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12+ Sweet Popcorn Recipe Easy and Healthy

Sticky Caramel Popcorn

Ingredients

  • 8 large or 80 small marshmallows
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup uncooked popcorn, popped

Procedure

Melt butter and brown sugar in the microwave on HIGH. Add marshmallows and cook on HIGH until melted together, stirring after each minute. Cool only until just melted for sticky popcorn; cool approximately 3 minutes for crunchy. Pour over popcorn and mix well.

Variations
Chocolate: Use 1/2 cup sugar and 2 tablespoons unsweetened cocoa instead of brown sugar. Cinnamon: Use a 12-ounce bag of red hots and 4 tablespoons cornstarch. Do not use any other ingredients. Cook as above.

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Sweet and Salty Popcorn with Orange Blossom Honey

Ingredients

  • 6 cups popped white popcorn
  • 1 cup salted roasted nuts (one kind or a mixture; optional)
  • 1/2 cup granulated sugar
  • 1/3 cup orange blossom honey
  • 1 teaspoon coarse salt

Procedure

Preheat oven to 250 degrees F. Place popcorn and nuts in a large ovenproof bowl and place in oven. Pour sugar into a small, heavy saucepan and place over medium-low heat. Stir occasionally. When sugar is melted and a light caramel color, add honey and stir until smooth and liquid. Remove from heat.

Take popcorn from the oven, sprinkle it with salt and then pour sugar syrup over it. Using a potholder to steady the bowl with one hand, stir quickly, using a large fork, to fluff and coat popcorn. Spread on a baking sheet and let cool. Break into large pieces; store in an airtight tin. Servings: 6

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Rocky Road Peanut Butter Popcorn Bars

Ingredients

  • 3 quarts popped popcorn
  • 1/2 cup raisins
  • 1 cup light corn syrup
  • 1 tablespoon butter or margarine
  • 1/2 cup peanut butter chips
  • 1/3 cup chunky or creamy peanut butter
  • 3/4 cup miniature marshmallows
  • 1/2 cup peanuts
  • 1/2 cup semisweet chocolate pieces
  • 1 teaspoon vegetable shortening

Procedure

Place popped popcorn and raisins in a large bowl. In a saucepan, heat corn syrup and butter to a boil. Boil 3 minutes. Remove from heat. Stir in peanut butter chips and peanut butter until smooth. Pour mixture over popcorn. Toss gently to coat all pieces. Press into buttered 9-inch square baking pan. Sprinkle marshmallows and peanuts over top. Press lightly into popcorn mixture. Melt chocolate pieces and shortening over very low heat. Drizzle over top. Cool several hours before serving. Cut into 2 1/4 x 1-inch bars. Makes 36 bars.

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Coconut Popcorn Pie

Ingredients

  • 2 quarts popped popcorn, unsalted
  • 1 (4 ounces) can flaked coconut, toasted
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1/2 cup butter
  • 1/4 cup water
  • 2 teaspoons salt
  • 1 teaspoon vanilla extract
  • 1-quart vanilla, spumoni or butter pecan ice cream
  • Sweetened fresh or defrosted frozen fruit or chocolate sauce, if desired
  • 1 (12-inch) pizza pan

Procedure

Mix popcorn and coconut in a large buttered bowl. Combine sugar, syrup, butter or margarine, water, and salt in a saucepan. Bring to boil over low heat, stirring until sugar dissolves. Continue cooking until syrup reaches the hard crack stage (290-295 degrees F). Stir in vanilla extract. Pour syrup in fine stream over popcorn mixture; stir until particles are evenly coated with syrup. Turn half of the popcorn mixture onto buttered pizza pan; spread in a thin layer covering the bottom of the pan. Mark off into wedge-shaped servings. Repeat using the remaining popcorn mixture; cool. Cover one layer with ice cream; top with second popcorn layer. Store in freezer. To serve, cut into wedges. Serve plain or with fruit or sauce.

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Rainbow Popcorn Pizzazz

Ingredients

Source: Eagle Brand - Canada

  • 1 can Eagle Brand Sweetened Condensed Milk
  • 1 small box cherry gelatin (or favorite flavor)
  • 12 cups unseasoned or lightly salted popcorn

Procedure

Combine Eagle Brand and dry gelatin. Cook and stir over medium-low heat until slightly thickened, about 3 to 4 minutes. Pour Eagle Brand mixture over popcorn; mix well. Place coated popcorn onto a parchment paper-lined 13 x 9-inch baking pan. Bake in preheated 300 degrees F oven for 15 to 20 minutes, stirring occasionally. Cool; break into clusters.

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Popcorn Fudge

Ingredients

  • 2 cups granulated sugar
  • 2 (1 ounce) squares of unsweetened chocolate
  • 1/4 cup sweetened condensed milk
  • 3/4 cup water
  • 1 1/2 cups popped corn, chopped
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Procedure

Melt chocolate in a saucepan. Add sugar, milk, water, butter, and salt. Boil to softball stage (234 - 238 degrees F. Remove from heat. Add vanilla extract and popped corn. Cool to room temperature. Stir until creamy. Pour into a well-buttered shallow pan. Cut into squares.

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Sweet and Spicy Popcorn

Source: Rocco DiSpirito

Ingredients

  • 1/4 teaspoon cayenne pepper, finely chopped
  • 1 1/2 cups toasted walnut halves or pieces, finely chopped
  • Fine sea salt
  • 2 tablespoons corn oil
  • 1 cup popcorn kernels
  • 2 cups granulated sugar
  • Kosher salt

Procedure

Put the cayenne and the walnuts in the bowl of a food processor and chop fine. Set aside. Heat a high-sided pasta pot over medium heat and add the oil. Add one popcorn kernel; when it pops, remove it and add the remaining popcorn. (Alternately, 1 package of natural flavor microwave popcorn can be used.)

Cover and cook over medium heat, shaking the pan from now and then until the popping stops for 5-second intervals. Transfer popcorn to a large bowl and sprinkle with fine sea salt. Heat a heavy-bottomed medium saucepan over high heat for 3 minutes. Line a sheet pan with a piece of parchment paper, and set it aside.

Add the sugar to the heated saucepan and stir with a heatproof spatula or metal spoon until it melts and turns a golden caramel color. Add the ground walnuts with cayenne and stir once to combine. Working quickly but carefully, pull the pan off the heat and add the popcorn all at once. Stir to coat completely and evenly with the caramel, pulling popcorn and caramel up from the bottom of the pan. Try not to break up the popcorn. Pour and scrape the coated popcorn onto the lined sheet pan. When cool enough to handle, sprinkle with the kosher salt and break the popcorn into bite-sized clusters.

NOTE: Popcorn can be made and reserved in a tightly sealed container for 24 hours. Yield: 6-8 servings

Thank's For Reading sweet and spicy popcorn Easy Recipes

Sweet Peanuts 'n' Popcorn

Ingredients

  • 1/3 cup margarine, melted
  • 1/4 cup confectioners' sugar
  • 1 cup dry roasted peanuts
  • 8 cups popped corn

Procedure

Combine margarine and sugar; stir in peanuts. Pour mixture over popcorn; stir to coat popcorn well. Turn the mixture onto the baking sheet. Bake at 325 degrees F for 7 to 10 minutes, or until lightly crisp; stir once. Let stand on the baking sheet, stirring once or twice as the mixture cools. When thoroughly cool, divide into 8 sandwich bags.

Thank's For Reading sweet peanuts 'n' popcorn Easy Recipes

Ribbon-o-Fudge Popcorn Bars

Ingredients

  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 tablespoons shortening
  • 3 tablespoons butter or margarine
  • 4 cups miniature marshmallows
  • 1 cup butterscotch chips
  • 3 quarts popped corn

Procedure

In a microwave or double boiler, melt chocolate chips and shortening. Chill for 15 to 20 minutes or until thickened. Meanwhile, line a 9-inch square baking pan with foil; grease the foil and set the pan aside. In a heavy saucepan over low heat, melt butter. Stir in marshmallows and butterscotch chips until melted and smooth.

Place the popcorn in a large bowl; add marshmallow mixture and toss until coated. Firmly press half of the popcorn mixture into the prepared pan. Spread chocolate mixture evenly over popcorn. Firmly press the remaining popcorn mixture over the chocolate. Chill for 30 minutes. Lift out of the pan, using foil edges. Remove foil; cut into bars. Yields 2 dozen.

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Garrett Popcorn Shops Crispy Caramel Corn

After placing a call to Caramel Crisp corporate headquarters in Chicago, we discovered that the popcorn chain (doing business as Garrett Popcorn Shops) was not willing to share the recipe that's responsible for the long lines at its shops.

No problem. After studying the ingredient list on a Garrett canister, we went shopping. The components are ordinary, except for coconut oil. But we found that in the personal-care section at Whole Foods Market, where it was described as "suitable for high-heat cooking." We let the popping begin. After hours of research and sampling, we came up with this delicious, crisp mix.

No white popcorn we tried popped into kernels as large as those we sampled at Garrett. But our smaller kernels matched those from the shop for tenderness. And tasters rated it delicious. Some described it as "worth standing in line." And although most of us acknowledged that nothing could duplicate Garrett's buttery-sweet version, we think ours is the next best thing. Yield: 13 cups

Ingredients

  • 1 heaping tablespoon solid coconut oil or peanut oil
  • 1 cup unpopped white popcorn
  • 2 teaspoons salt
  • 2 cups light brown sugar
  • 1 cup (2 sticks) salted butter
  • 1 cup light corn syrup
  • 1/2 teaspoon baking soda

Procedure

Heat coconut oil in a large pot over high heat. Add 6 kernels to the pan as testers; cover. When at least 3 of the kernels pop, add the remaining kernels. Shake pan occasionally as corn pops. Keep over high heat until popping slows to a few pops per second, about 5 minutes. Empty popped corn into a large brown paper bag. Add 2 teaspoons of salt. Shake bag to distribute salt and drain excess oil; discard unpopped kernels. Measure 13 cups of fully popped kernels; spread on a large roasting pan; set aside.

Combine brown sugar, butter, corn syrup, and baking soda in a medium-heavy saucepan; heat to boiling over medium-high heat. Cook, without stirring, until mixture reaches 235 degrees F on a candy thermometer, about 8 minutes. Remove from heat. Heat oven to 250 degrees F.

Carefully pour caramel mixture over popcorn. Stir mixture with heat-resistant spatula or buttered wooden spoon to evenly coat the popcorn, working quickly to coat kernels. Bake popcorn 1 hour, stirring every 10 minutes to continue coating uniformly. Remove pan from oven; cool on wire rack. Break apart any clumps of corn with your hands.

Nutrition information per cup: 385 calories, 35% calories from fat, 16 g fat, 10 g saturated fat, 35 mg cholesterol, 450 mg sodium, 63 g carbohydrate, 2 g protein, 1.9 g fiber

Tips for success:

  • Use white kernels for tender popcorn.
  • Use coconut oil if you can find it. Though its saturated fat content is high, it makes a big flavor difference. Like shortening, it is solid at room temperature. If you can't find coconut oil, you can use peanut oil as a substitute.
  • During baking, stir gently to avoid breaking kernels, but stir thoroughly to cover as many kernels as possible.

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Heavenly Hash Popcorn

Ingredients

  • 1/4 cup butter
  • 1 cup semisweet chocolate chips
  • 1 cup pecans, toasted
  • 6 cups popped corn
  • 4 cups miniature marshmallows

Procedure

In a heavy saucepan, put the butter, chocolate, and pecans. Cook over moderate heat until melted, stirring frequently to prevent burning. Pour over the popped corn and marshmallows. Stir well. Spread on a buttered cookie sheet and refrigerate to cool.

Variations

  • Substitute butterscotch morsels or use bitter chocolate.
  • Substitute white chocolate pieces in place of chips.

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Chocolate Caramel-Nut Popcorn

Ingredients

  • 24 cups popped popcorn
  • 3 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/2 cup dark corn syrup
  • 2/3 cup water
  • 6 tablespoons stick butter or margarine
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 12 ounces semisweet chocolate chips (2 cups)
  • 1 cup sliced almonds, toasted

Procedure

Spread popcorn in 2 large, deep roasting pans. Bring sugar, corn syrups, and water to boil in a 4-quart saucepan. Add butter and cook, stirring occasionally, until a candy thermometer registers 300 degrees F to 310 degrees F. When the mixture forms hard, brittle threads, it's ready. Remove from heat. Carefully stir in salt, baking soda, and vanilla extract. Because the candy is very hot, the vanilla extract will spatter and the mixture will foam. Pour over popcorn and stir to coat. Let cool. Store airtight.

Up to 2 days before giving, break up large chunks, spread coated popcorn on two cookie sheets. Melt chocolate chips according to package directions. Drizzle over popcorn and, before the chocolate hardens, sprinkle with almonds. Let stand at room temperature until chocolate hardens. Store airtight.

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Caramel Popcorn Balls

Ingredients

  • 5 tablespoons vegetable oil
  • 2 1/2 cups unpopped popcorn
  • 1/4 cup butter
  • 1 cup packed light brown sugar
  • 1/2 cup light corn syrup
  • 2/3 cup sweetened condensed milk
  • 1/2 teaspoon vanilla extract

Procedure

Add 1 tablespoon of the oil to a 4-quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove it from heat. Place popped corn in the oven to keep warm. Repeat until all corn has been popped. Set aside.

In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly until thermometer reads 238 degrees F (114 degrees C). Stir in vanilla extract. Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.

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Fruity Popcorn Cookies

Ingredients

  • 1 cup all-purpose flour
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons nutmeg
  • 1 teaspoon salt
  • 1 cup cornmeal
  • 1/2 cup melted shortening
  • 1 cup granulated sugar
  • 1 egg, well beaten
  • 1/4 cup sweetened condensed milk
  • 1/4 cup water
  • 1 cup finely ground popped corn
  • 1 cup finely cut dried fruit of choice

Procedure

Sift flour, measure, and sift with baking powder, nutmeg, salt, and cornmeal. Combine shortening and sugar. Add egg. Add milk and water. Mix thoroughly. Add flour mixture, popped corn, and dried fruit. Mix thoroughly. Turn onto lightly floured board. Roll into a 1/3-inch thick sheet. Cut with floured cutter. Place on a slightly oiled baking sheet. Bake at 425 degrees F for 10-12 minutes.

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Coconut Popcorn Pie

Ingredients

  • 2 quarts popped popcorn, unsalted
  • 1 (4 ounces) can flaked coconut, toasted
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1/2 cup butter
  • 1/4 cup water
  • 2 teaspoons salt
  • 1 teaspoon vanilla extract
  • 1-quart vanilla, spumoni, or butter pecan ice cream
  • Sweetened fresh or defrosted frozen fruit or chocolate sauce, if desired
  • 1 (12-inch) pizza pan

Procedure

Mix popcorn and coconut in a large buttered bowl. Combine sugar, syrup, butter or margarine, water, and salt in a saucepan. Bring to boil over low heat, stirring until sugar dissolves. Continue cooking until syrup reaches the hard crack stage (290-295 degrees F). Stir in vanilla extract. Pour syrup in fine stream over popcorn mixture; stir until particles are evenly coated with syrup. Turn half of the popcorn mixture onto buttered pizza pan; spread in a thin layer covering the bottom of the pan. Mark off into wedge-shaped servings. Repeat using the remaining popcorn mixture; cool. Cover one layer with ice cream; top with second popcorn layer. Store in freezer. To serve, cut into wedges. Serve plain or with fruit or sauce.

Thank's For Reading coconut popcorn pie Easy Recipes