Popcorn Snacking Mix Recipes

Steps:

• In a large bowl, combine popcorn, peanuts, pretzels and crackers. Combine remaining ingredients. Pour over popcorn mixture; toss to coat. Place in two ungreased 15x10x1-in. baking pans., Bake, uncovered, at 250° for 1 hour; stir every 15 minutes. Store in an airtight container.

Steps:

• Preheat the oven to 300 degrees F. Line 2 baking sheets with foil.
• In a large bowl, combine the popcorn, cereal, pretzels and peanuts. In a medium saucepan, combine the brown sugar, butter and corn syrup. Cook over medium heat, stirring, until the mixture comes to a boil. Reduce the heat to medium low and simmer without stirring for 5 minutes. Remove the saucepan from the heat and carefully stir in the vanilla and baking soda. Pour over the popcorn mixture and stir until coated.
• Divide the mixture between the prepared baking sheets and bake, stirring every 10 minutes, for 30 minutes. Transfer the pans to wire racks and let cool completely, continuing to stir occasionally as the snack mix cools.
• Serve in individual bags.

Steps:

• Line 2 sheet pans with waxed paper, then set aside.
• Add the popcorn, bacon, pretzels and nuts to a large bowl. Mix and set aside.
• Add the sugar, butter, maple syrup, corn syrup and salt to a large, heavy-bottomed pot fitted with a candy thermometer and place over a medium-low heat. When the butter has melted, stir together, then turn up the heat to medium-high. Cook, stirring occasionally, until the candy thermometer reads "hard-crack stage" (300 degrees F), 4 to 5 minutes.
• Remove from the heat and stir in the maple extract. Carefully pour over the snack mix and toss using two wooden spoons. Transfer to the prepared sheet pans and spread out to allow it to cool, about 10 minutes. Break into clusters and transfer to a large serving bowl.

Steps:

• Combine all ingredients and serve.

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with aluminum foil or parchment paper.
• Combine popcorn, chow mein noodles, and peanuts in a large bowl.
• Whisk butter, soy sauce, lime juice, sesame oil, Sriracha, and ginger together in a small bowl. Drizzle the butter mixture over the popcorn, tossing to evenly coat. Distribute evenly on the prepared baking sheet.
• Bake in the preheated oven for 30 minutes, stirring halfway through. Remove baking sheet from oven. Set aside to cool before storing in an airtight container.

Steps:

• Heat oven to 300ºF.
• Combine first 3 ingredients in large bowl.
• Cook butter, half-and-half and corn syrup in saucepan on medium heat until butter is melted and mixture is well blended, stirring frequently.
• Add sugar and dry gelatin mix; cook and stir 2 min. Bring to boil, stirring constantly; simmer on medium-low heat 5 min., stirring frequently. Pour over popcorn mixture; toss until evenly coated.
• Spread onto 2 foil-covered rimmed baking sheets sprayed with cooking spray.
• Bake 10 min.; cool completely. Add candy corn; mix lightly.
• Microwave chocolate in microwaveable bowl on HIGH 30 to 60 sec., stirring every 30 sec.; drizzle over popcorn mixture. Let stand until chocolate is firm.
• Break popcorn mixture into bite-size pieces; place in large bowl.

Steps:

• Preheat oven to 250 degrees.
• Grease a large roasting pan and pour in popcorn, cereals, and peanuts, stir to combine.
• In a large saucepan, combine brown sugar, corn syrup and butter and bring to a rolling boil.
• Boil for 6 minutes, stirring frequently.
• Remove from heat and quickly stir in vanilla and soda until light and foamy.
• Immediately pour over popcorn mixture and stir until coated well.
• Bake uncovered for 1 hour, stirring every 15 minutes or so.
• Cool completely.

Steps:

• Line a large baking sheet with waxed paper.
• Combine crispy corn and rice cereal, honey graham cereal, peanut butter corn puff cereal, popcorn, chocolate pieces, and peanuts in a large bowl.
• Melt butter in a large saucepan over medium heat; whisk in flour until smooth, 2 to 3 minutes. Add brown sugar and corn syrup; bring to a boil, stirring occasionally, until sugar is dissolved, about 1 minute. Stir peanut butter into sugar mixture until creamy, about 3 minutes; pour over cereal mixture and gently toss until coated.
• Spread cereal mixture over prepared baking sheet and allow to cool, about 30 minutes. Once cooled, break mixture into chunks and store in an airtight container.