50 degrees F.
Pop popcorn according to directions.
Generously
Mix nuts and popcorn in a large bowl; set aside.
In a saucepan, combine sugar (or fructose), butter, corn syrup, and baking soda.
Bring to a boil over medium heat; boil and stir until mixture is golden, about 2 minutes.
Remove from heat; stir in extract.
Pour over nut and popcorn mixture, and toss to coat. Cool slightly; break apart while warm.
Yield: 3 quarts.
prox 20 cups of popped popcorn.
Place two or
egins to simmer. Place the popcorn into a very large bowl
eat.
Add half the popcorn.
Stir syrup up from
ill keep for ages!
POPCORN:
Put the oil and
Preheat oven to 200 degrees. Put popcorn in a large bowl. Add the nuts; set aside. Put sugar, corn syrup, butter, cocoa, and salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 5 minutes.
Pour sugar mixture over popcorn and nuts; toss to coat. Transfer to rimmed baking sheets; bake, stirring every 20 minutes, until almost dry, about 1 hour. Let cool on sheets on wire racks.
In large microwave-safe bowl, microwave butter on HIGH until melted.
Add marshmallows and microwave until they look puffy (1 to 1-1/2 minutes).
Stir to completely melt marshmallows, then pour the melted mixture over the popcorn and mix carefully until it's coated.
Stir together flour, baking powder and salt.
In a large mixing bowl, beat butter or margarine until softened.
Add sugar and beat until fluffy.
Add egg and almond extract and beat well. Add flour mixture and beat until well mixed.
Divide dough into fourths.
Form each into a 12-inch roll.
Place 2 rolls 4 to 5-inches apart on an ungreased
cookie sheet.
Flatten until 3-inches wide.
Repeat with remaining rolls.
Brush flattened rolls with milk and sprinkle with almonds.
large bowl whisk the almond flour, baking soda and salt
eaks.
Update: The original recipe said to serve the velvet
edium-high heat. Put 4 popcorn kernels into the oil and
Place packaged popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Pour popcorn into a large bowl. Remove any unpopped kernels.
Place almond bark in a saucepan and melt over medium-low heat, stirring constantly so it does not burn on the bottom, about 8 minutes. Pour melted almond bark over popcorn and stir to coat evenly. Pour out onto a baking sheet to cool.
Mix popcorn, candy corn, peanuts, and peanut butter pieces together in a large bowl.
Melt the almond bark in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until smooth, 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch.
Pour melted almond bark over popcorn mixture; stir until popcorn is well coated. Spread popcorn mixture out onto a flat surface lined with waxed paper or parchment. Let dry completely, then break into clumps.
Pop popcorn in microwave and place in a large mixing bowl.
Stir powdered sugar and almond extract together in a small bowl.
Gradually add enough water til the mixture is thin.
Pour glaze over popcorn.
Stir until lightly coated.
Store popcorn in tubaware, or press into a cake pan to form bars.
Pop popcorn and place in a large (restaurant-size) bowl. Pour peanuts, candy corn and Reeces pieces on top.
Take a large knife and break up almond bark. Melt according to package directions. (Microwave in intervals just until smooth and melted.).
Pour over popcorn mixture. Stir until ingredients are well coated.
Spread out onto waxed paper, parchment or foil. Let sit until completely dry and then break up into clumps. Store in airtight containers.
Melt the peanut butter and almond bark together in the microwave or on low on the stove.
Dump the popped popcorn, peanuts, rice krispies and peanuts together in a large bowl.
Pour the almond bark/peanut butter mixture over and mix well.
Lay out on a grease cookie sheet.
Let harden.
Put in zip lock bags.
I'm guessing on servings; I'd say 16-20.
50 degrees.
Pop your popcorn according to directions. Be sure
In a large bowl, mix together popcorn and nuts.
In a double boiler or saucepan over medium-low heat, melt almond bark until smooth.
Pour over popcorn mixture and mix with a wooden spoon or spatula, until fully coated.
Pour in a single layer on waxed paper-lined sheets.
Let cool and break apart. Store in an airtight container.
small bowl, stir the Almond Butter Paste with the raspberry