Place popcorn in a large bowl.
In a small microwave-safe bowl, melt butter; whisk in the pudding mix, corn syrup, vanilla and salt until smooth.
Microwave, uncovered, for 45 seconds or until bubbly. Pour over popcorn; toss to coat.
Spread in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
Bake at 250\u00b0 for 25-30 minutes or until crisp, stirring once.
Remove popcorn from pan to waxed paper to cool.
Break into clusters.
Store in airtight containers.
Mix cinnamon, garlic powder, onion powder, cumin, cayenne pepper, salt, and allspice together in a bowl.
Stir butter and honey together in a separate bowl until evenly mixed. Add cinnamon mixture with butter mixture and mix well.
Place popcorn in a bowl and pour butter mixture over popcorn, flipping often to evenly coat each piece.
rocess ;-).
Sprinkle the kettlecorn popcorn seasoning, or substitute the salt
prox 20 cups of popped popcorn.
Place two or
*Do not use microwave popcorn; either purchase already popped corn or pop using the stovetop or popcorn machine.
Spread the sweet popcorn on a large tray.
Carefully melt the dark chocolate in the microwave and drizzle onto the popcorn with a spoon.
Follow the same directions with the milk chocolate and then the white chocolate.
Allow to cool. Break into chunks and store in airtight container.
ats; set aside.
Pop popcorn according to package directions, get
ill keep for ages!
POPCORN:
Put the oil and
ith cooking spray. Fill with popcorn.
Preheat oven to 300
In large microwave-safe bowl, microwave butter on HIGH until melted.
Add marshmallows and microwave until they look puffy (1 to 1-1/2 minutes).
Stir to completely melt marshmallows, then pour the melted mixture over the popcorn and mix carefully until it's coated.
Heat the coconut oil, agave nectar, and chipotle powder in a large saucepan or soup pot over medium-high heat. Once the mixture starts to form tiny bubbles, pour in the popcorn, and use a fork to stir it around to coat the kernels. Place the lid on the pan. When the corn starts to pop, shake the pan constantly until the popping stops. Remove from heat, and pour popped corn into a large bowl.
Pop corn in an air popper.
Boil the sugar, butter, water and food coloring for 3 minutes. Let cool for 10 minutes.
Slowly poor the sugar mixture over the popcorn and toss to coat evenly.
Let dry on a cookie sheet. To speed this process dry in a 200 degree oven for 10 minutes, watching carefully.
Place sweet potatoes into a large pot
o 375 degrees. Grate the sweet potatoes into medium-sized bowl
Place pork, water, ginger and soy in a pan; bring to a boil over high heat.
Cover, reduce heat and simmer for 5 minutes. Drain and let cool.
Prepare Sweet-Sour Sauce and set aside.
ith lime.
FOR THE SWEET SOY SAUCE:
Combine soysauce
n a large saucepan; add popcorn, cover, and cook, shaking often
e shooting for the perfect SWEET,SALTY,SPICY combo.
CHOP ALL
large bowl, stir together popcorn, cereal, peanuts and pecans. Transfer
Coat the popcorn: Combine the popcorn with the salt in a large bowl. Combine the butter and sugar in a small bowl and stir together. Drizzle over the popcorn, tossing to coat.
Serve or store in an airtight container for up to 1 day.
In a large pot with a tight-fitting lid, heat the oil over medium-high heat.
Add the popcorn.
When the oil sizzles, sprinkle the sugar over the kernels.
Cover and shake the pan until the popping slows down, about 3 minutes.
Remove from the heat and toss with the salt.