1 cup light corn syrup
1/2 cup sugar
1/2 cup brown sugar
1 cup reduced fat peanut butter
3/4 cup raisins
8 cups air-popped popcorn
Combine corn syrup, sugar, brown sugar and peanut butter in large
saucepan. Bring to a boil over low heat, stirring constantly. Boil 2-3
minutes. Remove saucepan from heat. Combine popcorn and raisins in
large bowl. Pour hot mixture over popcorn and toss carefully with
wooden spoons to mix until well-coated. Spray 9 x 13-inch baking dish
with cooking spray. Press popcorn mixture into pan and cool completely.
Cut into squares and serve.
Yield: Serves 12
1 cup firmly packed light brown sugar
1/2 cup (1 stick) butter or margarine
1/2 cup corn syrup
1/2 teaspoon baking soda
10 cups freshly popped popcorn
1 package (10 1/2 oz) miniature marshmallows
2 cups mini graham cookies (teddy bears)
1 cup chocolate chips
Combine brown sugar, butter and corn syrup in medium saucepan.
Cook over high heat for 5 minutes. Remove from heat and stir in
baking soda. Combine popcorn and marshmallows in large bowl.
Pour sugar mixture over popcorn to coat. Gently stir in graham
cookies and chocolate chips. Spread mixture evenly into greased
15 x 10-inch pan. Let cool completely. Break into pieces. Store
in an airtight container.
Yield: 20 pieces
1 bag of popped microwave popcorn (approx. 10 cups)
1 (1-lb.) package of marshmallows or 7-1/2 oz. jar marshmallow crème
1/4 cup butter or margarine
Place popped popcorn in a large bowl. In a large saucepan, cook marshmallows (or marshmallow crème) and butter or margarine over low heat until melted and smooth. Poor over popcorn, tossing gently to mix well. Cool five minutes.
Basic Recipe
Food coloring
Plastic or papercups
Plastic spoons or wooden Popsicle sticks
Butter or pan spray
When preparing Basic Recipe, add a few drops of food coloring to the smooth mixture and mix well. While cooling Basic Recipe, butter or spray inside of cups and hands. Fill cups evenly with approximately 1/3 cup of the mixture. Insert the spoon or stick in the center of the popcorn mixture and pack the mixture around the spoon or stick. Chill at least 1 hour.
(No flour!)
3-1/2 cups finely ground popped popcorn
4 tablespoons butter, softened
4 egg whites
1-1/3 cup sugar
1 teaspoon salt
2 teaspoons vanilla
1 cup semi-sweet chocolate chips
Stir ground popcorn and butter. Set aside. In a large bowl beat egg whites until stiff. Gradually add sugar and beat in salt and vanilla. Fold in popcorn and butter mixture and chocolate chips. Drop by spoonfuls. On a greased cookie sheet. Bake for 12-15 minutes at 325 degrees. Makes about 2-1/2 dozen cookies.
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