Time 10m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
Stir the confectioners’ sugar, paprika, salt, garlic powder, cumin and cayenne together in a small bowl. Heat the coconut oil in a very large pot with a lid 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. Serve immediately.
Time 1h25m Yield about 5-1/2 quarts. Number Of Ingredients 9 Steps:
In a large greased roasting pan, combine the popcorn, cereal and peanuts. In a large saucepan, combine brown sugar, corn syrup and butter; bring to a rolling boil. Boil for 6 minutes, stirring occasionally. , Remove from the heat; quickly stir in vanilla and baking soda until mixture is light and foamy. Immediately pour over popcorn mixture; mix well. Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Cool completely.
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 4 Number Of Ingredients 10 Steps:
Mix cinnamon, garlic powder, onion powder, cumin, cayenne pepper, salt, and allspice together in a bowl. Stir butter and honey together in a separate bowl until evenly mixed. Add cinnamon mixture with butter mixture and mix well. Place popcorn in a bowl and pour butter mixture over popcorn, flipping often to evenly coat each piece.
Time 10m Yield 6 serving(s) Number Of Ingredients 4 Steps:
Coat the popcorn: Combine the popcorn with the salt in a large bowl. Combine the butter and sugar in a small bowl and stir together. Drizzle over the popcorn, tossing to coat. Serve or store in an airtight container for up to 1 day.
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.
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.
Time 10m Yield 4 Number Of Ingredients 10 Steps:
Mix cinnamon, garlic powder, onion powder, cumin, cayenne pepper, salt, and allspice together in a bowl. Stir butter and honey together in a separate bowl until evenly mixed. Add cinnamon mixture with butter mixture and mix well. Place popcorn in a bowl and pour butter mixture over popcorn, flipping often to evenly coat each piece.
Time 40m Yield 12 serving(s) 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 a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 250° for 25-30 minutes or until crisp, stirring once. Remove popcorn from pan to waxed paper to cool. Break into clusters. Store in airtight containers.
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.
