Popcorn Crunch Recipes

Steps:

• Spray a large baking pan with nonstick spray. Set aside.
• Preheat oven to 375°F.
• Remove and discard unpopped kernels from popcorn and set aside.
• In a small saucepan, combine sugar, molasses, water and stir to mix well.
• Cook over medium heat stirring with a wooden spoon until it comes to a full boil.
• Boil stirring constantly for 1 minute.
• Remove from heat.
• With a wooden spoon, stir in vanilla. Mix well.
• Very slowly drizzle syrup over the popcorn, stirring well to coat evenly (keep fingers away from hot syrup).
• Spread popcorn evenly in the pan.
• Bake on centre oven rack 5-6 mins until popcorn begins to crisp slightly.
• Remove from oven and stir.
• Let cool.
• Syrup will harden and popcorn will crisp further as it cools.
• When cool store in a sealed plastic bag or airtight container for 2-3 days (if it lasts that long!).
• EXCHANGE: 1 carbohydrate.

Steps:

• Line baking sheets with aluminum foil.
• Combine popcorn, cranberries, pecans, and chocolate pieces together in a bowl.
• Stir sugar, butter, corn syrup, and vanilla extract together in a heavy saucepan; cook and stir over medium-high heat until boiling, about 5 minutes. Boil mixture for 2 minutes. Remove saucepan from heat and stir in vinegar.
• Pour sugar mixture over popcorn mixture; mix until evenly coated. Spread coated popcorn mixture onto prepared baking sheets; cool. Break into pieces and store in an airtight container.

Steps:

• Mix together popped corn and nuts.
• In a saucepan, combine sugar, corn syrup, and margarine.
• Bring to a boil, and boil 10 to 15 minutes, stirring constantly.
• When mixture turns light caramel in color, remove from heat, and stir in popcorn and nuts.
• Spread out on a lightly greased cookie sheet.
• Break apart when cool.
• Can be dipped or spread with chocolate, if desired.
• Makes about 40 pieces.
• Cooking time does not include popping the popcorn.

Steps:

• Preheat the oven to 200 degrees F.
• Divide the popcorn and nuts between 2 ungreased 13- by 9-inch rectangular pans. Make sure the popcorn and nuts are evenly mixed.
• In a medium saucepan, cook the brown sugar, butter, corn syrup, and salt over medium heat, stirring constantly until bubbly around the edges. Continue cooking for 5 more minutes, and then remove the pan from the heat. Stir in the baking soda until foamy. Pour the mixture over the popcorn and nuts, stirring until the corn is well coated. Bake, uncovered, for 1 hour, stirring every 15 minutes.

Steps:

• Pop the popcorn in a popcorn popper according to the manufacturer's instructions. While still hot, sprinkle with the white Cheddar popcorn seasoning to taste. Let cool completely. (You should have about 12 cups.)
• Whisk the mayonnaise, sour cream, cider vinegar, sugar and Dijon together in a large serving bowl. Stir in the shallot. Season with salt and pepper (remembering that the popcorn will also be salty).
• Add the snap peas, carrot and chopped celery and toss to coat. Add the popcorn and toss to coat the kernels in the dressing. Pile the watercress on top and sprinkle with the celery leaves. Serve immediately.

Steps:

• Heat oven to 250 degrees F.
• Grease a 14x10" roasting pan.
• Pop the popcorn.
• Put the nuts and popcorn in a very large bowl.
• Bring the brown sugar, corn syrup and butter to boil, stirring until the sugar is dissolved.
• Reduce the heat and cook for 5 minutes.
• Remove from heat.
• Stir in the butterscotch chips, vanilla, baking soda and salt until everything is blended and smooth.
• Working quickly, and using two wooden spoons, pour the syrup over the popcorn and nuts.
• Stir to coat thoroughly.
• Pour the mixture into the pan.
• Bake for 45 minutes, stirring occasionally.
• Remove from the oven, cool mixture in pan for about 15 minutes.
• Turn the mixture out of pan onto foil to cool completely.
• Break the popcorn into smaller pieces.
• Store in an airtight containers in cool dry place.

Steps:

• In a large greased bowl, combine the popcorn, peanuts, noodles and raisins; set aside., In a large saucepan, combine the sugar, butter, corn syrup and water. Cook over medium heat, stirring occasionally, until mixture reaches soft-crack stage (270°-290°) with a candy thermometer. Remove from the heat. Stir in cinnamon. , Pour over popcorn mixture; stir until evenly coated. Immediately pour onto a greased 15x10x1-in. pan. , When cool enough to handle, break into pieces. Store in airtight containers.

Steps:

• Butter baking sheet and large bowl.
• Toast pecans and almonds until light brown.
• Combine popped corn and nuts in a large bowl.
• Heat sugar, butter, 1/4 cup Praline liqueur and corn syrup in a heavy 2 quart saucepan.
• Stir over medium high heat, to 275~, or until soft crack stage.
• Remove from heat, stir in 1 tbls. Praline liqueur and salt.
• Pour over the popcorn and nuts.
• Mix and spread immediately on baking sheet.
• Let stand 1 hour. Break into bite sized pieces.

Steps:

• Coat a rimmed baking sheet with butter; set aside. Combine popcorn and peanuts in a large mixing bowl. Bring sugar, corn syrup, and 2 tablespoons water to boil in a medium saucepan, stirring to dissolve sugar. Add 6 tablespoons butter and stir until melted. Continue cooking, stirring often, until caramel is a deep amber color, 10-12 minutes.
• Working quickly, pour caramel over popcorn and peanuts and, using a heatproof spatula, mix to coat. Transfer to prepared baking sheet and let cool completely. Break into pieces.
• Whisk sugar, cocoa powder, corn syrup, and 1/4 cup water in a small saucepan until smooth. Bring just to a simmer over medium heat. Remove from heat; mix in butter, chocolate, vanilla, and salt until smooth. Cover to keep warm.
• Serve ice cream topped with popcorn crunch and fudge sauce.
• DO AHEAD: Popcorn crunch and fudge sauce can be made 1 week ahead. Store popcorn crunch airtight at room temperature. Cover and chill fudge sauce. Reheat before using.

Steps:

• Combine popped corn and nuts; toss lightly with butter and salt.
• Spread on flat pan.
• Combine sugar, 1/2 cup butter and corn syrup in saucepan.
• Bring to a boil over medium heat, stirring constantly.
• Boil and stir occasionally until mixture turns light caramel color.
• Remove from heat; stir in vanilla.
• Pour over popcorn mixture and stir to coat evenly. Spread out.
• When cool, break apart and store in tightly covered container.

Steps:

• Butter a large bowl.
• In a quart saucepan, combine sugars, syrup, water and salt.
• Cook to 235 degrees on a candy thermometer.
• Add almonds; cook to 250 degrees stirring occasionally.
• Continue cooking to 295 degrees, stirring occasionally.
• Add butter; stir until melted and completely blended into the syrup mixture.
• Remove from heat.
• Add half the popcorn.
• Stir syrup up from the bottom of the pan, coating corn well.
• Pour remaining popcorn into the buttered bowl.
• Pour mixture over the popcorn in the bowl; stir until all corn is covered and almonds are evenly distributed.
• Spread mixture onto a cold buttered surface; break apart with a fork.

Steps:

• Heat oven to 300°F.
• Cook caramels, butter and water in saucepan on low heat 10 min. or until caramels are completely melted and mixture is well blended, stirring frequently.
• Combine popcorn and wafers in large bowl. Add caramel mixture; mix lightly. Spread onto rimmed baking sheet sprayed with cooking spray.
• Bake 20 min., stirring after 10 min. Spread onto sheet of waxed paper; cool completely. Break into small clusters.

Steps:

• Pop popcorn.
• 1/2 cup of unpopped popcorn yields approximately 10 cups of popped popcorn.
• Make 24 cups of popcorn.
• This is approximate-- not to worry if you have 22 cups or 28 cups-- it is a forgiving recipe.
• Put candy canes into a food processor.
• Finely crush.
• Melt dipping wafers following the package instructions.
• I used the microwave instructions-- very simple& easy.
• Put popcorn into a large bowl-- you need a really big bowl-- I actually used 2 bowls.
• Add melted dipping wafers to popcorn and stir to coat.
• A gentle hand is a good idea-- Add crushed candy canes and gently mix.
• Spread popcorn mixture onto paper lined cookie sheets.
• I used non stick aluminum foil-- it worked well-- I used 2 cookie sheets.
• Place cookie sheets in frig for approximately 30 minutes or until coating hardens-- I had 2 cookie sheets and not enough frig space so I put 1 cookie sheet in the frig and the other cookie sheet in the freezer (for 15 minutes only) to harden the coating-- Remove from frig/freezer-- break into pieces.
• Store in airtight container in a cool dry place for up to 1 week or in the freezer for up to 6 weeks (I have not tried storing in the freezer yet).