Cut out twelve 5 x 12 inch squares of foil. Place two squares together, then place 1 teaspoon oil and 1 tablespoon popcorn in center of each. Bring corners together to form a pouch, leaving room for popcorn to pop.
Hold over a grill with tongs for 1 minute, shaking, until corn stops popping. Open and sprinkle with combined cinnamon and sugar to serve. Alternatively, place all of oil and popping corn in a saucepan and cook, covered, for 3 minutes.
Pop your popcorn and place in large bowl.<
Put margarine, salt, syrup and sugar in pan.
Stir over medium heat until it comes to a boil.
Then boil for 5 minutes without stirring.
Pour this over popcorn and stir real good.
Put in roasting pan and bake in 200\u00b0 oven for 1 hour.
Stir every 25 minutes.
Put in Tupperware (air popper is best to use for popcorn).
Melt marshmallow creme and butter in sauce pan or microwave.
In a large, greased or buttered bowl, fill with homemade or 2 bags microwave popped popcorn. (if using bagged popcorn, use white).
Pour marshmallow mixture over hot popcorn and serve.
If the mixture seams too much, cut in halve.
Mix sauce ingredients [EXCEPT THE VANILLA!] in a saucepan.
Cook to 250 degrees on a candy thermometer for popcorn balls [or until a few drops form a hard ball when dropped into cold water].
This can be cooked to a lower temp if you are just going to drizzle this over popcorn in a pan for smaller bite-sized pieces - and don't want to break a tooth on the hard-ball caramel.
Remove from heat.
NOW stir in 1 tsp vanilla.
Pour in a thin stream over the popped corn, stirring constantly to mix well.
Shape into balls, if desired.
Boil butter and honey until foamy; goal is to have a firm coating for popcorn.
Pour over popped popcorn and salt to taste. (If syrup is too soft, cook longer or decrease honey.)
ubbling, leave it to caramelise for 3 minutes without stirring. The
mall texture is still remained for texture).Transfer the mixture into
owl on high, stirring occasionally, for 3-5 minutes or until
o 350.
Pop the popcorn and distribute it evenly between
ver high heat. Add 2 popcorn kernels to pan. Cover. When
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
ith 1 cup of sugar for 5-8 mins until they
Pour 2 quarts of popcorn into 1 doubled brown paper bag.
In a 2 quart microwave safe bowl bowl, combine the brown sugar, margarine, white corn syrup, and baking soda.
Microwave on high for 2 minutes. Stir. Microwave 2 minutes more bringing to a boil. Pour caramel over popcorn. Roll down bag and shake well.
Microwave on high for 1 1/2 minutes. Shake. Microwave for 1 1/2 minutes. Shake. Microwave 30 seconds. Shake.
Pour on wax paper to cool.
Pop the popcorn according to the instructions and
il in a pot suitable for popping corn.
Warm the
r soup size) of prepared popcorn.
SPEEDILY mix well to
baking tray and roast for 20 mins, or until soft
aper.
Place the popped popcorn into a large heat-proof