ach one.
Combine the caramel popcorn and peanuts in a large
l spread the hot caramel coated popcorn onto these later.
ven to 250\u00b0F Place popcorn, cashews and pecans in large
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.
ooking spray.
Pour the popcorn into the mixing bowl you
n water until (like soft caramel) forms a ball.
Remove
o 350.
Pop the popcorn and distribute it evenly between
Pop the popcorn according to the instructions and
n medium-high heat. Add popcorn kernels and cover with a
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.
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.
Microwave popcorn accordingly.
Peel caramels and place in microwave-safe container.
Add 1 tablespoon water.
Microwave on High for 30 seconds to 1 minute, stirring every 15 seconds to prevent scorching.
Pour popcorn out on slightly greased cookie sheet.
Drizzle melted caramel all over popcorn.
Let cool slightly and toss.
Serve in parchment paper cones.
n a large saucepan; add popcorn, cover, and cook, shaking
Pour popcorn into a large bowl.
Combine brown sugar, condensed milk, corn syrup, butter, and vanilla extract in a saucepan over medium heat. Cook, stirring often, until a candy thermometer reads 234 degrees F (112 degrees C), about 5 minutes. Pour over popcorn; stir to coat evenly.
Scoop some of the popcorn mixture onto a piece of plastic wrap. Gather and twist the plastic wrap to shape into a ball. Place popcorn ball on a baking sheet lined with parchment paper; repeat with remaining mixture. Let cool until set, about 5 minutes.
Spread popcorn out in a 17 x
Microwave popcorn according to directions.
Pour
edium-high heat. Add the popcorn kernels, cover and keep the
ver high heat. Add 2 popcorn kernels to pan. Cover. When
stirring frequently.
Combine the popcorn and peanuts in a large
Put popcorn in large roasting pan.
Into a large saucepan, mix sugar, oleo, corn syrup and salt.
Stir over medium heat until boiling.
Continue boiling without stirring for 5 minutes.
Remove from heat; add vanilla and soda.
Stir quickly and pour over popcorn, coating all well.
Bake in preheated 250\u00b0 oven for 1 hour, stirring several times.
Can be left in oven to cool.
When thoroughly cooled, break into pieces.
Yummy!
Store in a covered container.