Make sure your Stir Crazy Popcorn Popper is turned off.
Using your Stir Crazy Popcorn Popper, combine ingredients on the non-stick surface of the machine.
Cover the Stir Crazy Popcorn Popper with the bowl provided by Stir Crazy.
Turn on Stir Crazy Popcorn Popper.
Watch the popcorn pop! It's fun!
When only 3 seconds remain in between pops, flip Stir Crazy Popcorn Popper over to yield a big bowl of kettle corn.
Salt to your liking!
Mix popped popcorn and nuts on cookie sheet or in a bowl.
Combine sugar, margarine and karo in 1 1/2 quart saucepan.
Bring to a boil over medium heat stirring occasionally for 10-15 minutes or till mixture turns a light caramel color.
Remove from heat.
Stir in the vanilla.
Pour over popcorn and nuts.
Mix and coat well.
Spread out to dry.
When dry break apart.
Store in tightly covered container.
You can omit the nuts and add more popcorn.
Pop popcorn (either air popped or in a stir crazy popper with 2 tablespoons of oil).
Heat syrup and drizzle over popcorn.
Mix popcorn, walnuts and almonds together in large pan or cookie sheet.
Cook sugar, butter and Karo syrup, stirring often. Cook until deep caramel color or firm ball stage.
Remove from heat; add vanilla.
Pour over popcorn mixture.
Mix well.
Make into balls if desired.
r soup size) of prepared popcorn.
SPEEDILY mix well to
Place popped popcorn into a large, buttered, heatproof bowl. In a 2-quart saucepan, combine sugars, syrup, water, vinegar, butter and salt.
Using candy thermometer, cook the syrup to 290\u00b0 on medium heat, stirring frequently.
Remove from heat and add peanuts.
Pour over popcorn, tossing corn to coat well.
Spread mixture into buttered 9 x 13 x 2-inch dish.
When cool, break into pieces.
Pop the 1 cup popcorn and set aside in very large pan or roaster.
In large glass batter bowl, place all ingredients. Microwave on High for 4 minutes.
Stir.
Microwave on High for 7 minutes.
Stir and pour over popcorn.
Stir to mix, then pour out on waxed paper to cool.
Do not use cheap margarine!
Mix popcorn and nuts in a large container.
Combine sugar, butter and syrup in 1 1/2-quart saucepan.
Bring to a boil over medium heat (stirring constantly).
Boil 10 to 15 minutes (stirring occasionally) or until mixture turns a light caramel color.
Remove from heat.
Stir in vanilla.
Pour over popped corn and nuts.
Mix to coat well.
Spread to dry.
Break apart.
Store in tightly covered container.
Mix margarine, syrup, sugar and salt in large saucepan over low heat until melted.
Bring to boil.
Boil 5 minutes, stirring constantly.
Add vanilla and soda; mix well and pour mixture over popcorn.
Bake at 250\u00b0 for 3/4 to 1 hour, stirring every fifteen minutes.
o 350.
Pop the popcorn and distribute it evenly between
Bring to boil sugar, margarine, vanilla and syrup.
Pour over popcorn and nuts and put on cookie sheet to cool.
Break apart.
ixture. Make sure that your popcorn is also ready and waiting
Pop the popcorn according to the instructions and
Heat the oil in a large saucepan over medium heat. Add the popcorn kernels and cover. Let the kernels pop, shaking the pan occasionally. Once the popping has stopped remove from the heat. Allow to cool for a couple of minutes with the lid on. Pour the popcorn into a large bowl.
In a separate bowl mix the powdered sugar, 3 tbsp water and the pink food coloring. Drizzle over the popcorn and gently mix to coat. Spread the popcorn on a baking sheet lined with baking parchment. Set aside for 1-2 hours to dry completely before serving.
n medium-high heat. Add popcorn kernels and cover with a
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.
Place the oil, popcorn and salt in a large, 6-quart pot.
Pop kernels over medium heat, shaking constantly.
Continue shaking until the kernels finish popping, about 3 minutes.
Remove from heat.
Sprinkle the herbs on the popcorn and gently stir to coat.
Melt the butter in the microwave, doesn't take long; and slowly drizzle over the popcorn, stirring to combine.
Serve immediately.
Yield is 3.5 to 4 quarts.
Spread popcorn evenly on 15z10 jelly roll pan or on waxed paper lined counter.
In medium saucepan, combine margarine and marshmallows, cook over medium heat until melted.
Add gelatin, continue to cook until gelatin begins to dissolve.
Pour mixture evenly over popcorn, stirring quickly to coat.
With dampened hands, shape popcorn into cone shape--mixture will be HOT.
Decorate with candies.
In the meantime, make coconut popcorn shrimp. Peel, divined and remove
ver high heat. Add 2 popcorn kernels to pan. Cover. When