Caramel Nut Popcorn Clusters

1 (14 oz.) bag, approx. 40 caramels

2 tablespoon light cream

2 quarts popped popcorn, lightly salted

1 cup salted, roasted peanuts

Combine caramel squares and cream in a small bowl. Microwave 2  minutes on medium then check and stir. Heat for 30 seconds more, stopping to check and stir it. Do this every 30 seconds until the caramel is smooth.

In large bowl, mix popcorn and peanuts together, pouring the caramel sauce gradually onto the mix. Stir popcorn to coat it well. Drop by teaspoons onto waxed paper. Let cool.

Sugar and Spice Popcorn 

4 quarts popped corn

2 Tablespoons sugar

/4 teaspoon ground cinnamon

/4 teaspoon ground nutmeg

/3 cup butter or margarine

Melt butter and add sugar, cinnamon and nutmeg. Stir until sugar is dissolved. Drizzle over popcorn and toss until well coated.

Pizza Flavored Popcorn

2 Tablespoon Grated parmesan cheese

1 teaspoon Garlic powder

1 teaspoon Italian herb seasoning

1 teaspoon Paprika

1/2 teaspoon Salt

1 teaspoon Pepper

2 quart Hot popcorn

In blender, blend cheese, garlic powder, Italian seasoning, paprika, salt and pepper about 3 minutes. Place popcorn in large bowl; sprinkle with cheese mixture. Toss to coat evenly.

Autumn Popcorn Mix

1 Tablespoon. sugar

1 teaspoon. ground cinnamon

2 cups prepared air-popped popcorn (microwave variety works great)

1 cup bite-size crispy wheat squares (such as Wheat Chex cereal)

1/2 cup dried cranberries

2 1/2 cups Jelly Belly beans (mix Tangerine, A&W Root Beer & lemon
Flavors)

2 cups pretzels

non stick cooking spray

In a small bowl, combine sugar and cinnamon. In large bowl, combine popcorn, cereal, and cranberries. Spray popcorn mixture lightly for 4-5 seconds with non-stick cooking spray. Quickly toss with sugar mixture.

Chocolate Popcorn Bars

1 12-oz. bag semisweet chocolate chips

8 cups popped popcorn

 Heat chips in a saucepan over low heat, stirring constantly, until melted and smooth. Pour over popcorn in a large bowl. Stir until popcorn is evenly coated in chocolate. Press mixture firmly in an ungreased rectangular pan. Refrigerate one hour or until chocolate is firm. Cut into 2-1/4 x 2 inch bars. Refrigerate remaining bars.  Makes 24 bars.

Popcorn Trail Mix

8 ounces Raisins

6 ounces. diced, dried fruit (apricots, apples, etc.)

1 quart popped popcorn

Set freshly popped popcorn in large bowl. Add diced fruit and raisins. Toss popcorn and fruit until combined thoroughly

Cheery Cherry Popcorn

2 ½ (one half) quarts air-popped popcorn

Butter flavored spray (like PAM)

1 package cherry flavored gelatin

Put popcorn into a very large bowl and spray lightly with butter flavored oil. Sprinkle with gelatin. Put in 350 degree oven for five minutes. Gelatin will dissolve slightly and stick to the popcorn.

Confetti Popcorn

1 package Microwave popcorn

1/2 (one-half) cup M&M's -OR- small gumdrops

1/3 (one-third) cup Unsalted peanuts  

2 cup Mini marshmallows

3 tablespoon Butter or margarine

Microwave popcorn according to package directions. Grease an 8" square pan. Remove unpopped kernals from popcorn. In large greased bowl combine popcorn with candy and peanuts. Place marshmallows and margarine in micro-safe container. Microwave on HIGH for 1-1/2 to 2 minutes or until melted and smooth stirring once halfway through cooking. Pour marshmallow mixture over popcorn mixture; toss until evenly coated. With buttered hands press mixture into prepared pan. Refrigerate until firm. Cut into bars.

Jazzed Popcorn

1/2 cup dry-roasted peanuts

1/2 cup pumpkin or sunflower seeds

1/2 cup raisins

1/2 cup dried banana chips

1/2 cup chocolate chips

3 (3 1/2 ounce) package natural-flavor microwave popcorn

1 teaspoon butter-flavored salt

Pop popcorn according to directions on package.Pour hot popcorn into large mixing bowl. Immediately sprinkle with butter-flavored salt. Mix in all other ingredients.

Zesty Popcorn

1/4 cup butter or margarine, melted

12 cups hot popped popcorn

1 (.7 ounce) envelope GOOD SEASONS Italian Salad Dressing Mix

Drizzle butter over popcorn in large bowl. Sprinkle with salad dressing mix; toss until well coated.

Candy Apple Popcorn Balls
2 tablespoons butter
2 tablespoons granulated sugar
2 tablespoons brown sugar
1/4 cup molasses
1/4 cup white corn syrup
1/4 teaspoon cinnamon
1/8 teaspoon ginger
Dash cloves
1/2 cup popcorn, popped
1 cup toasted walnuts, chopped
1 cup dried apples, cut small

Put butter, sugar, brown sugar, molasses, corn syrup, cinnamon, ginger and cloves into a heavy saucepan. Cook over moderate heat to 280 degrees F on a candy thermometer. Pour over the popped corn, walnuts and apples. Shape into balls.

Almond Toffee Popcorn

1 cup granulated sugar
1/2 cup butter
1/2 cup white corn syrup
1/4 cup Water
1 cup toasted almonds, chopped
1/2 teaspoon vanilla extract
1/2 cup popcorn, popped

In heavy saucepan, combine sugar, butter, corn syrup, water and almonds. Cook over moderate heat to 280 degrees on a candy thermometer. Add the vanilla extract. Stir well and pour over the popped corn.

Butterscotch Popcorn Crunch

1/2 cup unpopped popcorn
1 cup light brown sugar, packed
1/2 cup light corn syrup
1/2 cup butter
1/4 cup butterscotch chips
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
 

Heat oven to 250 degrees F. Grease a 14 x 10-inch roasting pan. Pop the popcorn. Put popcorn in a very large bowl. Bring brown sugar, corn syrup and butter to boil, stirring until sugar is dissolved. Reduce heat and cook for 5 minutes. Remove from heat; stir in butterscotch chips, vanilla extract, baking soda and salt until blended and smooth. Working quickly and using two wooden spoons pour syrup over popcorn, stir to coat thoroughly. Pour mixture into pan; bake 45 minutes, stirring occasionally. Remove from oven, cool mixture in pan about 15 minutes. Turn mixture out of pan onto foil to cool completely. Break into pieces, store in airtight containers.

Cinnamon Popcorn

2 quarts Popcorn (popped)
1 Egg White
1/2 cup Sugar
1 tsp.Cinnamon (ground)
1/4 tsp Salt
 

Place Popcorn in a 15" x 10" x 1" baking pan. Mix Egg white , Sugar, Cinnamon and Salt in a small bowl. Pour over Popcorn and mix thoroughly. Bake at 300 degrees for 20 minutes . Cool and store in an airtight container.

Marshmallow Popcorn Balls

5 cups popcorn, popped
1/2 cup mini chocolate chips, toffee chips or mini M&Ms
1/3 cups peanuts
2 tablespoons margarine --softened
3 cups miniature marshmallows

In a prepared mixing bowl, combine popcorn, candy coated pieces, and peanuts. Place margarine and marshmallows in a 4-cup microwave-safe measuring cup. Microwave on high for 2 minutes or until melted and smooth, stirring once halfway through cooking. Pour over popcorn mixture; stir quickly to coat. With buttered hands, quickly shape mixture into balls. Place on waxed paper. Let stand for 1 hour