8/13/2019 Popcorn Handbook

1/25

8/13/2019 Popcorn Handbook

2/25

Popcorn HandbookThere are really only three secretsto making candy popcorn: Use a

thermometer, be careful not to let thesugar crystallize, and add baking soda.But well give you more.

8/13/2019 Popcorn Handbook

3/25

8/13/2019 Popcorn Handbook

4/252

Get Free E-Books and Deals!

Sign up for our newsletter to get weekly dealsplus a free e-book every thursday!

E-books like. . .

How to Bake: The Art andScience of Baking

The Egg and I: How tomake Incredible Omeletsand Frittatas

How to Make Chowder: A Chefs Guide to MakingChowder

A Bakers Guide toChocolate

and more.

Just tell us where to send them.

http://preparedpantry.com/e-books/how-to-bake/how-to-bake.htmlhttp://preparedpantry.com/e-books/how-to-bake/how-to-bake.html

8/13/2019 Popcorn Handbook

5/253

A Very Short History ofPopcornPopcorn is one of the oldest snack foods,it was discovered by Native Americansand became a popular snack during theDepression. Because it was so cheap theystarted selling it in movie theaters, whichstarted something huge! It became evenmore popular during WWII, sugar wasscarce so people turned to popcorn as areplacement snack. With the emergingdemand, more farmers turned to growingpopping corn.

Helpful Tips for Successwith Every BatchThere are really only three secrets to makingcandy popcorn: Use a thermometer, becareful not to let the sugar crystallize, andadd baking soda. But well give you more.

Use a thermometer and cook yourcandy coating to 235 degrees but notto exceed 245 degrees Fahrenheit.(Boiling time should not exceed 3minutes.) Undercooked and its toosticky; overcooked and its too hard.

Dont let it crystallize. Make sure toscrape the sides of the pot while thesugar is dissolving in the liquid. Evenone sugar crystal added to the syrup will cause the whole batch to crystallize,making the syrup gritty and dull in color. Your candy popcorn wont be as pretty ortasty.

And if youre wondering why we haveincluded baking soda to our candypopcorn recipeswell heres why: Bakingsoda helps aerate the caramel which

makes it easier to eat when cooled. Becareful, after you add the baking sodathe syrup will get very frothy. To prevent bubbling over, keep stirring.

If you plan on making several differentavors/colors of popcorn do them all in

separate batches. If you were to separatethe mixture after cooking a large batchand add color/ avor to each, the mixture will have cooled too much and you willnot achieve the right temperature formaking candy popcorn.

The avor added in these recipes should be added last. The avor becomes lesspotent the longer it stays in the heat. Thesyrup should be poured over popcornimmediately after stirring in the avor.

When youre pouring the syrup mixtureinto your bowl of popcorn, DO NOTscrape the pan. There are sugar crystalsstuck to the bottom of the pan that maycrystallize your entire batch of candypopcorn.

Once youve mixed your candy syrup with the popcorn, place it on wax paper.Flatten the candy popcorn with a spatulaand let cool. Once it has cooled break offinto desired portions.

8/13/2019 Popcorn Handbook

6/254

Merri Anns OriginalCaramel Popcorn

Merri Ann is the queen of caramel popcorn.She makes it often and she does so frommemory. Its always perfect. She usuallydoubles the batch.

Ingredients1/2 cup unpopped popcorn kernels

1/4 cup (1/2 stick) butter

1/4 cup white corn syrup (Karo)

1/8 cup water

1/2 cup granulated sugar

1/2 cup brown sugar

1/4 teaspoon baking soda

Yields 14 cups of candy popcorn.

Directions

1. Pop the popcorn kernels. Set aside in 2large bowls.

2. Over medium heat, melt the butter in amedium sauce pan.

3. Add the corn syrup and water. Stir.

4. Add both sugars. Make sure not to letany sugar stick to the edges of the pan. Ifone grain of sugar is left undissolved, it

can cause the whole batch to crystallize.5. Bring to a boil and continue to cook until

the mixture reaches 235-245 degrees.(Please use a candy thermometer). It isimportant for the mixture to reach thistemperature, if it doesnt the candy willnot harden properly.

6. Add the baking soda and stir quicklyas the mixture begins to bubble. Once bubbly and frothy, remove the pan fromheat.

7. Add the avor and food coloring untilmixed in.

8. Pour over the popped popcorn in both bowls. Fold into the popcorn until evenlycoated.

Note: This recipe can also be doubledsuccessfully. If you would like a richercaramel, substitute another 1/2 cup brownsugar for the granulated sugar.

http://www.preparedpantry.com/gourmet-popcorn-kernels.aspxhttp://www.preparedpantry.com/gourmet-popcorn-kernels.aspx

8/13/2019 Popcorn Handbook

7/255

Peppermint Pattys PinkPeppermint PopcornPeppermint Patty would be proud. Thispopcorn is pretty--a light, soft pinkwith a bright peppermint avor. Even those whoarent fond of peppermint will go for secondshere.

Ingredients

1/2 cup unpopped popcorn kernels1/4 cup (1/2 stick) butter

1/4 cup white corn syrup (Karo)

1/8 cup water

1 cup granulated sugar

1/4 teaspoon baking soda

2 teaspoons Peppermint avor

1 drop of Americolor Soft Pink coloringgel or equal

Yields 14 cups of candy popcorn. This recipecan be doubled successfully.

Directions

1. Pop the popcorn kernels. Set aside in 2large bowls.

2. Over medium heat, melt the butter in amedium sauce pan.

3. Add the corn syrup and water. Stir.

4. Add the sugar. Make sure not to letany sugar stick to the edges of the pan.If one grain of sugar is left undissolved,it can cause the whole batch tocrystallize.

5. Bring to a boil and continue to cook untilthe mixture reaches 235-245 degrees.(Please use a candy thermometer). It isimportant for the mixture to reach thistemperature, if it doesnt the candy willnot harden properly.

6. Add the baking soda and stir quicklyas the mixture begins to bubble. Once bubbly and frothy, remove the pan fromheat.

7. Add the avor and food coloring untilmixed in.

8. Pour over the popped popcorn in both bowls. Fold into the popcorn until evenlycoated.

http://www.preparedpantry.com/gourmet-popcorn-kernels.aspxhttp://www.preparedpantry.com/peppermint-flavor.aspxhttp://www.preparedpantry.com/americolor-soft-gel-paste-food-coloring-soft-pink.aspxhttp://www.preparedpantry.com/flavors-extracts.aspxhttp://www.preparedpantry.com/americolor-soft-gel-paste-food-coloring-soft-pink.aspxhttp://www.preparedpantry.com/peppermint-flavor.aspxhttp://www.preparedpantry.com/gourmet-popcorn-kernels.aspx

8/13/2019 Popcorn Handbook

8/256

Bubbas Friday NightRoot Beer Popcorn We made the mistake of serving this in ourstore before we had the root beer avoron the shelf. Oh, oh. Folks were reallydisappointed. But get some avor and youand Bubba should have some great Fridaynights.

Ingredients1/2 cup unpopped popcorn kernels

1/4 cup (1/2 stick) butter

1/4 cup white corn syrup (Karo)

1/8 cup water

1 cup granulated sugar

1/4 teaspoon baking soda

3 teaspoons Root Beer avor

1 drop of Americolor Orange foodcoloring gel or equal

Yields 14 cups of candy popcorn. This recipecan also be doubled successfully.

Directions

1. Pop the popcorn kernels. Set aside in 2large bowls.

2. Over medium heat, melt the butter in a

medium sauce pan.3. Add the corn syrup and water. Stir.

4. Add the sugar. Make sure not to letany sugar stick to the edges of the pan.If one grain of sugar is left undissolved,it can cause the whole batch tocrystallize.

5. Bring to a boil and continue to cook untilthe mixture reaches 235-245 degrees.(Please use a candy thermometer). It isimportant for the mixture to reach thistemperature, if it doesnt the candy willnot harden properly.

6. Add the baking soda and stir quicklyas the mixture begins to bubble. Once bubbly and frothy, remove the pan fromheat.

7. Add the avor and food coloring untilmixed in.

8. Pour over the popped popcorn in both bowls. Fold into the popcorn until evenlycoated.

http://www.preparedpantry.com/gourmet-popcorn-kernels.aspxhttp://www.preparedpantry.com/root-beer-flavor.aspxhttp://www.preparedpantry.com/americolor-soft-gel-paste-food-coloring--orange.aspxhttp://www.preparedpantry.com/flavors-extracts.aspxhttp://www.preparedpantry.com/americolor-soft-gel-paste-food-coloring--orange.aspxhttp://www.preparedpantry.com/root-beer-flavor.aspxhttp://www.preparedpantry.com/gourmet-popcorn-kernels.aspx

8/13/2019 Popcorn Handbook

9/257

Strawberry ShortcakeTea Party Popcorn

No, this is not the political tea party; this isour little granddaughters pretty little pinktea parties in the basement or out under theshade of a willow tree. Its so pretty and pinkand so smoothly strawberry, it just deservesto be at a tea party.

Ingredients1/2 cup unpopped popcorn kernels

1/4 cup (1/2 stick) butter

1/4 cup white corn syrup (Karo)

1/8 cup water

1 cup granulated sugar

1/4 teaspoon baking soda

3 teaspoons Strawberry avor

2 drops of Americolor Electric Pink foodcoloring gel or equal

Yields 14 cups of candy popcorn. This recipecan also be doubled successfully.

Directions

1. Pop the popcorn kernels. Set aside in 2large bowls.

2. Over medium heat, melt the butter in amedium sauce pan.

3. Add the corn syrup and water. Stir.

4. Add the sugar. Make sure not to let anysugar stick to the edges of the pan. If onegrain of sugar is left undissolved, it can

cause the whole batch to crystallize.5. Bring to a boil and continue to cook until

the mixture reaches 235-245 degrees.(Please use a candy thermometer). It isimportant for the mixture to reach thistemperature, if it doesnt the candy willnot harden properly.

6. Add the baking soda and stir quicklyas the mixture begins to bubble. Once bubbly and frothy, remove the pan fromheat.

7. Add the avor and food coloring untilmixed in.

8. Pour over the popped popcorn in both bowls. Fold into the popcorn until evenlycoated.

http://www.preparedpantry.com/gourmet-popcorn-kernels.aspxhttp://www.preparedpantry.com/strawberry-flavor.aspxhttp://www.preparedpantry.com/americolor-soft-gel-paste-food-coloring--electric-pink.aspxhttp://www.preparedpantry.com/americolor-soft-gel-paste-food-coloring--electric-pink.aspxhttp://www.preparedpantry.com/strawberry-flavor.aspxhttp://www.preparedpantry.com/gourmet-popcorn-kernels.aspx

8/13/2019 Popcorn Handbook

10/258

Kooky Monkey CoconutCream Popcorn When we were kids, we had this childrensstory book about a kooky monkey thatcavorted through the palms throwingcoconuts down at the dwellers below. He wasa mischievous but good natured monkey. And this is very good popcornnamed afterthe kooky monkey.

Ingredients1/2 cup unpopped popcorn kernels

1/4 cup (1/2 stick) butter

1/4 cup white corn syrup (Karo)

1/8 cup water

1 cup granulated sugar

1/4 teaspoon baking soda

3 teaspoons Coconut avor

Yields 14 cups of candy popcorn. This recipecan also be doubled successfully.

Directions

1. Pop the popcorn kernels. Set aside in 2large bowls.

2. Over medium heat, melt the butter in amedium sauce pan.

3. Add the corn syrup and water. Stir.

4. Add the sugar. Make sure not to letany sugar stick to the edges of the pan.If one grain of sugar is left undissolved,it can cause the whole batch tocrystallize.

5. Bring to a boil and continue to cook untilthe mixture reaches 235-245 degrees.(Please use a candy thermometer). It isimportant for the mixture to reach thistemperature, if it doesnt the candy willnot harden properly.

6. Add the baking soda and stir quicklyas the mixture begins to bubble. Once bubbly and frothy, remove the pan fromheat.

7. Add the avor and food coloring untilmixed in.

8. Pour over the popped popcorn in both bowls. Fold into the popcorn until evenlycoated.

http://www.preparedpantry.com/gourmet-popcorn-kernels.aspxhttp://www.preparedpantry.com/coconut--flavor.aspxhttp://www.preparedpantry.com/flavors-extracts.aspxhttp://www.preparedpantry.com/coconut--flavor.aspxhttp://www.preparedpantry.com/gourmet-popcorn-kernels.aspx

8/13/2019 Popcorn Handbook

11/259

Blue Moon RaspberryCream Popcorn

This is a juxtaposition of experiences. Weused to buy this blue raspberry taffy that was very good and I used to eat regularlyat the Blue Moon Caf in Durham, NorthCarolina. Somehow that morphed into BlueMoon Raspberry Cream Popcorn. Besides,it was such a pretty blue that we had to use itsomewhere.

Ingredients1/2 cup unpopped popcorn kernels

1/4 cup (1/2 stick) butter

1/4 cup white corn syrup (Karo)

1/8 cup water1 cup granulated sugar

1/4 teaspoon baking soda

4 teaspoons Raspberry avor

2 drops of Americolor Royal Bluecoloring gel or equal

Yields 14 cups of candy popcorn. This recipecan also be doubled successfully.

Directions

1. Pop the popcorn kernels. Set aside in 2large bowls.

2. Over medium heat, melt the butter in amedium sauce pan.

3. Add the corn syrup and water. Stir.

4. Add the sugar. Make sure not to let anysugar stick to the edges of the pan. If onegrain of sugar is left undissolved, it can

cause the whole batch to crystallize.5. Bring to a boil and continue to cook until

the mixture reaches 235-245 degrees.(Please use a candy thermometer). It isimportant for the mixture to reach thistemperature, if it doesnt the candy willnot harden properly.

6. Add the baking soda and stir quicklyas the mixture begins to bubble. Once bubbly and frothy, remove the pan fromheat.

7. Add the avor and food coloring untilmixed in.

8. Pour over the popped popcorn in both bowls. Fold into the popcorn until evenlycoated.

http://www.preparedpantry.com/gourmet-popcorn-kernels.aspxhttp://www.preparedpantry.com/raspberry-flavor.aspxhttp://www.preparedpantry.com/americolor-soft-gel-paste-food-coloring--royal-blue.aspxhttp://www.preparedpantry.com/americolor-soft-gel-paste-food-coloring--royal-blue.aspxhttp://www.preparedpantry.com/raspberry-flavor.aspxhttp://www.preparedpantry.com/gourmet-popcorn-kernels.aspx

8/13/2019 Popcorn Handbook

12/2510

Midnight MoonlightLicorice Popcorn

When we concocted this popcorn, weenvisioned popcorn black as midnight. But you dont completely cover every puffedkernel; you have shadows and light

moonlight at midnight. Im not a blacklicorice fan but this is very good popcorn.

Ingredients1/2 cup unpopped popcorn kernels

1/4 cup (1/2 stick) butter

1/4 cup white corn syrup (Karo)

1/8 cup water

1 cup granulated sugar

1/4 teaspoon baking soda2 teaspoons Anise (Licorice) avor

2 drops of Americolor Super Black foodcoloring gel or equal

Yields 14 cups of candy popcorn. This recipecan also be doubled successfully.

Directions

1. Pop the popcorn kernels. Set aside in 2large bowls.

2. Over medium heat, melt the butter in amedium sauce pan.

3. Add the corn syrup and water. Stir.

4. Add the sugar. Make sure not to let anysugar stick to the edges of the pan. If onegrain of sugar is left undissolved, it can

cause the whole batch to crystallize.5. Bring to a boil and continue to cook until

the mixture reaches 235-245 degrees.(Please use a candy thermometer). It isimportant for the mixture to reach thistemperature, if it doesnt the candy willnot harden properly.

6. Add the baking soda and stir quicklyas the mixture begins to bubble. Once bubbly and frothy, remove the pan fromheat.

7. Add the avor and food coloring untilmixed in.

8. Pour over the popped popcorn in both bowls. Fold into the popcorn until evenlycoated.

http://www.preparedpantry.com/gourmet-popcorn-kernels.aspxhttp://www.preparedpantry.com/anise-flavor.aspxhttp://www.preparedpantry.com/americolor-soft-gel-paste-food-coloring--super-black.aspxhttp://www.preparedpantry.com/americolor-soft-gel-paste-food-coloring--super-black.aspxhttp://www.preparedpantry.com/anise-flavor.aspxhttp://www.preparedpantry.com/gourmet-popcorn-kernels.aspx

8/13/2019 Popcorn Handbook

13/25

8/13/2019 Popcorn Handbook

14/2512

Yellowstone HuckleberryDelight Popcorn

Huckleberries grow wild in our area of Idahoand Montana. Families wander into the woods in their search.

On the way to Yellowstone Park, not toofar from here, is a little country gas station with a hand painted sign in the window,Huckleberrys for Sale. You have to delightin huckleberries to pay what they cost. Buteven if you are not from the area, youll ndthis huckleberry popcorn delightful.

Ingredients1/2 cup unpopped popcorn kernels

1/4 cup (1/2 stick) butter

1/4 cup white corn syrup (Karo)

1/8 cup water

1 cup granulated sugar

1/4 teaspoon baking soda

3 teaspoons Huckleberry avor

3 drops of Americolor Electric Purple food coloring gel or equal

Yields 14 cups of candy popcorn. This recipecan also be doubled successfully.

Directions

1. Pop the popcorn kernels. Set aside in 2large bowls.

2. Over medium heat, melt the butter in amedium sauce pan.

3. Add the corn syrup and water. Stir.

4. Add the sugar. Make sure not to let anysugar stick to the edges of the pan. If onegrain of sugar is left undissolved, it cancause the whole batch to crystallize.

5. Bring to a boil and continue to cook untilthe mixture reaches 235-245 degrees.(Please use a candy thermometer). It isimportant for the mixture to reach thistemperature, if it doesnt the candy willnot harden properly.

6. Add the baking soda and stir quicklyas the mixture begins to bubble. Once bubbly and frothy, remove the pan fromheat.

7. Add the avor and food coloring untilmixed in.

8. Pour over the popped popcorn in both bowls. Fold into the popcorn until evenlycoated.

http://www.preparedpantry.com/gourmet-popcorn-kernels.aspxhttp://www.preparedpantry.com/huckleberry-flavor.aspxhttp://www.preparedpantry.com/ameri-colors-of-tgel-paste-food-coloring-electric-purple.aspxhttp://www.preparedpantry.com/ameri-colors-of-tgel-paste-food-coloring-electric-purple.aspxhttp://www.preparedpantry.com/huckleberry-flavor.aspxhttp://www.preparedpantry.com/gourmet-popcorn-kernels.aspx

8/13/2019 Popcorn Handbook

15/2513

Popcorn Popping on theApricot Tree

A long time ago, when we were children. We used to sing in our Sunday School class,popcorn popping on the apricot tree. It was a fun song but I never did understand

why we sang it at church. Oh, well. This very luscious apricot popcorn brought backmemories of that song. This may be myfavorite avor.

Ingredients1/2 cup unpopped popcorn kernels

1/4 cup (1/2 stick) butter

1/4 cup white corn syrup (Karo)

1/8 cup water

1 cup granulated sugar

1/4 teaspoon baking soda

2 teaspoons Apricot avor

2 drops of Americolor Orange foodcoloring gel or equal

Yields 14 cups of candy popcorn. This recipecan also be doubled successfully.

Directions

1. Pop the popcorn kernels. Set aside in 2large bowls.

2. Over medium heat, melt the butter in amedium sauce pan.

3. Add the corn syrup and water. Stir.

4. Add the sugar. Make sure not to let anysugar stick to the edges of the pan. If onegrain of sugar is left undissolved, it can

cause the whole batch to crystallize.

5. Bring to a boil and continue to cook untilthe mixture reaches 235-245 degrees.(Please use a candy thermometer). It isimportant for the mixture to reach thistemperature, if it doesnt the candy willnot harden properly.

6. Add the baking soda and stir quicklyas the mixture begins to bubble. Once bubbly and frothy, remove the pan fromheat.

7. Add the avor and food coloring untilmixed in.

8. Pour over the popped popcorn in both bowls. Fold into the popcorn until evenlycoated.

http://www.preparedpantry.com/gourmet-popcorn-kernels.aspxhttp://www.preparedpantry.com/apricot-flavor.aspxhttp://www.preparedpantry.com/apricot-flavor.aspxhttp://www.preparedpantry.com/americolor-soft-gel-paste-food-coloring--orange.aspxhttp://www.preparedpantry.com/americolor-soft-gel-paste-food-coloring--orange.aspxhttp://www.preparedpantry.com/apricot-flavor.aspxhttp://www.preparedpantry.com/gourmet-popcorn-kernels.aspx

8/13/2019 Popcorn Handbook

16/25

Chapter 1 Chapter Title

14

Cherry Vanilla IceCream PopcornMerri Ann buys this Cherry Vanilla IceCream. Its a gourmet ice cream with bigchunks of dark cherries and lots of avor.Im addicted to it and eat more than myshare. So she doesnt buy it very often. So Isettle for Cherry Vanilla Ice Cream Popcorn which is the next best thing.

Ingredients1/2 cup unpopped popcorn kernels1/4 cup (1/2 stick) butter

1/4 cup white corn syrup (Karo)

1/8 cup water

1 cup granulated sugar

1/4 teaspoon baking soda

2 teaspoons Cherry avor

1/2 teaspoon New York Vanilla avor2 drops of Americolor Red Red food

coloring gel or equal

Yields 14 cups of candy popcorn. This recipecan also be doubled successfully.

Directions

1. Pop the popcorn kernels. Set aside in 2large bowls.

2. Over medium heat, melt the butter in amedium sauce pan.

3. Add the corn syrup and water. Stir.

4. Add the sugar. Make sure not to letany sugar stick to the edges of thepan. If one grain of sugar is left undis-solved, it can cause the whole batch tocrystallize.

5. Bring to a boil and continue to cook untilthe mixture reaches 235-245 degrees.(Please use a candy thermometer). It isimportant for the mixture to reach thistemperature, if it doesnt the candy willnot harden properly.

6. Add the baking soda and stir quicklyas the mixture begins to bubble. Once bubbly and frothy, remove the pan fromheat.

7. Add the avor and food coloring untilmixed in.

8. Pour over the popped popcorn in both bowls. Fold into the popcorn until evenlycoated.

http://www.preparedpantry.com/gourmet-popcorn-kernels.aspxhttp://www.preparedpantry.com/cherry-flavor.aspxhttp://www.preparedpantry.com/new-york-vanilla-flavor.aspxhttp://www.preparedpantry.com/AmeriColor-Soft-Gel-Paste-Food-Coloring-Red-Red-Holiday.aspxhttp://www.preparedpantry.com/flavors-extracts.aspxhttp://www.preparedpantry.com/AmeriColor-Soft-Gel-Paste-Food-Coloring-Red-Red-Holiday.aspxhttp://www.preparedpantry.com/new-york-vanilla-flavor.aspxhttp://www.preparedpantry.com/cherry-flavor.aspxhttp://www.preparedpantry.com/gourmet-popcorn-kernels.aspx

8/13/2019 Popcorn Handbook

17/2515

Froggys Creamy FrenchVanilla Popcorn We must have been a little groggy by thetime we got to Froggy. No one can remem- ber Froggys connection to French vanilla.But French vanilla is a very sweet vanilla andit makes a very tasty popcorn.

Ingredients1/2 cup unpopped popcorn kernels

1/4 cup (1/2 stick) butter

1/4 cup white corn syrup (Karo)

1/8 cup water

1 cup granulated sugar

1/4 teaspoon baking soda

2 teaspoons French Vanilla Flavor

Yields 14 cups of candy popcorn. This recipecan also be doubled successfully.

Directions

1. Pop the popcorn kernels. Set aside in 2large bowls.

2. Over medium heat, melt the butter in amedium sauce pan.

3. Add the corn syrup and water. Stir.

4. Add the sugar. Make sure not to letany sugar stick to the edges of thepan. If one grain of sugar is left undis-solved, it can cause the whole batch tocrystallize.

5. Bring to a boil and continue to cook untilthe mixture reaches 235-245 degrees.(Please use a candy thermometer). It isimportant for the mixture to reach thistemperature, if it doesnt the candy willnot harden properly.

6. Add the baking soda and stir quicklyas the mixture begins to bubble. Once bubbly and frothy, remove the pan fromheat.

7. Add the avor and mix in.

8. Pour over the popped popcorn in both bowls. Fold into the popcorn until evenlycoated.

http://www.preparedpantry.com/gourmet-popcorn-kernels.aspxhttp://www.preparedpantry.com/vanilla-flavor.aspxhttp://www.preparedpantry.com/vanilla-flavor.aspxhttp://www.preparedpantry.com/gourmet-popcorn-kernels.aspx

8/13/2019 Popcorn Handbook

18/2516

Orange Cream DreamPopcorn

Ingredients1/2 cup unpopped popcorn kernels

1/4 cup (1/2 stick) butter

1/4 cup white corn syrup (Karo)

1/8 cup water

1 cup granulated sugar

1/4 teaspoon baking soda

2 1/2 teaspoons Orange avor

1 tsp New York Vanilla avor

3 drops of Orange food coloring gel orequal

Yields 14 cups of candy popcorn. This recipecan also be doubled successfully.

Directions

1. Pop the popcorn kernels. Set aside in 2large bowls.

2. Over medium heat, melt the butter in amedium sauce pan.

3. Add the corn syrup and water. Stir.

4. Add the sugar. Make sure not to let anysugar stick to the edges of the pan. If onegrain of sugar is left undissolved, it can

cause the whole batch to crystallize.5. Bring to a boil and continue to cook until

the mixture reaches 235-245 degrees.(Please use a candy thermometer). It isimportant for the mixture to reach thistemperature, if it doesnt the candy willnot harden properly.

6. Add the baking soda and stir quicklyas the mixture begins to bubble. Once bubbly and frothy, remove the pan fromheat.

7. Add the avor and food coloring untilmixed in.

8. Pour over the popped popcorn in both bowls. Fold into the popcorn until evenlycoated.

http://www.preparedpantry.com/gourmet-popcorn-kernels.aspxhttp://www.preparedpantry.com/orange-flavor.aspxhttp://www.preparedpantry.com/new-york-vanilla-flavor.aspxhttp://www.preparedpantry.com/americolor-soft-gel-paste-food-coloring--orange.aspxhttp://www.preparedpantry.com/americolor-soft-gel-paste-food-coloring--orange.aspxhttp://www.preparedpantry.com/new-york-vanilla-flavor.aspxhttp://www.preparedpantry.com/orange-flavor.aspxhttp://www.preparedpantry.com/gourmet-popcorn-kernels.aspx

8/13/2019 Popcorn Handbook

19/25

17

17

Jennys Gooey CaramelGreen Apple Popcorn

Ingredients1/2 cup unpopped popcorn kernels

1/4 cup (1/2 stick) butter

1/4 cup white corn syrup (Karo)

1/8 cup water

1 cup granulated sugar

1/4 teaspoon baking soda

2 teaspoons Apple avor

1 tsp Caramel avor

3 drops Electric Green food coloring gelor equal

Yields 14 cups of candy popcorn. This recipecan also be doubled successfully.

Directions

1. Pop the popcorn kernels. Set aside in 2large bowls.

2. Over medium heat, melt the butter in amedium sauce pan.

3. Add the corn syrup and water. Stir.

4. Add the sugar. Make sure not to let anysugar stick to the edges of the pan. If onegrain of sugar is left undissolved, it can

cause the whole batch to crystallize.5. Bring to a boil and continue to cook until

the mixture reaches 235-245 degrees.(Please use a candy thermometer). It isimportant for the mixture to reach thistemperature, if it doesnt the candy willnot harden properly.

6. Add the baking soda and stir quicklyas the mixture begins to bubble. Once bubbly and frothy, remove the pan fromheat.

7. Add the avor and food coloring untilmixed in.

8. Pour over the popped popcorn in both bowls. Fold into the popcorn until evenlycoated.

http://www.preparedpantry.com/gourmet-popcorn-kernels.aspxhttp://www.preparedpantry.com/apple-flavor.aspxhttp://www.preparedpantry.com/caramel-flavor-2.aspxhttp://www.preparedpantry.com/americolorsoftgelpastefoodcoloring--electricgreen.aspxhttp://www.preparedpantry.com/americolorsoftgelpastefoodcoloring--electricgreen.aspxhttp://www.preparedpantry.com/caramel-flavor-2.aspxhttp://www.preparedpantry.com/apple-flavor.aspxhttp://www.preparedpantry.com/gourmet-popcorn-kernels.aspx

8/13/2019 Popcorn Handbook

20/2518

Pom-Pom Pink LemonadePopcorn

Ingredients1/2 cup unpopped popcorn kernels

1/4 cup (1/2 stick) butter

1/4 cup white corn syrup (Karo)

1/8 cup water

1 cup granulated sugar

1/4 teaspoon baking soda

2 teaspoons Strawberry avor

1 tsp Lemon avor

2 drops of Electric Pink food coloring gelor equal

Yields 14 cups of candy popcorn. This recipecan also be doubled successfully.

Directions

1. Pop the popcorn kernels. Set aside in 2large bowls.

2. Over medium heat, melt the butter in amedium sauce pan.

3. Add the corn syrup and water. Stir.

4. Add the sugar. Make sure not to let anysugar stick to the edges of the pan. If onegrain of sugar is left undissolved, it can

cause the whole batch to crystallize.5. Bring to a boil and continue to cook until

the mixture reaches 235-245 degrees.(Please use a candy thermometer). It isimportant for the mixture to reach thistemperature, if it doesnt the candy willnot harden properly.

6. Add the baking soda and stir quicklyas the mixture begins to bubble. Once bubbly and frothy, remove the pan fromheat.

7. Add the avor and food coloring untilmixed in.

8. Pour over the popped popcorn in both bowls. Fold into the popcorn until evenlycoated.

http://www.preparedpantry.com/gourmet-popcorn-kernels.aspxhttp://www.preparedpantry.com/strawberry-flavor.aspxhttp://www.preparedpantry.com/lemon-flavor.aspxhttp://www.preparedpantry.com/americolor-soft-gel-paste-food-coloring--electric-pink.aspxhttp://www.preparedpantry.com/americolor-soft-gel-paste-food-coloring--electric-pink.aspxhttp://www.preparedpantry.com/lemon-flavor.aspxhttp://www.preparedpantry.com/strawberry-flavor.aspxhttp://www.preparedpantry.com/gourmet-popcorn-kernels.aspx

8/13/2019 Popcorn Handbook

21/2519

Caramel Turtle Popcorn

Ingredients1/2 cup unpopped popcorn kernels

1/4 cup (1/2 stick) butter

1/4 cup white corn syrup (Karo)

1/8 cup water

1/2 cup granulated sugar

1/2 cup brown sugar

1/4 teaspoon baking soda

2 tsp Caramel avor

1/2 cup pecan pieces

1/2 cup milk chocolate chips

Yields 14 cups of candy popcorn. This recipecan also be doubled successfully.

Drections

1. Pop the popcorn kernels. Set aside in 2large bowls.

2. Over medium heat, melt the butter in amedium sauce pan.

3. Add the corn syrup and water. Stir.

4. Add the sugar. Make sure not to letany sugar stick to the edges of thepan. If one grain of sugar is left undis-solved, it can cause the whole batch tocrystallize.

5. Bring to a boil and continue to cookuntil the mixture reaches 235-245 de-

grees. (Please use a candy thermometer).It is important for the mixture to reachthis temperature, if it doesnt the candy will not harden properly.

6. Add the baking soda and stir quicklyas the mixture begins to bubble. Once bubbly and frothy, remove the pan fromheat.

7. Add the avor until mixed in.

8. Pour over the popped popcorn in both bowls. Fold into the popcorn until evenlycoated.

9. Add the pecans and chocolate chips.

http://www.preparedpantry.com/gourmet-popcorn-kernels.aspxhttp://www.preparedpantry.com/caramel-flavor-2.aspxhttp://www.preparedpantry.com/premium-pecan-pieces.aspxhttp://www.preparedpantry.com/gourmet-imported-milk-chocolate-baking-chips.aspxhttp://www.preparedpantry.com/flavors-extracts.aspxhttp://www.preparedpantry.com/gourmet-imported-milk-chocolate-baking-chips.aspxhttp://www.preparedpantry.com/premium-pecan-pieces.aspxhttp://www.preparedpantry.com/caramel-flavor-2.aspxhttp://www.preparedpantry.com/gourmet-popcorn-kernels.aspx

8/13/2019 Popcorn Handbook

22/250

Bozo the ClownsBirthday Cake Popcorn

Ingredients1/2 cup unpopped popcorn kernels

1/4 cup (1/2 stick) butter

1/4 cup white corn syrup (Karo)

1/8 cup water

1 cup granulated sugar

1/4 teaspoon baking soda

2 teaspoons French Vanilla avor

Rainbow Jimmies

Yields 14 cups of candy popcorn. This recipecan also be doubled successfully.

Directions

1. Pop the popcorn kernels. Set aside in 2large bowls.

2. Over medium heat, melt the butter in amedium sauce pan.

3. Add the corn syrup and water. Stir.

4. Add the sugar. Make sure not to let anysugar stick to the edges of the pan. If onegrain of sugar is left undissolved, it can

cause the whole batch to crystallize.5. Bring to a boil and continue to cook until

the mixture reaches 235-245 degrees.(Please use a candy thermometer). It isimportant for the mixture to reach thistemperature, if it doesnt the candy willnot harden properly.

6. Add the baking soda and stir quicklyas the mixture begins to bubble. Once bubbly and frothy, remove the pan fromheat.

7. Add the avor until mixed in.

8. Pour over the popped popcorn in both bowls. Fold into the popcorn until evenlycoated.

9. Add the sprinkles, if you add them tooearly they will melt.

http://www.preparedpantry.com/gourmet-popcorn-kernels.aspxhttp://www.preparedpantry.com/vanilla-flavor.aspxhttp://www.preparedpantry.com/rainbow-sprinkles-jimmies.aspxhttp://www.preparedpantry.com/rainbow-sprinkles-jimmies.aspxhttp://www.preparedpantry.com/vanilla-flavor.aspxhttp://www.preparedpantry.com/gourmet-popcorn-kernels.aspx

8/13/2019 Popcorn Handbook

23/2521

Candy ButterscotchPopcorn

Ingredients1/2 cup unpopped popcorn kernels

1/4 cup (1/2 stick) butter

1/4 cup white corn syrup (Karo)

1/8 cup water

1 cup granulated sugar1/4 teaspoon baking soda

2 1/2 teaspoons Butterscotch avor

Yields 14 cups of candy popcorn. This recipecan also be doubled successfully.

Directions

1. Pop the popcorn kernels. Set aside in 2large bowls.

2. Over medium heat, melt the butter in amedium sauce pan.

3. Add the corn syrup and water. Stir.

4. Add the sugar. Make sure not tolet any sugar stick to the edges ofthe pan. If one grain of sugar is leftundissolved, it can cause the whole batch to crystallize.

5. Bring to a boil and continue to cook untilthe mixture reaches 235-245 degrees.(Please use a candy thermometer). It isimportant for the mixture to reach thistemperature, if it doesnt the candy willnot harden properly.

6. Add the baking soda and stir quicklyas the mixture begins to bubble. Once bubbly and frothy, remove the pan fromheat.

7. Add the avor and food coloring untilmixed in.

8. Pour over the popped popcorn in both bowls. Fold into the popcorn until evenlycoated.

http://www.preparedpantry.com/gourmet-popcorn-kernels.aspxhttp://www.preparedpantry.com/butterscotch-flavor.aspxhttp://www.preparedpantry.com/flavors-extracts.aspxhttp://www.preparedpantry.com/butterscotch-flavor.aspxhttp://www.preparedpantry.com/gourmet-popcorn-kernels.aspx

8/13/2019 Popcorn Handbook

24/252

Butter Pecan Popcorn

Ingredients1/2 cup unpopped popcorn kernels

1/4 cup (1/2 stick) butter

1/4 cup white corn syrup (Karo)1/8 cup water

1/2 cup granulated sugar

1/2 cup brown sugar

1/4 teaspoon baking soda

2 tsp Caramel avor

1/2 cup pecan pieces

Yields 14 cups of candy popcorn. This recipe

can also be doubled successfully.

Directions

1. Pop the popcorn kernels. Set aside in 2large bowls.

2. Over medium heat, melt the butter in amedium sauce pan.

3. Add the corn syrup and water. Stir.

4. Add the sugar. Make sure not to let anysugar stick to the edges of the pan. If onegrain of sugar is left undissolved, it can

cause the whole batch to crystallize.5. Bring to a boil and continue to cook until

the mixture reaches 235-245 degrees.(Please use a candy thermometer). It isimportant for the mixture to reach thistemperature, if it doesnt the candy willnot harden properly.

6. Add the baking soda and stir quicklyas the mixture begins to bubble. Once bubbly and frothy, remove the pan fromheat.

7. Add the avor and food coloring untilmixed in.

8. Pour over the popped popcorn in both bowls. Fold into the popcorn until evenlycoated.

http://www.preparedpantry.com/gourmet-popcorn-kernels.aspxhttp://www.preparedpantry.com/caramel-flavor-2.aspxhttp://www.preparedpantry.com/premium-pecan-pieces.aspxhttp://www.preparedpantry.com/premium-pecan-pieces.aspxhttp://www.preparedpantry.com/caramel-flavor-2.aspxhttp://www.preparedpantry.com/gourmet-popcorn-kernels.aspx

8/13/2019 Popcorn Handbook

25/25

Peanut Brittle Popcorn

Ingredients1/2 cup unpopped popcorn kernels

1/4 cup (1/2 stick) butter

1/4 cup white corn syrup (Karo)

1/8 cup water

1 cup granulated sugar

1/4 teaspoon baking soda2 teaspoons Butter Rum avor

add 1/2 cup peanuts

Yields 14 cups of candy popcorn. This recipecan also be doubled successfully.

Directions

1. Pop the popcorn kernels. Set aside in 2large bowls.

2. Over medium heat, melt the butter in amedium sauce pan.

3. Add the corn syrup and water. Stir.

4. Add the sugar. Make sure not to let any

sugar stick to the edges of the pan. If onegrain of sugar is left undissolved, it cancause the whole batch to crystallize.

5. Bring to a boil and continue to cook untilthe mixture reaches 235-245 degrees.(Please use a candy thermometer). It isimportant for the mixture to reach thistemperature, if it doesnt the candy willnot harden properly.

6. Add the baking soda and stir quicklyas the mixture begins to bubble. Once bubbly and frothy, remove the pan fromheat.

7. Add the avor and food coloring untilmixed in.

8. Pour over the popped popcorn in both bowls. Fold into the popcorn until evenlycoated.

http://www.preparedpantry.com/gourmet-popcorn-kernels.aspxhttp://www.preparedpantry.com/butter-rum-flavor.aspxhttp://www.preparedpantry.com/butter-rum-flavor.aspxhttp://www.preparedpantry.com/gourmet-popcorn-kernels.aspx