Toss together popcorn, nuts, apricots and raisins.
Blend syrup, brown sugar and salt.
Pour over popcorn mix; toss lightly until evenly coated.
Put on buttered jelly roll pan.
Heat in 250\u00b0 oven for 30 minutes.
Stir occasionally.
easure by dipping cup into mix;level off.
Return unused
Heat oven to 250\u00b0.
Place popcorn and peanuts in 2 ungreased 15 x 10 x 1-inch baking pans.
In medium saucepan, combine margarine, sugar, gelatin, water and corn syrup.
Cover over medium-low heat until sugar and gelatin dissolve, stirring constantly.
Using candy thermometer, continue cooking to 255\u00b0 (Fahrenheit, hard ball stage), stirring constantly.
Pour syrup over popcorn and peanuts; stir to coat.
(Mixture will be hot.)
o make a nice, buttery mix.
In a very large
edium-high heat. Put 4 popcorn kernels into the oil and
large bowl, blend biscuit mix, butter, egg yolks, beer and
Pop a large bowl of popcorn and set aside. Mix butter, sugar and syrup. Put burner on medium heat, and when mixture starts to melt and it begins to boil, time for 6 minutes. When time is up, add baking soda. Stir until mixture turns smooth. If adding peanuts, mix them with the popcorn before pouring mixture over the popcorn. Mix well.
Pop popcorn, mix dry ingredients in a Ziploc bag.
Add popcorn and spray with cooking spray.
Close bag and mix.
Repeat with cooking spray until popcorn is coated.
Makes about 6 cups.
edium-high heat. Put 4 popcorn kernels into the oil and
Mix popcorn, candy corn, peanuts, and peanut butter pieces together in a large bowl.
Melt the almond bark in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until smooth, 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch.
Pour melted almond bark over popcorn mixture; stir until popcorn is well coated. Spread popcorn mixture out onto a flat surface lined with waxed paper or parchment. Let dry completely, then break into clumps.
Pop the popcorn. Mix first 4 ingredients and boil 5 minutes. Add soda and mix fast. Pour over popcorn and mix it to cover all corn. Make sure there are no hard unpopped corn.
Put popped popcorn in a large bowl. Drizzle melted butter over the popcorn and mix. Sprinkle nutritional yeast and za'atar over the popcorn; mix.
Push 1 piece of candy corn, pointed side forward, into the ends of each finger and thumb of the plastic gloves to make fingernails. Mix remaining 25 candy corn pieces with popped popcorn in a bowl. Fill the remaining space in the fingers and hands of the gloves with the mixture, pushing the popcorn mix into the voids. Leave a little space at the wrists. Tie each popcorn hand at the wrist with a twist tie. Serve on a platter and scatter plastic insects around the hands.
Place packaged popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Mix in Parmesan cheese. Drizzle melted butter over popcorn. Mix in savory snack mix and salt.
Microwave 2 bags of popcorn or pop about 7 oz
Mix popcorn, gumdrops and peanuts in large paper bag or bowl. Melt oil, margarine and marshmallows in a large roaster pan.
Stir constantly until melted over medium heat.
Stir the popcorn mix into marshmallow mix and instantly pack into angel food cake pan, which has been sprayed with Pam.
Press firmly until full.
Invert immediately onto cake dish.
Work quickly; I use 2 wooden spoons, then when mixture has cooled some, use hands rinsed in cool water. Serves 8 to 10.
Can be mailed, arrives fine!
In a large greased roasting pan, combine popcorn, cereal and peanuts.
In a large saucepan, combine brown sugar, corn syrup and butter.
Bring to a rolling boil.
Boil for 6 minutes, stirring occasionally.
Remove from the heat.
Quickly stir in vanilla and baking soda until mixture is light and foamy.
Immediately pour over popcorn mix.
Mix well.
Bake, uncovered, at 250\u00b0 for 1 hour, stirring every 15 minutes.
Cool completely.
Yield: about 5 1/2 quarts.
edium-high heat. Put 4 popcorn kernels into the oil and
Place popped popcorn into a very large bowl,
Toast pecans and almonds at 300\u00b0 and cool.
Mix with popcorn. Mix sugar, butter, syrup and cream of tartar and cook until hard ball stage.
Remove from heat; stir in soda and then vanilla. Pour in popcorn.
Toss with buttered forks.
Press into cookie sheet.
Break up when cool.
Store in canister.