In a large saucepan, melt 1½ cups butter. Add 2⅔ cups brown sugar and 1 cup golden syrup, stirring to dissolve brown sugar. Bring to a full rolling boil. Boil and stir 1 minute. Remove from heat and quickly stir in 1 teaspoon vanilla. Pour caramel mixture over 24 cups popped popcorn, stirring lightly. Cool on waxed paper then break it up.
In a small saucepan, melt 1 package Junior Mints and 2 tablespoons butter over medium-low heat; stir until smooth. Pour over 8 cups popped popcorn; toss to coat. Immediately spread onto waxed paper; let stand until set. Break into pieces.
This makes us hungry for another mint-chocolate fave…this milkshake.
Combine ⅓ cup softened butter, 2 teaspoons curry powder and 1 teaspoon sugar. Pop it in the microwave to melt the butter. Drizzle over 3½ quarts popped popcorn and toss. Sprinkle with toasted coconut, almonds, raisins and salt.
In a large bowl, combine 15 cups popped popcorn, 2 cups miniature marshmallows, 1 cup salted peanuts and 1 cup broken pretzel sticks. In a small saucepan, combine ⅔ cups sugar, ½ cup butter and ¼ cup corn syrup. Bring to a boil; cook and stir 2 minutes. Pour over popcorn mixture; toss to coat. Cool on waxed paper then break it up.
Peanut Butter Lover’s
Add 1 cup each of sugar and honey to a saucepan. Stir while it comes to a boil over medium heat, and for 5 minutes while it boils. Off the heat, stir in 1 cup of peanut butter. Toss with 3½ quarts popped popcorn. Spread it on waxed paper to cool. Top with M&M’s and pretzels.
Mix ¼ cup grated Parmesan, 2 tablespoons rand salad dressing mix, 1 teaspoon dried parsley and ¼ teaspoon onion powder. Melt ⅓ cup butter; drizzle over 3½ quarts popped popcorn. Toss with the Parmesan cheese blend.
Combine 3½ quarts popped popcorn and ⅓ cup crushed peppermints. Melt ½ pound white candy coating; drizzle over popcorn-candy mixture and toss. Cool on waxed paper then break it up.
Melt ¼ cup butter; stir in ½ teaspoon sesame oil, a splash of soy sauce and a pinch of ginger. Drizzle over 3½ quarts popcorn and toss. Add wasabi pea-rice cracker mix and honey-roasted peanuts.
Sweet & Salty
In a large bowl, combine 10 cups popped popcorn, 1 cup broken miniature pretzels, 1 cup Almond Joy pieces or 1 cup M&M’s candies and 1 cup chopped dried pineapple. In a microwave, melt 10 ounces coarsely chopped white candy coating; stir until smooth. Pour over popcorn mixture; toss to coat. Cool on waxed paper then break it up.
In a Dutch oven over medium heat, cook ½ cup popcorn kernels, 3 tablespoons canola oil and ½ teaspoon cumin seeds until oil begins to sizzle. Cover and shake for 2-3 minutes or until popcorn stops popping. Transfer to a large bowl; spritz with butter-flavored spray. Add ¼ cup minced cilantro, 1 teaspoon salt, 1 teaspoon chili powder, ½ teaspoon garlic powder and ⅛ teaspoon smoked paprika. Toss; continue spritzing and tossing until popcorn is coated.
Mix 6 tablespoons grated Romano cheese, 2¼ teaspoons Italian seasoning and ¾ teaspoon garlic salt. Melt 1/3 cup butter; drizzle it over 3½ quarts popcorn and toss. Sprinkle on the Romano cheese mixture and toss.
Place 16 cups popped popcorn in a large bowl. In a small bowl, combine ⅓ cup buffalo wing sauce, 2 tablespoons melted butter and ⅛ cayenne pepper; drizzle over popcorn and toss to coat. Sprinkle with 1 tablespoon ranch salad dressing mix and additional cayenne to taste; toss to coat.