SWEET 'N' SALTY POPCORN
"This popcorn recipe is a family favorite on weekend movie nights, thanks to the classic salty and sweet flavor!" Hilary Kerr, Hawks, Michigan
Provided by Taste of Home
Categories Snacks
Time 35m
Yield 10 cups.
Number Of Ingredients 6
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 two 15x10x1-in. baking pans coated with cooking spray., Bake at 250° for 25-30 minutes or until crisp, stirring once. Remove popcorn from pans to waxed paper to cool. Break into clusters. Store in airtight containers.
Nutrition Facts : Calories 91 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 83mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
SWEET AND SPICY POPCORN
Provided by Valerie Bertinelli
Categories dessert
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Stir the confectioners' sugar, paprika, salt, garlic powder, cumin and cayenne together in a small bowl. Heat the coconut oil in a very large pot with a lid over medium heat. Add the popcorn and half of the sugar mixture, cover the pot and shake to coat. Add the remaining sugar mixture and continue to shake until well coated. Serve immediately.
SWEET AND SALTY POPCORN MIX
Provided by Food Network Kitchen
Time 1h
Yield 10 cups
Number Of Ingredients 12
Steps:
- Preheat the oven to 225 degrees F. Coat 2 baking sheets with cooking spray. Toss the popcorn, rice crackers, peanuts, sesame seeds and wasabi peas in a large bowl.
- Combine the brown sugar, corn syrup, butter and salt in a heavy-bottomed saucepan over medium-high heat. Bring to a boil, stirring constantly, then cook, stirring, until thick, about 1 more minute. Remove from the heat. Carefully stir in the vanilla and baking soda (the caramel will bubble).
- Pour the hot caramel over the popcorn mixture and stir with a metal spoon. (Don't worry if the caramel is too thick to coat the mix; it will melt in the oven.) Spread on the prepared baking sheets; bake, stirring every 15 minutes, until evenly coated, 45 minutes to 1 hour. Let cool completely. Break into pieces and store in an airtight container for up to 2 weeks.
SWEET & SALTY POPCORN
There's nothing like making memories with grandkids in the kitchen and seeing their excited, happy faces while they help. - Diane Smith, Pine Mountain, Georgia
Provided by Taste of Home
Categories Snacks
Time 25m
Yield 4 quarts.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 227 calories, Fat 11g fat (7g saturated fat), Cholesterol 1mg cholesterol, Sodium 122mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 1g fiber), Protein 1g protein.
SWEET & SALTY POPCORN
Make and share this Sweet & Salty Popcorn recipe from Food.com.
Provided by Redsie
Categories Lunch/Snacks
Time 40m
Yield 12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 36.3, Fat 1, SaturatedFat 0.6, Cholesterol 2.5, Sodium 25.6, Carbohydrate 7.3, Sugar 2.6
SWEET AND SALTY KETTLE CORN (RACHAEL RAY)
Nice to have a version of kettle corn to make right in the comfort of your own home! I can't pass up those stands of the fresh kettle corn. From Every Day with Rachael Ray February 2007
Provided by KaraRN
Categories Lunch/Snacks
Time 10m
Yield 10 cups
Number Of Ingredients 4
Steps:
- In a large pot with a tight-fitting lid, heat the oil over medium-high heat.
- Add the popcorn.
- When the oil sizzles, sprinkle the sugar over the kernels.
- Cover and shake the pan until the popping slows down, about 3 minutes.
- Remove from the heat and toss with the salt.
Nutrition Facts : Calories 67.5, Fat 5.5, SaturatedFat 0.7, Sodium 232.6, Carbohydrate 5, Sugar 5
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SWEET AND SALTY POPCORN {KETTLE CORN} - COOK IT REAL GOOD
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4.6/5 (9)Total Time 10 minsCategory SnacksCalories 160 per serving
- Heat the olive oil and two popcorn kernels in a saucepan on medium heat. Cover the saucepan and wait for the kernels to pop. This can take several minutes and that's ok. Be patient. When they pop, you know you're ready to go!
- Add the rest of the kernels into the pot and sprinkle the sugar on top. Quickly stir everything together and replace the lid.
- Shake the pot occasionally before the popping starts, then at regular intervals when it's popping to ensure all the kernels are popping and they don't burn.
- When the popping stops, remove from heat, pour into a bowl, sprinkle with salt (start with a pinch, taste, and add more if desired) and serve.
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5/5 (7)Total Time 15 minsCategory SnackCalories 205 per serving
- Add oil to large saucepan and heat on medium high. Drop in a kernel or two and see if it spins. Once it spins, the oil is ready to go. Pour in half a cup of popping corn and 3 heaps tablespoons of caster sugar, give it a quick stir and put on the lid. Occasionally give the saucepan a good shake and let the corn pop away.
- When the popping starts to subside, remove from heat and leave it for a few seconds for the last few to pop. Its better to remove it from the heat early, otherwise it may burn. Pour into a bowl and sprinkle generously with salt.
HOMEMADE SWEET AND SALTY POPCORN - ALWAYS NOURISHED
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5/5 (9)Estimated Reading Time 4 minsServings 1Total Time 4 mins
- Add corn to a standard lunch-size brown paper bag and fold the top of the bag over twice, pressing the fold tightly so the bag stays closed.
- Microwave the paper bag for 2 - 2 1/2 minutes or until there is a 5 second pause between pops.
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