ach one.
Combine the caramel popcorn and peanuts in a large
l spread the hot caramel coated popcorn onto these later.
ven to 250\u00b0F Place popcorn, cashews and pecans in large
ooking spray.
Pour the popcorn into the mixing bowl you
n water until (like soft caramel) forms a ball.
Remove
Go to your local Target Store and get Act II microwave caramel popcorn.
It consists of a bag of popcorn and pouch of caramel. until it is 2 to 3 seconds between pops. up, then spread out on cookie sheet.
oda. Stir quickly. Pour over popcorn and nuts and mix well
n medium-high heat. Add popcorn kernels and cover with a
o 350.
Pop the popcorn and distribute it evenly between
Combine sugar, corn syrup, margarine, and salt in medium saucepan; bring to boil.
Reduce heat to medium and add stir in milk; cook, stirring frequently, to soft ball stage (240 degrees).
Remove from heat then stir in vanilla.
Pour slowly over popcorn, stirring until caramel is evenly distributed throughout.
Store caramel popcorn in covered container.
NOTE: You may vary the amount of popcorn used. I like a little less caramel coating and usually make this recipe with 8 quarts of popcorn.
Pour 2 quarts of popcorn into 1 doubled brown paper bag.
In a 2 quart microwave safe bowl bowl, combine the brown sugar, margarine, white corn syrup, and baking soda.
Microwave on high for 2 minutes. Stir. Microwave 2 minutes more bringing to a boil. Pour caramel over popcorn. Roll down bag and shake well.
Microwave on high for 1 1/2 minutes. Shake. Microwave for 1 1/2 minutes. Shake. Microwave 30 seconds. Shake.
Pour on wax paper to cool.
Pop the popcorn according to the instructions and
n a large saucepan; add popcorn, cover, and cook, shaking
Spread popcorn out in a 17 x
Microwave popcorn according to directions.
Pour
edium-high heat. Add the popcorn kernels, cover and keep the
ver high heat. Add 2 popcorn kernels to pan. Cover. When
luminum foil.
Lightly mix popcorn, rice cereal, wheat cereal, peanuts
Sort through popcorn, discarding unpopped kernels.
Combine
Pop the popcorn.
To make the caramel, place the sugar, corn syrup, and 1/4 cup water in a large saucepan (large enough to hold the popcorn) and cook until the caramel turns a light golden brown. Add baking soda and butter to the caramel. Then add the popcorn to the hot caramel and stir with a wooden spoon until the popcorn is evenly coated.
Pour the caramelized popcorn onto a parchment-paper-lined baking sheet and set aside to cool. Break up the popcorn with your hands. Serve in colored-cellophane bags.