Our Family Recipes
Boil sugar and syrup. Then add the milk, when it boils again add margarine. Cook to soft ball stage. (Whenever I cook it it is too hard. Maybe cook to a little lower than soft ball?)
Pour over popped popcorn and stir till all coated.
Spread on cookie sheet till cool.
Store in airtight container.
12 oz. white chocolate, melted
1/4 cup un-popped popcorn (measure un-popped and then pop it) ( We found we like the airpopped popcorn because it tastes great and is easier and faster clean up, but the pan popped in oil works great. The original recipe says microwave popcorn so really any popcorn works.)
1/2 cup crushed candy canes
2-3 drops peppermint oil (we used more like 4 or more because when you put it on the popcorn it mellows the flavor out)
Red and or Green chocolate (DON’T use peppermint oil in this popcorn. It won’t drip off a spoon nice to drizzle over popcorn)
16 cups popcorn, popped, set aside
Place in glass bowl:
1 Cup brown sugar
1/2 cup butter (not margarine)
1/4 cup light corn syrup
Cook 2 minutes in microwave. Stir and cook 3 more minutes.
Add 1/2 teaspoon baking soda and 1 teaspoon vanilla.
Place 1/2 of the popcorn in a large paper grocery bag and add 1/2 of the syrup; then add the rest of the popcorn and the rest of the syrup. You can add peanuts here if desired.
Shake. Microwave 1 minute. Take out and shake. Microwave 1 minute. Take out and shake. Microwave 30 seconds. Take out and shake. Microwave 30 seconds. Take out and shake. Pour out on cookie sheet.
You can also add M&M’s, pretzels, etc.
12 cups popped popcorn (about 1/2 cup kernels)
1 cup roughly chopped pecans
1 cup brown sugar
3/4 teaspoon cinnamon
1/4 cup karo syrup
1 stick real butter
1/2 teaspoon baking soda
1 teaspoon vanilla
3 squares almond bark
Preheat oven to 250 degrees
Place popcorn and chopped pecans in a very large bowl and set aside.
Combine brown sugar and cinnamon in a big microwave-safe bowl. Glass is a good idea like a 2 quart size. Use a bowl larger than you think you need.
Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds. Just to soften the butter a bit. Then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
Remove from microwave and add in vanilla and baking soda. When combined, pour over popcorn, and stir until it’s coated. Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.
After 30 minutes, take a piece out and let it cool. “Sample”. If it’s not crunchy enough, bake for another 5 minutes. When it’s done, give it a final stir and let it cool off for a bit while you melt your almond bark. (Just nuke in the microwave according to package directions) If you want, you can spread out your caramel corn on a clean piece of parchment, waxed paper, or foil. I always do because this sometimes sticks to the hot foil if I leave it on the original pan. Use a fork and drizzle the melted almond bark over the popcorn mixture.
When it’s hardened (pop it in the fridge to speed up the process) break into chunks and enjoy.
I’ve experimented and found baking at 300 degrees for 13-15 minutes works great as well. Much faster.
Ingredients:
1/2 box of Golden Graham cereal
1/2 bag of miniature marshmallows
1 & 1/2 bags of Tender White Orville Redenbacher Popcorn
A whole bag of chocolate chips – melted
Pop your popcorn.
Mix your cereal, popcorn & marshmallows in a bowl.
Melt your chocolate in a microwaveable bowl.
Spread your dry mixture on a large baking sheet.
Drizzle your melted chocolate over the dry mixture.
Wait for your chocolate to get firm, and eat!
3 C brown sugar
1 ¼ C Corn Syrup
1 stick margarine
1 15 ½ oz can sweetened condensed milk
3 gallons popcorn
Boil brown sugar and corn syrup
Add milk and boil
Add margarine
Cook to soft ball
Pour over popcorn