oda. Stir quickly. Pour over popcorn and nuts and mix well
Place popped popcorn in a large roasting pan
ver dried).
Popped the popcorn. This is Mr. Cookgirl's
ROP a 3 or 4 popcorn kernals into pot and cover
r soup size) of prepared popcorn.
SPEEDILY mix well to
Place popcorn in a brown paper bag. Tightly seal the bag by folding the top several times.
Microwave on High until the popping slows, about 2 minutes. Carefully open the bag. Season with salt and drizzle with olive oil. Reclose the bag and shake to distribute the seasoning.
In a large bowl, combine hot popped corn, nuts, pretzels and bran squares.
In a small saucepan, melt margarine with mustard. Pour over popcorn mixture, tossing gently to coat.
Sprinkle herb and spice mix over coated corn and toss again. Spread coated corn on baking sheet and bake at 350\u00b0 for 3 to 5 minutes. Serve immediately or store in airtight container.
Makes 2 1/2 quarts.
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
Keep freshly-popped corn warm in large baking pan in 200\u00b0F oven.
Combine sugar, corn syrup, butter, salt and cream of tartar in medium saucepan. Bring to boil, stirring constantly. Cook to 250\u00b0F without stirring.
Remove from heat. After boiling action ceases, add flavoring and color. Add soda and stir in quickly but thoroughly. Pour at once while foamy over warm popcorn; mix gently to coat corn. Shape into balls or spread onto cookie sheet and break into pieces when cool.
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