Carmel Popcorn

I saw this recipe on Mel's Kitchen Cafe, and since I am a lover of all things ooey and gooey I knew I'd have to try this one, especially since it must be good for you with the whey protein you add to it.... right! This is definitely a keeper when it comes to gooey popcorn recipes, I have a few that I rely on, and this one just joined the ranks. I hope you enjoy it at your next movie or game night at your house, we sure did!

*Makes 2 large bowls of caramel popcorn

1 cup butter (2 sticks)
2 cups sugar
1 cup powdered vanilla whey protein (found in any health food aisle from Wal-mart to your everyday grocery store)
1/2 cup light corn syrup
1/3 cup water

In a medium saucepan, combine the above ingredients and cook over medium heat until the mixture barely comes to a slow boil. It should still look very light in color. Take the pan off the heat and stir in the following ingredients:

1 teaspoon vanilla
1/2 teaspoon salt
3/4 teaspoon baking soda

Pour the caramel mixture over two large bowls of popped corn (about 1 cup unpopped kernels that have been air popped) and mix to combine.

Fiddle Faddle Popcorn

My Aunt Linda does amazing things with Popcorn, I have shared some of her recipes here before, and this one is just like Fiddle Faddle popcorn you can buy in the store.  She is famous for bringing some of it to our Memorial Day gatherings.  It's definitely a family favorite and I hope it becomes the same for you and your family.

1 C. Un-popped Popcorn (air popped)

2 C. Butter

2 C. Sugar

1/2 C. light Karo Syrup

1/2 tsp. Salt

1.2 tsp. Soda

Mixbutter, sugar, Karo and salt in a large pan and boil for 5 minutes stirring frequently so as not to burn. Then remove from heat, and add Soda. Pour over popcorn once it has been popped in an air popper and mix well. Then spread out in a jelly roll pan and bake at 250 for 1 hour. Stir every 15 minutes. Turn out onto counter to cool once baking time is complete.  Store in an air tight container if you have any left overs.

Pink Popcorn

This was a staple of my childhood.  Anytime my mom needed to take something to school for one of our class parties she would make this and color it for the occasion, green for St. Patricks day, Red and Green for Christmas, but we always called it Pink Popcorn because if there wasn't a special occasion we always made it pink.  Now a days when mom makes it with the grandkids it's usually blue or green, but they all know what it is and we all love it!  It's something that reminds me of my childhood and my mother.  

1/4 C. Margarine

2 C. Sugar

1/2 C. Water

1 tsp. Salt

Boil ingredients together for 4 minutes stirring constantly, then add 1 tsp Vanilla and any food coloring of your choice. Remove from heat and pour over 2-3 batches of air popped popcorn, stir until completely coated.  Spread popcorn out on counter top to cool completely.

Peanut Butter Popcorn

I had a friend in high school who use to make this all the time when we would all be sitting around chatting late at night, and I use to love the flavor of it. It's rich and positively divine, trust me, you will love it if you like peanut butter!!

1/2 C. Honey

1/2 C Karo Syrup

1 C. Sugar

1 C. Peanut Butter

1/2 Tsp. Vanilla

Combine Honey, Karo and Sugar in a pan until it boils, boil while stirring for 2 minutes, then add peanut butter and Vanilla and stir until smooth, then pour over 1 batch of air popped popcorn.

Popcorn Balls

1/2 C. margarine
2 C. Brown Sugar
1 C. Karo Syrup
1 Can Condensed Milk
1 tsp. Vanilla
2 1/2 gallons of Popcorn

Combine butter, sugar and syrup in a sauce pan, stir well and bring to boil over medium heat. Stir in milk and simmer stirring constantly until it comes to a "soft ball" stage. The pour over popcorn and still well, the form into balls, and wrap in plastic wrap to keep soft.

Tip: Add a few drops of food coloring to make the balls perfect for any occasion.

Gooey Popcorn

This is a great munchie while watching fireworks.

2 C. Brown Sugar

1 Can Condensed Milk

1 C. Karo Syrup

1 cube Margarine

1/4 tsp. Salt

1/2 tsp. Soda

1 tsp. Vanilla

Bring first 5 ingredients to a boil and keep stirring until sugar dissolves, then remove from heat. Add soda and Vanilla to mixture then pour over 3 batches of air popped popcorn. Stir until well mixed.

Cracker Jacks

This popcorn is as good as it looks, trust me!

1/2 c. dark karo syrup
1 c. margarine
2 c. brown sugar
4 Tbsp. Molasses
1 tsp vanilla
1/2 tsp. soda
6 qt popped corn
1 c. salted peanuts

Mix karo, margarine, brown sugar and molasses in sauce pan. Bring to a boil for 5 minutes. Remove from heat add vanilla and soda. Pour over popcorn and nuts. Bake at 300 for 1 hour on cookie sheet stir 3 times while baking. Remove from oven and cool.

Cinnamon Sugar Popcorn

I got this recipe from an issue of Taste of Home, it's quick and easy, but oh so yummy! Your kids will love it, and you'll love how easy it is, enjoy it with a movie or as an after school snack.

Ingredients:

• 8 cups popped popcorn
• 2 tablespoons cinnamon-sugar
• 1 tablespoon baking cocoa
• 1 cup honey bear-shaped crackers
• 1 cup broken thin pretzel sticks
• 1/2 cup milk chocolate M&M's

Directions:

Place popcorn in a large bowl. Combine cinnamon-sugar and cocoa; sprinkle over popcorn and toss to coat. Stir in graham snacks, pretzels and M&M's. Store in an airtight container. Yield: about 2-1/2 quarts.

Carmel Crunch Corn

This is a fun crunchy treat that is perfect for munching on while watching a movie, or when having friends over to play games! We love this, I hope you enjoy!

4 cups popped popcorn
1 cup dry roasted peanuts
1 cup chow mein noodles
1/2 cup raisins
1 cup sugar
3/4 cup butter, cubed
1/2 cup light corn syrup
2 tablespoon water
1 teaspoon ground cinnamon

In a large greased bowl, combine the popcorn, peanuts, noodles and raisins; set aside.
In a large saucepan, combine the sugar, butter, corn syrup and water. Cook over medium heat, stirring occasionally, until mixture reaches soft-crack stage (270°-290°) with a candy thermometer. Remove from the heat. Stir in cinnamon.
Pour over popcorn mixture; stir until evenly coated. Immediately pour onto a greased 15-in. x 10-in. x 1-in. pan.
When cool enough to handle, break into pieces. Store in airtight containers. Yields 8 cups.