heet/s with waxed paper.
Place the popped popcorn into a
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.
Sort through popcorn, discarding unpopped kernels.
Combine
muffin baking pan with 6 cups with non-stick cooking spray
old water forms a hard ball (260\u00b0).
Add molasses
ery large bowl. Add popped popcorn and your selection of the
b>popcorn in a large bowl, with room for mixing. Fill another bowl with
en to 250\u00b0F Place popcorn, cashews and pecans in large
Pop popcorn.
Melt butter and add brown sugar to butter, mix well with a spoon.
Spoon over popcorn.
Sprinkle with cinnamon.
Toss and eat.
Combine Parmesan cheese, garlic powder, oregano, marjoram, basil, sage, and pepper in a small bowl; mix well.
Place cooked popcorn and turkey pepperoni in a large bowl; spray lightly with cooking spray. Sprinkle popcorn and pepperoni with cheese mixture and toss to coat evenly.
Cook first 3
ingredients
until you get a hard ball in cold water.
Add
vinegar
and
butter.\tPour
over
popcorn. Careful, mixture will
be
hot.
Take a handful of popcorn and roll into a ball.
If hands get too sticky, put some butter on them.
Heat the oil in a large, heavy pan until it is very hot.
Add the popcorn and cover with lid.
Reduce the heat.
Shake the pan occasionally so all the corn will cook and it will not brown.
When the popping sound stops, remove pan from the heat and let cool slightly. Discard any kernels that have not popped.
Add the chili powder. Shake the pan again and again to make sure that all of the corn is covered with chili powder.
Transfer to a bowl. Add lime juice just before serving.
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.
Bring corn syrup and sugar to a rolling boil.
Remove from heat.
Add the jello; stir until dissolved.
Pour over popped popcorn.
Mix with hands; form into balls.
Place popcorn in a large bowl and set aside.
In a heavy saucepan, combine molasses, sugar, water, vinegar and butter. Cook, without stirring, over medium heat until the mixture reaches 235\u00b0 on a candy thermometer (soft ball stage).
Add baking soda and stir well.
Remove from heat and immediately pour over popcorn, stirring gently with a wooden spoon until well coated.
When cool enough to handle, quickly shape into 3-inch balls, dipping hands in cold water to prevent syrup from sticking.
Bring the first 3 ingredients to a boil.
Add milk.
Cook to soft ball stage and add vanilla.
Pour over popcorn and make into ball.
Measure popcorn into buttered bowl (4-quart or larger). Combine together in heavy 1 1/2-quart saucepan the sugar, water, corn syrup, salt and vinegar.
Stir over heat until sugar is dissolved; cover.
Bring to boil and let boil briskly for 3 minutes.
Uncover; insert candy thermometer and cook mixture until hard ball stage, 260\u00b0.
Remove from heat; stir in vanilla.
Pour over popcorn.
Stir with large buttered spoon.
Immediately form balls; handle gently to avoid packing.
Use butter on hands if necessary.
Mix sugar, syrup, water, butter and salt in large saucepan. Cook until sugar is dissolved. Cook without stirring until it reaches hard ball stage. Add vanilla.
Stir gently just until thoroughly mixed. Put popcorn in big bowl; pour hot syrup over popcorn. Mix well with spoon. Wet hands and shape into 12 balls.
In heavy sauce pan melt butter.
Stir in sugars, milk, and Karo syrup.
Cook to a soft ball stage (227 -229\u00b0F). Remove from heat.
Quickly stir in baking soda and vanilla. Pour over popcorn and mix with wooden spoon until evenly coated.
Enjoy!
In a heavy saucepan over low heat, slowly heat butter and marshmallows, stirring constantly until melted and smooth.
Add food coloring if you like and stir until evenly blended.
Pour over popcorn and mix until well coated.
Form into shapes, using lightly buttered hands to protect them from the heat or press into balls using the Jolly Time popcorn ball maker or assorted molds.