Spicy Salty Sweet Popcorn Recipes

Steps:

• Combine the butter, sugar, cinnamon, chipotle and salt in a saucepan over medium heat and cook, stirring, until the butter melts and starts to bubble, 4 to 5 minutes.
• Add the popcorn to a large bowl. Working quickly, pour the butter mixture over the popcorn and use 2 rubber spatulas to evenly coat the popcorn.

Steps:

• Spray a large bowl with cooking spray. Fill with popcorn.
• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper or a silicone pad.
• Combine sugar and water in a saucepan and bring to a boil over medium-high heat. Cook, without stirring and swirling pan gently as needed, until sugar has melted and the caramel is a deep amber color, 8 to 12 minutes. Remove from heat.
• Stir Buffalo sauce and butter carefully into the caramel; it will spit and bubble and may form a ball. Return to heat; bring to a boil, stirring until caramel is dissolved, about 3 minutes. Remove from heat and stir in the baking soda and cayenne pepper.
• Pour spicy caramel mixture carefully over the popcorn. Toss to completely coat, guarding your hands from the hot caramel. Spread the coated popcorn onto the prepared baking sheet.
• Bake in the preheated oven until dry, 15 to 20 minutes. Let cool for 10 minutes; stir.

Steps:

• 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 two 15x10x1-in. baking pans coated with cooking spray., Bake at 250° for 25-30 minutes or until crisp, stirring once. Remove popcorn from pans to waxed paper to cool. Break into clusters. Store in airtight containers.

Steps:

• Light coat a 12-cup muffin tin with cooking spray.
• Combine the popcorn, pretzel pieces, 1 cup of the peanut butter chips and 1 cup of the milk chocolate chips in a large bowl. Toss to distribute evenly.
• Melt the butter, confectioners' sugar, corn syrup and marshmallows in a large microwave-safe bowl in 15 second intervals, stirring between each interval, until completely melted.
• Pour the melted marshmallow mixture over the popcorn mixture and stir until evenly coated. Quickly, but gently form twelve 2 1/2-to-3-inch-diameter balls with either your hands or a large cookie scoop lightly coated with cooking spray. Pretend you're making snowballs, but don't pack them too hard. Place each of them in a well of the prepared muffin tin so they hold their shape as they cool.
• When the popcorns balls are cool, melt the remaining 1/2 cup peanut butter chips, the remaining 1/2 cup milk chocolate chips and the white chocolate chips in each of 3 small microwave-safe bowls in 15 second intervals, stirring occasionally. Transfer the melted chips to each of 3 small piping bags or resealable bags. Snip the tips and drizzle over the popcorn balls. Top evenly with the crushed potato chips and let set, about 30 minutes, before serving.

Steps:

• Stir the confectioners' sugar, paprika, salt, garlic powder, cumin and cayenne together in a small bowl. Heat the coconut oil in a very large pot with a lid over medium heat. Add the popcorn and half of the sugar mixture, cover the pot and shake to coat. Add the remaining sugar mixture and continue to shake until well coated. Serve immediately.

Steps:

• In a large greased roasting pan, combine the popcorn, cereal and peanuts. In a large saucepan, combine brown sugar, corn syrup and butter; bring to a rolling boil. Boil for 6 minutes, stirring occasionally. , Remove from the heat; quickly stir in vanilla and baking soda until mixture is light and foamy. Immediately pour over popcorn mixture; mix well. Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Cool completely.

Steps:

• Combine all ingredients and pour over popcorn, toss to coat.

Steps:

• Cook the microwave popcorn according to the packet instructions. Tip into a large bowl. Sprinkle over the spices, then pour over the agave syrup. Stir and serve warm or pour into a bag and take to work as an afternoon snack.

Steps:

• Combine sugar, salt, garam masala, and cayenne in a large serving bowl.
• Heat oil in a large pot over medium-high heat until hot but not smoking. Add popcorn, and cover. Cook, shaking pot frequently, until corn has finished popping. Add to bowl, and toss.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the popped popcorn in a large roasting pan.
• In a small bowl, stir together the melted butter, paprika, lemon pepper, salt, garlic powder, onion powder, and cayenne pepper. Pour over the popcorn and stir until it is somewhat evenly coated.
• Bake for 15 minutes, stirring every 5 minutes. Remove from the oven and cool completely. Serve immediately, or store in an airtight container for later.