Boil sugar, margarine and corn syrup together for 5 minutes. Add baking soda.
Pour mixture over 2 bags of hulless popcorn in a large aluminum roaster.
Mix well.
(I divide this into 2 roasters.)
Bake, uncovered, for 1 hour at 250\u00b0.
Stir every 15 minutes.
Add one cup of peanuts, if desired.
This recipe makes a lot, but it disappears really fast!
Great to bag for holiday gift giving.
Place popcorn and peanuts on a large jelly roll pan.
In saucepan, combine sugar, oleo and corn syrup; boil over medium heat, stirring constantly.
Simmer 2 minutes.
Remove from heat and stir in vanilla and soda.
(This foams up a lot, so use a good size pan.)
Pour over popcorn and mix well.
Bake at 250\u00b0 for 30 minutes, stirring twice while baking.
Remove from pan immediately and cool on wax paper.
Cover saucepan with water.
Add Karo syrup, sugar and salt. Boil until slightly beige.
Add butter.
Keep stirring and cooking over medium heat until it browns to orange color.
(It will have a burned smell.)
Add soda.
Stir quickly and pour over dishpan of popcorn, or, pour over sheet pan with bottom covered with hulless peanuts for peanut brittle.
Mix the butter or oleo, brown sugar and syrup and bring to a boil.
Simmer for 5 minutes.
Add vanilla and baking powder.
Put hulless corn in 2 large pans or 1 large deep roaster.
Pour syrup over all evenly and mix well.
Bake at 225\u00b0 for 1 hour.
Stir every 15 minutes.
Melt butter; stir in brown sugar, syrup and salt.
Bring to a boil.
Stir constantly and boil for 5 minutes.
Remove from heat. Stir in baking soda and vanilla.
Gradually pour over popcorn and nuts and mix well.
Turn into 2 large shallow pans.
Bake at 250\u00b0 for 1 hour, stirring every 15 minutes.
Remove from oven; cool. Break apart and store in airtight container.
Heat first 4 ingredients until bubbly.
Cook and stir 4 minutes.
Remove from heat.
Stir in soda.
Put popcorn and syrup in brown paper bag.
Put in microwave and cook 1 minute.
Remove and shake.
Put back in microwave for 1 minute.
Remove and shake. Put back in microwave 1/2 minute and shake.
r soup size) of prepared popcorn.
SPEEDILY mix well to
o 350.
Pop the popcorn and distribute it evenly between
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
edium heat.
Place popped popcorn in a large bowl. Pour
aper.
Place the popped popcorn into a large heat-proof
Melt margarine in a large saucepan over medium heat.
Add in marshmallows and stir continuously until smooth.
Add in food coloring until desired color.
Add in vanilla (be careful it doesn't splash on you when it hits the hot marshmallow mixture).
Stir in popcorn and turn heat to low.
Scoop out 6 piles of popcorn mixture and place in piles on waxed paper. Allow to cool until comfortable to touch, but still pliable.
Shape into popcorn balls.
Cover each ball with Saran wrap.