Vanilla Flavored Popcorn Food

WARM SPICED VANILLA POPCORN

Steps:

• Mix the sugar, salt, and cinnamon together in a small bowl and set aside. Place a rimmed baking sheet or a large paper bag on the work surface.
• Heat the coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat for 1 minute. Add 2 popcorn kernels. Once they pop, add the scraped vanilla seeds and stir. Immediately stir in the remaining popcorn kernels, wait 10 seconds, then quickly stir in the sugar-cinnamon mixture. Cover the pot, leaving the lid slightly askew (and facing away from you) to allow steam to escape. Use oven mitts to protect your hands as you shake the pot constantly over the burner. Keep shaking until most of the popcorn has popped and you hear 1 to 2 seconds between pops.
• Immediately turn off the heat, uncover the pot, and carefully dump the popcorn out onto the baking sheet or into the paper bag. Let cool at least 5 minutes before eating (be careful-the sugar makes the popcorn extremely and hot!).

VANILLA FLAVORED POPCORN

Steps:

• Pop the popcorn and set aside in a large bowl.
• Combine the sugar, butter, and corn syrup in a heavy saucepan and bring to a boil over medium heat.
• Allow to boil for about 2 minutes, stir occasionally.
• The mixture will be a light golden color.
• Remove from the heat and add in the baking soda and vanilla extract.
• Stir until the baking soda is mixed in evenly.
• Pour the mixture over the popcorn.
• Stir until the popcorn is evenly coated.
• Pour coated popcorn out onto a surface lined with wax paper.
• Break the popcorn into smaller pieces and then allow to cool.
• Store in a sealable plastic bag or an airtight container.
• If stored in a cool dry area, the popcorn should stay fresh for up to 2 or 3 weeks.

CHOCOLATE POPCORN

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Oil a 10x15 inch baking pan with sides.
• Place popcorn and peanuts into a large, metal bowl, and set aside. Stir together the sugar, corn syrup, cocoa powder, and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan.
• Bake in preheated oven for 30 minutes, stirring several times.
• Remove from the oven, and allow to cool to room temperature. Break into small clumps, and store in an airtight container.

SWEET 'N' SALTY POPCORN

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.