Find Recipes Instantly! (Type the Recipe name or any Ingredient) Caramel-Nut Corn 12 cups popped popcorn (about 1/2 to 2/3 cups unpopped) Nonstick cooking spray 1-1/2 cups mixed salted nuts 1 cup packed brown sugar 3/4 cup butter 1/2 cup dark-colored corn syrup 1/2 teaspoon sifted baking soda 1. Remove all unpopped kernels from popcorn. Lightly coat a roasting pan with nonstick cooking spray. Combine popcorn and nuts in the prepared pan; keep warm in 300 degree F oven. 2. In a 2-quart saucepan combine brown sugar, butter, and corn syrup. Bring to boiling over medium heat, stirring constantly (about 12 minutes). Cook and stir for 5 minutes more. Remove from heat; stir in baking soda (the mixture will foam). 3. Pour caramel mixture over popcorn-nut mixture in prepared pan; stir gently to coat. 4. Bake in a 300 degree F oven for 15 minutes. Stir popcorn mixture. Bake for 5 minutes more. Remove from oven. Spread on a large piece of foil to cool. Break apart to serve. Store in an airtight container at room temperature for up to 1 week. Makes about 15 cups mixture (thirty, 1/2-cup servings). To Present This As a Gift: You will need felt in 3 colors; pinking shears; thread; needle; thick white crafts glue; 2 large buttons; brown gift bag with handles; suede cord in 3 colors; pony bead; 4 large paper clips; and parchment paper,waxed paper, or plastic wrap. Using gold felt for the base color, cut a rectangle 1/4-inch smaller than the bag front. Trim the bottom to a point. Cut the second felt color (blue) 1/2-inch smaller than the base color. Cut a diamond shape from the remaining piece of felt. Layer felt shapes and sew in the center. Glue around the edges, leaving the top of the blue felt shape open like a pocket. Sew a button to the center of the felt pieces and at the point. Glue onto the bag front. Cut a length of cord to fit around the bottom button, leaving 2-inch tails. Slip tails through a pony bead. Wrap the handles with suede cord, gluing the ends to secure. Use a paper clip to hold each end in place until the glue dries. Remove paper clips. Line bag with parchment paper, waxed paper, or plastic wrap. Also Try This: Use heavy colored paper instead of felt to embellish the bag. Beginner's Popcorn Balls 2 qts. popped popcorn 1 c. granulated sugar 1/3 c. light corn syrup 1/3 c. water 1/4 c. butter 1/4 t. salt 1 t. vanilla Preheat oven to 250°. Put popcorn in a lg., 4" deep, buttered baking pan. Keep warm in the oven. Combine sugar, corn syrup, water, butter and salt in a lg. saucepan.Stir over med. heat until sugar is dissolved. Cook until mixture reaches 250° on a candy thermometer, stirring frequently. Remove from heat.Quickly stir in vanilla. Remove popcorn from oven. Pour syrup mixture over popcorn, stirring to mix well. Form into balls. Milk Chocolate Popcorn 12 cups popped corn 2 1/2 cups salted peanuts, (12-oz. can) 1 3/4 cups Milk Chocolate Morsels, (11.5-oz.pkg.) 1 cup light corn syrup 1/4 cup butter or margarine Directions: PREHEAT oven to 300°F. Grease large roasting pan. Line serving plate with waxed paper. COMBINE popcorn and nuts in prepared roasting pan. Combine morsels, corn syrup and butter in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture boils. Pour over popcorn; toss well to coat. BAKE, stirring frequently, for 30 to 40 minutes. Cool slightly in pan; remove to prepared serving plate. Store in airtight container for up to two weeks. Popcorn Snowman 4 Tbs. unsalted butter 4 C. mini marshmallow 9 Cups popped popcorn (about 1 1/3 C. unpopped) 1/2 C. Powdered sugar 1 Tbs. milk Gumdrops, cinnamon candies, fruit leather, jelly beans for garnish. In a large saucepan, melt the butter over low heat. Add the marshmallows and cook, stirring often, until melted and syrupy, about 5 minutes. Place the popped popcorn in a large, lightly greased shallow pan. Pour the syrup over the popcorn, tossing to coat evenly. While still warm, form 6 balls about 5" in diameter from the coated popcorn for bottom sections, giving the balls flat bases so the snowmen will stand. Form 6 balls about 3 1/2" in diameter for the middle sections. Then form 6 balls about 2" in diameter for the top sections. Stir the powdered sugar and milk together until smooth. Use the icing to stack three popcorn balls of decreasing sizes into a snowman, then attach candies to decorate. Makes 6 snowmen. Use fruit leather for the scarf, gumdrops for nose, elly beans for eyes, cinnamon candies for mouth. Indian Corn on a Stick This fun fall treat looks like colorful Indian corn. Wrapped in cellophane and tied with raffia, these popcorn treats would make a perfect favor for your Thanksgiving table. 3/4 cup margarine 60 large marshmallows 3 quarts popped popcorn 1/4 cup peanuts (or other coarsely chopped nuts) 1/4 cup shredded coconut 1 cup chopped dried fruits (cranberries, apricots, pineapple, apples, raisins, etc.) Melt margarine and marshmallows over low heat. Pour over popped popcorn and stir in nuts, coconut, and dried fruits. When cool enough to handle, butter hands and mold popcorn mixture into ear of corn shapes approximately 6 inches long. Place on a greased cookie sheet or waxed paper to set. Immediately while marshmallow is still sticky, place a few pieces of nuts, and dried fruits on the shape to resemble colorful kernels of corn. Insert a skewer or a wooden stick or dowel in the end of each. Let cool. When marshmallow is set, wrap with cellophane and tie with raffia bow if desired. Makes approximately 6-7 servings. Inspiring your culinary creativity ... Dori Pineapple or Pina Colada Popcorn 2 tbsp granulated sugar 1 tsp pineapple or Pina colada flavoring 4 tbsp popcorn 4 tbsp oil 4 tbsp granulated sugar Measure and mix the flavoring and sugar in a small bowl or cup. Have this mixture next to popper. Have bowl ready to put popcorn in. Put oil, popcorn and sugar into popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes, then remove from heat when popping almost stops. Quickly open lid and pour mixture over hot corn then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl. Cool and store in airtight container. Six (6) servings. Reference Banana Bread Lovers Popcorn 1 cup dried banana chips, finely chopped 1/4 tsp salt, or to taste 2 tsp banana flavor 4 tbsp popcorn 4 tbsp oil 4 tbsp granulated sugar 1/2 cup dried banana chips Prepare banana crumbs. Put 1 cup dried banana slices in food processor with salt and banana flavoring. Process into small pieces and put into small bowl. Have ready next to popper, close to stove. Have bowl ready to put popcorn in. Put oil, sugar and popcorn into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes, then remove from heat when popping almost stops. Quickly open lid and pour banana mixture over hot corn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl. Add about 1/2 cup of dried banana chips to the bowl. Lightly mix. Cool and store in airtight container. Six (6) servings. Reference Cappuccino Popcorn 5 tbsp granulated sugar 2 tsp coffee 2 tbsp evaporated milk 1/4 tsp salt 1 tbsp powdered coffee creamer, can be flavored* 4 tbsp popcorn 4 tbsp oil 4 tbsp granulated sugar Mix the sugar, coffee, evaporated milk, powdered coffee creamer and salt in a cup and set by popper. Have bowl ready to put popcorn in. Put oil, popcorn and sugar into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops. Quickly open lid and pour mixture over hot popcorn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl. Cool and store in airtight container. Six (6) servings. *Note: coffee cream flavors can be Amaretto, Hazelnut, Raspberry, Irish Crème, or many others. Reference Texas Herb & Spice Blend 2 tsp paprika 1 tsp dried oregano 1/2 tsp cayenne pepper 1/4 tsp garlic powder 1/4 tsp ground cumin Pop the popcorn using 1 teaspoon canola oil. Remove the popcorn from the popper and lightly spray the warm popped corn with vegetable cooking spray. Sprinkle with the herb and spice blend to taste; toss well and serve. Makes enough seasoning for approximately 12 cups popcorn. Virtually fat free! Reference Sugar & Spice Popcorn 1 cup firmly packed light brown sugar 1/4 tsp ground cloves 1/4 cup butter or margarine 1/4 tsp ground nutmeg 1/4 cup heavy cream dash mace 1 tsp ground cinnamon 12 cups popped corn In a heavy saucepan, combine all ingredients except popcorn. Cook over medium heat, stirring constantly, until sugar is dissolved. Pour over popcorn, tossing to coat evenly. Spread out evenly on a lightly-buttered baking sheet. Cool. Break into small pieces. Makes approximately 12 cups Reference