14 minutes). Continue cooking, stirring occasionally, until candy thermometer reads 238~ or small amount of mix dropped in ice water forms a soft ball (4-6 minutes). Remove from heat; stir in baking soda. Pour over popcorn mixture; sprinkle peanuts over coating. Stir until popcorn is coated. Bake for 20 minutes; stir. Continue baking for
25 minutes. Remove from oven; stir in candy. Immediately place caramel corn on waxed paper; cool completely. Break into pieces. Store in tightly covered container. Makes 24 cups.
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Spicey Popcorn Munch
1 cup Tiny pretzels
7 cups Popped corn
1 tablespoon Vegetable oil
1 1/2 teaspoons Salt free herb & spice blend
1/2 teaspoon Paprika
1/4 teaspoon Garlic salt
Combine first 2 ingredients in a bowl; drizzle with oil. Combine remaining ingredients and sprinkle over popcorn mixture and toss well. Spread mixture in a cookie sheet. Bake 350~ oven for 20 minutes; stir once. Turn oven off; let cool in oven. Store in air-tight container. Makes 8 cups.
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Super Crunchy Snack Mix
4 cups Popcorn
2 cups Super Golden Crisp cereal
2 cups Mini marshmallows
2 cups Semi sweet chocolate pieces
1 cup Peanuts
1 cup Raisins
Combine all ingredients. Makes 11 cups.
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Sweet Popcorn Mix
6 cups Popped popcorn
2 cups Cocoa puffs cereal
2 tablespoons Margarine -- melted
1 tablespoon Sugar
1/4 teaspoon Cinnamon
Mix popcorn and cereal in a large bowl. Drizzle with margarine; toss to coat. Mix sugar and cinnamon. Sprinkle on popcorn mixture; toss to coat.
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Tex-Mex Munch
12 cups Popped popcorn
1/4 cup Butter or margarine
1/2 teaspoon Chili powder
6 ounces Cheddar cheese -- shredded
Spread popcorn in jelly-roll pan; set aside. In 1 quart saucepan, melt butter. Remove from heat; stir in chili powder. Drizzle over popcorn; stir to mix. Sprinkle popcorn with cheese. Place oven rack in top position; heat broiler. Broil for 1-2 minutes or until cheese melts. Toss immediately.
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Three-pepper Popcorn
2 tablespoons Corn oil
2 tablespoons Olive oil
2 Garlic cloves -- split
3/4 cup Popping corn
Salt
1 Garlic clove -- minced
ds Cayenne pepper 2 ts Black pepper; coarsely - ground 1/4 c Hot pepper sauce 2 tb Butter; melted
In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Add 1 kernel popping corn and
heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove garlic. Mix hot pepper sauce with melted butter. Toss popcorn with minced garlic, cayenne, black pepper, salt and hot pepper/butter.
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Toasty Cinnamon Popcorn
1/3 cup Margarine or butter
6 cups Cinnamon toast flavor cereal
6 cups Salted popped popcorn
Heat oven to 300~. Heat margarine in 13x9" pan until melted. Stir in cereal and popcorn until evenly coated with margarine. Bake 5 minutes; stir. Bake 5 minutes longer. Cool and store in airtight container. Makes 12 cups.
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Tropical Popcorn
1/4 cup Butter
1/4 cup Dark corn syrup
1/4 cup Cream of coconut
1 cup Brown sugar
1/2 cup Popcorn -- popped
1 cup Coconut -- toasted
1/2 cup Dates -- chopped
1/2 cup Dried pineapple pieces
1/2 cup Dried banana pieces
In a heavy saucepan, put the butter, corn syrup, cream of coconut and brown sugar. Boil over moderate heat for 2 minutes. Pour over the popcorn, coconut, dates, dried pineapples and dried banana chips. Stir to mix. Bake at 300~ for 30 minutes.
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Caramel Corn
6 cups Popped popcorn
1/2 cup Almonds slivered -- toasted
3/4 cup Brown sugar -- packed
1/2 cup Margarine or butter
2 tablespoons Light corn syrup
1/8 teaspoon Salt
1/4 teaspoon Baking soda
MICROWAVE: Combine popcorn and almonds in large micro safe bowl. In 4 cup micro safe cup, combine brown sugar, margarine, corn syrup and salt. Microwave on HIGH for 2 minutes; stir. Microwave on HIGH for 2-3 more
minutes or until mixture comes to a rolling boil. Stir in baking soda; pour over popcorn and almonds. Mix well; microwave on HIGH for 2 minutes. Spread on foil or wax paper to cool.
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Grandma's Popcorn Balls
2 Tablespoons Sugar
1/3 Cup Pet Milk
1 Tablespoon White Corn Syrup
1 Cup Sugar
1 Tablespoon Molasses
4 Cups Popcorn -- popped
Sift 2 tablespoons sugar slowly into hot, heavy skillet. When sugar is melted and golden brown, add Pet milk, corn syrup, sugar and molasses. Cook slowly to a 238 degree or until a few drops form a soft (firm) ball when dropped in cold water. Pour immediately over freshly popped popcorn (unsalted). Stir until all kernals are covered. Let stand til cool for caramel corn. Or form into balls while still warm.
Tip: Grams said if you buttered your hands first it makes forming the balls much easier.
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Recipe
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