Best Candy Popcorn Recipes

CINNAMON CANDY POPCORN

Steps:

• Place popcorn in a large bowl; set aside. In a large saucepan, combine the butter, corn syrup and candies; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Pour over popcorn and toss to coat. , Transfer to 2 greased 15x10x1-in. baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from pans and place on waxed paper to cool. Break apart; store in airtight containers.

CANDY COATED POPCORN

Steps:

• Keep freshly-popped corn warm in large baking pan in 200°F oven.
• Combine sugar, corn syrup, butter, salt and cream of tartar in medium saucepan. Bring to boil, stirring constantly. Cook to 250°F without stirring.
• Remove from heat. After boiling action ceases, add flavoring and color. Add soda and stir in quickly but thoroughly. Pour at once while foamy over warm popcorn; mix gently to coat corn. Shape into balls or spread onto cookie sheet and break into pieces when cool.

CANDY CORN POPCORN BALLS

Steps:

• Heat a large pot over medium-high heat; add the popcorn kernels and peanut oil. When the oil starts to sizzle, sprinkle the sugar over the kernels. Cover with a tight-fitting lid and shake the pot until the popping slows down, about 8 minutes. Remove from the heat and set aside to cool. Spray a large bowl with cooking spray and add the popcorn, candy corn and peanuts.
• Combine the marshmallows and butter in a large pot over medium-high heat. Cook, stirring, until melted and smooth, about 5 minutes.
• Pour the melted marshmallow mixture over the popcorn mixture and gently toss to coat.
• Coat your hands with cooking spray, then shape the popcorn into 3-inch balls. Let cool.

POPCORN CANDY CAKE

Steps:

• In a large saucepan, melt the marshmallows, oil and butter; stir until smooth. In a large bowl, combine the popcorn, gumdrops and peanuts. Stir in marshmallow mixture; toss to coat. Press into a greased 10-in. tube pan. Cover and refrigerate for 5 hours or overnight. , Dip pan in hot water for 5-10 seconds to unmold. Slice cake with an electric or serrated knife.

CANDY POPCORN

Steps:

• Heat oil in a large pan over a medium to high heat. Add the popping corn and cover. Shake the pan occasionally, until the popping stops. Or, the other option is to use the microwave or a popcorn maker.
• Transfer the popped corn to a large bowl, removing any unpopped corn kernels. If you have a seriously large metallic bowl you can later pour in the candy over the top of the popcorn -The bowl must be big enough to be able to toss the popcorn without it spilling over.
• Using a heavy based pan, combine the sugar, water and food colouring. Stir over heat, without boiling, until the sugar has dissolved . Use the largest saucepan/boiler that you can find.
• Please stand-by the stove whilst the candy is boiling, you will need to stir the mixture frequently. Bring to the boil. Boil uncovered for about 12 to 15 minutes. The temperature should be 150°C using a candy thermometer. If you do not have a thermometer drop a teaspoon of the candy mixture into a glass of water- the mixture should crack.
• Remove the candy mixture from the heat. Add the popcorn and stir quickly (and I do mean quickly!) to coat the popcorn with the candy.
• Spread the popcorn on foil lined trays to cool. Separate the popcorn as it is cooling with a wooden spoon or hands (be careful it is not too hot though!).
• Store in an airtight container for 3 - 4 days. The candied popcorn is best eaten after the candy has fully set and dried.

CANDY CANE POPCORN

Steps:

• Using an air popper, pop the popcorn, place into a large bowl, and discard unpopped kernels. Melt the confectioners' coating according to the package directions.
• Pour the melted coating over the popcorn, and sprinkle the crushed candy canes over the mixture. Using your hands, work the candy coating and crushed candy canes all through the popcorn. Let the mixture cool, and break apart into bite-size pieces.

PEANUT CANDY POPCORN BALLS

Steps:

• In a large bowl, combine the popcorn, peanuts, pecans and M&M's; set aside. In a large saucepan, combine the butter, oil and marshmallows; cook and stir until smooth. Pour over popcorn mixture; mix well., When cool enough to handle, shape into popcorn balls. Let stand at room temperature until firm before wrapping in plastic wrap or stacking.

CANDY COATED POPCORN

Steps:

• 1. Pop the corn... you can make as much or as little as you want..a bag to a pot !!
• 2. put the corn in a large flat pan.
• 3. Melt the candy coating..if your making alot..then melt three or 4 cubes...less for smaller batch.
• 4. Use a fork to drizzle the candy coating over the popcorn. Use your other hand to stir the corn as you drizzle....Don't soak the popcorn...lightly coat it....keep stiring so it dosen't clump up.
• 5. let it dry..but stir from time to time to keep it seperated....
• 6. OPTIONAL: I decotated my halloween corn with orange & black sugar...just sprinkel over while still alittle wet....I'm sure you can use any sprinkels you would like!!

CANDY CORN & PEANUT POPCORN BALLS

Steps:

• Cook popcorn according to package directions; place in a large bowl. Add candy corn and peanuts; mix well., In a large saucepan, combine marshmallows, butter and oil. Cook and stir over medium-low heat until melted. Stir in vanilla. Pour over popcorn mixture; mix well. Cool slightly., With greased hands, shape mixture into 12 popcorn balls, about 2-1/3 cups each. Place on waxed paper; let stand until set.

CANDY POPCORN CAKE

Steps:

• Melt the butter and marshmallows in heavy pan over low heat. Stir often.
• Put popcorn in a large bowl and pour marshmallow mix over top. Stir well to mix. Add the candy and nuts, and mix together. Pack into a greased 12-cup bundt pan. Let set till cooled. Turn out onto a plate to serve. Cut in wedges.

PEANUT BUTTER POPCORN BALLS WITH REESE'S CANDY

Steps:

• Line a baking sheet or work surface with waxed paper; set aside.
• Stir sugar, corn syrup, butter and peanut butter together in a large saucepan. Bring to a FULL boil over medium heat.
• Place popped popcorn in a large bowl. Pour sugar mixture over popcorn and stir until well coated.
• Stir in the Reese's gently and allow mixture to cool slightly. Don't wait too long as it will get too hard and you won't be able to form the popcorn balls.
• Coat your hands in butter and form balls any size you like. Let cool fully on the wax paper.
• Wrap each ball in plastic wrap and store in an airtight container.

CANDY CANE POPCORN CRUNCH

Steps:

• Pop popcorn.
• 1/2 cup of unpopped popcorn yields approximately 10 cups of popped popcorn.
• Make 24 cups of popcorn.
• This is approximate-- not to worry if you have 22 cups or 28 cups-- it is a forgiving recipe.
• Put candy canes into a food processor.
• Finely crush.
• Melt dipping wafers following the package instructions.
• I used the microwave instructions-- very simple& easy.
• Put popcorn into a large bowl-- you need a really big bowl-- I actually used 2 bowls.
• Add melted dipping wafers to popcorn and stir to coat.
• A gentle hand is a good idea-- Add crushed candy canes and gently mix.
• Spread popcorn mixture onto paper lined cookie sheets.
• I used non stick aluminum foil-- it worked well-- I used 2 cookie sheets.
• Place cookie sheets in frig for approximately 30 minutes or until coating hardens-- I had 2 cookie sheets and not enough frig space so I put 1 cookie sheet in the frig and the other cookie sheet in the freezer (for 15 minutes only) to harden the coating-- Remove from frig/freezer-- break into pieces.
• Store in airtight container in a cool dry place for up to 1 week or in the freezer for up to 6 weeks (I have not tried storing in the freezer yet).

CANDY CANE POPCORN BALLS

Steps:

• Place popcorn in a large greased bowl or roasting pan; set aside. In a small bowl, combine the water, baking soda and vanilla; set aside. , In a heavy saucepan, combine corn syrup and butter; heat over medium heat until butter is melted. Add sugar; cook and stir until sugar is dissolved and mixture comes to a boil. Cook and stir until a candy thermometer reaches 230° (thread stage), about 2 minutes., Remove from heat. Stir in vanilla mixture (mixture will foam) until blended. Immediately pour over popcorn, stirring to coat evenly. Cool for about 5 minutes, stirring several times. , When cool enough to handle, firmly shape with buttered hands into 2-in. balls. Insert straight end of candy cane in the center of each ball.

CINNAMON CANDY POPCORN

Steps:

• Preheat oven to 250*.Pop 1 cup of popcorn -- (you should have about 6 quarts popped).
• Butter a large roasting pan. Combine the popped corn in the prepared pan. Place in the oven while preparing the glaze.
• Place red hot candies in a 2 cup measure and fill to the top with granulated sugar. Boil red hot candy, sugar, butter, corn syrup and salt for 5 minutes.
• Remove from the heat and add baking soda and oil --
• Stir well and pour over popped corn, tossing quickly to distribute evenly.
• Bake for 1 hour, stirring every 15 minutes.
• Remove from oven, Using a metal spatula, free popcorn from the bottom of pan.
• Let cool completely in the pan.
• Break into clumps.
• Store in an airtight container at room temperature for up to 1 week.

WINDY CITY PIG CANDY POPCORN MIX

Steps:

• Make the Pig Candy: Preheat the oven to 275 degrees F. Set a rack on a rimmed baking sheet and coat with cooking spray. Place the brown sugar in a pie dish. Gently press each slice of bacon into the brown sugar until coated (it?s OK if there are patches of uncoated bacon).
• Immediately arrange the bacon on the prepared rack and bake, rotating the pan halfway through, until super crispy and golden, 50 to 60 minutes, depending on the thickness of the bacon. Transfer the bacon to a piece of parchment paper and let cool.
• Make the popcorn mix: Coat a baking sheet with cooking spray; set aside. Put the plain popcorn in a large bowl. Bring the granulated sugar, water and corn syrup to a boil in a medium saucepan. Cook, without stirring, until light amber, 5 to 10 minutes. Reduce the heat to a very low simmer and gently swirl the pot until the mixture is dark amber, 2 to 3 more minutes.
• Take the pan o the heat and add the butter. Let the caramel bubble, stirring until the butter is fully combined. Add the salt and baking soda and stir until uniform. Pour over the plain popcorn and mix well, then spread on the prepared baking sheet and let cool completely.
• Combine the caramel corn and cheddar popcorn in a large bowl; crumble the Pig Candy on top.

CARAMEL CANDY POPCORN

Steps:

• Combine brown sugar (or white), light corn syrup, butter or margarine and salt in a mixing bowl.
• When it's all mixed together put into a pot or saucepan and bring to a boil.
• Stop stirring and let it bubble for 5-8 minutes.
• While it's boiling pop the popcorn.
• Pour popcorn into a large bowl* (Remove kernels)*.
• Pour the mixture over the popcorn and mix it around until all the popcorn is coated with the caramel sauce.
• Take the coated popcorn and put on an ungreased baking sheet.
• I suggest to put tinfoil down to make clean up easier!
• Put on middle rack in the oven and cook at 250°F for 45 minutes.
• Let cool and put in a bowl and enjoy!
• *For more of a buttery taste use white sugar*.

POPCORN CANDY BALLS

Steps:

• In a saucepan over low heat, combine the butter and marshmallows. Stir until marshmallows are softened.
• Add popcorn and candies; mix until evenly coated with marshmallows.
• Allow to cool enough to touch. Grease hands with butter and form into balls.

POPCORN CANDY CAKE

Steps:

• Grease a large bundt cake pan with 2 tsp oil and set to the side.
• In a large bowl mix the popcorn with the m+m's.
• In a small sauce pan melt the butter.
• Add the oil and marshmallows over a medium low heat, stirring occasionally.
• When oil marshmallow mix is melted; pour over the popcorn and candy mix and stir to combine.
• Pour into cake pan, pressing down to fit cover with foil to keep moist.
• Let rest until firm for 3 to 4 hours.
• Shake to loosen the cake and invert it into a large cake plate.
• Sserve at room temperature.

POPCORN AND CANDY COOKIE BARS

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray or line with cooking parchment paper. Press cookie dough on cookie sheet.
• In large saucepan, heat sugar, water and 1 teaspoon salt to boiling over medium-high heat. Boil without stirring until mixture is amber in color, about 8 to 12 minutes. Remove from heat; slowly pour in whipping cream (mixture will sputter).
• In large bowl, toss popcorn, pretzels, candies and peanuts. Drizzle with caramel mixture; stir until well coated. Firmly and evenly press mixture on cookie dough. Sprinkle with additional salt.
• Bake 20 to 25 minutes or until cookie layer is baked. Cool completely. Cut into 4 rows by 3 rows.

CANDY BAR POPCORN

Steps:

• Pop the popcorn according to the package directions. While the corn pops, cut the candy bar into 1/2 inch pieces. Spread the popped corn onto a microwave-safe platter (I like to use paper plates for easy clean up). Top with candy bar pieces. Heat on full power in the microwave at 30 second intervals, or until candy is melted.