2 quarts popped popcorn
1/2 cup sliced almonds
1/2 cup shredded coconut
1/2 cup chopped dried apricots
1/2 cup sweetened dried cranberries
1/2 cup roasted soy nuts (or shelled sunflower seeds)
3 tablespoons butter or margarine
2/3 cup honey
1/4 cup brown sugar (light or dark)
2 teaspoons vanilla extract
1/2 teaspoon salt
Preheat oven to 300 degrees F. Line a 13x9-inch pan with foil and spray lightly with cooking spray; set aside. Place popcorn, almonds, coconut, apricots, cranberries and soy nuts in a large bowl; set aside. In a small saucepan, heat butter, honey, brown sugar, vanilla and salt over medium heat. Stir to blend and bring to a boil. Boil 2 minutes, stirring constantly; pour over popcorn mixture. Stir to blend all ingredients and pour into foil-lined pan. With damp hands, press mixture lightly and evenly into pan. Bake 30 minutes or until lightly browned. Cool in pan at least 3 hours before cutting into rectangles to serve. Wrap individually in plastic wrap and store in an airtight container up to 2 weeks.
Prep time: 20 minutes
Bake time: 30 minutes
10 cups popped popcorn
1 1/3 cups sugar
1 cup water
1/3 cup light corn syrup
1/2 teaspoon vinegar
1/4 teaspoon salt
10 drops food color, optional
Spray the inside of a large, stainless steel bowl with cooking spray and the outside of a second large, stainless steel bowl; set aside. These two bowls will be used to form popcorn bowl at end of cooking time. (Note: If one bowl is smaller than the other, spray the outside of the smaller bowl.) Spray a third bowl with cooking spray and place popped popcorn inside; set aside. Stir sugar, water, corn syrup, vinegar and salt together in a medium sauce pan. Bring mixture to a boil; cover and boil for 3 minutes to allow steam to wash down sides of pan. Remove lid and attach candy thermometer to pan. Allow mixture to boil, without stirring, until mixture reaches 290 degrees F. Stir in food color, if desired. Working quickly, pour syrup over popcorn and toss with a large spoon until popcorn is thoroughly coated. Pour popcorn mixture into first prepared bowl and use a spoon to push mixture evenly up onto sides of bowl. Firmly press second prepared bowl onto popcorn to form popcorn bowl. Allow popcorn bowl to cool completely between stainless steel bowls. To serve, tip popcorn bowl out and place on platter. Fill with popcorn to serve.
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.
Back to Top
|
