Glazed Popcorn Food

CINNAMON GLAZED POPCORN MIX

Steps:

• Preheat the oven to 325 degrees F.
• In a small pot over low heat melt the butter and honey together. Mix in the cinnamon, ginger, and salt.
• Put the cashews in an extra large mixing bowl. Coat them with about a tablespoon of the butter/honey mixture.
• Spread the coated nuts onto a baking sheet covered with parchment paper and bake for 6 minutes.
• Meanwhile, in the same large bowl evenly coat the plain popcorn - minus any unpopped kernels - with the remaining butter/honey mixture.
• After the cashews have been in the oven for 6 minutes, take out the tray, add the popcorn to it, and mix it all up together. Stick the tray back in the oven and set the timer for 4 minutes.
• After 4 minutes open the oven and stir or shake the mixture around on the baking sheet. Set the timer for 2 more minutes.
• Once again open the oven and stir/shake the mixture so there are no hot spots that could get burnt. Set the timer for 1 more minute at which point the mixture will once again need to be checked/stirred.
• Repeat the process of checking/stirring the popcorn mixture every minute then take it out of the oven once it turns a dark brown (it can burn easily toward the end!). My total bake time was 6 minutes for the nuts then an additional 7 or 8 minutes once I added the popcorn.
• The popcorn and nuts will be slightly wet right out of the oven, but will harden as they cool.

BROWN SUGAR & CINNAMON GLAZED POPCORN

Steps:

• Put the sugar in a small saucepan with 2 tbsp water and dissolve over a gentle heat. Bring to the boil, but don't stir at all. When the sugar is a dark golden caramel colour, whisk in the butter. Remove from the heat and pour in the double cream (stand back as it may spit), stir vigorously, then add the ground cinnamon.
• Pop the popcorn kernels in a saucepan with a tight-fitting lid for 4 mins, then remove from the heat and pour over the sugar glaze, tossing the popcorn until evenly coated.

PEANUT BUTTER GLAZED POPCORN

Steps:

• HEAT oven to 300 degrees F. Spray rimmed baking sheet with no-stick cooking spray.
• PLACE popped popcorn in a very large bowl or Dutch oven.
• COMBINE peanut butter, corn syrup, butter and salt in a medium saucepan over medium heat, stirring constantly, until mixture begins to boil. Remove from heat, add vanilla and stir to combine.
• POUR warm peanut butter mixture over popcorn, stirring gently to combine. When all popcorn appears evenly coated with peanut butter mixture, spread evenly on prepared baking sheet.
• BAKE 20 to 25 minutes, stirring occasionally. Remove from oven and allow to cool. May be stored in airtight container for up to one week.

SUGARED POPCORN

Steps:

• In a large, heavy pot over medium heat, combine the sugar, butter and water. Stirring constantly, cook until it is thick syrup, about 5 minutes. Remove from the heat and add the food coloring and popcorn and stir to coat evenly. Turn onto a sheet of parchment paper to cool. Serve in paper cones.
• In a large, heavy pot over medium heat, combine the sugar, butter and water. Stirring constantly, cook until it is thick syrup, about 5 minutes. Remove from the heat and add the food coloring and popcorn and stir to coat evenly. Turn onto a sheet of parchment paper to cool. Serve in paper cones.

GLAZED POPCORN

Steps:

• 1. Boil to sugar and water to softball stage.
• 2. Remove from heat and add Margerine, vanilla and food coloring of your choice.
• 3. Pour over pop corn and mix well.

MRS. MUELLER'S HONEY POPCORN

Steps:

• Heat honey and butter in a small saucepan over fairly low heat until blended, stirring.
• Remove from heat and let cool down a bit.
• Meanwhile, preheat oven to 350°F and line a jelly roll pan or two smaller rimmed cookie sheets with parchment paper.
• In a very large bowl, combine popped popcorn and nuts, then pour syrup over and combine so everything is evenly covered with syrup.
• Spread in one layer into prepared pan (s) and bake about 10 minutes, sitrring after the first 5 minutes.
• Remove from oven and let cool in pans.
• Variation: Use any type of nuts you prefer.