Put the popped popcorn, cereal, cashews and peanuts in a large bowl.
Melt the white chocolate chips and peanut butter together.
Pour the white chocolate mixture into the bowl with the popcorn mixture and stir.
Cool for 15 minutes on jellyroll pan.
Break apart any large pieces and serve.
Combine first three ingredients in a bowl; drizzle with melted margarine.
Combine remaining ingredients; add to popcorn mixture. Toss well.
Spread in a 15 x 10 x 1-inch jelly roll pan (cookie sheet with sides).
Line a cookie sheet with parchment paper. Set aside.
In a microwave safe bowl, add chocolate chips and Crisco.
Microwave until chips look shiny about 2 minutes.
Remove and stir until melted.
Quickly stir in popcorn. Spread onto the prepared cookie sheet.
Cool completely and break into pieces.
Spread popcorn and peanuts on a baking
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 popcorn and place in a large (restaurant-size) bowl. Pour peanuts, candy corn and Reeces pieces on top.
Take a large knife and break up almond bark. Melt according to package directions. (Microwave in intervals just until smooth and melted.).
Pour over popcorn mixture. Stir until ingredients are well coated.
Spread out onto waxed paper, parchment or foil. Let sit until completely dry and then break up into clumps. Store in airtight containers.
In a large microwave-safe bowl, combine popcorn, cereal and peanuts.
Set aside.
In a 2-cup microwave-safe dish, melt margarine, honey and vanilla.
Microwave on High for 45 to 60 seconds.
Stir quickly into popcorn mixture to coat.
Microwave for 6 minutes or until popcorn is crisp, stirring every 2 minutes. Spread onto foil and cool completely.
Store in loosely covered container.
Toss popcorn, cereal squares and pretzels in large bowl. Combine 2 tablespoons melted butter and taco seasoning; drizzle over popcorn mixture.
Sprinkle with Parmesan cheese and toss to coat; cool.
Store in airtight container.
Just before serving, toss with Cheddar cheese.
In large greased heat-proof bowl, combine cereal, popcorn, walnuts and raisins; set aside.
Grease tube pan with butter.
Melt the marshmallows with the margarine.
Combine in a large bowl all of the ingredients.
When thoroughly mixed, press into tube pan.
Let cool.
This makes a festive looking dessert that kids all ages like to munch on.
In large bowl, combine popcorn, cereal and pretzels.
Combine butter and taco seasoning and drizzle over mixture.
Sprinkle with Parmesan cheese.
Cool completely and store in airtight container.
Serve with Cheddar cheese squares.
r soup size) of prepared popcorn.
SPEEDILY mix well to
Cook Karo syrup, margarine and brown sugar over medium heat, for 5 minutes.
Then add cream of tartar, baking soda and salt. Mix well, and then pour over the popped popcorn and peanuts.
Then bake at 250\u00b0 for 1 hour, stirring every 15 minutes.
Melt margarine in small saucepan; stir in honey, lemon peel and cinnamon.
Drizzle over popcorn in a large bowl; toss gently. Add raisins, sunflower seeds and cashews.
Toss gently until well blended.
Makes 2 1/2 quarts.
Melt butter in saucepan.
Stir in chili powder and garlic salt; drizzle over popcorn in a large bowl.
Toss gently to coat well.
Pour into lightly greased 15 x 10 x 1-inch baking pan. Spread evenly and sprinkle with grated cheese.
Bake 5 minutes at 325\u00b0 or until cheese melts.
Remove from oven and stir.
Serve as a topping for soups, chili, etc.
or as a snack.
Makes 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
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