Remove plastic wrap from popcorn bag and unfold bag. Place
ith vegetable oil. Add the popcorn, shake to distribute, then put
se the microwave or a popcorn maker.
Transfer the popped
n batches, place 2 cups popcorn in food processor. Pulse until
Combine ingredients (except popcorn) in saucepan and cook to 270\u00b0 (soft crack stage).
Pour over popcorn and mix well.
May be formed into balls or spread in 9 x 13-inch greased dish and cut into squares.
Keep popcorn in shallow pan in oven to keep warm.
Stir sugar, Kahlua, and vinegar in a pan on stove. Bring to a boil. Add butter. Bring to hard crack stage (300 degrees on a candy thermometer).
Pour over warm popcorn and nuts, stirring to coat.
Let cool.
Store in airtight container. Allegedly will last several weeks. No one has shown enough self-restraint in my house to test this.
Combine 1st 6 ingredients in a sml bowl.
Heat oil in a lrg saucepan over med-heat. Add popcorn & cover w/a lid (Leaving a little crack in the lid to let a bit of hot air out prevents condensation in the pot). Shake pan freq & remove from heat when the popping subsides. Pour popcorn into a bowl.
Wipe pan clean w/paper towel. Melt butter in the pan & pour butter over popcorn, tossing to distribute evenly. Sprinkle w/flavoring mixture & toss to coat.
In large pot mix well the sugar, Kayro syrup, vinegar and bring to boil. Continue until mixture reaches the Hard Crack Stage on candy thermometer.
Remove from heat and quickly stir in popped popcorn. Butter your hands and scoop enough coated mixture to form baseball sized balls.
You have to work quickly as the coating will harden very fast. When cooled, wrap in wax paper, twisting to close.
Preparation and cooking time does not include time to pop popcorn.
Cooking time varies with weather conditions.
prox 20 cups of popped popcorn.
Place two or
Pop the popcorn; salt to taste.
Place in roasting pan in 200\u00b0 oven to keep warm.
Mix remaining ingredients, excluding vanilla. Cook over medium heat to \"hard crack\" on a candy thermometer.
Add vanilla.
Pour over warm popcorn and stir to coat.
Spread out on a buttered counter to cool.
After cooled, break up and store in Ziploc bags.
Mix popcorn with peanuts or pecan halves.
Place in oven on cookie sheet to keep warm 250\u00b0 while you mix in a saucepan honey, salt, water, brown sugar, cinnamon and nutmeg.
Cook to a hard-crack stage.
Pour popcorn mixture into large bowl.
Slowly drizzle honey mixture over, stirring, coating evenly.
Spread onto buttered cookie sheet.
Bake 20 minutes at 250\u00b0 (stirring after first 10 minutes).
Cool and break into pieces.
Make plenty Mother, because this goes fast!!!!!!
Keep popcorn warm in 300\u00b0 oven.
Cook sugar and water, salt and corn syrup to hard boil at 256\u00b0.
Add vinegar and vanilla. Cook to light crack (270\u00b0).
Pour slowly over popcorn.
Mix well. Press into balls.
Place popped popcorn in a large pan. Combine sugar, molasses and vinegar and cook to medium crack stage or 270\u00b0.
Remove from heat. Stir in butter and soda into syrup mixture.
Pour over popcorn and stir to mix thoroughly.
Cool slightly until you can shape into balls.
Place on greased cookie sheet.
Pop corn.
Place in large pan.
Combine syrup, sugar, water and vinegar.
Heat to boiling.
Add cream of tartar.
Boil to soft crack stage (275\u00b0 to 280\u00b0).
Remove from fire.
Add butter, baking soda and vanilla.
Pour over popcorn and make into balls. For extra color, add gumdrops and food coloring.
Cook mixture (first 4 ingredients) to form hair on spoon (hard crack).
Remove from heat; add butter.
Pour over popcorn.
Wet hands in cold water.
Make balls.
Pop popcorn.
Place in a large mixing bowl. Cook sugar, Karo and oleo to hard crack stage.
Remove from heat. Add vanilla. Pour over popcorn.
Mix well.
Spread out on buttered cookie sheet.
Let cool. Store in airtight container.
/2 cup of unpopped popcorn yields approximately 10 cups of
s is needed for the recipe especially if using fresh lime
Combine sugar, water, salt and Karo.
Cook to hard ball stage (256\u00b0).
Add vinegar and vanilla.
Cook to light crack stage (275\u00b0).
Pour over popcorn and mix quickly.
Press into balls with greased hands.
Butter baking sheet and large bowl.
Toast pecans and almonds until light brown.
Combine popped corn and nuts in a large bowl.
Heat sugar, butter, 1/4 cup Praline liqueur and corn syrup in a heavy 2 quart saucepan.
Stir over medium high heat, to 275~, or until soft crack stage.
Remove from heat, stir in 1 tbls. Praline liqueur and salt.
Pour over the popcorn and nuts.
Mix and spread immediately on baking sheet.
Let stand 1 hour. Break into bite sized pieces.