Time 1h10m Yield 6 quarts Number Of Ingredients 8 Steps:
Set oven to 250 degrees F. Put the popped corn in a large bowl. Melt the margarine (or butter) stir in brown sugar, corn syrup and salt; bring to a boil, stirring constantly. Then boil for 5 minutes WITHOUT stirring (this is important DO NOT stir for 5 minutes!). Remove from heat and stir in baking soda and vanilla. Add in the nuts and stir to combine. Pour the mixture over popped corn in bowl; mix well with a wooden spoon to combine. Transfer to a large greased roasting pan, and bake for 1 hour, stirring every 10-15 minutes. Remove from oven then cool. Break into pieces. Store in a tightly covered tin box. Delicious!
Time 1h15m Yield 12-14 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 250. Prepare popcorn and set aside. In a sauce pan bring to a boil brown sugar, butter and syrup. Boil at a slow boil for 5 minutes without stirring. Remove and add baking soda, salt, vanilla and peanuts. Pour over popcorn and toss. Lay out on greased cookie sheets and bake for 1 hour stirring every 20 minutes. Store in Large Zip Lock Bags.
Number Of Ingredients 8 Steps:
Preheat oven to 250 degrees F. Generously butter heavy large baking pan. Mix warm popcorn and almonds in prepared pan. Place in oven while preparing syrup. Combine brown sugar, butter and corn syrup in heavy medium saucepan. Whisk over medium-low heat until sugar dissolves and butter melts. Attach clip-on candy thermometer to side of pan. Increase heat to high and boil without stirring until thermometer registers 255 degrees F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes. Remove from heat. Stir in vanilla extract, salt and baking soda (mixture will bubble). Gradually pour syrup over popcorn and nuts completely. Bake until caramel feels dry, stirring frequently, about 1 hour 30 minutes. Remove from oven. Using metal spatula, scrape mixture from bottom of pan to loosen. Cool completely in pan. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
Time 1h30m Yield 20 Number Of Ingredients 7 Steps:
Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
Time 20m Yield 4 Number Of Ingredients 0 Steps:
Melt 1/3 cup butter with 1 tablespoon honey and a pinch of salt. Toss with 12 cups popcorn and 1 cup pecans. Spread on a parchment-lined baking sheet and bake 15 minutes at 325 degrees F, tossing. Cool.
Time 1h20m Yield 6 quarts. Number Of Ingredients 11 Steps:
Pop popcorn according to manufacturer’s directions. Meanwhile, in a large heavy saucepan, combine the peanuts, almonds, brown sugar, butter, corn syrup, peanut butter and molasses. Bring to a boil over medium heat; cook and stir for 5 minutes. , Remove from the heat; stir in vanilla and baking soda (mixture will foam). In a very large bowl, combine popcorn and pecans. Add hot syrup mixture and toss to coat. Spread onto greased baking sheets. , Bake at 250° for 1 hour or until dry, stirring every 15 minutes. Remove from pans to waxed paper to cool. Break into clusters. Store in airtight containers or plastic bags.
Time 1h25m Yield 5 quarts. Number Of Ingredients 9 Steps:
Preheat oven to 250°. Place popcorn and nuts in a greased roasting pan; set aside. In a large heavy saucepan, combine brown sugar, corn syrup, butter and salt. Bring to a boil over medium heat; cook and stir 5 minutes. , Remove from heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well., Transfer to two greased 15x10X1-in. baking pans. , Bake 1 hour or until dry, stirring every 15 minutes., In a microwave, melt each chocolate separately, adding 1 teaspoon shortening to each 1/2 cup chips; stir until smooth. Drizzle over popcorn mixture; let stand until set., Break into clusters. Store in an airtight container.,
Time 1h25m Yield 6 Number Of Ingredients 8 Steps:
Heat oven to 250°F. Spread popcorn in ungreased 15x10x1-inch baking pan. Sprinkle almonds over popcorn. In large saucepan, combine brown sugar, butter, water, corn syrup and salt; mix well. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly. Remove saucepan from heat. Stir in baking soda until well mixed. Immediately pour mixture over popcorn and almonds; toss until coated. Bake at 250°F. for 15 minutes. Stir; bake an additional 15 minutes. Stir; bake 5 minutes. Immediately spread on foil or waxed paper. Cool 30 minutes before serving.
Time 1h5m Yield 10 servings, 1 cup each Number Of Ingredients 5 Steps:
Heat oven to 300°F. Spray large baking sheet with cooking spray. Cook caramels, butter and water in large saucepan on low heat until caramels are melted, stirring frequently. Combine popcorn and nuts in large bowl. Add caramel mixture; toss to coat. Spread onto prepared baking sheet. Bake 20 min., stirring after 10 min. Spoon onto sheet of waxed paper; cool completely. Break into clusters.
Time 15m Number Of Ingredients 5 Steps:
Pop your popcorn in an air popper machine. My machine only allows 1/2 cup of kernels at a time so I had two separate batches that I had to pop. Cook the brown sugar, Karo syrup, and 1/2 cup of butter over the stove on medium high heat and bring to a boil. Add the sweetened condensed milk. Stir continually for about 3 to 4 minutes until it gets to the soft ball stage (it clings together when you drop some in cold water). It will burn if you cook it too long, so make sure you are stirring continuously and watch it closely. When it is finished cooking, take your pan off the stove and pour the caramel sauce over your air popped popcorn. Mix until all the popcorn is completely coated. You will need a very large bowl to mix it all together.
