Butterscotch Popcorn

Butterscotch Popcorn

1 (12 ounce) package butterscotch morsels
1 cup white corn syrup
1/4 cup butter
12 cups popped popcorn
1 (12 ounce) can salted peanuts

Preheat oven to 300 degrees F.

In saucepan, combine butterscotch morsels, corn syrup and butter. Cook over medium heat, stirring occasionally until mixture boils. Place popcorn and nuts in greased roasting pan. Pour mixture over popcorn; toss to coat well. Bake for 45 minutes, stirring frequently. Remove from oven, stir every 10 minutes until slightly cool. Cool completely.

Vanilla Popcorn

Vanilla Popcorn

1/4 cup corn oil
1 split vanilla bean
3/4 cup popping corn
1 tablespoon superfine sugar
Salt
2 tablespoons melted butter

In a large heavy pot, heat corn oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add vanilla bean and remaining popping corn; cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove vanilla bean and toss popcorn with sugar, salt and melted butter. Scrape seeds from vanilla bean and add to popcorn.

Apple Corn

Apple Corn

1/2 cup butter
1 1/4 cups dried apples
1/2 cup brown sugar
4 quarts unsalted popped corn

Melt butter in saucepan. Add apples and sugar. Cook over low heat for 5 minutes, stirring frequently. Pour over popcorn and toss until evenly coated. Store in airtight container.

Makes 4 quarts.

Caramel Popcorn Balls

Caramel Popcorn Balls

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

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 from heat. Place popped corn in 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.

Hunker Down Popcorn

Hunker Down Popcorn

Source: Best of the Best From Illinois cookbook

18 cups popped popcorn
1 tablespoon butter or light margarine (Promise)
2/3 cup light corn syrup
2 teaspoons vanilla extract
1 (3.4 ounce) box Instant butter pecan, butterscotch or vanilla pudding mix
1/2 teaspoon salt

Preheat oven to 300 degrees F. Spray a large roasting pan with Pam.

Pop corn in air popper (enough kernels to make 18 cups popped corn).

In Pyrex cup, microwave butter until melted (or melt in saucepan on stove). Stir in corn syrup, vanilla extract and pudding mix with a fork. Pour syrup over popcorn and toss with wooden spoon. Sprinkle salt over corn. Toss, taste, sprinkle. Do it again until it says “Hello!” Return to 300 degree F oven for 8 minutes.

Toss again. Determine if it needs another few minutes to make it glossy. Toss. Taste.

Turn out on a large piece of foil to cool. Break into bits. Store leftovers (if any) in covered tin box.