Carmel Popcorn (Melodie)

2/3 cup butter    

2 cups brown sugar    

1 cup corn syrup

1 tsp. vanilla

1/2 teaspoon baking soda

Unsalted popcorn

Bring butter, sugar, corn syrup and vanilla to a boil for about 3 - 4 minutes, stirring.  Remove from stove and add baking soda.  Stir and pour over popcorn.  Let cool.  Soft & chewy!

1 cup butter  

2 cups brown sugar  

1/2 cup corn syrup  

1 tsp. salt  

1 tsp. baking soda  

16 cups air popped popcorn

Preheat oven to 200°. Combine first 4 ingredients in heavy saucepan over medium heat.  Stirring frequently, heat until mixture comes to a boil.  Continue to boil for 5 minutes.  Remove from heat and add baking soda.  Pour carmel mixture slowly over popped corn and stir until evenly coated.  Spread Carmel corn onto baking sheet that is buttered or covered in parchment paper.  Bake for 1 hour, stirring every 15 minutes.  Remove from oven and allow to cool.

Crisp Carmel Popcorn (Melodie)

1 cup brown sugar    

1/4 cup Karo Syrup    

1 cube butter or margarine

1/4 tsp. baking soda

2 quarts popped popcorn

Cook sugar, corn syrup and butter in microwave 4 minutes.  Stir several times.  Add baking soda and stir until thickens.  Mix with popcorn.  Put in paper sack.  Put in microwave.  Cook 1 1/2 minutes.  Shake.  Cook 1 1/2 minutes.  Shake.  Cook 30 seconds.  Shake.  Cook 30 seconds.  Shake.  Cool on a cookie sheet (spread out).  Will crisp up when cooled.

Mother Goose Pink Popcorn (Leon)

4-6 batches cooked popcorn (3/4 full large paper grocery sacks)

4 cups sugar

1 cup water

1/4 tsp. cream of tartar

2 tsp. red food coloring

Boil sugar , water, and cream of tartar for 4 minutes.  Add red food coloring.  Let set for 2 minutes.  Pour over popcorn and stir.  Put on cookie sheet to cool.

Popcorn Snack (Melodie)

1 cube butter    

1/2 bag marshmallows   

3/4 cup brown sugar   

4 cups popped popcorn

3 cups Crispix cereal

1/4 cup slivered almonds

Melt butter and marshmallows together.  Add brown sugar.  Stir together.  Mix popcorn, Crispix and almonds.  Pour hot mixture over popcorn.  Stir and eat.

Puffed Rice Balls (Leon)

6 1/4 cups sugar

1 1/4 cups water

2 1/2 TBS. vinegar

1 3/4 cup + 1/8 cup more Karo syrup

2- 16 oz. bags of puffed rice

Cook sugar, water, vinegar, and corn syrup to a firm soft ball.   Put rice in a large bowl.  Mix syrup into puffed rice and shape quickly into balls.  Wet or butter hands so they don’t stick.