3 cups sugar
1/3 unsweetened cocoa powder, sifted
1 tablespoon espresso powder or instant coffee granules
1 cup milk
6 quarts popped popcorn
1/4 cup powdered sugar
Place popcorn in a large bowl that has been sprayed with cooking spray; set aside. Line a baking sheet or work surface with waxed
paper or foil.
Stir sugar, cocoa, instant coffee and milk together in a large saucepan. Cook until mixture registers 250°F on a candy thermometer, stirring occasionally.
Pour hot mixture over popcorn; stir to coat popcorn completely. Spread popcorn onto prepared surface and allow to cool. Sprinkle with powdered sugar. Break into pieces to serve.
Store in an airtight container. Yield: 16 servings
1 quart popped popcorn
2 teaspoons honey
1 teaspoon dry mustard
1/2 teaspoon cumin powder
1/4 teaspoon salt
1/8 teaspoon ground white or black pepper
Preheat oven to 325°F. Spread popcorn on a baking sheet. Drizzle honey
over popcorn and sprinkle with dry mustard, cumin, salt and pepper. Bake
about 9 minutes and toss just before serving. Serve warm.
Yield: 1 Quart
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.
Basic Recipe
1 bag peanut butter chips
3 squares of almond bark
½ bag (appox. 1 lb.) M&M's candy
Halloween cupcake liners
Prepare Basic Recipe. While cooling add peanut butter chips, melted almond bark, and M&M's. Stir well. Butter or spray hands and form balls. Roll balls in powdered sugar. Place balls in cupcake liners.
Basic Recipe
Green food coloring
Seven Oreo ice cream cones
2 squares almond bark
Cake mate decorating icing: green, black, and purple
When preparing Basic Recipe, add a few drops of green food coloring to the smooth mixture and mix well. While recipe is cooling, butter or spray hands and form a ball for the head. Use icing to make hair, eyes and nose. Assemble hat by melting almond bark on a plate. Place cones upside down in almond bark. As almond bark begins to cool, cut around the bark to form the brim. Sit cone hat on top of the decorated head.
(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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