Recipe: Candied Popcorn

Candied Popcorn

by Heath Lee

3 bags Butter Lover’s microwave popcorn, popped

1 c. butter

1 c. sugar

1/2 c. dark Karo syrup

1 t. vanilla

handful nuts (optional)

Remove old maids from popcorn and place in large bowl. Boil butter, sugar and Karo syrup for 3-5 minutes. Remove from heat and add vanilla. 

Pour over popcorn and stir well. Devour! 

Shake the unpopped kernels out of the bag.

Don't open the bag until you shake, shake, shake.

Use a bowl with plenty of space for mixing.

Melt butter, sugar, and karo syrup.

Consistency when it begins to boil.

Consistency after boiling 2-3 minutes.

 

Pour and stir thoroughly.

Stir until coated evenly.

Recipe: Sticky, Chewy Caramel Corn

Sticky, Chewy Caramel Corn

by Heath Lee

2 c. brown sugar, packed

1 c. butter

1⁄2 c. corn syrup

1 t. vanilla

20 c. popped popcorn (microwavable)

Combine first 3 ingredients in a saucepan and bring to a boil; boil for 5 minutes. Remove from heat and stir in vanilla. Pour over popcorn, stirring until thoroughly blended.

Cook’s Note: Heath’s trick is to use microwave butter popcorn because it adds a burst of butter flavor. You know you want to make some!

Shake unpopped kernels from bag...

...before opening the bag.

Start with microwave popcorn, butter flavored.

Pour, stir unto coated evenly, and enjoy.

 

Crispy Crunchy Caramel Corn

Kids will love this fun combo of caramel corn and rice crispy treats.

Ingredients:
2 bags microwave popcorn, popped
1 stick butter
1/2 c. granulated sugar
2/3 c. brown sugar
1/3 c. karo syrup
1 t. vanilla
1/4 t. baking soda
2 c. rice krispies
2 c. miniature marshmallows

Instructions:
1. Put popcorn in very large bowl, and removed unpopped kernels.
2. Melt butter, sugars, and corn syrup in a saucepan and bring to a boil. Boil 1 minute and remove from heat. Add vanilla and baking soda. Stir well.
3. Pour caramel sauce over popcorn and stir to coat. Add rice krispies and stir to coat. Add marshmallows and mix one last time.
4. Devour with reckless abandon.

Cook's Note: I'm going to try adding a few cups of small pretzels next time.

Recipe: Helen's Caramel Corn

Helen Wride's Caramel Corn
(Crispy, Crunchy caramel corn)

Ingredients:
Large bowl of popcorn
2 cups brown sugar
1 cup butter or margarine
1/2 cup corn syrup (recipe also works with maple syrup)
1 teaspoon salt
1 teaspoon soda
1 tablespoon vanilla

Directions:
Pop popcorn, remove old maids and set aside.

In a medium saucepan, melt margarine. Add brown sugar and corn syrup. Bring to a rolling boil and boil for 2 minutes.

Remove from heat and stir in salt, soda and vanilla. Quickly pour over popcorn and stir to coat. Bake for 1 hour in a 250° oven, stirring every 15 minutes (set the timer).

Number of Servings: The whole darn family and then some!

Cook's Note: If you prefer stickier, less crunchy caramel corn, omit the oven time.

Recipe: Granny Corn

Helen Wride's Granny Corn

Ingredients:
Large bowl popcorn
1 large box Jello (any flavor)
1 cup corn syrup
1 cup sugar

Directions:
1. Pop popcorn, remove old maids and set aside.
2. Bring jello, corn syrup and sugar to a rolling boil. Boil 1 minute. Quickly pour jello mixture over popcorn and stir. Lightly grease your hands with butter and form popcorn balls or serve sticky from the bowl.

Alana's Variation: You can use kool-aid packets in place of the jello for the option of additional flavors.