aper.
Place the popped popcorn into a large heat-proof
ne.
Combine the caramel popcorn and peanuts in a large
Line baking sheets with aluminum foil.
Combine popcorn, cranberries, pecans, and chocolate pieces together in a bowl.
Stir sugar, butter, corn syrup, and vanilla extract together in a heavy saucepan; cook and stir over medium-high heat until boiling, about 5 minutes. Boil mixture for 2 minutes. Remove saucepan from heat and stir in vinegar.
Pour sugar mixture over popcorn mixture; mix until evenly coated. Spread coated popcorn mixture onto prepared baking sheets; cool. Break into pieces and store in an airtight container.
Pop the popcorn and set aside in a
boiling pop the popcorn.
Pour popcorn into a large bowl
o cover. Next, microwave the popcorn according to the directions on
prox 20 cups of popped popcorn.
Place two or
In a LARGE pot, heat the margarine, brown sugar, Karo syrup, and salt together over medium heat.
While stirring, bring mixture to a boil and allow to boil for five minutes.
Remove from heat.
Add baking soda and vanilla.
Mix well.
Pour over freshly popped popcorn.
Stir until the popcorn is well coated.
Enjoy!
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.
arge baking sheet. Place popped popcorn in a large greased bowl
inutes.
Place the popped popcorn in a large lightly greased
axed paper.
Pop the popcorn.
Salt and pour into
ith cooking spray. Fill with popcorn.
Preheat oven to 300
Preheat oven to 325 degrees.
Place popcorn in a large mixing bowl.
Set aside.
Melt butter in a pan.
Add remaining ingredients and mix well.
Pour Butter mixture over popcorn.
Toss gently to coat.
Spread coated popcorn evenly on a jelly roll pan.
Bake 10 minutes, stirring twice.
WATCH CLOSELY TO PREVENT BURNING.
Store in airtight container up to one week.
Preheat oven to 300\u00b0F. In a 4-quart Dutch oven, heat and stir the brown sugar, granulated sugar, vegetable oil spread, and salt over medium heat until just boiling and sugar is dissolved.
Stir in vanilla.
Add popcorn and toss to coat.
Spread coated popcorn in a shallow roasting pan.
Bake, uncovered, for 15 minutes, stirring once.
Transfer popcorn to a large piece of foil or a large roasting pan to cool.
Bring margarine, sugar, salt and corn syrup to a boil, stirring constantly.
Boil without stirring for 5 minutes.
Remove from heat; add baking soda and vanilla.
Pour over popcorn and mix well.
Place coated popcorn in 2 large buttered cake pans.
Bake at 250\u00b0, stirring every 15 minutes, for about an hour.
In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.
Place popped corn in a greased 13 x 9-inch baking dish.
Melt margarine in a saucepan over low heat.
Add Marshmallow Creme; stir until well blended.
Remove from heat.
Stir in vanilla and salt.
Pour mixture over popped corn; toss until well coated. Bake 30 minutes at 250\u00b0, stirring every 15 minutes.
Pour onto waxed paper; cool.
Store in tightly covered container.
Yields 2 1/2 quarts.
Mix
the
first 2 ingredients.
Place in heavy saucepan over medium
heat
the
last
3 ingredients and bring to boil. Boil for 5
minutes.
Remove
from
heat and add 1/2 teaspoon soda and
1 teaspoon vanilla.
Pour over popcorn and mix well. Put in oven and bake 1 hour at 250\u00b0.
Stir 2 or 3 times during baking
to
coat thoroughly.
This
is
real
good
for those grandchildren.
In saucepan, combine sugar, Karo and oleo.
Bring to a boil. Boil 5 minutes.
Immediately stir in soda.
Remove from stove and pour over mixed popcorn and peanuts.
Mix well.
Spread mixture on a lightly greased 15 x 10 x 1-inch baking pan.
Place in a 200\u00b0 oven.
Bake for 30 to 35 minutes.
Stir every 10 minutes.
Remove from oven and let cool.