Best Sticky Popcorn Recipes
STICKY PEANUT BUTTER POPCORN BALLS
Make and share this Sticky Peanut Butter Popcorn Balls recipe from Food.com.
Provided by Candace Michelle
Categories Candy
Time 20m
Yield 10 balls, 10 serving(s)
Number Of Ingredients 7
Steps:
- Place popcorn, candies, and peanuts in a large bowl, set aside.
- In a large saucepan over medium heat, bring sugar and corn syrup to a boil, stirring occasionally.
- Remove from heat and stir in peanut butter and vanilla.
- Quickly pour over popcorn mixture and mix well.
- When cool enough to handle, shape into 10 2 1/2 in balls. Let stand at room temperature until firm.
- Wrap in plastic wrap.
Nutrition Facts : Calories 358.6, Fat 20.3, SaturatedFat 4.2, Sodium 276.6, Carbohydrate 39.5, Fiber 3.7, Sugar 21.6, Protein 10.2
STICKY POPCORN
This came from a friend and is now the most requested family night treat from my children. Like caramel corn only much faster and fun to eat!
Provided by Stacey
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 10m
Yield 5
Number Of Ingredients 4
Steps:
- Combine marshmallows, butter, and brown sugar in a microwave-safe bowl; heat in microwave until marshmallows are melted and mixture is smooth, 30 to 60 seconds.
- Place popcorn in a bowl and pour marshmallow mixture over popcorn; stir to coat.
Nutrition Facts : Calories 353.3 calories, Carbohydrate 45.8 g, Cholesterol 48.8 mg, Fat 19.1 g, Fiber 2.4 g, Protein 2.4 g, SaturatedFat 11.8 g, Sodium 149.1 mg, Sugar 29.6 g
STICKY AND SWEET POPCORN
Why go to the grocery store for plain Jane caramel corn when Clinton's tastier easy-to-make recipe can be ready in almost no time at all.
Provided by Clinton Kelly
Categories Candy Dessert Bake Kid-Friendly Corn The Chew snack snack week Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 250°F. Line two baking sheets with a silicon mat or parchment paper sprayed with baking spray.
- Place the popcorn in an extra-large bowl.
- Melt the butter in a medium sauce pot. Add the sugar, corn syrup and salt and cook for 5 minutes, stirring occasionally. Remove from heat and stir in the baking soda. Once incorporated, stir in the walnuts and cranberries. Pour the mixture over the popcorn and toss to coat evenly.
- Spread the mixture onto the prepared baking sheets. Bake for 45 minutes. Remove and allow to cool for 10 minutes. Break into pieces and serve.
STICKY POPCORN POTS
Get your favourite DVD out and whip up some popcorn for a special movie night in
Provided by Good Food team
Categories Buffet, Snack, Treat
Time 5m
Number Of Ingredients 3
Steps:
- Put the popping corn in a lidded bowl and microwave on High for 21⁄2-3 mins.
- Tip into a big bowl and repeat four more times. Can be made and kept in an airtight container up to a day ahead. Meanwhile, melt the butter in a pan, then tip in the sugar. Heat gently until the sugar has dissolved. Pour the caramel over the popcorn and stir to coat. Cool, then serve in plastic cups.
Nutrition Facts : Calories 192 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium
CARAMEL POPCORN (NOT TOO SWEET OR STICKY)
I think this is a great caramel popcorn recipe, and I have tried quite a few! They were either too sticky or too sweet. This one is neither. The caramel dries well and doesn't stick to your fingers, and the sweetness is just right. I use spanish peanuts in this, but you could use other kinds of nuts, too. Here I was searching for the perfect caramel corn recipe, when all the while it was right in my recipe box! This is done in the microwave, and is very simple to make.
Provided by ciao4293
Categories Candy
Time 18m
Yield 2 quarts
Number Of Ingredients 7
Steps:
- Prepare microwave popcorn as directed on bag.
- Remove any unpopped kernels.
- In 2 quart microwave-safe bowl, microwave butter on high until melted, about 1& 1/2 minutes.
- Stir in sugar and corn syrup, and microwave on high for 4-5 minutes.
- Stir in vanilla and baking soda until blended.
- Stir in popcorn, mixing well.
- (It may be a bit tricky to mix the popcorn in at first, but the more you stir, the easier it gets.) If you are using nuts, add them here too.
- Microwave on high for 4 to 6 minutes, stirring every 2 minutes to coat popcorn evenly.
- Transfer caramel corn to tray lined with waxed paper, or parchment paper.
- Cool and break popcorn apart.
- Store in airtight container.
STICKY POPCORN
This wonderful candy popcorn is from Annette B. in my church cookbook. We prefer it made with cashews and Reese's pieces as they have the perfect fall colors. Use seasonally colored M&M's for other holidays. It doesn't get hard like some popcorn recipes and is best eaten the day it is made. This makes lots and is great to give away.
Provided by amesandfires
Categories Candy
Time 15m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- In a very large microwaveable bowl (mine holds 32 cups) combine popcorn, marshmallows, and nuts; set aside.
- In a medium saucepan over medium high heat, bring salt, butter, sugar, and corn syrup to a boil for 3 minutes; stirring constantly.
- Remove from heat and add vanilla (careful, it boils up a bit).
- Pour over popcorn mixture, stir till popcorn is well coated and marshmallows are melted (microwave if necessary in 30 second intervals) then add candy pieces.
- Eat as is or make into popcorn balls.
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