Candy Bar Popcorn Food

CANDY POPCORN

Candy Popcorn image

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

Ingredients

2 tablespoons vegetable oil
1/2 cup popcorn
2 cups caster sugar (aka superfine sugar)
1 cup water
1/2 teaspoon food coloring (I like to use cochineal to give a pastel pink result)

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

CANDY BAR POPCORN

Candy Bar Popcorn image

Popcorn and Snickers™ - a much-too-easy yummy treat! Of course you can substitute the Snickers™ with any variety of meltable candy bars. It's the sweet and salty combination that you want!

Provided by VETTECHICK99

Categories Popcorn Candy

Time 6m

Yield 4

Number Of Ingredients 2

Ingredients

1 (3.5 ounce) package microwave popcorn
1 king size bar chocolate-coated caramel-peanut nougat candy

Steps:

Pop the popcorn according to the package directions. While the corn pops, cut the candy bar into 1/2 inch pieces. Spread the popped corn onto a microwave-safe platter (I like to use paper plates for easy clean up). Top with candy bar pieces. Heat on full power in the microwave at 30 second intervals, or until candy is melted.

Nutrition Facts : Calories 258.2 calories, Carbohydrate 31.3 g, Cholesterol 3.7 mg, Fat 13.7 g, Fiber 3.1 g, Protein 4.4 g, SaturatedFat 3.8 g, Sodium 288.7 mg, Sugar 14.5 g

CANDY COATED POPCORN

Candy Coated Popcorn image

I've been looking for this recipe for years, as I'd lost it. It finally dawned on me to go to their website. Direct from the Lorann Candy oil site! All times are approximate as I really don't remember, but I'll be making this over the weekends again.

Provided by podapo

Categories Candy

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

4 quarts popped corn
1 1/2 cups granulated sugar
1/2 cup light corn syrup
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon lorann gourmet flavoring (any flavor, flavor amount can be increased as desired)
lorann liquid food coloring (as desired)

Steps:

Keep freshly-popped corn warm in large baking pan in 200°F oven.
Combine sugar, corn syrup, butter, salt and cream of tartar in medium saucepan. Bring to boil, stirring constantly. Cook to 250°F without stirring.
Remove from heat. After boiling action ceases, add flavoring and color. Add soda and stir in quickly but thoroughly. Pour at once while foamy over warm popcorn; mix gently to coat corn. Shape into balls or spread onto cookie sheet and break into pieces when cool.

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