Ingredients:
5 cups popped popcorn
3 cups whole grain oat cereal
1/3 cup raisins
1/3 cup peanuts (or other nuts)
1/3 cup sunflower seeds
1/2 cup (1/2 stick) butter or margarine
6 tablespoons brown sugar
2 tablespoons light corn syrup
Directions:
Stir together popcorn, cereal, raisins and nuts in a large microwaveable bowl; set aside. Combine butter, brown sugar and corn syrup in small saucepan. Heat until boiling; cook for 3 minutes, stirring occasionally. Pour over popcorn mixture, stirring to coat evenly. Microwave 3-4 minutes, stirring and scraping bowl after each minute. Spread onto greased cookie sheet; cool. Break into pieces and store in airtight container.
Yield: 9 cups
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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