he white chocolate. While the chocolate is melting pop the popcorn. If you
ith waxed paper.
Mix popcorn, corn flakes, and malted milk
Melt the chocolate in a double boiler or
o 250\u00b0.
Mix popcorn and peanuts in large shallow
Place microwave popcorn pouch in the microwave with folds facing up. Microwave on high until popping slows to 1 to 2 seconds between pops, 1 1/2 to 2 1/2 minutes. Carefully open bag by pulling diagonally at corners and pour popcorn into a large bowl.
Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
Stir melted white chocolate and peppermint candies into popcorn. Spread evenly on a baking sheet; allow to cool and harden, about 15 minutes.
*Do not use microwave popcorn; either purchase already popped corn or pop using the stovetop or popcorn machine.
Spread the sweet popcorn on a large tray.
Carefully melt the dark chocolate in the microwave and drizzle onto the popcorn with a spoon.
Follow the same directions with the milk chocolate and then the white chocolate.
Allow to cool. Break into chunks and store in airtight container.
ix popcorn and peanuts together in a large bowl.
Melt chocolate
Pop 1 popcorn package at a time in
egins to simmer. Place the popcorn into a very large bowl
axed paper.
Pop the popcorn.
Salt and pour into
Carefully melt the white chocolate in the microwave or on the stove. Stir constantly to prevent burning.
Once melted, stir half of the crushed peppermint into the white chocolate.
Put the popcorn in a large bowl and pour the melted white chocolate and peppermint mixture on top.
Stir the mixture to coat the popcorn, then sprinkle the remaining peppermint over the popcorn.
Enjoy.
Heat chips in a saucepan over low heat, stirring constantly, until melted and smooth.
You can also do this in the microwave.
Pour over the popcorn in a large bowl.
Stir until the popcorn is evenly coated in chocolate.
Press the mixture firmly in an ungreased rectangular pan.
Refrigerate one hour or until chocolate is firm.
Cut into 2-1/4 x 2 inch bars.
Refrigerate remaining bars.
arge roasting pan.
Combine popcorn and nuts in prepared roasting
Combine popcorn, pecans and chocolate in a large bowl.
In a medium saucepan, melt butter over medium low heat. Add marshmallows, stir constantly until marshmallows melt and mixture is smooth.
Pour over popcorn mixture, toss until well coated.
Dampen hands, shape mixture into 2 1/2 inch balls.
Cool completely on greased aluminum foil.
Wrap each popcorn ball in cellophane or plastic wrap.
Pop popcorn and salt to taste; set aside.
In a large saucepan, melt butter over low heat. Add chocolate chips, marshmallows and water.
Stir constantly over low heat until melted and smooth. Stir in popcorn until it is chocolate coated. Spread out on a cookie sheet to cool.
Serve in bowls.
Makes about 4 servings.
Cook the sugar, water and cream of tartar to 260\u00b0 or to the hard ball stage, then add the flavors.
Pour a portion of the syrup over the popcorn and let the remainder stand in a warm place.
Form into small popcorn balls then dip them into the remaining syrup, one at a time.
Lay on waxed paper to become firm, then dip in the melted chocolate.
In a large, greased roasting pan, combine popcorn and nuts. In a large, heavy saucepan, combine chocolate chips, corn syrup and butter.
Stir over medium heat until boiling.
Pour over popcorn.
Toss to coat well.
Bake at 300\u00b0 for 45 minutes.
Stir frequently.
Cool completely.
Store in an airtight container for up to 2 weeks.
Makes about 14 cups.
Prior to making, pop popcorn according to directions.
Do not salt.
(Microwave popcorn should not be used.)
Mix in medium saucepan the remaining ingredients.
Bring to boil and pour over popped popcorn.
Mix in large bowl until thoroughly covered. Cool.
Enjoy.
Put M&M's in bottom of a bowl.
Pop popcorn and put it in the same bowl.
Mix.
Chocolate will partially melt.
an with sides.
Place popcorn and peanuts into a large