Time 20m Yield Makes 16 Number Of Ingredients 7 Steps:
In a large pot, melt butter over medium. Add marshmallows and cook, stirring, until melted, 5 to 6 minutes. Remove from heat and add popcorn, toffee, almonds, chocolate chips, and salt; gently fold to combine. Working quickly, lightly coat hands with butter and gently shape popcorn mixture into 16 balls; place on a parchment-lined baking sheet and let cool until set, about 10 minutes.
Time 25m Yield 10 Number Of Ingredients 8 Steps:
In a saucepan over medium heat, combine the sugar, corn syrup, butter and water. Stir and heat to hard-crack stage or 300 degrees F (150 degrees C). Remove from heat, add vanilla or vinegar; mix well. Pour slowly over popped popcorn while stirring. Wait 5 minutes and shape into 3 inch round balls.
Time 15m Yield about 2 quarts. Number Of Ingredients 9 Steps:
In a large bowl, combine popcorn and nuts. In a small heavy saucepan, combine the brown sugar, butter, corn syrup and cream of tartar; stir until sugar is dissolved. Cook, without stirring, over medium heat until a candy thermometer reads 300°-310° (hard-crack stage). , Remove from the heat; quickly stir in baking soda and extract until mixture is light and foamy. Immediately pour over popcorn mixture; toss gently. Spread into two greased 15x10x1-in. baking pans. Press gently to flatten. Cool completely. Break into pieces.
Time 20m Yield 8 Number Of Ingredients 6 Steps:
Pop popcorn in an air popper according to manufacturer’s instructions. Combine sugar, corn syrup, butter, and water in a heavy saucepan over medium heat; cook until toffee syrup temperature reaches 280 degrees F (138 degrees C) using a candy thermometer, about 10 minutes. Remove from heat and stir in vanilla extract. Mix toffee syrup with popcorn in a large bowl until evenly combined.
Time 4h40m Yield 30 balls Number Of Ingredients 5 Steps:
Process the biscuits in a food processor until they resemble small chunky bits of biscuit. You will have a mixture of fine crumbs and chunky bits of biscuit. If you don’t have a food processor you can put these in a bag and bash with a rolling pin -very therapeutic after a hard day at work! Beat the cream cheese, icing sugar and Baileys (if using) until well combined and creamy. Add the ground biscuits and combine until well mixed. Add coconut a little at a time until the mixture is relatively stiff. It should still feel a bit gooey as it will harden in the fridge. Cover the bowl and put in the fridge until this is firm, which should take about 2-4 hours. Put the remaining coconut in a bowl. Using a teaspoon, take small amounts of the biscuit mixture from the bowl and roll into balls, then roll in the coconut. Keep in a container in the fridge until using.
Time 35m Yield about 1 pound. Number Of Ingredients 6 Steps:
Line the bottom and sides of a 15x10x1-in. pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside., In a large heavy saucepan, melt remaining butter. Add the sugar, water and corn syrup. Cook and stir over medium heat until a candy thermometer reads 290° (soft-crack stage)., Pour into prepared pan. Cool for 4 minutes. Sprinkle with chocolate chips; let stand for 3 minutes. Spread melted chocolate evenly over candy. Sprinkle with almonds; press down lightly. Cool until chocolate is firm. Break into bite-size pieces. Store in airtight containers.
