Snacks
Yield: 1 servings

1 1/2 c  Popcorn; unpopped
1 pk Gelatin, orange
1 c  Sugar
1 c  Corn syrup
Orange food coloring

Pop the popcorn kernels. Mix together the gelatin, sugar and corn syrup and a few drops of food coloring. Heat to a full boil. Pour the mixture over the popcorn, stirring well to thoroughly coat. Let cool. Butter your hands and shape the popcorn into small balls. Place on waxed paper for several hours; then wrap in cellophane or small sandwich bags and tie with a colorful ribbon. Decorate the bags, if you wish.
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Praline Popcorn Crunch

  10      cups          Popcorn
   1 1/2  cups          Whole pecans
     1/2  cup           Almonds -- slivered
   1 1/2  cups          Sugar
   1      cup           Margarine or butter
     1/4  cup           Praline liqueur
     1/4  cup           Light corn syrup
   1      tablespoon    Praline liqueur
     1/4  teaspoon      Salt

Butter baking sheet and large bowl. Toast pecans and almonds until light brown. Combine popped corn and nuts in a large bowl. Heat sugar, butter, 1/4 cup Praline liqueur and corn syrup in a heavy 2 quart saucepan. Stir over medium high heat, to 275~, or until soft crack stage. Remove from heat, stir in 1 tbls. Praline liqueur and salt. Pour over the popcorn and nuts. Mix and spread immediately on baking sheet. Let stand 1 hour. Break into bite sized pieces.
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Pumped Up Popcorn

     1/4  cup           Vegetable oil
   8      medium Clove  garlic -- minced
   2 1/4  teaspoons     Chili powder
     1/4  teaspoon      Cayenne pepper -- (scant)
   4      ounces        Plain popcorn
   1                    Kosher salt

Place oil, smashed, peeled and minced garlic, chili powder and cayenne in a small saucepan over very low heat. Cook, stirring occasionally, for five minutes. Place popcorn in a large bowl. Pour the spice mixture over and toss to coat. Hands work best for this. Season with salt to taste and serve.
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Quacker Jacks

   1      cup           Peanuts -- warmed
   1      cup           Butter
   5      cups          Popped corn -- warm
   2      cups          Brown sugar -- packed
     1/2  cup           Light corn syrup
     1/2  teaspoon      Baking soda

Pop corn; keep warm in oven. Warm nuts in pan. In saucepan, melt butter; add brown suagr and syrup. Cook till thick then add baking soda; stir. Pour over warmed popped corn and peanuts. Stir well. Let cool and munch down.
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Double Caramel Munchin' Mix

   3      tablespoons   Margarine or butter
   3      tablespoons   Caramel topping
   3      cups          Double chex cereal
   1      cup           Popped popcorn
     1/2  cup           Honey roasted peanuts

In small microwave safe bowl, melt margarine and topping on high 1 mintue; mix well. Pour cereal, popcorn and peanuts into large resealable plastic bag. Pour topping over cereal mixture inside plastic bag. Seal bag and shake until all pieces are evenly coated. Pour contents into large microwave safe bowl. Microwave on high 1-1/2 to 4 minutes, stirring every minute. Spread on waxed paper to cool. Store in airtight container.
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Fall Harvest Popcorn

   2      quarts        Popped popcorn -- unsalted
   2      cans          Shoestring potatoes
   1      cup           Mixed nuts -- salted
     1/4  cup           Butter or margarine -- melted
   1      teaspoon      Dill weed
   1      teaspoon      Worcestershire sauce
     1/2  teaspoon      Lemon pepper seasoning
     1/4  teaspoon      Garlic powder
     1/4  teaspoon      Onion powder

Preheat oven to 325~. Combine popcorn, shoestring potatoes and nuts in large roasting pan. Set aside. Combne butter, dill, worcestershire sauce, lemon pepper seasoning, garlic powder and onion powder in small bowl; pour over popcorn mixtue, stirring until evenly coated. Bake 8-10 minutes, stirring once. Cool completely; store in airtight containers.
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Flavored Popcorn

     1/2  cup           Margarine
   1      cup           Sugar
     1/4  cup           Light corn syrup
     1/2  teaspoon      Salt
     1/2  teaspoon      Baking soda
   1 1/2  teaspoons     Flavoring
     2/3  cup           Raw popcorn

Pop the popcorn and place it in a large grocery bag. Place the margarine, corn syrup, salt, and sugar in a large bowl and microwave it on HIGH for 1 minute. Stir well. Microwave it on HIGH until it reaches a boil and then microwave it on HIGH for 2 minutes. Stir in baking soda, flavor and coloring (if desired). Pour over the popcorn and stir well,
making sure the popcorn is well-coated. Roll the bag shut and microwave it on HIGH for 90 seconds. Stir well, roll shut and microwave it for 60 on HIGH. Roll the bag down (or tear it down) and leave open on its side. Microwave for 60 seconds on High. Pour out onto wax paper and spread it out to cool. When cool, break apart and remove any "old maids". Store in airtight container -- if it lasts that long ! This fills one of the 5 qt. ice cream buckets. For caramel corn: Use brown sugar instead of white and use vanilla or caramel flavoring. If you use the Lorann oils,
one of the small bottles is the right amount of flavoring.
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Flying Popcorn Balls

   3      quarts        Popped popcorn -- unsalted
   1      cup           Spanish peanuts -- salted
   6      ounces        Semisweet chocolate chips
   1      pound         Marshmallows
     1/4  cup           Butter

Combine popcorn, peanuts, and choco chips in large bowl or roaster. In large saucepan, cook marshmallows and butter over low heat until melted. Pour over popcorn, tossing gently to mix. Cool 5 minutes. Butter hands lightly. Form into 2 1/2" balls.
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Fruit-Flavor Popcorn Balls

   1      cup           Light corn syrup
     1/2  cup           Sugar
   1      small         Jello -- any flavor
     1/2  pound         Salted peanuts -- coarse chop
   9      cups          Popped popcorn

Bring syrup and sugar to a boil. Remove from heat and add Jell-O Gelatin, stirring until dissolved. Add peanuts and pour over popcorn, mixing well. Quickly form into 1 1/2" balls. Makes about 4 dozen.
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Nutcracker Sweets

   4      cups          Popped popcorn
     2/3  cup           Pecan halves
     1/3  cup           Unblanched whole almonds
   2      tablespoons   Butter -- melted
     1/8  teaspoon      Salt
     2/3  cup           Sugar
     1/2  cup           Butter
     1/4  cup           Light corn syrup
     1/2  teaspoon      Vanilla

Lightly butter jelly-roll pan. In large bowl, combine popcorn, pecans, almonds and melted butter. Sprinkle lightly with salt. Spread in buttered pan. In medium heavy saucepan, combine sugar, 1/2 cup butter and corn syrup. Bring to a boil over medium high heat, stirring constantly. Continue boiling 5-10 minutes or until mixture turns a light
caramel color, stirring occasionally. Remove from heat; stir in vanilla. Pour over popcorn and nuts. Toss to coat. Spread out to cool and harden. Break apart and store in loosely covered container. Makes 8 cups.
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O.R.'s Ranch Party Mix

   3      quarts        Popcorn
   3      cups          Ranch flavored small cracker
   1      cup           Fish pretzels
   1      package       Dry ranch salad dressing mix
   1      tablespoon    Lemon pepper
   1      teaspoon      Dill weed
     1/3  cup           Butter -- melted

In large bag, place popcorn, crackers and pretzels. Sprinkle mixture with remaining ingredients except butter. Close bag; shake gently to distribute evenly. Drizzle mixture with butter. Quickly reclose bag and shake until all ingredients are evenly coated. Pour popcorn mixture onto large baking sheet and spread evenly. Bake at 300~ for 8 minutes. Cool snack mixture to room temperature and serve. Store in airtight container.
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Orange Candy Popcorn

     2/3  cup           Orange juice
   1 1/4  cups          Sugar
     1/8  cup           White corn syrup
   1                    Orange; rind of -- grated
     1/2  cup           Popcorn -- popped

In heavy saucepan, put the orange juice, sugar, corn syrup and rind. Cook over a moderate heat to 280~ on a candy thermometer. Pour over popped corn.
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Orange Popcorn

   8      cups          Popped popcorn -- *
     1/2  cup           Sugar
     1/2  cup           Tang -- powdered orange drin
     1/3  cup           Light corn syrup
     1/3  cup           Water
     1/4  cup           Butter
     1/2  teaspoon      Orange extract
   1      teaspoon      Baking soda

* 2 tbls of unpopped popcorn makes 4 cups (or 1 ounce) popped popcorn.

Place popcorn in a large buttered baking pan. In separate pan, combine sugar, drink mix, syrup, water and butter. Stir over medium heat until sugar is dissolved. Cook until mixture reaches 250~ on a candy thermometer, stirring frequently. Remove from heat and stir in orange extract and baking soda. Pour over popcorn, mixing well. Bake for 1 hour, stirring occasionally. Allow to cool completely.
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Party Time Popcorn Bars

   6      cups          Popped popcorn
  11      ounces        Praline nut mix -=OR=- -- honey roasted mixed
     3/4  cup           Dried cranberries -- finely
                        chopped -=OR=- raisins
     1/4  cup          Margarine
   4      cups          Mini marshmallows
     1/4  cup           Mini candy coated chocolate -- chips

Line 9x13" pan with foil so that foil extends over sides; butter foil. In large bowl, combine popcorn, nuts and cranberries; set aside. In medium saucepan, combine margarine and marshmallows. Cook over low heat
until marshmallows are melted, stirring constantly. Pour over popcorn mix; mix well. Press mixture in foil lined pan. Sprinkle with chocolate chips; press lightly. Refrigerate 1 hour to cool. Remove from pan by lifting foil; remove foil from mixture. Cut into 36 bars.
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Peanut Butter Snax

     1/3  cup           Peanut butter
   2      tablespoons   Butter or margarine
   1      teaspoon      Ground Cinnamon
     1/4  teaspoon      Ground Ginger
   5      cups          Popped popcorn
   2      cups          Bite-size shredded wheat
   1      cup           Mini pretzels
   1      cup           Multi-colored candy coated -- chocolate pieces; su
                        M&M's

In a small microwavable bowl, combine peanut butter, butter, and spices. Microwave on HIGH 1 minute, or until butter melts. Mix well. In a 13x9" inch baking dish, combine popcorn, shredded wheat and pretzels. Pour peanut butter mixture over popcorn mixture and toss until well coated. Bake at 350~ for 30 minutes, stirring halfway through cooking time. Cool popcorn mixture to room temperature, stir in candy pieces. Makes 8 cups. Store in airtight container.
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Pecan Cashew Popcorn Balls

   1      cup           Sugar
   1      cup           Brown sugar -- firm pack
   1      cup           Light corn syrup
     2/3  cup           Water
   1      pound         Butter
   2      cups          Pecan halves -- toasted
   2      cups          Cashews -- lightly toasted
   8      cups          Popped popcorn

Combine the granulated sugar, brown sugar, corn syrup and water in a heavy pan fitted with a candy thermometer and place over high heat. Bring mixture to a boil and add the butter, stirring until it has melted. Continue cooking until the mixture reached 350~, 20-30 minutes. In a LARGE, lightly oiled bowl, toss the nuts and popcorn together.
Carefully pour the hot syrup over the popcorn- nut mixture. Carefully, but quickly, toss the mixture with a long-handled wooden spoon to coat the popcorn and nuts completely with syrup. As soon as the mixture is cool enough to handle, quickly shape into 3" balls and place the balls onto a nonstick or lightly oiled baking sheet to coool. Store, tightly wrapped, in a cool place. Wrap popcorn balls individually in squares of amber cellophane, tied up with gold or orange and black ribbon (these are meant for Halloween). Or pile the balls together into a basket with red apples and wrap the basket up in cellophane with orange and black ribbon. Or place the balls in a brown paper bag and tie with a ribbon.
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Piquant Popcorn

   2      tablespoons   Corn oil
   2                    Garlic cloves -- crushed
   1      1/2" piece    ginger root -- peeled, chopped
   1      cup           Popping corn
     1/4  cup           Butter
   2      teaspoons     Hot chili sauce
   2      tablespoons   Fresh parsley -- chopped
                        Salt to taste

Heat oil in a saucepan. Add 1 clove of crushed garlic, ginger and popping corn. Stir well. Cover and cook over medium-high heat 3-5 minutes, holding lid firmly and shaking pan frequently until popping stops. Turn popped corn onto a dish, discarding any unpopped corn kernels. Melt butter in pan. Stir in remaining clove of crushed garlic
and chili sauce. Return corn to pan and toss well until evenly coated with mixture. Add parsley and salt and stir well. Turn into a serving dish. Serve warm or cold.
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Pizza Flavored Popcorn

   2      tablespoons   Grated parmesan cheese
   1      teaspoon      Garlic powder
   1      teaspoon      Italian herb seasoning
   1      teaspoon      Paprika
     1/2  teaspoon      Salt
ds Pepper 2 qt Hot popcorn

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
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Pizza Popcorn

  12      cups          Popped popcorn
   2      tablespoons   Olive oil
   2      tablespoons   Dry spaghetti sauce mix
   2      tablespoons   Grated parmesan cheese

Place popcorn in a large bowl. Warm olive oil in microwave. Drizzle over popcorn; sprinkle with dry spaghetti sauce powder and parmesan cheese; toss well to coat.
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Popcorn Cake

  14      cups          Popped popcorn
   6      ounces        Chocolate chips
   1      cup           Peanuts -- broken in half
     1/2  cup           Margarine or butter
     1/2  cup           Peanut butter
  10 1/2  ounces        Mini marshmallows

Line entire 12 cup bundt pan or 10" tube pan with foil. In 6 quart container or 2 large bowls, combine popcorn, chocolate chips and peanuts; set aside. In medium saucepan, melt margarine. Stir in peanut butter and marshmallows. Cook over low heat until marshmallows are melted, stirring constantly. Pour marshmallow mixture over popocrn mix; stir to coat. Press mixture frimly into prepared pan. Cool completely; remove from pan. Cut into slices to serve.
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Popcorn Haystacks

   1      quart         Popped popcorn
   1      cup           Peanuts
   3      ounces        Chow mein noodles
  12      ounces        Chocolate chips

Toss popped corn, peanuts, and cm noodles together in lg bowl Set aside. Place choco chips in glass bowl. Microwave on med high for 3 mins. Pour over popcorn mixture. Toss until well mixed. Place spoonfuls of the
tossed mixture on wax paper. Cool until firm. Stor in tightly covered container. Makes 24 haystacks.
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Popcorn Macaroons

  3                    Egg white
ds Salt
1/2 ts Baking powder
1 c  Nuts; toasted - OR- 1 c  Coconut; toasted
1c  Popcorn; popped - chopped in the blender

Beat egg whites til frothy and add the salt and baking powder. beat until stiff. Fold in the toasted nuts or toasted coconut and the chopped popped corn. Drop by teaspoons onto greased cookie sheets. Bake at 350~ for 15 mintues, until lightly browned.
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Popcorn Munchy

     1/3  cup           Margarine
     1/2  teaspoon      Seasoned salt
     1/2  teaspoon      Garlic powder
   1      tablespoon    Worcestershire sauce
   6      cups          Popped popcorn
   2      cups          Bite-sized wheat squares
   2      cups         Goldfish crackers
   1 1/2  cups          Sesame sticks
   1      cup           Peanuts

Heat oven to 250~. In 13x9" pan, melt margarine in oven. Remove from oven; stir in seasoned salt, garlic powder and worcestershire sauce. In large bowl, combine popcorn, wheat squares cereal, crackers, sesame sticks and peanuts. Pour margarine over dry ingredients. Toss lightly until all pieces are coated. Divide evenly between 2, 13x9" pans. Bake for 1 hour, stirring every 15 minutes. Cool completely. Store in airtight containers. Makes 12 cups.
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Popcorn Party Mix

     1/4  cup           Butter
     1/2  teaspoon      Garlic salt
     1/2  teaspoon      Onion salt
     1/4  teaspoon      Celery salt
   1 1/2  tablespoons   Worcestershire
     1/8  teaspoon      Tabasco
   2      quarts        Popped popcorn
   1      cup           Pretzel sticks
   1 1/2  cups          Mixed nuts -- salted

Melt butter in small saucepan. Add seasonings. Mix. Spread popcorn, pretzels, and nuts in a lg shallow baking pan. Pour seasoned abutter over all. Toss. Bake 275~, 1 hour. Stir 4-5 times. Store in tightly covered container. Makes 2 qts.
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Vanilla Popcorn

     1/4  cup           Corn oil
   1                    Split vanilla bean
     3/4  cup           Popping corn
   1      tablespoon    Superfine sugar
                        Salt
   2      tablespoons   Butter -- melted

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 rest of 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.
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Velma's Caramel Popcorn

   1      cup           Brown sugar
     1/4  cup           White corn syrup
     1/2  cup           Butter
     1/4  cup           Cream of tartar
     1/4  teaspoon      Salt
     1/2  teaspoon      Baking soda
     1/2  cup           Popcorn -- popped
   1      cup           Pecans; chop -- toasted

Put the brown sugar, corn syrup, butter, cream of tartar and salt in a heavy saucepan. Melt over medium heat and bring to a boil. Boil 5 minutes. remove from heat and add the baking soda. Stir well. Pour over the popped corn and pecans. Stir well. Put in a baking pan and bake at 250~ for 30 minutes, stirring occasionally. Pour onto buttered cookie sheets to cool
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Wheatable Snack Mix

   6      cups          Popped popcorn
   2      cups          Pretzel sticks
   1      cup           Peanuts
     1/4  cup           Margarine or butter -- melted
   3      cups          Wheat snack crackers
     1/4  teaspoon      Onion salt
     1/4  teaspoon      Garlic salt

Mix popcorn, pretzels and peanuts in large bowl. Drizzle with margarine. Stir in crackers. Sprinkle with onion salt and garlic salt; toss. Store in airtight container. Makes 10 cups.
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White Chocolate Pecan Corn

   1      package       Microwave popcorn -- popped
   8      ounces        Vanilla flavor candy coating
     1/2  cup           Pecan halves

Place popped popcorn in large bowl. Put candy coating in 1 quart glass measure; microwave on HIGH for 1 to 1-1/2 minutes or until shiny; stir to melt completely. Stir in pecans. Add to popcorn; stir well to coat. Spread on cookie sheet and allow to cool completely.
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Zesty Snack Mix

   8      cups          Popped popcorn
   1 1/2  cups          Dry roasted, unsalted -- mixed
                        nuts
   3      tablespoons   Margarine -- melted
   2      tablespoons   Creamy honey-mustard dressig
   1      package       Italian salad dressing mix
   1      cup           Seedless raisins

In large bowl, combine popcorn and nuts; set aside. In small bowl combine margrine, honey-mustard dressing and Italian dressing mix. Pour over popcorn, tossing to coat well. Spread in jelly-roll pan. Bake at 325~ for 15 minutes, stirring after 10 minutes. Remove from oven; stir in raisins. Spread on paper towels to cool. Store in airtight container. Makes about 6 cups.
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Chili Popcorn Seasoning

   1      teaspoon      Salt
   1      teaspoon      Chili powder
     1/2  teaspoon      Garlic powder
   1      teaspoon      Ground cumin
   1      tablespoon    Dried onion flakes
                        Cayenne pepper to taste
     1/2  cup           Popcorn -- popped
                        Butter to taste

Combine the salt, chili powder, garlic powder, cumin, onion flakes and cayenne and mix well. Use one or two teaspoons per 1/2 cup corn, popped with butter.
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Christmas Bears Snack Mix

   2      cups          Bear-shaped chocolate graham -- snacks
   2      cups          Mini oreos with red frosting
   4      cups          Popped popcorn
   2      cups          Red -- white & green candy
                        coated chocolates
   1      cup           Red & green gummi bears

Mix all ingredients in a large bowl. Store in plastic bags or covered container. NOTE: Can change this by changing the chocolate graham bears and mini oreos for any small cookies or snacks desired.
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Coconut Pecan Popcorn

  16      cups          Popped popcorn
   1      package       Coconut-pecan frosting mix
     1/2  cup           Margarine or butter
     1/4  cup           Light corn syrup
     1/3  cup           Water
     1/2  teaspoon      Salt
     1/2  teaspoon      Baking soda

Heat oven to 200~. Divide popcorn between 2 ungreased rectangular pans. Heat frosting mix (dry), margarine, corn syrup, water and salt, stirring occasionally, until bubbly around edges. Continue cooking over medium heat 5 minutes, stirring occasionally. Remove from heat. Stir in baking soda until foamy. Pour over popcorn. Stir until well coated. Bake 1 hour, stirring every 15 minutes. Store in airtight container. Makes 16 cups.
Can decrease popcorn by 2 cups and add 2 cups pecan pieces. Add 1 cup to each pan after popcorn is divided. Mix.
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Licorice Popcorn

  16      cups          Popped popcorn -- *
   1      cup           Sugar
     1/4  cup           Brown sugar
     1/4  cup           Water
     1/2  cup           Light corn syrup
     1/4  cup           Butter
     1/2  teaspoon      Baking soda
     1/2  teaspoon      Anise extract
   1      tablespoon    Black food coloring

* 2 tbls of unpopped popcorn will produce 4 cups (or 1 ounce) of popped popcorn.

Place popcorn in large buttered baking pan. Put the sugars, water, and corn syrup into a heavy pan over medium heat and stir. After the mix has boiled, scrape sides of pan. Place a candy thermometer in the pan and cook, without further stirring, to 250~. Remove pan from heat and stir in butter, baking soda, anise extract and food coloring. Pour over popcorn, mixing well. Bake, uncovered, for 1 hour, stirring occasionally. When cooled, store in air-tight containers.
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Little Apples Popcorn Balls

   2      tablespoons   Butter
   2      tablespoons   Sugar
   2      tablespoons   Brown sugar
     1/4  cup           Molasses
     1/4  cup           White corn syrup
     1/4  teaspoon      Cinnamon
     1/8  teaspoon      Ginger

ds Cloves 1/2 c Popcorn; popped 1 c Walnuts; chop, toasted 1 c Dried apples; cut small
In a heavy sacuepan, put the butter, sugar, brown sugar, molasses, corn syrup, cinnamon, ginger and cloves. Cook over moderate heat to 280~ on a candy thermometer. Pour over the popped corn, walnuts and apples. Shape into balls.
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Maple Syrup Popcorn Balls

   1      cup           Mapel syrup
   2      tablespoons   Butter
   1      teaspoon      Vanilla
     1/2  cup           Popcorn -- popped

**In the North country the people make one of the aristocrats of sweets, maple syrup. It cooks down to a delicious candy, but is delicate, so watch In a heavy saucepan put the maple syrup and butter. Cook to 260~ on a candy thermometer. Remove from heat and add the vanilla. Stir well and pour over the popped corn. Shape into balls.
Both pecans and walnuts are good with maple, it's hard to say which is better. You may wish to include a few of your favorite.
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Marshmallow Popcorn Christmas Tree

  12      cups          Popped popcorn
     1/2  cup           Margarine or butter
   3      cups          Mini marshmallows
     1/2  package       Lime flavored jello
                        Green food color
                        Candy pieces to decorate -- tree with

Spread popcorn evenly in jelly-roll pan or on waxed paper-lined counter. In medium saucepan, combine margarine and marshmallows; cook over medium heat until melted. Add jello; continue to cook until jello is dissolved. Add food color and mix well. Pour evenly over popcorn; stir quickly to coat. With dampened hands, shape popcorn into cone shape. Decorate tree with candy pieces.
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Mexicali Corn Bowl

     1/3  cup           Butter
   1      tablespoon    Dry taco seasoning mix
   1      tablespoon    Dry chopped chives
   4      quarts        Popped popcorn

In small saucepan, melt butter over low heat. Add taco seasoning and chives. Blend. Pour over popcorn in large serving bowl and toss lightly. Serve at once. Makes 4 qts.
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Mexicali Crunch

   4      cups          Corn flakes
   2      quarts        Popped popcorn
   3      cups          Corn chips
   1      cup           Raosted peanuts
     1/2  cup           Margarine
     1/2  cup           Dark corn syrup
     1/4  cup           Brown sugar -- packed
   1      package       Taco seasoning mix

Preheat oven to 250~. In large roasting pan, combine corn flakes, popcorn, corn chips and peanuts. In medium saucepan, combine margarine, corn syrup, sugar and taco seasoning. Bring to a boil over medium heat, stiriing constantly. Pour over corn flake mix; toss to coat well. Bake 55-60 minutes, stirring every 15 minutes. Cool, stirring frequently. Store in airtight container. Makes about 4 quarts.

TEXICALI CRUNCH: Substitute 5 tbls chili seasoning mix for taco seasoning mix.
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Microwave Crunchy Caramel Corn

   4      cups          Popped popcorn
   2      cups          Hexagon shaped corn & rice -- cereal
   1      cup           Mixed nuts
     1/2  cup           Brown sugar -- packed
     1/4  cup           Butter or margarine
   2      tablespoons   Corn syrup
     1/4  teaspoon      Salt
     1/2  teaspoon      Vanilla
     1/4  teaspoon      Baking soda

In large microwave-safe bowl, combine popcorn, cereal and nuts. In 4-cup measuring cup, combine butter, brown sugar, corn syrup and salt. Microwave on HIGH for 1-1/2 minutes; stir. Microwave on HIGH for 45 seconds to 2 minutes until mixture comes to a rolling boil. Stir in vanilla and baking soda. Mixture will become foamy. Pour over popcorn mix; toss to coat. Spread half of mix evenly in 12x8" dish. Microwave on HIGH for 2-3 minutes or until popcorn is evenly coated and glazed, stirring every minute. Spread on foil to cool. Popcorn will become crisp
as it cools. Using same dish, repeat with remaining popcorn. Allow mixture to dry for 2 hours. Store in tightly covered container.
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Milk Chocolate Popcorn

  12      cups          Popped popcorn
  12      ounces        Salted peanuts
   1      cup           Corn syrup
     1/4  cup           Butter or margarine
  12      ounces       Milk chocolate chips

In a large, greased, roasting pan, combine popcorn and nuts. In a large, heavy saucepan combine chocolate chips, corn syrup and butter. Cook over medium heat until mixture boils, stirring constantly. pour over popcorn toss well to coat. Bake in a preheated 300~ oven for 45 minutes stirring frequently. Cool completely. Store in an airtight container for up to two weeks. Makes about 14 cups.
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Mocha Almond Popcorn

     1/2  cup           Strong coffee
     1/2  cup           White corn syrup
     1/4  cup           Butter
   1      cup           Brown sugar
   1      tablespoon    Cocoa
     1/2  cup           Popcorn -- popped
   1      cup           Almonds; chop -- toasted

In a heavy sacuepan put the coffee, corn syrup, butter, brown sugar and cocoa. Cook over a moderate heat to 280~ on a candy thermometer. Pour over the popped corn and almonds
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Mother's White Popcorn Balls

  16      cups          Popped popcorn
   5      cups          Mini pretzels
   2      cups          Brown sugar -- firmly packed
   1      cup           Butter or margarine
     1/2  cup           Dark corn syrup
     1/2  teaspoon      Salt
     1/2  teaspoon      Baking soda
   1      cup           Salted peanuts
   2      cups          Favorite candy; candy corn -- mini chocolate mints
                        choco covered raisins or -- peanuts, M&M's, brid
                        whatever you want.......

Heat oven to 200~. In large roasting pan combine popcorn and pretzels; set aside. In 2 quart saucepan, combine brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until mix comes to a boil (12-14 minutes). Continue cooking, stirring occasionally, until candy thermometer reads 238~ or small amount of mix dropped in ice water forms a soft ball (4-6 minutes). Remove from heat; stir in baking soda. Pour over popcorn mixture; sprinkle peanuts over coating. Stir until popcorn is coated. Bake for 20 minutes; stir. Continue baking for
25 minutes. Remove from oven; stir in candy. Immediately place caramel corn on waxed paper; cool completely. Break into pieces. Store in tightly covered container. Makes 24 cups.
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Spicey Popcorn Munch

   1      cup           Tiny pretzels
   7      cups          Popped corn
   1      tablespoon    Vegetable oil
   1 1/2  teaspoons     Salt free herb & spice blend
     1/2  teaspoon      Paprika
     1/4  teaspoon      Garlic salt

Combine first 2 ingredients in a bowl; drizzle with oil. Combine remaining ingredients and sprinkle over popcorn mixture and toss well. Spread mixture in a cookie sheet. Bake 350~ oven for 20 minutes; stir once. Turn oven off; let cool in oven. Store in air-tight container. Makes 8 cups.
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Super Crunchy Snack Mix

   4      cups          Popcorn
   2      cups          Super Golden Crisp cereal
   2      cups          Mini marshmallows
   2      cups          Semi sweet chocolate pieces
   1      cup           Peanuts
   1      cup           Raisins

Combine all ingredients. Makes 11 cups.
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Sweet Popcorn Mix

   6      cups          Popped popcorn
   2      cups          Cocoa puffs cereal
   2      tablespoons   Margarine -- melted
   1      tablespoon    Sugar
     1/4  teaspoon      Cinnamon

Mix popcorn and cereal in a large bowl. Drizzle with margarine; toss to coat. Mix sugar and cinnamon. Sprinkle on popcorn mixture; toss to coat.
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Tex-Mex Munch

  12      cups          Popped popcorn
     1/4  cup           Butter or margarine
     1/2  teaspoon     Chili powder
   6      ounces        Cheddar cheese -- shredded

Spread popcorn in jelly-roll pan; set aside. In 1 quart saucepan, melt butter. Remove from heat; stir in chili powder. Drizzle over popcorn; stir to mix. Sprinkle popcorn with cheese. Place oven rack in top position; heat broiler. Broil for 1-2 minutes or until cheese melts. Toss immediately.
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Three-pepper Popcorn

   2      tablespoons   Corn oil
   2      tablespoons   Olive oil
   2                    Garlic cloves -- split
     3/4  cup           Popping corn
                        Salt
   1                    Garlic clove -- minced

ds Cayenne pepper 2 ts Black pepper; coarsely - ground 1/4 c Hot pepper sauce 2 tb Butter; melted
In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Add 1 kernel popping corn and
heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove garlic. Mix hot pepper sauce with melted butter. Toss popcorn with minced garlic, cayenne, black pepper, salt and hot pepper/butter.
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Toasty Cinnamon Popcorn

     1/3  cup           Margarine or butter
   6      cups          Cinnamon toast flavor cereal
   6      cups          Salted popped popcorn

Heat oven to 300~. Heat margarine in 13x9" pan until melted. Stir in cereal and popcorn until evenly coated with margarine. Bake 5 minutes; stir. Bake 5 minutes longer. Cool and store in airtight container. Makes 12 cups.
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Tropical Popcorn

     1/4  cup           Butter
     1/4  cup           Dark corn syrup
     1/4  cup           Cream of coconut
   1      cup           Brown sugar
     1/2  cup           Popcorn -- popped
   1      cup           Coconut -- toasted
     1/2  cup           Dates -- chopped
     1/2  cup           Dried pineapple pieces
     1/2  cup           Dried banana pieces

In a heavy saucepan, put the butter, corn syrup, cream of coconut and brown sugar. Boil over moderate heat for 2 minutes. Pour over the popcorn, coconut, dates, dried pineapples and dried banana chips. Stir to mix. Bake at 300~ for 30 minutes.
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Caramel Corn

   6      cups          Popped popcorn
     1/2  cup           Almonds slivered -- toasted
     3/4  cup           Brown sugar -- packed
     1/2  cup           Margarine or butter
   2      tablespoons   Light corn syrup
     1/8  teaspoon      Salt
     1/4  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 HIGH for 2 minutes. Spread on foil or wax paper to cool.
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Grandma's Popcorn Balls

   2      Tablespoons   Sugar
     1/3  Cup           Pet Milk
   1      Tablespoon    White Corn Syrup
   1      Cup           Sugar
   1      Tablespoon    Molasses
   4      Cups          Popcorn -- popped

Sift 2 tablespoons sugar slowly into hot, heavy skillet. When sugar is melted and golden brown, add Pet milk, corn syrup, sugar and molasses. Cook slowly to a 238 degree or until a few drops form a soft (firm) ball when dropped in cold water. Pour immediately over freshly popped popcorn (unsalted). Stir until all kernals are covered. Let stand til cool for caramel corn. Or form into balls while still warm.

Tip: Grams said if you buttered your hands first it makes forming the balls much easier.
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