Mix margarine, sugar, syrup, and salt in pot. Bring to boil on medium heat, and boil for 5 minutes, stirring occasionally. Remove from heat, and add baking soda. Stir until foamy throughout.
Pour over popcorn, and mix well.
Spread evenly on cookie sheet, and bake at slow 200\u00b0F oven for 1 hour. This last baking step ensures crispy popcorn. Enjoy!
BEST PANCAKE MIX: In large bowl,
l spread the hot caramel coated popcorn onto these later.
arge (very large works best) metal or ceramic mixing
ach one.
Combine the caramel popcorn and peanuts in a large
ven to 250\u00b0F Place popcorn, cashews and pecans in large
3 to 5 minutes. Pour caramel mixture over rolls in the
smooth consistency. Drizzle the caramel sauce over the top of
Melt butter. Add coconut and pecans. Cook over medium heat until coconut is lightly toasted. In bowl, mix Eagle Brand milk and cream cheese; fold in Cool Whip. Divide in half and layer into each pie shell the cream cheese mixture, the coconut, then the caramel. Repeat layers, ending with topping. Freeze. Will keep for weeks in the freezer. Thaw 10 to 15 minutes before serving.
n water until (like soft caramel) forms a ball.
Remove
Go to your local Target Store and get Act II microwave caramel popcorn.
It consists of a bag of popcorn and pouch of caramel. until it is 2 to 3 seconds between pops. up, then spread out on cookie sheet.
n medium-high heat. Add popcorn kernels and cover with a
ag with Pam.
Put popcorn in bag.
In bowl
o 350.
Pop the popcorn and distribute it evenly between
nto tin.
Then pour Caramel and Walnut Topping over uncooked
When I make this recipe, it's the only time
Combine sugar, corn syrup, margarine, and salt in medium saucepan; bring to boil.
Reduce heat to medium and add stir in milk; cook, stirring frequently, to soft ball stage (240 degrees).
Remove from heat then stir in vanilla.
Pour slowly over popcorn, stirring until caramel is evenly distributed throughout.
Store caramel popcorn in covered container.
NOTE: You may vary the amount of popcorn used. I like a little less caramel coating and usually make this recipe with 8 quarts of popcorn.
heet (nonstick
is
best).
Remove
all unpopped
Pour 2 quarts of popcorn into 1 doubled brown paper bag.
In a 2 quart microwave safe bowl bowl, combine the brown sugar, margarine, white corn syrup, and baking soda.
Microwave on high for 2 minutes. Stir. Microwave 2 minutes more bringing to a boil. Pour caramel over popcorn. Roll down bag and shake well.
Microwave on high for 1 1/2 minutes. Shake. Microwave for 1 1/2 minutes. Shake. Microwave 30 seconds. Shake.
Pour on wax paper to cool.
Pop the popcorn according to the instructions and