Cut out twelve 5 x 12 inch squares of foil. Place two squares together, then place 1 teaspoon oil and 1 tablespoon popcorn in center of each. Bring corners together to form a pouch, leaving room for popcorn to pop.
Hold over a grill with tongs for 1 minute, shaking, until corn stops popping. Open and sprinkle with combined cinnamon and sugar to serve. Alternatively, place all of oil and popping corn in a saucepan and cook, covered, for 3 minutes.
ill keep for ages!
POPCORN:
Put the oil and
Heat oven to 300\u00b0.
Melt margarine in a 9 x 13-inch pan.
Stir in the cereal and popcorn until evenly melted.
Bake for 10 minutes, stirring halfway through.
This is a very good recipe for gift giving at the holidays.
prox 20 cups of popped popcorn.
Place two or
In a small bowl, use a spoon to stir together the melted margarine and cinnamon.
Put the popcorn in a large bowl.
Pour the margarine with cinnamon over the popcorn. Stir the popcorn to mix it with the margarine and cinnamon.
Put popped popcorn in a 13 x 9-inch pan.
Melt butter, cinnamon, salt and sugar in a pan.
Cook slowly just until the sugar dissolves (don't boil).
Pour over popcorn; stir thoroughly. Put in a 300\u00b0 oven for 15 minutes.
Preheat oven to 200 degrees F (93 degrees C).
In a medium saucepan over medium heat, combine corn syrup, margarine and salt. Heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in food coloring, cinnamon oil and baking soda. Pour over popcorn; toss to coat.
Place popcorn on baking sheet and into preheated oven. Bake 1 hour, stirring every 15 minutes.
Put popcorn in large bowl.
In a saucepan, combine oleo, syrup and candies.
Bring to a boil over medium heat stirring constantly.
Boil 5 minutes.
Pour over popcorn and mix.
Turn into baking pan.
When cold, break in pieces.
Store in plastic bags.
Rice Krispies can be used.
Heat oil in a large pot or saucepan over medium-high heat. Pour in the popcorn, cover, and shake a couple of times to coat the kernels with oil. When the corn starts to pop, shake pan continuously until popping stops. Pour popped corn into a large paper bag.
Combine the butter, corn syrup and red hot candies in a microwave safe bowl or saucepan. Heat, stirring occasionally until the candies have melted. Pour the hot syrup over the popped corn, and shake the bag for 1 minute, until completely coated. Cool, and serve.
Melt and cook 5 minutes, boiling.
Add several drops food coloring and 1 teaspoon cinnamon oil.
Pour over popcorn and stir well.
Put on 2 cookie sheets.
Bake at 275\u00b0 for 1 hour.
Stir every 15 minutes.
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.
Melt butter in medium saucepan.
Stir in sugar, syrup and candies.
Bring to boil; continue boiling, stirring constantly, until candy is dissolved completely.
Boil without stirring for 3 minutes.
Remove from heat.
Stir in soda.
Gradually pour over popcorn, mixing well.
Allow to cool completely.
Break apart; store in tightly covered container.
Makes 4 quarts.
Place popped corn in oiled 9 x 13-inch pan.
In heavy pan, melt margarine.
Stir in sugar, cinnamon and salt.
Stir and beat until sugar melts and is dissolved.
Pour over the popcorn; toss to coat.
Bake in preheated oven at 300\u00b0 for 10 minutes.
Cool.
Combine ingredients in pan.
Heat until butter is melted. Pour over 3 batches popped popcorn.
Bake at 300\u00b0 for 15 minutes.
Melt together butter, red hots, sugar and Karo syrup.
Drizzle over popcorn.
Bake at 300\u00b0 for 30 minutes, stirring every 10 minutes.
Pour out on wax paper.
Let cool and then break apart. Yield: 24 cups.
Melt butter in medium saucepan; stir in sugar, corn syrup and cinnamon candy.
Bring to boil; continue boiling, stirring constantly, until candy is dissolved completely.
Boil without stirring for 3 minutes.
Remove from heat; stir in soda. Gradually pour over popped corn, mixing well.
Allow to cool completely.
Break apart and store in tightly covered container. Makes about 4 quarts.
(Spray popped corn container with Pam.)
Preheat the oven to 250 degrees. Place the popped popcorn into a large mixing bowl and set aside.
Melt the butter and sugar in a small saucepan over medium low heat. Remove from the heat & stir in the cinnamon and vanilla. Pour over the popcorn, and mix until the popcorn is evenly coated. Spread the popcorn into a large greased roasting pan.
Bake in the preheated oven 10 minutes, stirring after 5 minutes. Remove from the oven and cool before serving.
Pop popcorn.
Melt butter and add brown sugar to butter, mix well with a spoon.
Spoon over popcorn.
Sprinkle with cinnamon.
Toss and eat.
50 degrees.
Pop your popcorn according to directions. Be sure
4 cups for 1/2 recipe) . Stir until just mixed, cover