Candy Popcorn Recipes

Steps:

• Heat oil in a large pan over a medium to high heat. Add the popping corn and cover. Shake the pan occasionally, until the popping stops. Or, the other option is to use the microwave or a popcorn maker.
• Transfer the popped corn to a large bowl, removing any unpopped corn kernels. If you have a seriously large metallic bowl you can later pour in the candy over the top of the popcorn -The bowl must be big enough to be able to toss the popcorn without it spilling over.
• Using a heavy based pan, combine the sugar, water and food colouring. Stir over heat, without boiling, until the sugar has dissolved . Use the largest saucepan/boiler that you can find.
• Please stand-by the stove whilst the candy is boiling, you will need to stir the mixture frequently. Bring to the boil. Boil uncovered for about 12 to 15 minutes. The temperature should be 150°C using a candy thermometer. If you do not have a thermometer drop a teaspoon of the candy mixture into a glass of water- the mixture should crack.
• Remove the candy mixture from the heat. Add the popcorn and stir quickly (and I do mean quickly!) to coat the popcorn with the candy.
• Spread the popcorn on foil lined trays to cool. Separate the popcorn as it is cooling with a wooden spoon or hands (be careful it is not too hot though!).
• Store in an airtight container for 3 - 4 days. The candied popcorn is best eaten after the candy has fully set and dried.

Steps:

• Keep freshly-popped corn warm in large baking pan in 200°F oven.
• Combine sugar, corn syrup, butter, salt and cream of tartar in medium saucepan. Bring to boil, stirring constantly. Cook to 250°F 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.

Steps:

• Melt the candy corn in the heavy cream in a small saucepan, stirring as needed, over medium-low heat. Put the popped popcorn in a large bowl. Pour the melted candy corn mixture over the popcorn and stir to coat.
• Spray your hands with nonstick cooking spray and roll the popcorn into baseball-sized balls, pressing the popcorn together firmly so it sticks and stays together. Allow the popcorn balls to chill on a parchment-lined baking sheet in the refrigerator for about 5 minutes to firm up. Enjoy!

Steps:

• Heat a large pot over medium-high heat; add the popcorn kernels and peanut oil. When the oil starts to sizzle, sprinkle the sugar over the kernels. Cover with a tight-fitting lid and shake the pot until the popping slows down, about 8 minutes. Remove from the heat and set aside to cool. Spray a large bowl with cooking spray and add the popcorn, candy corn and peanuts.
• Combine the marshmallows and butter in a large pot over medium-high heat. Cook, stirring, until melted and smooth, about 5 minutes.
• Pour the melted marshmallow mixture over the popcorn mixture and gently toss to coat.
• Coat your hands with cooking spray, then shape the popcorn into 3-inch balls. Let cool.

Steps:

• HEAT oven to 225 degrees F. Spray 15 x 10 x 1-inch baking sheet with no-stick cooking spray. Place popped popcorn in a very large bowl or Dutch oven.
• COMBINE hazelnut spread, corn syrup, salt, cinnamon and cayenne pepper in a medium saucepan over medium heat, stirring constantly, until mixture begins to boil. Remove from heat.
• POUR warm mixture over popcorn, stirring gently to combine. When all popcorn appears evenly coated, spread evenly on prepared baking sheet. Bake 55 to 60 minutes, stirring occasionally. Remove from oven and allow to cool. May be stored in airtight container for up to one week.

Steps:

• Preheat oven to 250*.Pop 1 cup of popcorn -- (you should have about 6 quarts popped).
• Butter a large roasting pan. Combine the popped corn in the prepared pan. Place in the oven while preparing the glaze.
• Place red hot candies in a 2 cup measure and fill to the top with granulated sugar. Boil red hot candy, sugar, butter, corn syrup and salt for 5 minutes.
• Remove from the heat and add baking soda and oil --
• Stir well and pour over popped corn, tossing quickly to distribute evenly.
• Bake for 1 hour, stirring every 15 minutes.
• Remove from oven, Using a metal spatula, free popcorn from the bottom of pan.
• Let cool completely in the pan.
• Break into clumps.
• Store in an airtight container at room temperature for up to 1 week.

Steps:

• Microwave butter and marshmallows in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until marshmallows are puffed. Stir in gelatin until well blended.
• Pour marshmallow mixture over combined popcorn and candy corn in large bowl. Mix lightly until well coated.
• Shape into 16 (2-inch) balls or other shapes with greased or wet hands.

Steps:

• Combine brown sugar (or white), light corn syrup, butter or margarine and salt in a mixing bowl.
• When it's all mixed together put into a pot or saucepan and bring to a boil.
• Stop stirring and let it bubble for 5-8 minutes.
• While it's boiling pop the popcorn.
• Pour popcorn into a large bowl* (Remove kernels)*.
• Pour the mixture over the popcorn and mix it around until all the popcorn is coated with the caramel sauce.
• Take the coated popcorn and put on an ungreased baking sheet.
• I suggest to put tinfoil down to make clean up easier!
• Put on middle rack in the oven and cook at 250°F for 45 minutes.
• Let cool and put in a bowl and enjoy!
• *For more of a buttery taste use white sugar*.

Steps:

• Place popcorn in a large bowl (I used my tupperware that's a bowl make sure bowl is large enough to hold all the popcorn) set aside.
• In a non stick saucepan, combine butter, corn syrup and candies; bring to a boil over medium heat stirring constantly.
• Boil for 5 minutes, stirring occasionally.
• Pour over popcorn and mix thoroughly (be careful very hot) Turn into two greased 15 x 10 x 1 inch baking pans.
• Bake at 250 for 1 hour, stirring every 15 minutes.
• Remove from pans and place on waxed paper to cool.
• Break apart and store in air tight containers.

Steps:

• Place popcorn in a large roasting pan. In a large saucepan, combine remaining ingredients; cook and stir over low heat just until mixture comes to a boil. Pour over popcorn and toss to coat. Cool. Store in an airtight container.