Find Recipes Instantly! (Type the Recipe name or any Ingredient) Homemade Fiddle Faddle Exported from MasterCook Recipe By: Best of the Best from the Great Plains Cookbook 2 Cups Brown Sugar 2 Sticks Margarine 1/2-Cup Corn Syrup 1-Teaspoon Salt 1 Teaspoon Butter Flavoring 1 Teaspoon Maple Flavoring 1/4-Teaspoon Cream of Tartar 1-Teaspoon Baking Soda 7 Quarts Popped Corn 2 Cups Mixed Nuts In saucepan, combine brown sugar, margarine, corn syrup, and salt. Boil for 6 minutes, stirring constantly. Add flavorings, cream of tartar, and soda. Pour over popped corn and nuts, mixing thoroughly. Bake in 200 oven for one hour. Italian Popcorn 1/4 c Olive oil 1 pk 0.8-oz. Italian salad dressing mix 1 tb Lemon juice 8 c Popped corn In a small saucepan, bring oil to a boil. Stir in lemon juice and salad dressing mix. Pour over popcorn; toss lightly to coat evenly. Serve at once. Confetti Popcorn Balls 5 c Popcorn, air-popped 1/2 c Candy coated pieces 1/3 c Unsalted peanuts 2 tb Margarine -- melted 3 c Miniature marshmallows, melted In a prepared mixing bowl, combine popcorn, candy coated pieces, and peanuts. Place margarine and marshmallows in a 4-cup microwave-safe measuring cup. Microwave on high for 2 minutes or until melted and smooth, stirring once halfway through cooking. Pour over popcorn mixture; stir quickly to coat. With buttered hands, quickly shape mixture into balls. Place on waxed paper. Let stand at room temperature 1 hour. Confetti Popcorn Balls 2 1 pk Microwave popcorn 1/2 c M&M's -OR- small gumdrops 1/3 c Unsalted peanuts 2 c Mini marshmallows 3 tb Butter or margarine Microwave popcorn according to package directions. Grease an 8" square pan. Remove unpopped kernals from popcorn. In large greased bowl, combine popcorn with candy and peanuts. Place marshmallows and margarine in micro-safe container. Microwave on HIGH for 1-1/2 to 2 minutes or until melted and smooth, stirring once halfway through cooking. Pour marshmallow mixture over popcorn mixture; toss until evenly coated. With buttered hands, press mixture into prepared pan. Refrigerate until firm. Cut into bars. Tennessee Barbecue Popcorn Mix 12 c Popped corn 3 c Bite size shredded wheat squares 3 tb Butter 1 ts Chili powder 1 ts Paprika 1 ts Lemon pepper 1/2 ts Garlic powder 1/4 ts Dry mustard 1/4 ts Dried oregano Combine popcorn and shredded wheat squares. Drizzle with melted butter; toss lightly to coat evenly. In a small bowl, combine remaining ingredients. Sprinkle evenly over popcorn mixture. Stir well. Serve at once. Herbed Popcorn 3 c Popped popcorn 1/2 ts Dried oregano leaves 1/2 ts Ground coriander 1/4 ts Ground cumin Combine all ingredients in a large bowl. Toss to mix. Garlic And Parmesan Popcorn 2 tb Corn oil 2 tb Olive oil 2 Garlic cloves, split 3/4 c Popping corn Salt 1/4 c Grated Parmesan 1 Garlic clove, minced Ds cayenne pepper Servings: 6 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 and toss popcorn with Parmesan, minced garlic, cayenne and salt. Mexiclone Taco Popcorn 8 c Popped popcorn 1 c Crumbled tortilla or corn chips 3 tb Butter or margarine 2 ts Taco seasoning mix or to taste 1/2 c Grated cheddar cheese, Optional Combine popcorn and chips in large bowl. Melt butter in small pan over low heat. Stir in taco mix and remove from heat. Dribble over popcorn. Toss with hands to coat thoroughly. Serve immediately or continue for a cheesy treat. Spread popcorn mixture on greased baking sheet and sprinkle with cheese. Place under broiler until cheese melts, about 1 minute. Check constantly to be sure popcorn is not burning. Remove and cool before serving. Pizza Flavored Popcorn 2 tb Grated parmesan cheese 1 ts Garlic powder 1 ts Italian herb seasoning 1 ts Paprika 1/2 ts 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. Pop Corn Starlets You'll need: 1-1/2 quarts popped Pop Corn 1 package (14 oz.) caramels, about 48, unwrapped 3 Tbsp. half-and-half 1 Tbsp. butter or margarine 1 tsp. rum flavoring About 48 pecan halves 1/2 cup canned ready-made chocolate fudge frosting Here's how: Place popped pop corn in large bowl. In medium saucepan over low heat, heat caramels, half-and-half and butter until caramels are melted, stirring frequently. Remove from heat. Stir in rum flavoring. Pour caramel mixture over pop corn and toss to coat well. Arrange pecan halves in groups of 3 on a greased baking sheet. Working quickly, spoon heaping tablespoonsful of pop corn mixture onto the center of each pecan group. Spoon frosting into a small saucepan; place over low heat until softened. Spoon over each mound of pop corn. Store in a cool place. Makes about 16.