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Popped Corn Treats, 5 varieties

Source of Recipe

from about com


List of Ingredients

Popped Corn Treats, 5 varieties



Amaretto Caramel Corn

3 quarts popped popcorn
1 C. whole almonds
1/2 C. margarine or butter
1/2 C. Brown sugar - packed
1/2 C. Amaretto

Heat oven to 250 degrees F. Arrange popcorn on 2 jelly roll pans; sprinkle
almonds over popcorn. In small saucepan, melt margarine over low heat; stir
in the brown sugar and amaretto. Bring to a boil, stirring occasionally.
Boil 3 minutes. Remove from heat. Pour over popcorn; toss until thoroughly
coated. Bake for 1 hour; spread on foil or wax paper to cool. Store in
loosely covered container.
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Caramel Corn

1/2 C. brown sugar
1/2 C. butter
10 large marshmallows

Place above in microwave bowl. Microwave for short periods to melt butter
and marshmallows. Stir until all incorporated into a smooth mixture. Bring
to a full boil in microwave for about one minute. Pour over popcorn and
enjoy!
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Chocolate Caramel Corn

20 cups popped popcorn
1-1/3 C. brown sugar
1-1/2 C. butter, divided
2-1/3 C. and 1 T. light corn syrup, divided
1 t. vanilla extract
4 C. milk chocolate chips

Preheat oven to 250 degrees (120 degrees C). Coat a large roasting pan with
cooking spray. Place the popcorn in the roasting pan and keep warm in the
oven. In a heavy saucepan over medium heat, combine brown sugar, 1 cup
butter and 1/2 cup corn syrup. Heat, without stirring, to 250 to 265 degrees
F (121 to 129 degrees C), or until a small amount of syrup dropped into cold
water forms a rigid ball. Remove from heat and stir in vanilla. Pour syrup
over popcorn and stir to coat. Return popcorn to oven. In the same
saucepan, combine chocolate chips with remaining 1/2 cup butter and 2 cups
corn syrup. Cook, stirring, over medium heat, until chocolate is melted.
Remove from heat and quickly pour over popcorn, stirring to coat. Return
popcorn to oven for 30 to 40 minutes, stirring occasionally. Remove and pour
out onto waxed paper lined sheets to cool completely.
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Cinnamon Caramel Corn

8 C. air-popped popcorn (about 1/3 cup kernels)
2 T. honey
4 t. margarine
1/4 t. ground cinnamon

Preheat oven to 350°F. Spray jelly-roll pan with nonstick cooking spray.
Place popcorn in large bowl. Stir honey, margarine and cinnamon in small
saucepan over low heat until margarine is melted and mixture is smooth;
immediately pour over popcorn. Toss with spoon to coat evenly. Pour onto
prepared pan; bake 12 to 14 minutes or until coating is golden brown and
appears crackled, stirring twice. Let cool on pan 5 minutes. (As popcorn
cools, coating becomes crisp. If not crisp enough, or if popcorn softens
upon standing, return to oven and heat 5 to 8 minutes more.)
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Glazed Popcorn

8 cups popped popcorn
1/4 cup butter or margarine
3 tbsp. light corn syrup
1/2 cup granulated or packed light brown sugar
3 ounce package gelatin, your favorite flavor

Preheat oven to 300 degrees F. Line a 15x10x1-inch pan with aluminum foil.
Place popcorn in large bowl. Heat butter and syrup in small saucepan over
low heat. Stir in sugar and gelatin; bring to a boil over medium heat.
Reduce heat to low and gently simmer for 5 min. Pour syrup immediately over
popcorn, tossing to coat well. Spread evenly. Bake in preheated 300 F oven
for 10 min. Cool. Remove from pan and break into small pieces.


Recipe