POPCORN RECIPES

Almond Toffee Popcorn

1 c. sugar
1/2 c. butter
1/2 c. white corn syrup
1/4 c. water
1 c. chopped toasted almonds
1/2 tsp. vanilla
1/2 c. corn, popped

In a heavy saucepan, combine sugar, butter, corn syrup, water and almonds. Cook over a moderate heat to 280° on a candy thermometer. Add the vanilla. Stir well and pour over the popped corn.

Baked Caramel Corn

1 c. butter or margarine
2 c. firmly packed brown sugar
1/2 c. light or dark corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla extract
6 quarts popped popcorn, unsalted

Melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes.

Remove from heat. Stir in baking soda and vanilla extract. Gradually pour over popped corn, mixing well. Turn into 2 large shallow baking pans. Bake at 250° for 1 hour, stirring every 15 minutes.

Remove from oven; cool completely. Break apart. Makes about 5 quarts.

Butter Crunch

1-1/2 cups pecan halves, toasted
10 c. popped unsalted popcorn
1 c. granulated sugar
1 c. unsalted butter
1/4 c. light corn syrup
2 T. maple syrup

Grease a 15 x 10 x 1-inch jellyroll pan; set aside. Grease a large bowl.

Toss together pecans and popcorn in prepared bowl. Combine sugar, butter, corn syrup and maple syrup in a heavy 2-quart saucepan.

Cook over medium-high heat, stirring constantly until mixture reaches 225° on a candy thermometer.

Pour over popcorn mixture, stirring to coat.

Spread on prepared jellyroll pan. Cool completely. Break into pieces.

Butterscotch Popcorn

1/2 c. popcorn
1 c. light brown sugar, packed
1/2 c. corn syrup
1/2 c. butter
1/4 c. butterscotch chips
1 tsp. vanilla extract
1/2 tsp. baking soda
1/4 tsp. salt
2 c. peanuts

Heat oven to 250°. Grease a 14 x 10-inch roasting pan.

Pop the popcorn. Put nuts and popcorn in a very large bowl. Bring brown sugar, corn syrup and butter to boil, stirring until sugar is dissolved. Reduce heat and cook for 5 minutes. Remove from heat; stir in butterscotch chips, vanilla extract, baking soda and salt until blended and smooth.

Working quickly and using two spoons, pour syrup over popcorn and nuts, stirring to coat thoroughly.

Pour mixture into pan; bake 45 minutes, stirring occasionally.

Remove from oven, cool mixture in pan about 15 minutes. Turn mixture out of pan onto foil to cool completely.

Break popcorn into smaller pieces; store in airtight containers in cool dry place up to 2 weeks. Makes about 4 quarts.

Candied Popcorn

6 quarts plain popped popcorn
3/4 c. light corn syrup
1/4 c. butter or margarine
2 T. water
4 c. (1 lb) confectioners' sugar
1 c. miniature marshmallows

Place popcorn in a large roasting pan.

In a 3-quart saucepan, coming the remaining ingredients; cook and stir over low heat just until the mixture comes to a boil. Pour over popcorn and toss to coat. Cool. Store in an airtight container. Yields: 6 quarts.

Candy Corn Popcorn Balls

1/4 c. butter or margarine
6 c. miniature marshmallows
1 (4 oz) box gelatin (any flavor)
12 c. popped popcorn (3 quarts)
2 c. candy corn

Microwave butter and marshmallows in large microwavable bowl on HIGH for 1-1/2 to 2 minutes or until marshmallows are puffed.

Stir in gelatin until well mixed.

Pour marshmallow mixture over popcorn and candy corn in large bowl. Mix lightly until well coated.

Shape into 15 balls or other shapes with greased or wet hands. Wrap each ball in plastic wrap and tie with raffia or ribbon, if desired. Yield: 15

Just-Like-at-the-Fair Kettle Corn
(Your family will never want plain popcorn again!)

1/2 c. unpopped popcorn kernels
1/4 c. white sugar
1/4 c. of butter flavored shortening or 1/4 cup vegetable oil

Place the popcorn and sugar in a large pot with vegetable oil. Over a medium heat, begin to pop the popcorn. Constantly shake the pot to ensure that the popcorn kernels and oil do not burn. Once the popping has slowed, remove the pot from heat. (MAKE SURE you start shaking as soon as the corn starts to pop and don't stop until it is done!)

**NOTES: If you want, you can add a few drops of decorator's icing coloring to the melted shortening and sugar mixture. Also, White sugar makes the Kettle Corn taste like popcorn balls. Use brown sugar and it will taste like caramel corn.

Orange Candy Popcorn

2/3 c. orange juice
1-1/4 c. sugar
1/8 c. white corn syrup
Rind of 1 orange, grated
1/2 c. popcorn, popped

Pop the 1/2 cup popcorn. In a heavy saucepan put the orange juice, sugar, corn syrup and rind. Cook over a moderate heat to 280° on a candy thermometer. Pour over the popped corn.

Peppermint Popcorn

3 qts. freshly air-popped plain popcorn, unseasoned
1/2 c. (1 stick) butter or margarine
1 c. granulated sugar
1/2 tsp. salt
1/4 c. light corn syrup
1/2 tsp. peppermint extract
1/8 tsp. green food coloring

Arrange popcorn in a shallow baking or roasting pan.

Melt butter in a 2-quart saucepan. Stir in sugar, salt and corn syrup. Cook, stirring constantly until sugar dissolves and mixture boils.

Boil, without stirring, for 5 minutes. Remove from heat and add peppermint extract and green food coloring. Pour over popcorn in baking pan and stir to mix well.

Bake in a preheated 250° oven for 1 hour, stirring 3 to 4 times.

Cool completely and store in tightly covered containers. Makes about 2-1/2 quarts.

Pina Colada Popcorn

(To toast coconut, spread coconut in a thin layer on a shallow baking pan. Bake in a 250° oven for 6 to 7 minutes or till light brown, stirring often.)

8 c. popped popcorn (about 1/3 to 1/2 unpopped)
2 T. butter or margarine
1/3 c. light corn syrup
1/4 c. instant coconut cream pudding mix
3/4 tsp. rum extract
1/2 c. diced dried pineapple or candied pinapple
1/2 c. coconut, toasted

Remove all unpopped kernels from popcorn. Place popped popcorn in a buttered 17x12x2-inch baking pan. Keep the popcorn warm in a 300° oven while making the coating.

In a small saucepan melt the butter or margarine. Remove saucepan from heat. Stir in the corn syrup, pudding mix, and rum extract. Remove popcorn from oven. Pour the syrup mixture over the popcorn. With a large spoon, gently toss the popcorn with the syrup to coat.

Bake popcorn, uncovered, in a 300° oven for 15 minutes. Remove popcorn from oven and stir in the dried pineapple and the coconut. Bake the popcorn mixture, uncovered, 5 minutes more. Turn the mixture onto a large piece of foil. Cool the mixture completely. Serve popcorn immediately or store, tightly covered, in a cool, dry place.


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