Pop one package of microwave popcorn, and pour into a large
Pop popcorn in an air popper according to manufacturer's instructions.
Combine sugar, corn syrup, butter, and water in a heavy saucepan over medium heat; cook until toffee syrup temperature reaches 280 degrees F (138 degrees C) using a candy thermometer, about 10 minutes. Remove from heat and stir in vanilla extract.
Mix toffee syrup with popcorn in a large bowl until evenly combined.
Boil butter, sugar and Karo for 5 minutes.
Remove from heat. Add soda and stir.
Pour over popped corn.
Stir to coat and bake 1 hour at 200\u00b0.
Stir once during baking.
Heat oven to 225\u00b0.
Place popcorn in oven to keep warm.
Cook in heavy saucepan the butter and sugar until it reaches hard crack stage or 300\u00b0 on candy thermometer.
Remove from heat.
Stir in vanilla.
Pour over corn; toss until evenly coated.
Spread on cookie sheets to cool.
Store in airtight container.
e 2 teaspoons of the butter. Line each with parchment paper
Preheat oven to 350 degrees F.
Sift together flour and baking soda.
Cream together butter, sugar, brown sugar, and vanilla.
Add eggs one at a time.
Add toffee pieces to mixture.
Mix creamed mixture and dry mixture together.
Use rounded tablespoon to measure dough.
Place dough at least 2 inches apart on baking sheet.
Bake for 10 to 12 minutes.
*If you have time to chill the dough before baking, do so! You will have cookies that are crisp on the outside and chewy on the inside.
read the hot caramel coated popcorn onto these later.
Use
Over medium heat, simmer all (except popcorn), stirring constantly.
Should form hard ball when a few drops are dropped into a cup of cold water.
Stir in 1/2 to 3/4 cup butter; stir until mixed.
Pour over cooked popcorn, stirring until evenly coated.
Beware of hot toffee.
Allow to cool slightly.
Rub hands with butter and form into balls.
Cool and cover individual balls with Saran Wrap (colored wrap for the holidays).
Heat oven to 275\u00b0.
Grease a large roasting pan or two 13 x 9 x 2-inch baking pans.
Place popcorn and almonds in prepared pan. In heavy medium saucepan, combine toffee bits and corn syrup. Cook over medium heat, stirring constantly, until toffee is melted (about 12 minutes).
Pour over popcorn mixture; stir until evenly coated.
Bake 30 minutes, stirring frequently.
Remove from oven; stir 2 minutes until slightly cooled.
Cool.
Store in tightly covered container in a cool, dry place.
o 350.
Pop the popcorn and distribute it evenly between
Mix together
butter, sugar and syrup.
Cook to 305\u00b0 or hard crack.
Add
2 teaspoons vanilla extract.
Pour over 4 to 5 quarts popped
popcorn.
Add nuts and stir to cool.
Spread on waxed paper and cool.
or ages!
POPCORN:
Put the oil and butter into a
se parchment paper. Beat the butter, brown sugar, eggs, and vanilla
In 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.
In heavy saucepan, combine butter, sugar, water, and salt.
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.
ixing bowl, cream together the butter, brown sugar, flavors, salt and
Mix cake according to
recipe on box.
Grease and flour 1 Bundt pan or two layer cake pans and pour batter into pans.
over medium-high heat. Once butter is completely melted whisk in
Combine sugar, butter and water in large, heavy pot. Bring to boiling over medium heat, stirring constantly. Continue to cook until the sugar is dissolved and the mixture becomes syrupy, 4 to 5 minutes. Remove pot from heat. Add the popcorn to the pot. Stir to coat popcorn evenly with sugar mixture. Turn coated popcorn out in thin layer onto sheet of wax paper or parchment paper. Let popcorn cool for about 10 minutes. Serve in a basket or for a festive touch, in individual paper cones.