Sweet Salty Popcorn Recipes

Steps:

• In a large bowl, combine popcorn, pretzels, candies and pineapple. In a microwave, melt candy coating; stir until smooth. Pour over popcorn mixture; toss to coat., Immediately spread onto waxed paper; let stand until set. Break into pieces. Store in airtight containers.

Steps:

• In a large greased roasting pan, combine the popcorn, cereal and peanuts. In a large saucepan, combine brown sugar, corn syrup and butter; bring to a rolling boil. Boil for 6 minutes, stirring occasionally. , Remove from the heat; quickly stir in vanilla and baking soda until mixture is light and foamy. Immediately pour over popcorn mixture; mix well. Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Cool completely.

Steps:

• Measurements are approximate. Use the quantities on your package of popcorn. Adjust salt and sugar to your taste.
• Heat oil over medium high heat until shimmery in a 2 quart, heavy pot. (Make sure the pot has a lid!).
• Add popcorn kernels to pan and put lid on.
• Shake pan periodically until popping comes nearly to a stop.
• Remove pan from stove.
• Transfer popcorn to a big bowl, sprinkle on salt and sugar. Toss carefully, or put a lid over the bowl and shake.
• Enjoy!
• Variation: leave out the salt and toss in a tablespoon of cocoa powder!

Steps:

• Place popcorn in a large bowl.
• In a small microwave-safe bowl, melt butter; whisk in the pudding mix, corn syrup, vanilla and salt until smooth.
• Microwave, uncovered, for 45 seconds or until bubbly. Pour over popcorn; toss to coat.
• Spread in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
• Bake at 250° for 25-30 minutes or until crisp, stirring once.
• Remove popcorn from pan to waxed paper to cool.
• Break into clusters.
• Store in airtight containers.

Steps:

• Line 2 large baking sheets with parchment paper. Measure baking soda and vanilla extract into separate small bowls; set aside.
• Heat vegetable oil in a large saucepan; add popcorn, cover, and cook, shaking often, until fully popped, about 5 minutes. Transfer popcorn to a large roasting pan using a strainer or your hands, leaving unpopped kernels in the saucepan. Distribute chopped licorice and broken pretzels evenly over popcorn.
• Bring the brown sugar, butter, corn syrup, and cream of tartar to a boil in a heavy pot, stirring constantly. Place a candy thermometer into the caramel mixture, and continue boiling, stirring constantly, until mixture reaches 265 degrees F (129 degrees C), about 10 minutes.
• Remove caramel from heat. Stir vanilla and baking soda into the caramel; it will foam and rise slightly. Pour hot caramel over popcorn mixture, stirring gently to coat evenly. Spread the popcorn mixture loosely onto the prepared baking sheets. Season to taste with sea salt; set aside to cool, about 20 minutes.
• Break popcorn mixture into chunks. Store in airtight bags or containers.