Glazed Popcorn Recipes

Steps:

• Heat honey and butter in a small saucepan over fairly low heat until blended, stirring.
• Remove from heat and let cool down a bit.
• Meanwhile, preheat oven to 350°F and line a jelly roll pan or two smaller rimmed cookie sheets with parchment paper.
• In a very large bowl, combine popped popcorn and nuts, then pour syrup over and combine so everything is evenly covered with syrup.
• Spread in one layer into prepared pan (s) and bake about 10 minutes, sitrring after the first 5 minutes.
• Remove from oven and let cool in pans.
• Variation: Use any type of nuts you prefer.

Steps:

• In a large, heavy pot over medium heat, combine the sugar, butter and water. Stirring constantly, cook until it is thick syrup, about 5 minutes. Remove from the heat and add the food coloring and popcorn and stir to coat evenly. Turn onto a sheet of parchment paper to cool. Serve in paper cones.
• In a large, heavy pot over medium heat, combine the sugar, butter and water. Stirring constantly, cook until it is thick syrup, about 5 minutes. Remove from the heat and add the food coloring and popcorn and stir to coat evenly. Turn onto a sheet of parchment paper to cool. Serve in paper cones.

Steps:

• HEAT oven to 300 degrees F. Spray rimmed baking sheet with no-stick cooking spray.
• PLACE popped popcorn in a very large bowl or Dutch oven.
• COMBINE peanut butter, corn syrup, butter and salt in a medium saucepan over medium heat, stirring constantly, until mixture begins to boil. Remove from heat, add vanilla and stir to combine.
• POUR warm peanut butter mixture over popcorn, stirring gently to combine. When all popcorn appears evenly coated with peanut butter mixture, spread evenly on prepared baking sheet.
• BAKE 20 to 25 minutes, stirring occasionally. Remove from oven and allow to cool. May be stored in airtight container for up to one week.

Steps:

• 1. Boil to sugar and water to softball stage.
• 2. Remove from heat and add Margerine, vanilla and food coloring of your choice.
• 3. Pour over pop corn and mix well.

Steps:

• Put the sugar in a small saucepan with 2 tbsp water and dissolve over a gentle heat. Bring to the boil, but don't stir at all. When the sugar is a dark golden caramel colour, whisk in the butter. Remove from the heat and pour in the double cream (stand back as it may spit), stir vigorously, then add the ground cinnamon.
• Pop the popcorn kernels in a saucepan with a tight-fitting lid for 4 mins, then remove from the heat and pour over the sugar glaze, tossing the popcorn until evenly coated.