Jennys Harvest Popcorn Mix Recipes

Steps:

• Whisk together powdered peanut butter and hot chocolate (equal parts of each) in a small bowl.
• Pour into a shaker bottle if desired.
• Scoop prepared kettle corn into a bowl.
• Melt chocolate chips, then drizzle chocolate all over popcorn and shake/stir to distribute over all the kernels.
• Sprinkle chocolate peanut butter seasoning mix all over popcorn, then shake/stir again to stick to melted chocolate.
• Add mini peanut butter cups and chocolate covered peanuts to the popcorn and finish with a final drizzle of melted chocolate.
• Optionally add crushed or whole peanuts, chocolate sprinkles, chocolate chips, and/or chocolate peanut butter candies to the mix.

Steps:

• PREHEAT oven to 250°F Grease large roasting pan. Mix cereal, popped popcorn and nuts in roasting pan.
• COMBINE brown sugar, butter and corn syrup in medium, heavy-duty saucepan. Bring to a boil over medium heat, stirring constantly. Boil, without stirring, for 5 minutes. Remove from heat; stir in vanilla extract and baking soda. Pour evenly over cereal mixture; stir to coat evenly.
• BAKE for 45 minutes, stirring every 15 minutes. Cool completely in pan, stirring frequently to break apart mixture. Stir in morsels and cranberries. Store in airtight container.

Steps:

• Heat oven to 300ºF.
• Combine first 3 ingredients in large bowl.
• Cook butter, half-and-half and corn syrup in saucepan on medium heat until butter is melted and mixture is well blended, stirring frequently.
• Add sugar and dry gelatin mix; cook and stir 2 min. Bring to boil, stirring constantly; simmer on medium-low heat 5 min., stirring frequently. Pour over popcorn mixture; toss until evenly coated.
• Spread onto 2 foil-covered rimmed baking sheets sprayed with cooking spray.
• Bake 10 min.; cool completely. Add candy corn; mix lightly.
• Microwave chocolate in microwaveable bowl on HIGH 30 to 60 sec., stirring every 30 sec.; drizzle over popcorn mixture. Let stand until chocolate is firm.
• Break popcorn mixture into bite-size pieces; place in large bowl.

Steps:

• Heat butter, seasonings, and worcerstershire sauce in saucepan.
• Put popcorn, shoestring potatoes, and nuts in large pan. Drizzle butter mixture over popcorn mixture and bake at 350 for 10 minutes, stirring once or twice. Cool.

Steps:

• First, freshly pop your popcorn and measure out 3 quarts, then sift through your popcorn to remove any unpopped kernels.
• Make sure you have a large shallow sheet pan handy (I use a jelly roll pan) and you may wish to line it with foil or parchment paper.
• Preheat oven to 250°F.
• In a very large bowl, mix together the popcorn, dried apples, raisins, and nuts; set aside.
• Combine brown sugar, butter, corn syrup, and salt in a 2 quart size saucepan.
• Cook over medium heat, stirring until the sugar dissolves.
• Continue to boil to the firm ball stage (248°F on a candy thermometer), about 5 minutes.
• Do not overcook!
• Remove from heat and stir in the spices and the baking soda.
• Pour hot caramel over the popcorn mixture and stir quickly to coat.
• Spread popcorn mixture evenly on your pan.
• Bake at 250 F for 45-50 minutes, stirring EVERY 15 minutes.
• Remove from oven and allow to cool completely (or you will burn your tongue- the caramel gets scalding hot).
• I often leave out apples, but you can also use other dried fruits if you desire such as dried cranberries or apricots.
• Just make sure your dried fruits are very fresh- if they are too dried out from age, they will tend to burn.
• I use low-salt nuts, Jenny uses unsalted.