Candied Popcorn Recipes

CANDY COATED POPCORN

Steps:

• Keep freshly-popped corn warm in large baking pan in 200°F oven.
• Combine sugar, corn syrup, butter, salt and cream of tartar in medium saucepan. Bring to boil, stirring constantly. Cook to 250°F without stirring.
• Remove from heat. After boiling action ceases, add flavoring and color. Add soda and stir in quickly but thoroughly. Pour at once while foamy over warm popcorn; mix gently to coat corn. Shape into balls or spread onto cookie sheet and break into pieces when cool.

CANDIED POPCORN SNACK

Steps:

• Place popcorn in a large roasting pan. In a large saucepan, combine remaining ingredients; cook and stir over low heat just until mixture comes to a boil. Pour over popcorn and toss to coat. Cool. Store in an airtight container.

CANDY POPCORN

Steps:

• Heat oil in a large pan over a medium to high heat. Add the popping corn and cover. Shake the pan occasionally, until the popping stops. Or, the other option is to use the microwave or a popcorn maker.
• Transfer the popped corn to a large bowl, removing any unpopped corn kernels. If you have a seriously large metallic bowl you can later pour in the candy over the top of the popcorn -The bowl must be big enough to be able to toss the popcorn without it spilling over.
• Using a heavy based pan, combine the sugar, water and food colouring. Stir over heat, without boiling, until the sugar has dissolved . Use the largest saucepan/boiler that you can find.
• Please stand-by the stove whilst the candy is boiling, you will need to stir the mixture frequently. Bring to the boil. Boil uncovered for about 12 to 15 minutes. The temperature should be 150°C using a candy thermometer. If you do not have a thermometer drop a teaspoon of the candy mixture into a glass of water- the mixture should crack.
• Remove the candy mixture from the heat. Add the popcorn and stir quickly (and I do mean quickly!) to coat the popcorn with the candy.
• Spread the popcorn on foil lined trays to cool. Separate the popcorn as it is cooling with a wooden spoon or hands (be careful it is not too hot though!).
• Store in an airtight container for 3 - 4 days. The candied popcorn is best eaten after the candy has fully set and dried.

CANDIED POPCORN RECIPE - (4.4/5)

Steps:

• Heat oven to 300ºF. Line large shallow roasting pan with heavy foil, extending foil over edges of pan. Butter foil. Remove out all unpopped kernels from the popcorn and pour into prepared pan. Keep warm in oven. Mix sweetened condensed milk and dry gelatin in medium saucepan. Heat and stir over low heat until mixture is slightly thickened and bubbly, 4 to 5 minutes. (for easy clean up soak in hot water immediately) Pour mixture over popcorn. Stir gently to coat using a long-handled wooden spoon. Bake 20 minutes, stirring every 5 minutes. Carefully turn out onto large piece of lightly buttered foil. Cool. Break into pieces or clusters.

GRANDMA'S CANDY POPCORN

Steps:

• Place popcorn in a large bowl (you'll need room to stir the candy mixture in!)
• In a medium pot over medium-high heat, bring sugar, water, and butter to a boil. Reduce heat to medium and boil, stirring constantly, for 3 minutes. Stir in food coloring and salt and pour over popcorn, stirring to coat (make sure you work quickly!). Spread on baking sheets lined with wax paper and let dry for 1-2 hours until no longer sticky.
• *This popcorn lasts a long time at room temperature in an air tight container! It'll be good for at least 1-2 weeks.

CANDY POPCORN

Steps:

• Preheat oven to 300 F. Line 3 cookie sheets with parchment paper or silicone liners and spread 3 cups of popcorn out in an even layer on each. Set aside.
• In a medium saucepan, combine one color Jello mix with 1 cup sugar, 3 Tbsp butter, and 1 Tbsp corn syrup. Bring to a boil over medium heat, adding water as needed if the mixture appears too think. You can mix in a few drops of food coloring if desired to make the colors brighter.
• Boil candy mixture for 3-4 minutes then pour the candy mixture over one cookie sheet of popcorn. Toss to coat.
• Bake for 10 minutes, tossing the popcorn once halfway through. Allow popcorn to cool before removing from the baking sheet and breaking apart.
• Repeat step 1-4 with each color of Jello.
• Once all the popcorn is candied, combine all flavors in a bowl and toss gently to mix.

CHRISTMAS POPCORN CANDY

Steps:

• Heat oil in a large pot over medium heat. Add a few pieces of popcorn and wait until it pops, then quickly remove.
• Add remaining popcorn, elevate off stove to shake and spread corn out evenly. Cover with a lid. Once the popcorn starts popping in earnest, shake the pot gently once.
• Remove from heat when the popping almost stops (when you can count to 3 between pops) and transfer to a (very!) large bowl. You need 10 cups of popcorn.
• Preheat oven to 110°C/230°F.
• Melt butter in a saucepaan over medium heat.
• Add sugar, corn syrup (or glucose) and salt. Stir until just combined.
• When it starts to bubble, simmer for 4 minutes - DO NOT STIR!
• Remove from heat then quickly whisk in Christmas Spices, vanilla and baking soda. Whisk vigorously for 10 seconds, then when you stop whisking, the caramel will foam and increase in volume.
• Quickly pour straight over popcorn, toss to coat.
• Sprinkle over the almonds, and toss again until caramel cools and starts to harden.
• Spread popcorn across 2 baking trays.
• Bake for 45 minutes, tossing every 10 minutes or so. Caramel will remelt for the first 2-3 tosses - tossing further coats popcorn more evenly with caramel. (If using glucose instead of corn syrup, bake further 15 minutes).
• Remove from oven, leave to cool. Gently break into pieces then transfer to airtight container for storage. Stays crisp 2 - 3 weeks!

LOW SUGAR CANDIED POPCORN

Steps:

• 1. spray baking sheet with cooking spray
• 2. pop the popcorn
• 3. in a large bowl place popcorn.in a small bowl-add egg white molasses,and vanilla,salt,and granular splenda. Whisk ingredients well.
• 4. add peanuts and stir well.pour over popcorn,and toss until coated.
• 5. put in baking sheet,and bake at 325 for 20-25 minutes.turn it a bit while baking.
• 6. pour on to waxed paper or parchment paper and let cool.cool to room temp. before serving.
• 7. Nutrition information 8.5 carbs per serving 3 grams of sugar per cup 100 calories per cup