Gourmet Popcorn Recipes, Caramel Popcorn, Almond Toffee Popcorn, Chocolate Peanut Popcorn

Fireworks Popcorn Recipes

Source: http://cuposugar.blogspot.com/2009/10/gooey-caramel-popcorn.html

• After popping popcorn, pour into large metal or glass bowl (not plastic). Remove any unpopped kernels (old maids).
• Place butter, brown sugar, and marshmallows in microwave-safe bowl and microwave for about 1 minute. If not completely melted, add additional 15 second increments until finally melted.
• Remove bowl from microwave (it will be hot). Stir to blend the ingredients until it becomes gooey. Pour the caramel over the popcorn and stir to coat the popcorn thoroughly.
• Allow caramel popcorn to cool a few minutes before serving.

For more recipes, like Eggnog Popcorn Balls and Cocoa-Cayenne Popcorn Balls...
go to: http://www.chow.com/stories/11929

• Use a large glass or metal bowl (heat-proof). Coat insides of bowl with butter or cooking spray. Pour popped popcorn into the bowl.
• Place sugar, corn syrup, water, vinegar, and salt in a medium saucepan and stir to blend ingredients. Place pan on stove using high heat. Stir constantly until sugar is dissolved (about 2 minutes). Bring contents to a boil. Using candy thermometer, cook mixture until it reaches 260°F - which usually takes about 5-7 minutes. Remove saucepan from heat.
• Using wooden spoon, stir in butter and vanilla - until melted and smooth.
• Immediately drizzle the sugar mixture over the bowl of popped popcorn, scraping bottom of pan to use all of the syrup. Using large wooden spoons or rubber spatulas, stir the popcorn quickly and continuously to evenly coat the popcorn. The syrup will be very hot for the first 3-4 minutes, so allow to cool a bit to safely handle.
• Using buttered hands, tightly press mixture into 3-inch round balls. Place on wax or parchment paper. Allow to cool another 15 to 20 minutes before serving.

Source: http://www.popcornrecipes.us/chocolate-popcorn.html

• Preheat oven to 250°F. Spray a large, shallow roasting pan with vegetable spray. Pour popped popcorn and unsalted peanuts into roasting pan and stir to mix.
• In a heavy 2-quart saucepan, cook the corn syrup, sugar and margarine over medium heat. Stir constantly, continue cooking until the mixture boils.
• Add the chocolate and continue to cook for another 5 minutes or until the chocolate is completely melted and the mixture is thickened.
• Remove saucepan from heat and stir in the vanilla extract.
• Pour over the popcorn and peanuts, stirring to coat evenly and completely.
• Bake in preheated over for about 60 minutes, stirring every 15 minutes.
• Pour onto foil and allow to cool. Store in airtight containers.

• Place popped popcorn in a large heat-proof bowl (metal or glass).
• In a heavy saucepan, combine the sugar, butter, corn syrup, water and almonds.
• Stirring constantly, cook over a moderate heat until it registers 280°F on a candy thermometer.
• Remove the saucepan from the heat and stir in the vanilla.
• Drizzle over the popped corn and stir to coat thoroughly.