Sweet Popcorn Recipes

Steps:

• Put the oil in a large saucepan with a tight-fitting lid over a medium heat. Toss the popcorn kernels in the oil to coat. Put the lid on, and keep over a medium heat until you hear the first popcorn pop, then turn the heat to medium-low. When you begin to hear lots of popping, give the pan a shake. Continue to shake frequently until the popping stops. Turn off the heat and leave in the pan.
• Line a large baking tray with baking parchment. Put the sugar and 60ml water into a medium heavy-based saucepan and bring to the boil. Stir until the sugar has dissolved, then leave over a medium heat, without stirring, for 6-8 mins. It should start to turn into a golden caramel, swirl it around and add the butter - stand back as it may spit a little. Stir well until combined.
• Pour the caramel over the popcorn in the pan and stir immediately to coat the popcorn, being careful not to touch the hot caramel. Carefully transfer onto the lined baking tray and press down with the back of a spoon to spread evenly. Leave to cool for 5 mins, then break apart and eat.

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:

• Preheat the oven to 250°F. Line two baking sheets with a silicon mat or parchment paper sprayed with baking spray.
• Place the popcorn in an extra-large bowl.
• Melt the butter in a medium sauce pot. Add the sugar, corn syrup and salt and cook for 5 minutes, stirring occasionally. Remove from heat and stir in the baking soda. Once incorporated, stir in the walnuts and cranberries. Pour the mixture over the popcorn and toss to coat evenly.
• Spread the mixture onto the prepared baking sheets. Bake for 45 minutes. Remove and allow to cool for 10 minutes. Break into pieces and serve.

Steps:

• 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.

Steps:

• Line two baking sheets with waxed paper.
• In a large pot or Dutch oven, combine butter, water and sugar. Bring to a boil. Boil 4 minutes; remove from heat. Introduce popcorn and stir to coat evenly. Pour onto prepared baking sheets and let cool before serving.

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:

• 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.

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.