Make sure your Stir Crazy Popcorn Popper is turned off.
Using your Stir Crazy Popcorn Popper, combine ingredients on the non-stick surface of the machine.
Cover the Stir Crazy Popcorn Popper with the bowl provided by Stir Crazy.
Turn on Stir Crazy Popcorn Popper.
Watch the popcorn pop! It's fun!
When only 3 seconds remain in between pops, flip Stir Crazy Popcorn Popper over to yield a big bowl of kettle corn.
Salt to your liking!
Put optional amount of popcorn kernels in popcorn popper.
Plug popper into outlet.
Wait till all kernels are popped into bowl. Then heat butter on stove or in microwave until melted.
Then pour onto popcorn and pour optional amount of salt on.
Pop popcorn (either air popped or in a stir crazy popper with 2 tablespoons of oil).
Heat syrup and drizzle over popcorn.
Put popcorn and oil in a stove top popcorn popper over medium heat. When oil is hot and corn begins to sizzle, add sugar. Stir or shake constantly to avoid burning the sugar. When popping slows to once every 2 or 3 seconds remove from heat and pour popcorn into a large bowl.
Mix vanilla extract into the melted butter and drizzle over popped popcorn. Toss popcorn well to distribute the butter evenly. Allow popcorn to cool for 3 to 4 minutes to crisp up.
Remove the seeds from the pomegranate.
Pop the popcorn in a hot air popcorn popper.
Salt the popcorn to taste.
Put about a cup of popcorn in a bowl.
Add a handful (about 1/4 cup) of pomegranate seeds.
I suggest mixing this a bowlful at a time, because the pomegranate sinks to the bottom.
Take handfuls (or spoonfuls, if you're neat) of pomegranate& popcorn, getting some of both.
I ate this all by myself, but it might make 2 or more smaller servings.
Place popped popcorn into a large, buttered, heatproof bowl. In a 2-quart saucepan, combine sugars, syrup, water, vinegar, butter and salt.
Using candy thermometer, cook the syrup to 290\u00b0 on medium heat, stirring frequently.
Remove from heat and add peanuts.
Pour over popcorn, tossing corn to coat well.
Spread mixture into buttered 9 x 13 x 2-inch dish.
When cool, break into pieces.
In a large bowl, stir together popcorn, cereal, peanuts and pecans. Transfer
Melt margarine in a large saucepan over medium heat.
Add in marshmallows and stir continuously until smooth.
Add in food coloring until desired color.
Add in vanilla (be careful it doesn't splash on you when it hits the hot marshmallow mixture).
Stir in popcorn and turn heat to low.
Scoop out 6 piles of popcorn mixture and place in piles on waxed paper. Allow to cool until comfortable to touch, but still pliable.
Shape into popcorn balls.
Cover each ball with Saran wrap.
You will also need 1 popcorn popper or deep pan with lid.
Heat oil in stove top popcorn popper.
Add popping corn.
When stirring becomes difficult or pan is visibly full, remove from heat.
Dump into large bowl.
ver high heat. Add 2 popcorn kernels to pan. Cover. When
Prepare microwave popcorn as directed on bag.
eed to be able to stir the popcorn!
Melt butter in
In large shallow baking pan, stir together popcorn, walnuts, pecans and peanuts.
Set aside.
In heavy 1 1/2-quart saucepan stir together brown sugar, margarine, corn syrup and salt.
Stir constantly, bring to a boil over medium heat and boil 5 minutes. Remove from heat, stir in vanilla.
Pour over popcorn mixture, stirring to coat well.
Bake in 250\u00b0 oven for 1 hour, stirring every 15 minutes.
Cool, stirring occasionally, to prevent sticking.
Store in tightly covered container.
Makes 1 3/4 pounds.
o cover. Next, microwave the popcorn according to the directions on
Prepare popcorn as package directs.
In large bowl, combine cinnamon-sugar, cocoa and salt.
Stir in popcorn, tossing to coat well.
Stir in graham snacks and M&M's.
Makes 11 cups.
Preheat oven to 250 degrees F (120 degrees C). Grease a 9x13-inch baking dish.
Bring sugar, butter, cocoa powder, and corn syrup to a gentle boil in a saucepan; cook until thickened, 1 to 2 minutes. Stir in vanilla extract. Pour popcorn into a large bowl, add cocoa mixture and stir until popcorn is well coated. Spread evenly in prepared baking dish.
Bake in the preheated oven, stirring occasionally, until mixture is set, about 30 minutes.
Remove from oven and cool to room temperature; break into clumps.
In a small bowl, use a spoon to stir together the melted margarine and cinnamon.
Put the popcorn in a large bowl.
Pour the margarine with cinnamon over the popcorn. Stir the popcorn to mix it with the margarine and cinnamon.
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.
In a very large microwaveable bowl (mine holds 32 cups) combine popcorn, marshmallows, and nuts; set aside.
In a medium saucepan over medium high heat, bring salt, butter, sugar, and corn syrup to a boil for 3 minutes; stirring constantly.
Remove from heat and add vanilla (careful, it boils up a bit).
Pour over popcorn mixture, stir till popcorn is well coated and marshmallows are melted (microwave if necessary in 30 second intervals) then add candy pieces.
Eat as is or make into popcorn balls.