M&M Peanut Butter Popcorn

10 cups popped popcorn
1/2 cup plain M&M’s
1 tablespoon butter
1/2 cup peanut butter
1/2 cup granulated sugar
1/4 cup honey
1/4 cup light corn syrup
1/2 teaspoon vanilla extract

Put popcorn and candies into large bowl.

Grease the sides of a medium-size pan with the butter. Put sugar, honey and corn syrup in a pan. Set the pan over medium heat. Bring to a full rolling boil. Stir sugar mixture carefully with a large wooden spoon for 3 minutes, then remove pan from heat. Add peanut butter and vanilla extract to hot syrup, being careful not to let syrup splatter. Stir with a wooden spoon until peanut butter is melted and smooth. Pour peanut butter mixture over popcorn and candies. Mix with 2 large spoons until popcorn is completely coated. Spoon onto a large pan and spread. Let cool. Break into bite-size pieces.

White Chocolate Popcorn Medley

3 squares almond bark or white chocolate
2 bags microwave-popped popcorn
2 cups slim pretzel sticks
1 to 1 1/2 cups mixed nuts

Mix popcorn, pretzels and nuts in a very large bowl.

Melt the almond bark or white chocolate in the microwave and pour over ingredients in bowl. Stir well.

Vanilla Crunch

1 quart popped corn
2 cups very small bow-knot pretzels
1 cup peanuts
12 ounces vanilla bark or white chocolate, chopped fine*

* One 12 ounce bag semisweet chocolate chips may be substituted.

In a large bowl, combine popcorn, pretzels and peanuts.

Place bark in a 1-quart glass measuring cup. Microwave on HIGH for 1 minute; stir. Continue to cook on HIGH for another minute; stir again. Cook on HIGH for an additional 15 seconds and pour over popcorn mixture. Stir to coat evenly. Spread mixture on a large baking sheet lined with aluminum foil. Place in refrigerator for 15 to 20 minutes, until chilled and chocolate is set.

Break into small clusters. Store in an airtight container for up to 1 week.

Makes about 2 quarts.

Rainbow Popcorn Pizzazz

Source: Eagle Brand – Canada

1 can Eagle Brand Sweetened Condensed Milk
1 small box cherry gelatin (or favorite flavor)
12 cups unseasoned or lightly salted popcorn

Combine Eagle Brand and dry gelatin. Cook and stir over medium-low heat until slightly thickened, about 3 to 4 minutes.

Pour Eagle Brand mixture over popcorn; mix well. Place coated popcorn onto parchment paper-lined 13 x 9-inch baking pan. Bake in preheated 300 degree F oven for 15 to 20 minutes, stirring occasionally.

Cool; break into clusters.

Peanut Popcorn Balls

5 cups popped corn
1/2 cup granulated sugar
1/2 cup light corn syrup
1/2 cup crunchy peanut butter
1/2 teaspoon vanilla extract

Keep popped corn crispy in a 300 degree F oven.

Combine sugar and corn syrup in saucepan. Cook stirring constantly, until mixture comes to a full rolling boil. Remove from heat. Stir in peanut butter and vanilla extract. Immediately pour over warm popcorn; mix gently to coat. With buttered hands, form into 10 popcorn balls.

Molasses Peanut Popcorn

3/4 cup unpopped popcorn
1 cup roasted, salted peanuts
1/2 cup butter or margarine
1/2 cup molasses
1/2 cup firmly packed brown sugar

Preheat oven to 350 degrees F.

Pop the corn.

Place popped corn and peanuts in a roasting pan.

In a saucepan, melt butter or margarine; add molasses and sugar, and bring to a boil. Boil for 5 minutes. Pour mixture over popcorn and peanuts. Bake 15 minutes, stirring every 5 minutes.

Let cool to room temperature. Store in airtight containers. Lasts only a few days.

Yields 4 quarts.

Spicy Chocolate Popcorn

8 cups popped popcorn
3/4 cup chocolate-flavor drink mix
1 teaspoon cinnamon
1/8 to 1/4 teaspoon cayenne pepper

Blend drink mix, cinnamon and cayenne pepper. Toss popcorn and drink mix mixture together. This is very HOT!