Find Recipes Instantly! (Type the Recipe name or any Ingredient) Sugared Popcorn 1 6 qt. popped corn 2 Tbsp. margarine 2 c. sugar 1 c. water 1 tsp. vanilla Melt margarine in saucepan, add sugar and water, stir until dissolved. Boil until the syrup spins a good thread from the spoon or forms a hard ball. Add vanilla and pour over popcorn. Stir until all the corn has separated. Store in tight container. Sugared Popcorn 2 1 Tbsp. butter 3 Tbsp. water 1 c. powdered sugar cake coloring (any color) Boil to candy stage. Pour over popped corn. Sugared Popcorn 3 1 1/2 c. sugar 1 tsp. salt 1 c. water 2 qt. freshly popped corn Cook the sugar, water and salt until the syrup forms a soft ball when dropped into cold water. Remove from heat. Beat with a spoon until it is creamy. Drop in the popcorn and stir quickly until each kernel is coated with sugar. Put on a greased platter and separate the grains of corn. Kettle Corn ½ cup unpopped corn ¼ cup white sugar 4 tablespoons vegetable oil Place the popcorn and sugar in a large pot with 4 tablespoons 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. Almond Butter Crunch Pop Corn You'll need: 1/2 cup butter or margarine 1 cup granulated sugar 1/4 cup light corn syrup 1/4 tsp. salt 1/4 tsp. baking soda 1/2 tsp. vanilla 1/2 tsp. butter extract (optional) 2-1/2 quarts popped Pop Corn 1-1/2 cups whole almonds, toasted* Here's how: Preheat oven to 250°F. Melt butter in medium saucepan. Stir in sugar, corn syrup and salt. Heat to a boil, stirring constantly. Boil for 8 minutes, stirring only once, over lowest heat possible to maintain a boil. Remove from heat; stir in soda, vanilla and butter extract, if desired. Gradually pour over popped corn and almonds, mixing well. Turn into large, shallow baking pan. Bake for 30 minutes, mixing well after 15 minutes. Allow to cool completely. Break apart and store in tightly covered container. Makes about 3 quarts *To toast almonds, spread on large cookie sheet and bake at 325°F for 15 to 20 minutes. Baked Caramel Corn You'll need: 6 quarts popped Pop Corn Nonstick cooking spray 1 cup butter or margarine 2 cups firmly-packed brown sugar 1/2 cup light or dark corn syrup 1 tsp. salt 1/2 tsp. baking soda 1 tsp. vanilla Here's how: Preheat oven to 250°F. Coat the bottom and sides of a large roasting pan with nonstick cooking spray. Place popped pop corn in roasting pan. In a heavy pan, slowly melt butter; stir in brown sugar, corn syrup and salt. Heat to a boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over popped pop corn, mixing well. Bake for 1 hour, stirring every 15 minutes. Remove from oven, cool completely. Break apart and store in tightly covered container. Makes about 6 quarts Butter Crunch Pop Corn You'll need: 1/2 cup butter or margarine 1 cup granulated sugar 1/4 cup light corn syrup 1/4 tsp. salt 1/4 tsp. baking soda 1/2 tsp. vanilla 1/2 tsp. butter extract (optional) 2-1/2 quarts popped Pop Corn 3/4 cup whole almonds, toasted* 3/4 cup whole pecans, toasted* Here's how: Preheat oven to 250°F. Melt butter in medium saucepan. Stir in sugar, corn syrup and salt. Heat to a boil, stirring constantly. Boil for 8 minutes, stirring only once, over lowest heat possible to maintain a boil. Remove from heat; stir in soda, vanilla and butter extract, if desired. Gradually pour over popped pop corn and nuts, mixing well. Turn into a large, shallow baking pan. Bake for 30 minutes, mixing well after 15 minutes. Allow to cool completely on foil. Break apart and store in tightly covered container. Makes about 3 quarts *To toast almonds and pecans, spread on large cookie sheet and bake at 325°F for 15 to 20 minutes Old-Fashioned Pop Corn Balls You'll need: 2 quarts popped Pop Corn 1 cup granulated sugar 1/3 cup light or dark corn syrup 1/3 cup water 1/4 cup butter or margarine 1/2 tsp. salt 1 tsp. vanilla Here's how: Keep popped pop corn warm in 200°F oven while preparing syrup. In 2-quart saucepan, stir together sugar, corn syrup, water, butter and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking without stirring until temperature reaches 270°F on a candy thermometer or until a small amount of syrup dropped into very cold water separates into threads, which are hard but not brittle. Remove from heat. Add vanilla; stir just enough to mix through hot syrup. Slowly pour over pop corn, stirring to coat every kernel. Cool just enough to handle. Shape into balls, using Pop Corn Ball Maker or buttered hands. Cool on foil or buttered wax paper. Wrap in plastic wrap; tie with a ribbon. Makes 12 medium Cinnamon & Sugar Popcorn Crunch 1 Egg white 2 tb Brown sugar 1/8 ts Cinnamon 12 c (3-qt) air popped popcorn Heat oven to 325°. Spray a 15x10x1" baking pan with Pam.In small bowl, beat egg white until soft peaks form. Add brown sugar and cinnamon, beating until tiff peaks form, about 1 minute. Place popcorn in large bowl. Fold egg white mixture into popcorn. Spread in sprayed pan. Bake 15 minutes, stirring twice during baking. Cool completely. Store inairtight container.Makes 6 (2 cup) servings. Reference Nacho Popcorn Exported from MasterCook Recipe By: http://www.cdkitchen.com Serving Size: 1 1 Teaspoon paprika 1/2 Teaspoon crushed red pepper 1/2 Teaspoon of ground cumin 1/4 Cup of Butter -- melted 10 Cups warm popped popcorn 1/3 Cup grated Parmesan cheese In a small bowl, stir paprika, red pepper, and cumin into melted butter or margarine. Gently toss butter mixture with popcorn, coating evenly. Sprinkle with Parmesan cheese and toss till coated.