#3098 - Popcorn Cake

(by Becky Lynn Mohr - friend)

14 cups popped popcorn
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 bag of regular M&M candies
1/2 cup butter + 2 TBSP butter
1/2 cup Jif peanut butter
1 - 10oz. bag mini marshmallows

Use the 2 TBSP butter to grease a 10" bundt cake pan. Put half of the popcorn into each of two large bowls. Sprinkle half of the chocolate chips over each bowl of popcorn (DO NOT STIR). Sprinkle half of the M&Ms over each bowl of popcorn (DO NOT STIR). In a saucepan over low heat add 1/2 cup butter--cook until melted. Add the peanut butter and marshmallows--cook/stir over low heat until melted and smooth. Pour half of the melted mixture over each bowl of popcorn, then use a wooden spoon to stir each until popcorn in both bowls is coated. Press all of the popcorn mixture firmly into the greased bundt cake pan (you have to really shove it in). Cool completely. Loosen from pan and flip it on to a cake plate. Slice to serve.

#992 - Pink Sugared Popcorn

(by Ruth Garrett - friend)

5 cups popped popcorn (plain)
1/2 cup white sugar
1/2 cup water
red food coloring
1 1/2 TBSP Domino's powdered sugar

In a large bowl add popped popcorn (remove any unpopped kernels)--set aside. In a saucepan over low heat add water and white sugar--stir and cook until sugar dissolves, then stir and cook to 238 degrees on a candy thermometer (or drop a bit of the sugar mixture into cold water--if a soft ball forms, it's ready). When heated, remove saucepan from heat and add enough red food coloring to make the mixture light pink--stir. Pour the pink mixture over the popcorn in the bowl. Use a wooden spoon to stir until all popcorn is pink. Sprinkle the powdered sugar over the top of the popcorn and stir with a wooden spoon until mixed. Cover cookie sheets with wax paper--spread coated popcorn on top of wax paper, then use a knife to gently separate the popcorn pieces so they don't stick together. Cool completely. THIS RECIPE DOES NOT TURN OUT RIGHT IF DOUBLED.

#709 - Popcorn Balls

(by Aunt Hazel [Haupt] Herman)

8 cups of popped plain popcorn (not buttered)
1 cup white sugar
1 cup King syrup molasses
1/4 cup water
1 tsp. cider vinegar
2 TBSP butter + 2 TBSP butter
1 tsp. vanilla

Put popped popcorn in a large glass bowl--set aside. In a skillet or Dutch oven over medium heat add white sugar, King syrup, water, vinegar, 2 TBSP butter--bring to a boil but do NOT stir. Once boiling cook about 15 minutes and then test--drop a teaspoon full into a glass of water. If it forms a soft ball it's ready. If it's runny it's not ready--cook longer. When it's ready remove from heat, add the vanilla and stir. Pour the candy mixture over the popped popcorn--stir with a wooden spoon until coated. Use the extra 2 TBSP butter to butter your hands--take out a handful of the popcorn mixture at a time and form into balls. Set each formed ball on saran wrap covered cookie sheets to cool. Wrap in colored cellophane once they have cooled.

#646 - Caramel Popcorn

(by Shirley McNevich)

1/2 cup Domino's dark brown sugar (packed)
2 TBSP butter
1/4 cup Kayro corn syrup
4 cups popped popcorn
1/4 cup peanuts

Preheat oven to 250 degrees. In a saucepan melt the sugar, butter, and corn syrup--stir. Add the popcorn and peanuts and stir until evenly coated. Dump the coated popcorn onto a cookie sheet and spread out evenly. Bake at 250 degrees for 5 minutes.