RED-HOT CANDY POPCORN
Make and share this Red-Hot Candy Popcorn recipe from Food.com.
Provided by Pumpkie
Categories Candy
Time 1h40m
Yield 8 quarts
Number Of Ingredients 4
Steps:
- Place popcorn in a large bowl (I used my tupperware that's a bowl make sure bowl is large enough to hold all the popcorn) set aside.
- In a non stick saucepan, combine butter, corn syrup and candies; bring to a boil over medium heat stirring constantly.
- Boil for 5 minutes, stirring occasionally.
- Pour over popcorn and mix thoroughly (be careful very hot) Turn into two greased 15 x 10 x 1 inch baking pans.
- Bake at 250 for 1 hour, stirring every 15 minutes.
- Remove from pans and place on waxed paper to cool.
- Break apart and store in air tight containers.
Nutrition Facts : Calories 387.6, Fat 24.5, SaturatedFat 14.8, Cholesterol 61, Sodium 179.2, Carbohydrate 41.3, Fiber 4.6, Sugar 6, Protein 4.4
CINNAMON CANDY POPCORN
This crisp bright-colored snack is more festive than traditional caramel corn. My family just loves it! Set out in pretty bowls, it makes a tasty table decoration. I also put it in sandwich bags for a children's party snack. -Kaye Kemper, Windfall, Indiana
Provided by Taste of Home
Categories Snacks
Time 1h30m
Yield 8 quarts.
Number Of Ingredients 4
Steps:
- Place popcorn in a large bowl; set aside. In a large saucepan, combine the butter, corn syrup and candies; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Pour over popcorn and toss to coat. , Transfer to 2 greased 15x10x1-in. baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from pans and place on waxed paper to cool. Break apart; store in airtight containers.
Nutrition Facts : Calories 152 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 161mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
CANDY POPCORN
I remember having candied popcorn when I visited my grandparents as a young child. We would visit a kiosk where we would watch the popcorn being made. The hardest decision was always what colour to choose. This recipe was given to me from a friend. This recipe makes 5 to 6 cups of delicious candied popcorn This syrup gets extremely hot-please watch it cooking the WHOLE time it is on the stove. Be very careful not to get any on your hands.
Provided by Jubes
Categories Candy
Time 55m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in a large pan over a medium to high heat. Add the popping corn and cover. Shake the pan occasionally, until the popping stops. Or, the other option is to use the microwave or a popcorn maker.
- Transfer the popped corn to a large bowl, removing any unpopped corn kernels. If you have a seriously large metallic bowl you can later pour in the candy over the top of the popcorn -The bowl must be big enough to be able to toss the popcorn without it spilling over.
- Using a heavy based pan, combine the sugar, water and food colouring. Stir over heat, without boiling, until the sugar has dissolved . Use the largest saucepan/boiler that you can find.
- Please stand-by the stove whilst the candy is boiling, you will need to stir the mixture frequently. Bring to the boil. Boil uncovered for about 12 to 15 minutes. The temperature should be 150°C using a candy thermometer. If you do not have a thermometer drop a teaspoon of the candy mixture into a glass of water- the mixture should crack.
- Remove the candy mixture from the heat. Add the popcorn and stir quickly (and I do mean quickly!) to coat the popcorn with the candy.
- Spread the popcorn on foil lined trays to cool. Separate the popcorn as it is cooling with a wooden spoon or hands (be careful it is not too hot though!).
- Store in an airtight container for 3 - 4 days. The candied popcorn is best eaten after the candy has fully set and dried.
Nutrition Facts : Calories 119.2, Fat 1.8, SaturatedFat 0.2, Sodium 0.3, Carbohydrate 26.7, Sugar 26.6
CINNAMON CANDY POPCORN
this is yummy!! You will need enough granulated sugar to fill a 2 cup measuring container to the top with sugar after you put red hot candies in jar..
Provided by grandma2969
Categories Lunch/Snacks
Time 1h10m
Yield 6 quarts
Number Of Ingredients 7
Steps:
- Preheat oven to 250*.Pop 1 cup of popcorn -- (you should have about 6 quarts popped).
- Butter a large roasting pan. Combine the popped corn in the prepared pan. Place in the oven while preparing the glaze.
- Place red hot candies in a 2 cup measure and fill to the top with granulated sugar. Boil red hot candy, sugar, butter, corn syrup and salt for 5 minutes.
- Remove from the heat and add baking soda and oil --
- Stir well and pour over popped corn, tossing quickly to distribute evenly.
- Bake for 1 hour, stirring every 15 minutes.
- Remove from oven, Using a metal spatula, free popcorn from the bottom of pan.
- Let cool completely in the pan.
- Break into clumps.
- Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts : Calories 356.8, Fat 30.8, SaturatedFat 19.4, Cholesterol 81.3, Sodium 780.3, Carbohydrate 22.9, Fiber 0.2, Sugar 7.6, Protein 0.5
CINNAMON HEART POPCORN
A favorite on Valentines Day! From Doreen P.
Provided by CLField
Categories Appetizers and Snacks Snacks Popcorn Recipes
Time 40m
Yield 16
Number Of Ingredients 4
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
- Combine butter, corn syrup, and cinnamon candies in a pot over medium heat. Bring to a boil, and cook for 5 minutes. Pour the syrup over the popcorn in a large, heatproof bowl, and stir to cover the popcorn as evenly as possible. Spread the popcorn out onto the prepared baking sheets.
- Bake in the preheated oven until the candy coating is set, about 30 minutes.
Nutrition Facts : Calories 242 calories, Carbohydrate 30.1 g, Cholesterol 30.5 mg, Fat 13.9 g, Fiber 0.4 g, Protein 0.5 g, SaturatedFat 7.7 g, Sodium 153.9 mg, Sugar 15.4 g
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