Time 15m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
Melt 3 tablespoons coconut oil in a large pot over high heat. Add the popcorn kernels, partially cover and cook, shaking the pot occasionally, until the popping slows down. Transfer the popcorn to a large bowl. Wipe out the pot. Stir the confectioners’ sugar, paprika, 1 teaspoon salt, the garlic powder, cumin and cayenne together in a small bowl. Melt the remaining 1/4 cup coconut oil in the same pot over medium heat. Add the popcorn and half of the sugar mixture, cover the pot and shake to coat. Add the remaining sugar mixture and continue to shake until well coated.
Time 10m Yield 5 Number Of Ingredients 4 Steps:
In 4-quart saucepan, heat oil over medium-high heat. Stir in sugar and chili powder. Add popcorn, and shake to coat popcorn evenly. Cover pan, and start shaking back and forth. Keep shaking to prevent popcorn and sugar from burning. After a few minutes, you will hear the popcorn start to pop. Keep shaking until the popping has slowed to once every 2 to 3 seconds. Remove from heat, and immediately pour into large bowl. Cool, stirring occasionally to break up clumps. Serve warm.
Time 56m Yield 8 Number Of Ingredients 8 Steps:
Spray a large bowl with cooking spray. Fill with popcorn. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper or a silicone pad. Combine sugar and water in a saucepan and bring to a boil over medium-high heat. Cook, without stirring and swirling pan gently as needed, until sugar has melted and the caramel is a deep amber color, 8 to 12 minutes. Remove from heat. Stir Buffalo sauce and butter carefully into the caramel; it will spit and bubble and may form a ball. Return to heat; bring to a boil, stirring until caramel is dissolved, about 3 minutes. Remove from heat and stir in the baking soda and cayenne pepper. Pour spicy caramel mixture carefully over the popcorn. Toss to completely coat, guarding your hands from the hot caramel. Spread the coated popcorn onto the prepared baking sheet. Bake in the preheated oven until dry, 15 to 20 minutes. Let cool for 10 minutes; stir.
Time 7m Number Of Ingredients 4 Steps:
Cook the microwave popcorn according to the packet instructions. Tip into a large bowl. Sprinkle over the spices, then pour over the agave syrup. Stir and serve warm or pour into a bag and take to work as an afternoon snack.
Time 10m Yield 6 cups. Number Of Ingredients 6 Steps:
In a large resealable plastic bag, combine the sugar, chili powder, cinnamon, salt and cayenne pepper. Add popcorn. Spray popcorn with cooking spray. Seal bag and shake to coat.
Yield 10 servings Number Of Ingredients 16 Steps:
Start by making the yellow spicy popcorn. In a pot add the popcorn then the oil to cover. Sprinkle on the sugar, followed by the yellow food coloring gel. Stir well to combine. Add the lid then heat on medium high. When the kernels start to pop, shake the pot while holding the lid closed. Continue cooking until all of the kernels have popped, then remove from the heat. Transfer the popped and colored popcorn to a large mixing bowl. Add the chipotle powder, salt, corn nuts, and ring chips. Mix well then set aside. Next make the purple popcorn. In a pot add the popcorn then the oil to cover. Sprinkle on the sugar, followed by the purple food coloring gel. Stir well to combine. Add the lid then heat on medium high. When the kernels start to pop, shake the pot while holding the lid closed. Continue cooking until all of the kernels have popped, then remove from the heat. Transfer the popped and colored popcorn to a large mixing bowl. Add the M&M’s, gummies, purple sugar, and sweet potato chips. In a large bowl, evenly add the yellow and purple popcorn mixtures to create a fun mix of spicy and sweet treats. Enjoy!
Time 2m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Combine all ingredients and pour over popcorn, toss to coat.
Yield Makes 12 cups Number Of Ingredients 6 Steps:
Combine sugar, salt, garam masala, and cayenne in a large serving bowl. Heat oil in a large pot over medium-high heat until hot but not smoking. Add popcorn, and cover. Cook, shaking pot frequently, until corn has finished popping. Add to bowl, and toss.
Time 35m Yield 10 cups. Number Of Ingredients 6 Steps:
Place popcorn in a large bowl. In a small microwave-safe bowl, melt butter; whisk in the pudding mix, corn syrup, vanilla and salt until smooth. , Microwave, uncovered, for 45 seconds or until bubbly. Pour over popcorn; toss to coat. Spread in two 15x10x1-in. baking pans coated with cooking spray., Bake at 250° for 25-30 minutes or until crisp, stirring once. Remove popcorn from pans to waxed paper to cool. Break into clusters. Store in airtight containers.
Yield Makes about 11 cups Number Of Ingredients 8 Steps:
Preheat oven to 250 degrees. Line 2 baking sheets with nonstick baking mats; set aside. In a large heavy-bottomed pot, heat oil over medium heat. Add 3 popcorn kernels and cover until they pop. Add remaining popcorn kernels, cover, and shake pot continuously over burner until popcorn is completely popped, 3 to 5 minutes. Transfer popcorn to large bowl; add peanuts and set aside. Combine butter, sugar, and corn syrup in a medium pot over medium heat. Cook, stirring occasionally until sugar has dissolved. Increase heat to medium-high, and cook, without stirring, until golden brown, about 5 minutes, swirling pot occasionally. Remove mixture from heat and quickly stir in salt and cayenne with a heatproof spatula or spoon. Immediately pour over popcorn mixture and stir to incorporate. Divide popcorn mixture evenly between baking sheets. Transfer to oven and bake, about 30 minutes, stirring occasionally. Let cool on sheet pans before breaking apart into clusters. Store popcorn in an airtight container for up to 1 week.
