Nutty Popcorn Food

POPCORN NUT TREAT

Steps:

• In a large bowl, combine the popcorn, cereal and nuts. In a microwave-safe bowl, heat butter and honey until butter is melted; stir until smooth. Pour over popcorn mixture and toss to coat., Transfer to two ungreased 15x10x1-in. baking pans. Bake at 350° for 15-20 minutes or until popcorn is golden brown, stirring every 5 minutes. Cool, stirring occasionally.

NUTTY CARAMEL POPCORN

Steps:

• Preheat oven to 250 degrees F. Butter a large roasting pan.
• Combine popped corn and nuts in the prepared pan, mixing well. Place in the oven while preparing the glaze.
• In a large heavy saucepan over medium heat, combine the brown sugar, corn syrup, butter, orange zest and salt. Bring to a boil, stirring constantly until the sugar dissolves. Boil for 4 minutes without stirring.
• Remove from the heat and mix in the vanilla and baking soda. BE VERY CAREFUL WITH THE SODA AS IT MAY MAKE THE SYRUP FOAM UP AND SPATTER A BIT!Gradually pour the glaze over the popped corn mixture, stirring to coat well.
• Bake until dry; stirring occasionally, approximately 1 hour.
• Remove from the oven. Using a metal spatula, free the popcorn from the bottom of the pan. Let cool completely in the pan.
• Break into clumps. Store in an airtight container at room temperature for up to 1 week.

NUTTY POPCORN

Steps:

• Shake bag of popcorn to settle unpopped kernals; pour popcorn into large bowl.
• In a small saucepan, melt corn syrup, peanut butter and vanilla over medium heat until warm and syrupy; DO NOT ALLOW TO BOIL!
• Pour syrup mixture over popcorn and toss until well coated.
• Add mini M&M's and nuts; toss together and serve warm.

NUTTY AND NICE CRUNCHY CARAMEL POPCORN

Steps:

• Preheat oven to 250ºF.
• Combine popcorn and nuts in large bowl. Set aside.
• Melt butter in medium saucepan over medium heat.
• Stir in sugar, corn syrup and salt.
• Bring to a boil, stirring constantly then boil gently without stirring for 5 minutes.
• Remove from heat and stir in ginger root and baking soda.
• Pour over popcorn mixture.
• Toss to coat evenly and turn onto a large roast pan or baking sheet.
• Bake in centre of preheated oven, stirring occasionally, for 35 to 40 minutes or until crisp and caramel coloured.
• Turn out onto waxed paper-lined tray.
• Cool completely and break into pieces.
• Store in tightly covered container.

NUTTY TOFFEE POPCORN

Steps:

• In a large bowl, combine popcorn and nuts. In a small heavy saucepan, combine the brown sugar, butter, corn syrup and cream of tartar; stir until sugar is dissolved. Cook, without stirring, over medium heat until a candy thermometer reads 300°-310° (hard-crack stage). , Remove from the heat; quickly stir in baking soda and extract until mixture is light and foamy. Immediately pour over popcorn mixture; toss gently. Spread into two greased 15x10x1-in. baking pans. Press gently to flatten. Cool completely. Break into pieces.

NUTTY POPCORN BARS

Steps:

• Preheat oven to 350°F Place oats and peanuts on a baking sheet and bake for 12 minutes. Cool completely.
• Place popcorn in a large bowl sprayed with cooking spray. Spray a large jelly-roll pan with cooking spray.
• In a saucepan, combine butter, brown sugar and honey over medium heat, bring to a boil stirring frequently. Continue to boil for 1-1/2 minutes. Remove from heat and stir in salt and vanilla.
• Pour syrup over popcorn and stir until well coated. Stir in reserve peanuts and oats plus raisins. Spread evenly in prepared jell-roll pan. Allow to cool completely, about 30 minutes.
• Turn out onto a cutting board and cut into 24 equal squares. Store in an air-tight container for up to 3 days.

SWEET N' NUTTY POPCORN CRUNCH

Steps:

• In a large bowl, combine popped popcorn (remove unpopped kernels), Rice Krispies, and peanuts.
• In another bowl, melt almond bark and peanut butter in microwave on high for 1 1/2 minutes.
• Stir and keep microwaving in 30 second intervals until melted.
• Pour melted ingredients over popcorn mixture and fold, mixing well.
• Pour onto a large piece of parchment, waxed paper, or foil sprayed with Pam.
• Cool for 15 minutes and either form into balls, or leave flat to dry another 30 minutes, then break apart.