Glazed Poporn And Nuts Recipes

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BROWN SUGAR & CINNAMON GLAZED POPCORN

If you like your popcorn sweet on movie night, then this recipe with a sugary glaze and a hint of warming spice won't disappoint

Provided by Chelsie Collins

Categories     Snack

Time 25m

Number Of Ingredients 5



Brown sugar & cinnamon glazed popcorn image

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.

Nutrition Facts : Calories 89 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Sodium 0.1 milligram of sodium

50g light brown sugar
10g butter
3 tbsp double cream
a sprinkle of ground cinnamon
25g popcorn kernels

PEANUT BUTTER GLAZED POPCORN

Provided by Food Network

Categories     dessert

Time 45m

Yield 10-12 servings

Number Of Ingredients 7



Peanut Butter Glazed Popcorn image

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.

Crisco® Original No-Stick Cooking Spray
2 (2.8 to 3.0 oz.) bags microwave popcorn, popped
1 cup Jif® Extra Crunchy Peanut Butter or Jif® Creamy Peanut Butter
1 cup light corn syrup
3 tbsps. butter
1/4 tsp. salt
1 tsp. vanilla extract

MACADAMIA BUTTER CRUNCH POPCORN

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 7



Macadamia Butter Crunch Popcorn image

Steps:

  • Preheat the oven to 200 degrees F.
  • Divide the popcorn and nuts between 2 ungreased 13- by 9-inch rectangular pans. Make sure the popcorn and nuts are evenly mixed.
  • In a medium saucepan, cook the brown sugar, butter, corn syrup, and salt over medium heat, stirring constantly until bubbly around the edges. Continue cooking for 5 more minutes, and then remove the pan from the heat. Stir in the baking soda until foamy. Pour the mixture over the popcorn and nuts, stirring until the corn is well coated. Bake, uncovered, for 1 hour, stirring every 15 minutes.

12 cups popped popcorn
3 cups whole macadamia nuts
1 cup brown sugar
1/2 cup butter
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda

GLAZED POPORN AND NUTS

This recipe was my late sisters. She love making it cause it reminder her of when she was a kid. Mom and Dad would buy her and the rest of us CJ's. I hope everyone enjoys it as much as the rest of my family does

Provided by Peg Myers @PegMJ

Categories     Candies

Number Of Ingredients 8



Glazed Poporn and Nuts image

Steps:

  • In large shallow roasting pan combine popcorn and nuts. Place in 250°F oven while preparing the glaze. In heavy 2 quarts sauce pan stir brown sugar, corn syrup, margarine, and salt. Stirring constantly; bring to a boil over medium heat. Without stirring, boil 5 minutes. Remove from heat; stir in vanilla and baking soda. Pout over warm popcorn and nuts stirring to coat well. Bake in 250°F oven, stirring occasionally, 1 hour. Cool; break apart. Store in tightly coverfed container. Makes about 4 quarts.

3 quart(s) popped corn
3 cup(s) mixed unsalted nuts
1 cup(s) brown sugar, firmly packed
1/2 cup(s) karo light or dark corn syrup
1/2 cup(s) margarine
1/2 teaspoon(s) salt
1/2 teaspoon(s) vanilla extract
1/2 teaspoon(s) baking soda

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