Pop one package of microwave popcorn, and pour into a large
Heat oven to 275\u00b0.
Grease a large roasting pan or two 13 x 9 x 2-inch baking pans.
Place popcorn and almonds in prepared pan. In heavy medium saucepan, combine toffee bits and corn syrup. Cook over medium heat, stirring constantly, until toffee is melted (about 12 minutes).
Pour over popcorn mixture; stir until evenly coated.
Bake 30 minutes, stirring frequently.
Remove from oven; stir 2 minutes until slightly cooled.
Cool.
Store in tightly covered container in a cool, dry place.
o 350.
Pop the popcorn and distribute it evenly between
Pop popcorn in an air popper according to manufacturer's instructions.
Combine sugar, corn syrup, butter, and water in a heavy saucepan over medium heat; cook until toffee syrup temperature reaches 280 degrees F (138 degrees C) using a candy thermometer, about 10 minutes. Remove from heat and stir in vanilla extract.
Mix toffee syrup with popcorn in a large bowl until evenly combined.
Over medium heat, simmer all (except popcorn), stirring constantly.
Should form hard ball when a few drops are dropped into a cup of cold water.
Stir in 1/2 to 3/4 cup butter; stir until mixed.
Pour over cooked popcorn, stirring until evenly coated.
Beware of hot toffee.
Allow to cool slightly.
Rub hands with butter and form into balls.
Cool and cover individual balls with Saran Wrap (colored wrap for the holidays).
prox 20 cups of popped popcorn.
Place two or
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.
Mix together
butter, sugar and syrup.
Cook to 305\u00b0 or hard crack.
Add
2 teaspoons vanilla extract.
Pour over 4 to 5 quarts popped
popcorn.
Add nuts and stir to cool.
Spread on waxed paper and cool.
Pop the popcorn. It can be any brand,
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.
ill keep for ages!
POPCORN:
Put the oil and
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.
Pop the popcorn.
Place in a large bowl; melt butter, brown sugar and marshmallows in saucepan until thick.
Pour over popcorn and stir.
Microwave popcorn as directed.
Put in large bowl and set aside.
Place olive oil and butter in microwave safe bowl, microwave till melted, stirring intermittently.
Remove from microwave, stir in seasoning salt.
Pour mixture slowly and evenly over popcorn, stirring popcorn as you go.
Sprinkle with parmesan and enjoy!
nd set aside to prepare toffee topping.
In a small
Place popcorn in a lunch sized brown paper bag.
Fold the open end once and staple with ONE staple. (ONE staple will not effect your microwave).
Microwave until the popcorn slows down popping. My microwave takes 1:50.
Open carefully and pour into a bowl.
Top with your favorite toppings. I use spray margarine and garlic salt.
Preheat oven to 375\u00b0F Separate dough and press into a 15 x 10 pan making sure that the perferations are gently pressed together.
In a saucepan combine brown sugar and butter and bring to a boil, stirring frequently. Boil one minute. Spread over dough and sprinkle with nuts.
Bake for 14 - 18 minutes until golden brown.
Remove pan from oven and immediately sprinkle with chocolate and toffee chips. Swirl chips as they melt.
Cool and cut into bars.
Melt all the above in sauce pan on stove - DO NOT BURN. Pour hot over 2 bags of popped natural microwave popcorn. Enjoy this watching TV.
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.
Place popped corn in brown bag.
Melt margarine, brown sugar and syrup in microwave on high for 5 min stirring once every 1/2 minute
Stir in baking soda, mixture will foam!
Pour over popcorn in bag and shake well.
Place in microwave on high for 1 inches Shake again, heat for one more minute.
Shake, pour into bowl to cool and then enjoy!