GRANDMA'S CANDY POPCORN
Candy Popcorn is an easy holiday treat that is perfect for gift giving! My Grandma's recipe ?
Provided by Ashley Fehr
Categories Snack
Time 15m
Number Of Ingredients 6
Steps:
- Place popcorn in a large bowl (you'll need room to stir the candy mixture in!)
- In a medium pot over medium-high heat, bring sugar, water, and butter to a boil. Reduce heat to medium and boil, stirring constantly, for 3 minutes. Stir in food coloring and salt and pour over popcorn, stirring to coat (make sure you work quickly!). Spread on baking sheets lined with wax paper and let dry for 1-2 hours until no longer sticky.
- *This popcorn lasts a long time at room temperature in an air tight container! It'll be good for at least 1-2 weeks.
Nutrition Facts : Calories 90 kcal, Carbohydrate 21 g, Protein 1 g, Fat 1 g, Cholesterol 1 mg, Sodium 24 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
THE 25 BEST WAYS TO COOK POPCORN
This collection of easy Popcorn Recipes will give you endless munchings for movie nights, get togethers and weekend fun!
Provided by GypsyPlate
Categories Side Dishes
Time 15m
Number Of Ingredients 6
Steps:
- Choose a recipe that looks tasty. Try something you haven't had before, it's fun to experiment!
- Make a shopping list and buy the ingredients.
- Pop your new favorite Popcorn Recipe!
GRANDMA'S CARAMEL POPCORN BALLS
My mom made these delicious popcorn balls when I was growing up. While doing my Christmas candy and cookie baking, I came across her recipe. I made the family recipe for the first time this year. My daughters, grown with their own families, asked why I hadn't made these sooner. Thirty plus years later, this recipe will now be a family tradition at Christmas.
Provided by Kim1520
Categories Desserts Candy Recipes Popcorn Candy Recipes Popcorn Ball Recipes
Time 50m
Yield 20
Number Of Ingredients 6
Steps:
- Sort through popcorn, discarding unpopped kernels.
- Combine evaporated milk, sugar, corn syrup, margarine, and salt in a large saucepan over medium heat. Bring to a boil; stir constantly until caramel reaches 246 degrees F (119 degrees C) on a candy thermometer, about 5 minutes.
- Pour some popcorn into a very large bowl. Pour in some of the caramel; stir until evenly coated. Add remaining popcorn and caramel in batches, stirring well after each addition.
- Scoop some of the popcorn mixture onto a piece of plastic wrap. Gather and twist the plastic wrap to gently shape into a ball. Place popcorn ball on a baking sheet lined with parchment paper; repeat with remaining mixture. Let cool until set, about 15 minutes.
Nutrition Facts : Calories 340.2 calories, Carbohydrate 43.2 g, Cholesterol 7.3 mg, Fat 18.5 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 3.9 g, Sodium 356.8 mg, Sugar 27.1 g
17 EASY SWEET POPCORN RECIPES
Time 1h31m
Number Of Ingredients 7
Steps:
- Pop popcorn and place it in a large bowl, and preheat the oven to 250 degrees.
- Melt butter in a medium saucepan. Stir over medium heat and mix in salt, brown sugar, and corn syrup. Stir constantly while bringing to a boil
- Boil without stirring for 4 minutes and then remove from heat. Mix in vanilla and soda.
- Pour slowly over popcorn, stirring to coat.
- Place in 2 shallow baking dishes and pop in the oven to bake for 1 hour. Stir every 15 minutes. Let cool completely before breaking up the popcorn and eating!
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- Preheat the oven to 200°F (93°C). Spread the popcorn out onto 2 large baking sheets. Set aside.
- Combine the sugar, corn syrup, butter, cream of tartar, and salt in a medium saucepan over a medium-high heat. Stir constantly and bring to a boil for about 5 minutes. Remove from the heat and quickly stir in the baking soda. Pour the caramel over the popcorn and stir gently until all the kernels are coated.
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- Combine chocolate and peanut butter in a microwave-safe bowl. Microwave on high 2 to 3 minutes or until melted, stirring after every minute.
- Pour over popcorn mixture, tossing to coat well. Spread onto a large greased non-stick baking sheet; cool completely. Break apart; store in an airtight container up to 5 days.
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Servings 28Calories 236 per servingCategory Desserts And Baking
- Grease two large rimmed baking sheets. Combine popcorn, pecans and almonds in a greased large bowl; set aside.
- Melt butter in a medium saucepan over medium heat. Add sugar and corn syrup; cook, stirring, until mixture boils. Reduce heat and simmer gently, uncovered, without stirring, until soft-ball stage is reached (240°F on a candy thermometer). Remove from heat and immediately stir in baking soda, cream of tartar, salt and vanilla. Mixture will foam. Pour sugar mixture over popcorn mixture and stir gently to coat. Spread popcorn mixture in a single layer in prepared pans. Cool completely in pans.
- Break popcorn mixture into clusters. Store in an airtight container in a cool dry place for up to 4 days or freeze for up to 1 month.
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