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Ingredients:

7qt Popcorn

2 cups Brown Sugar

1/2 cup white Karo Syrup

1 teaspoon salt

1 cup Butter

1/2 teaspoon baking soda

1 teaspoon Vanilla

Directions:

1. Boil brown sugar, karo, butter and salt for 5 minutes.

2. Remove from heat and add baking soda and vanilla.

3. Pour over popcorn and mix well.

4. Pour into large pan and bake in a 250 degrees F. oven for one hour. Stir several times during baking.

DELICIOUS!!!!! If you like nuts add some peanuts or cashews to the popcorn before you pour the mixture over it, and then bake as directed.

Ranch Popcorn

Ingredients:

4-5 cups Ranch Popcorn

1 pkg. Ranch Style Dressing Mix

1/2 cup melted butter

2 cups bugles snacks

2 cup baked Cheese Puffs

Directions:

1. Mix melted butter and dressing mix.

2. In another bowl, mix all dry ingredients.

3. Toss all together.

4. Serve and enjoy.

Ingredients:

½ cup light corn syrup

½ cup sugar

½ teaspoon vanilla

¼ cup peanuts

½ chocolate chunks butter

1 bag popcorn

Directions:

Heat sugar and corn syrup over medium heat until dissolved and boiling. Remove from heat and add remaining ingredients. Pour over popcorn.

Ingredients:

6 quarts un-popped popcorn

2 cups packed brown sugar

1 teaspoon salt

2 teaspoon vanilla

1 cup butter

½ cup corn syrup

½ teaspoon baking soda

Directions:

Melt butter in saucepan then pour the ingredients on the popped popcorn and Enjoy!!!

Ingredients:

6 servings

4 tablespoons unsalted butter

4 cups mini marshmallows

9 cups popped popcorn

½ cup confectioners' sugar

1 tablespoon milk

gumdrops, cinnamon candies, fruit leather, jelly, pretzels, for garnish

Directions:

1.  In a large saucepan, melt the butter over low heat. Add the marshmallows and cook, stirring often, until melted and syrupy, about 5 minutes.

2.  Place the popped popcorn in a large lightly greased shallow pan. Pour the syrup over the Popcorn, tossing to coat evenly. While still warm, form 6 balls about 5" in diameter from the coated Popcorn for the bottom sections, giving the balls flat bases so the snowmen will stand. Form 6 balls about M/T 'in diameter for the middle sections. Then form 6 balls about T' in diameter for the top sections.

3.  Stir in the confectioners' sugar and milk together until smooth. Use the icing to stack three Popcorn balls of decreasing sizes into a snowman, then attach candies to decorate. (Gumdrops for hats, fruit leather for scarves, etc.)

Ingredients:

¼ cup white corn syrup

1/3 cup water

¾ cup sugar

2 tablespoons molasses

1 tablespoon butter

1 ounce unsweetened chocolate

1 teaspoon vanilla

½ cup Popcorn - popped

1 cup roasted peanuts

Directions:

1)  In a heavy saucepan, put the corn syrup, water, sugar,

     molasses and butter. Cook over moderate heat to 280- on a

     candy thermometer.

2)  Remove from heat and add the chocolate and vanilla. Stir to

     combine.

3)  Pour over the popped corn and peanuts. Form into balls.

Yield: 1 serving

Ingredients:

2 tablespoons grated Parmesan cheese

1 tablespoon garlic powder

1 tablespoon Italian herb seasoning

1 tablespoon paprika

½ tablespoon salt

Directions:

In blender, blend cheese, garlic powder, Italian seasoning, paprika, salt and pepper about 3 minutes. Place Popcorn in large bowl; sprinkle with cheese mixture. Toss to coat evenly. Makes 3 quarts.

Ingredients:

6 cups popped Popcorn

½ cup almonds slivered, toasted

¾ cup brown sugar, packed

½ cup margarine or butter

2 tablespoons light corn syrup

1/8 teaspoon salt

¼ teaspoon baking soda

MICROWAVE: Combine Popcorn and almonds in large micro safe bowl. In 4 cup micro safe cup, combine brown sugar, margarine, corn syrup and salt. Microwave on high for 2 minutes; stir. Microwave on high for 2-3 more minutes or until mixture comes to a rolling boil. Stir in baking soda; pour over Popcorn and almonds. Mix well; microwave on medium for 2 minutes. Spread on foil or wax paper to cool.

Yield: 1 serving (6 cups popcorn)

Ingredients:

2 cups granulated sugar

1-1/2 cups water

1/2 teaspoon salt

1/2 cup light corn syrup

1 teaspoon vinegar

1 teaspoon vanilla

5 quarts popped corn

Directions:

1)  Butter sides of saucepan.

2)  In saucepan, combine sugar, water, salt, syrup, and vinegar. Cook to hard ball

     stage (250 degrees).

3)  Stir in vanilla.

4)  Slowly pour over popped corn, stirring just to mix well.

5)  Butter hands slightly & shape popcorn balls.

Yield:  Makes 15 to 20 popped corn balls.

Ingredients:

2 qt Popped corn

1 1/2 cup Pecan halves

2/3 cup Whole almonds

1 1/3 cup Sugar

1/2 cup Light corn syrup

1 cup Margarine

Dipping Chocolate (optional)

Directions:

1. Mix together popped corn and nuts.

2. In a saucepan, combine sugar, corn syrup, and margarine. Bring to a boil, and boil 10 to 15 minutes, stirring constantly.

3. When mixture turns light caramel in color, remove from heat, and stir in popcorn and nuts.

4. Spread out on a lightly greased cookie sheet.

5. Break apart when cool. Can be dipped or spread with chocolate, if desired.

Yield:  Makes about 40 pieces.

(These are very easy, delicious, and take only about 10 minutes to make).

Ingredients:

1/2 cup Sugar

1/4 cup Water

2 teaspoons Unsweetened cocoa

1/2 teaspoon Cinnamon

Pinch Salt

3 cups Pecan Halves

Directions:

Boil all ingredients 3 to 5 minutes, tossing and stirring. Spread

on wax paper to cool. Store airtight.

1 egg white

1 tablespoon water

1 pound pecan halves

1 cup white sugar

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

1)  Preheat oven to 250 degrees F (120 degrees C). Grease one

     baking sheet.

2)  In a mixing bowl, whip together the egg white and water until

     frothy. In a separate bowl, mix together sugar, salt, and

     cinnamon.

3) Add pecans to egg whites, stir to coat the nuts evenly. Remove

    the nuts, and toss them in the sugar mixture until coated. Spread

    the nuts out on the prepared baking sheet.

4) Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every

    15 minutes.

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