Popcorn Recipes??????????????????????

Snickers Popcorn

Ingredients

8 quarts air popped corn (about 2 cups of kernels)

1 cup salted butter

2 cups light brown sugar, packed

1 teaspoon salt

1/2 cup light corn syrup

1 teaspoon baking soda

1 cup salted peanuts

30 "Fun Size" Snickers bars coarsely chopped

3 oz melted semi sweet chocolate (optional)

How to Make

1) Preheat oven to 200°

2)Over medium heat boil butter, brown sugar, salt and corn syrup for 5 minutes.

3) Remove from heat and stir in your baking soda.

4)Pour over your popcorn and stir to coat evenly.

5)Transfer to waxed paper lined counter and sprinkle peanuts on top. Stir until all is coated evenly.

6)Transfer popcorn into a large roasting pan and bake for 1 hour 15 minutes, stirring every 15 minutes.

7) Remove from oven and stir in your coarsely chopped Snickers. Return to oven for 3 more minutes so the Snickers begin to melt slightly into the popcorn.

8)Remove from pan and transfer popcorn back to wax paper to cool.

9)Drizzle melted chocolate on top of popcorn if desired.

10)Let set and store in an airtight container.

Caramel Apple Popcorn

1 cup unpopped corn kernels

2 (2.5 oz) bags of apple chips

1 cup light brown sugar

1 cup light corn syrup

1/2 cup butter

1 tsp salt

1 (14 oz ) can of sweetened condensed milk

How to Make

1) Preheat oven to 250°

2)In an air popper, pop your kernels into a large bowl. Pick out any unpopped kernels.

3) In a medium saucepan over medium heat, combine brown sugar, butter, corn syrup and salt. Heat until melted and begins to boil. Once boiling, pour in your can of sweetened condensed milk and stir continuously for 5 minutes, to prevent burning.

4) Remove from heat and pour directly over popcorn and apples, stirring until coated evenly.

5) Place in preheated oven and bake for 45-50 minutes, stirring every 10 minutes to cook evenly.

6)Remove from oven, break into pieces and allow to cool.

Ingredients

3 Tbsp canola, peanut or grapeseed oil (high smoke point oil)

1/3 cup of high quality popcorn kernels

1 3-quart covered saucepan

2 Tbsp or more (to taste) of butter

Salt to taste

Method

1 Heat the oil in a 3-quart saucepan on medium high heat.

2 Put 3 or 4 popcorn kernels into the oil and cover the pan.

3 When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it's fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

4 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.

With this technique, nearly all of the kernels pop (I counted 4 unpopped kernels in my last batch), and nothing burns.

5 If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.

6 Salt to taste.

Additional tips: From the comments section

a If you add salt to the oil in the pan before popping, when the popcorn pops, the salt will be well distributed throughout the popcorn.

b Fun toppings for the popcorn - Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese.

I think you meant to say you got a HOT air popper, I used to have one until I gave it away recently. Anyway, I used to sprinkle popcorn (instead of crackers) on tomato soup and I've also decorated cupcakes with it.

I add a lil of sugar and cinnamon when it's done and it's still hot I mix it all in a paper bag and enjoy.