Type what you have

Ingredients

• ✓ corn syrup
• peanut butter
• marshmallow creme

Instructions

1. 1 Stir corn syrup, peanut butter, and marshmallow cream together in a bowl until thoroughly combined. Store in an air-tight container.

By HKunkel

Ingredients

• ✓ corn syrup
• popcorn
• brown sugar
• butter
• sweetened condensed milk

Instructions

1. 1 Place popcorn into a large bowl. Shake the bowl and toss gently until unpopped kernels sink to the bottom. Discard unpopped kernels.
2. 2 Combine brown sugar, corn syrup, and butter in a saucepan over medium-high heat. Cook, stirring constantly, until mixture reaches the soft-crack stage. To test, the temperature should be between 270 to 290 degrees F (132 to 143 degrees C) and a small amount of syrup dropped into cold water should form hard but pliable threads.
3. 3 Remove from the heat. Carefully pour condensed milk into the saucepan and stir until smooth.
4. 4 Pour 1/4 of the caramel at a time over popcorn, stirring well after each addition.
5. 5 Let cool for at least 10 minutes before serving.

By Aubry Canales

Ingredients

• ✓ corn syrup
• sugar
• sunbutter
• crispy rice cereal
• semisweet chocolate chip
• butterscotch chip

Instructions

1. 1 In large microwaveable dish, mix sugar and corn syrup until well blended. Microwave 1-1/2 minutes on High. Remove from microwave and stir. Microwave an additional 1 minute or until sugar is dissolved.
2. 2 Add SunButter® and mix until smooth. Add cereal. Press into a 9x13-inch greased cake pan.
3. 3 In medium microwaveable dish, combine chocolate chips and butterscotch chips. Microwave on High 1 minute. Remove from microwave and stir. Microwave 1 minute more or until chips are melted.
4. 4 Spread melted chips on top of cereal mixture and let cool or refrigerate until chocolate sets. Cut into 24 bars.

By SunButter

Ingredients

• ✓ corn syrup
• sugar
• butter
• cocoa powder
• salt
• popcorn
• almond

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C).
2. 2 Mix together the sugar, corn syrup, butter, cocoa powder, and salt in a saucepan over medium-low heat until the mixture is smooth and begins to simmer. Place the popcorn into a very large bowl, mix with the almonds, and then pour the chocolate syrup over the mixture. Stir until all the popcorn and almonds are coated. Spread the chocolate popcorn out onto several large baking sheets in a single layer.
3. 3 Bake in the preheated oven until thoroughly dry, about 1 hour, stirring every 20 minutes or so to dry all sides of the popped corn. Allow to cool on the sheet, then transfer into sealed containers.

By jsb021

Ingredients

• ✓ corn syrup
• white sugar
• butter
• cocoa powder
• vanilla extract
• popcorn

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring sugar, butter, cocoa powder, and corn syrup to a gentle boil in a saucepan; cook until thickened, 1 to 2 minutes. Stir in vanilla extract. Pour popcorn into a large bowl, add cocoa mixture and stir until popcorn is well coated. Spread evenly in prepared baking dish.
3. 3 Bake in the preheated oven, stirring occasionally, until mixture is set, about 30 minutes.
4. 4 Remove from oven and cool to room temperature; break into clumps.

By SYD

Ingredients

• ✓ corn syrup
• popcorn
• butter
• sugar
• fruit flavored gelatin mix
• water

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease a 1/4 sheet pan or two 8x12 inch baking dishes. Generously butter a heavy 2 quart saucepan.
2. 2 Distribute popcorn evenly in prepared baking pans. Place in oven to keep warm.
3. 3 In prepared saucepan over medium heat, combine butter, sugar, gelatin, corn syrup and water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
4. 4 Pour mixture evenly over popcorn and stir until coated. Return popcorn to oven and bake 5 minutes; stir, then bake 5 minutes more.
5. 5 Turn popcorn out onto a large piece of foil. Let rest until cool enough to handle, then form into balls. Or let cool completely and break into clusters. Store in an airtight container, in a cool, dry place.

By GRANDMABERTHIE

Ingredients

• ✓ corn syrup
• popcorn
• brown sugar
• butter
• green food coloring
• vanilla extract
• baking soda

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Spread popcorn into 1 large or 2 smaller greased roasting pans.
2. 2 Combine brown sugar, butter, corn syrup, and food coloring in a medium saucepan over medium heat. Stir constantly until boiling. Let boil undisturbed for 5 minutes. Remove from heat. Stir in vanilla extract and baking soda; mixture will foam up then subside.
3. 3 Pour mixture over popcorn and stir until coated.
4. 4 Bake in the preheated oven, stirring every 15 minutes, for 45 minutes. Stir popcorn as it cools to break it apart.

By JLO

Ingredients

• ✓ corn syrup
• popcorn
• butter
• sugar
• salt
• green food coloring
• peppermint extract

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Place popped popcorn into a large roasting pan.
2. 2 Melt butter in a saucepan over medium heat. Stir in sugar, corn syrup, and salt. Cook, stirring constantly, until mixture comes to a boil. Boil, without stirring, for 5 minutes. Remove from the heat.
3. 3 Stir in food coloring and peppermint extract. Pour over popcorn and stir until well mixed.
4. 4 Bake in the preheated oven for 1 hour, stirring 2 to 4 times during baking. Remove from the oven and let cool completely before serving, 15 to 20 minutes.

By Maryland Mama

Ingredients

• ✓ corn syrup
• brown sugar
• butter
• peanut butter
• popcorn

Instructions

1. 1 Combine brown sugar, corn syrup, and butter in a large saucepan over medium heat; cook and stir until mixture comes to a rolling boil. Off heat, stir in peanut butter until smooth.
2. 2 Place popcorn into a large bowl. Pour peanut butter mixture over top: toss until evenly coated. Form mixture into about 16 balls using buttered hands. Arrange balls on a waxed paper-lined baking sheet and let set for at least 30 minutes.

By Lilcat

Ingredients

• ✓ corn syrup
• vegetable oil
• popcorn
• brown sugar
• butter
• salt
• vanilla extract
• baking soda

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Heat oil in a large saucepan over medium-high heat. Put 4 popcorn kernels into the oil and cover until popped; add remaining kernels to the saucepan in an even layer. Cover and remove from heat, about 30 seconds. Return to heat and gently shake pan back and forth over the burner until popping slows to several seconds between pops, 1 to 2 minutes. Remove from heat and transfer to a large bowl.
3. 3 Combine brown sugar, butter, corn syrup, and salt in a 2-quart saucepan. Bring to a boil, stirring constantly. Let boil for 5 minutes more without stirring. Remove from heat and stir in vanilla extract and baking soda. Stir well. Pour over the popcorn; mix until evenly coated. Transfer to a shallow oven-safe pan.
4. 4 Bake in the preheated oven, stirring every 15 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.

By Junktownsmom

Ingredients

• ✓ corn syrup
• popcorn
• vegetable oil
• brown sugar
• butter
• salt
• baking soda
• vanilla extract

Instructions

1. 1 Preheat oven to 300 degrees F(150 degrees C).
2. 2 In a large pot, heat oil over high heat. Add the unpopped popcorn. Moving the pan constantly, pop the corn. Remove from heat, place in a large baking pan, and keep warm in the preheated oven. Discard unpopped kernels.
3. 3 Mix sugar, butter, corn syrup, and salt into a large saucepan. Cook over medium heat, stirring until mixture starts to boil. Continue cooking for 5 minutes without stirring.
4. 4 Remove from heat. Stir in baking soda and vanilla. Pour over the popped popcorn. Stir popcorn until evenly coated. Bake for 25 to 30 minutes in the preheated oven, stirring every 10 minutes. Remove from pan and put into a large bowl to cool.

By cottage country mommy

Ingredients

• ✓ corn syrup
• vegetable oil
• popcorn kernel
• brown sugar
• coconut oil
• salt
• sweetened condensed coconut milk
• vanilla extract

Instructions

1. 1 Heat 2 tablespoons vegetable oil in a very large pot over medium-high heat. Put 4 popcorn kernels into the oil and cover until popped; add remaining kernels to the saucepan in an even layer. Cover and remove from heat, about 30 seconds. Return to heat and gently shake pan back and forth over the burner until popping slows to several seconds between pops, 1 to 2 minutes.
2. 2 Divide popcorn among large bowls and set aside.
3. 3 Combine brown sugar, corn syrup, coconut oil, and salt in a sturdy pot over medium-high heat. Cook, stirring occasionally, until the mixture reads 270 degrees F (132 degrees C) on a candy thermometer. Add condensed milk, mix well, and heat back up to 270 degrees F (132 degrees C). Remove from heat and let cool for 1 minute. Mix in vanilla extract.
4. 4 Pour hot caramel over popcorn. Mix well until coated.

By Gwenevere Madsen Bland

Ingredients

• ✓ corn syrup
• popcorn
• brown sugar
• butter
• salt
• cinnamon
• vanilla extract
• baking powder
• walnut

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease a baking sheet.
2. 2 Place popcorn in a large bowl.
3. 3 Combine brown sugar, butter, corn syrup, and salt together in a saucepan; bring to a boil, stirring occasionally. Remove from heat and cool while stirring constantly for 2 minutes.
4. 4 Stir cinnamon, vanilla extract, and baking powder into butter mixture. Pour butter mixture over popcorn and toss to coat. Mix walnuts into popcorn mixture. Spread popcorn in a single layer onto the prepared baking sheet.
5. 5 Bake popcorn in the preheated oven until coating is set, 10 to 12 minutes. Cool slightly before breaking apart.

By kaylarae

Ingredients

• ✓ corn syrup
• popcorn
• vegetable oil
• sugar
• salt
• butter
• water
• white vinegar
• baking soda

Instructions

1. 1 Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Repeat until all corn has been popped. Place popped corn into a buttered bowl.
2. 2 In a 3 quart saucepan, combine sugar, salt, butter, dark corn syrup, and water. Stir until sugar dissolves. Stir in vinegar. Boil sugar mixture to hard ball stage, 248 degrees F (118 degrees C). Remove caramel from heat. Stir in soda. Beat to thoroughly dissolve the soda.
3. 3 Pour hot caramel over popcorn, and quickly stir into popcorn; work quickly for the caramel sets up fast. Spread out on wax paper to cool. Store in a tightly covered container.

By Juanita

Ingredients

• ✓ corn syrup
• buttermilk
• white sugar
• baking soda
• cardamom
• all-purpose flour

Instructions

1. 1 In a large bowl, mix by hand sour milk or buttermilk, corn syrup, sugar, soda, cardamom, and flour until mixture becomes a soft pliable dough.
2. 2 Divide the dough into 12 or so pieces. Roll out each piece until about 1/8 inch thick.
3. 3 Bake on a lightly floured griddle over very low heat for 12 to 15 minutes per side. Serve warm with your favorite cheese or jam.

By Brent Daley

Ingredients

• ✓ corn syrup
• popcorn
• cranberry
• pecan
• milk chocolate pieces
• white sugar
• butter
• vanilla extract
• vinegar

Instructions

1. 1 Line baking sheets with aluminum foil.
2. 2 Combine popcorn, cranberries, pecans, and chocolate pieces together in a bowl.
3. 3 Stir sugar, butter, corn syrup, and vanilla extract together in a heavy saucepan; cook and stir over medium-high heat until boiling, about 5 minutes. Boil mixture for 2 minutes. Remove saucepan from heat and stir in vinegar.
4. 4 Pour sugar mixture over popcorn mixture; mix until evenly coated. Spread coated popcorn mixture onto prepared baking sheets; cool. Break into pieces and store in an airtight container.

By Canadian Jewel

Ingredients

• ✓ corn syrup
• popcorn
• butter
• brown sugar
• salt
• vanilla extract
• baking soda
• chocolate chip
• almond
• coconut

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Cook the popcorn according to manufacturer's directions, pour into a very large bowl, and set aside. Melt butter in a saucepan over medium heat. Stir in the brown sugar, salt, and corn syrup. Bring mixture to a boil, then reduce heat and simmer for 5 minutes, stirring constantly. Take the saucepan off of the heat, and carefully stir in the vanilla extract and baking soda.
3. 3 Pour the caramel over the popcorn and stir well. Add the chocolate chips and almonds, then stir until thoroughly mixed. Pour this mixture into two large, deep baking pans and sprinkle with the shredded coconut.
4. 4 Bake in preheated oven for 1 hour, stirring every 15 minutes.

By andy

Ingredients

• ✓ corn syrup
• popcorn
• sugar
• butter
• water
• vanilla extract

Instructions

1. 1 Pop popcorn in a hot air popper according to manufacturer's instructions. Transfer to a large bowl; set aside
2. 2 Combine sugar, corn syrup, butter, and water in a heavy saucepan over medium heat; attach a candy thermometer to the saucepan and cook until mixture reaches 280 degrees F (138 degrees C), about 10 minutes. Off heat, stir in vanilla extract.
3. 3 Toss popcorn and toffee syrup together until evenly combined.

By Kaitlyn

Ingredients

• ✓ corn syrup
• popcorn
• evaporated milk
• white sugar
• margarine
• salt

Instructions

1. 1 Line a baking sheet with parchment paper; set aside.
2. 2 Sort through popcorn; discard unpopped kernels.
3. 3 Combine evaporated milk, sugar, corn syrup, margarine, and salt in a large saucepan over medium heat; attach a candy thermometer to the saucepan and bring mixture to a boil. Cook, stirring constantly, until caramel reaches 246 degrees F (119 degrees C), about 5 minutes.
4. 4 Place some popcorn into a very large bowl; pour in some caramel and stir until evenly coated. Add remaining popcorn and caramel in batches, stirring well after each addition.
5. 5 Scoop some popcorn mixture onto a piece of plastic wrap; gather and twist the plastic wrap to gently shape mixture into a ball. Place popcorn ball on the prepared baking sheet; repeat with remaining popcorn mixture. Cool popcorn balls until set, about 15 minutes.

By Kim1520

Ingredients

• ✓ corn syrup
• corn puff
• peanut
• butter
• brown sugar
• baking soda

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Combine corn puffs and peanuts in a large roasting pan.
2. 2 Bring butter, brown sugar, and corn syrup to a boil in a heavy 2-quart saucepan. Cook and stir for 2 minutes.
3. 3 Remove from heat; stir in baking soda until mixture foams up.
4. 4 Pour over corn puff mixture and toss well using rubber spatulas. Bake in the preheated oven, stirring every 10 to 15 minutes, until a cooled piece of corn is crunchy, about 45 minutes.
5. 5 Spread on waxed paper to cool. Break apart and store in an airtight container.

By rookie

Ingredients

• ✓ corn syrup
• popcorn
• brown sugar
• sweetened condensed milk
• butter
• vanilla extract

Instructions

1. 1 Pour popcorn into a large bowl.
2. 2 Combine brown sugar, condensed milk, corn syrup, butter, and vanilla extract in a saucepan over medium heat. Cook, stirring often, until a candy thermometer reads 234 degrees F (112 degrees C), about 5 minutes. Pour over popcorn; stir to coat evenly.
3. 3 Scoop some of the popcorn mixture onto a piece of plastic wrap. Gather and twist the plastic wrap to shape into a ball. Place popcorn ball on a baking sheet lined with parchment paper; repeat with remaining mixture. Let cool until set, about 5 minutes.

By redamber

Ingredients

• ✓ corn syrup
• marshmallow
• brown sugar
• butter
• vanilla extract
• popcorn

Instructions

1. 1 Stir marshmallows, brown sugar, butter, corn syrup, and vanilla extract together in a large pot over medium-low heat until marshmallows melt, 5 to 7 minutes.
2. 2 Place popcorn in a large bowl; pour marshmallow mixture over popcorn and gently stir to coat.

By Ashley Bluth

Ingredients

• ✓ corn syrup
• vegetable oil
• popcorn
• butter
• brown sugar
• salt
• baking soda
• vanilla extract
• peanut
• pecan
• almond

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
3. 3 Melt margarine or butter in a medium saucepan, and then stir in brown sugar, syrup, and salt. Bring to a rolling boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat.
4. 4 Stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar mixture. Quickly pour nut mixture over warm popcorn, and toss until well coated. Spread on greased cookie sheets.
5. 5 Bake for 45 minutes, stirring well every 15 minutes. Cool on aluminum foil, and store in an air-tight container.

By Terri McCarrell

Ingredients

• ✓ corn syrup
• popcorn
• peanut
• brown sugar
• butter
• salt

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Spread popcorn in bottom of a large, deep roasting pan; sprinkle peanuts evenly over the top.
3. 3 Combine brown sugar, butter, corn syrup, and salt in a saucepan over medium-high heat. Cook, whisking constantly, until sugar and butter are melted and the mixture is smooth and bubbling, about 2 to 3 minutes.
4. 4 Pour caramel sauce over popcorn and peanuts; stir until completely coated, scooping any peanuts and caramel that fall to the bottom of the roasting pan.
5. 5 Bake in the preheated oven, stirring occasionally, until the caramel coating is dry and crisp and popcorn is evenly coated, about 45 minutes. Transfer popcorn mixture to a sheet of parchment paper in a single layer to cool completely and harden.

By themoodyfoodie

Ingredients

• ✓ corn syrup
• puffed wheat cereal
• sugar
• butter
• cocoa powder
• brown sugar
• vanilla extract

Instructions

1. 1 Grease a 9x13-inch pan. Place cereal in a large heat-proof bowl.
2. 2 Bring corn syrup, white sugar, butter, cocoa powder, and brown sugar to a boil in a heavy saucepan. Remove from the heat and stir in vanilla; pour over cereal and stir until very well combined.
3. 3 Press mixture into the prepared pan. Allow to cool completely before cutting into 24 squares, at least 1 hour or up to one day.

By The Schmidts

Ingredients

• ✓ corn syrup
• popcorn
• confectioners sugar
• marshmallow
• margarine
• water
• cooking spray

Instructions

1. 1 Place popcorn in a large, heatproof bowl.
2. 2 Combine confectioners' sugar, marshmallows, corn syrup, butter, and water in a medium saucepan over medium heat. Cook, stirring often, until marshmallows melt and mixture begins to boil.
3. 3 Pour marshmallow mixture over popcorn. Stir with a buttered spatula until popcorn is evenly coated.
4. 4 Coat hands with cooking spray; quickly shape popcorn into balls before mixture cools and hardens.
5. 5 Wrap popcorn balls in plastic wrap or cellophane; store at room temperature for up to 1 week.

By Kelli

Ingredients

• ✓ corn syrup
• cooking spray
• sugar
• peanut butter
• rice krispies cereal
• cocoa krispies cereal
• semisweet chocolate chip
• butterscotch chip

Instructions

1. 1 Spray a 9x13-inch baking dish with cooking spray.
2. 2 Make the bars: Combine corn syrup and sugar in 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil.
3. 3 Remove from the heat and stir in peanut butter until well combined. Add rice cereal and stir until well coated. Press mixture into the prepared baking dish.
4. 4 Make the topping: Melt chocolate and butterscotch chips in a 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm, about 20 minutes. Cut into 24 bars.

By Rice Krispies

Ingredients

• ✓ corn syrup
• all-purpose flour
• baking soda
• salt
• ginger
• cinnamon
• clove
• butter
• stevia
• sugar
• egg
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Combine flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl; set aside.
3. 3 Beat butter, Stevia in the Raw, and 1/4 cup Sugar in the Raw in a large bowl with a mixer at medium-high speed until well mixed. Beat in egg and corn syrup until smooth. Stir in flour mixture. Refrigerate dough for 1 to 2 hours or until easy to handle. (See Tip below.)
4. 4 Place 1/3 to 1/2 cup Sugar in the Raw in a small dish. Shape dough into 3/4-inch balls; roll in sugar. Place balls 2 inches apart on greased cookie sheets.
5. 5 Bake 7 to 10 minutes or just until edges begin to brown. (Do not overbake or cookies will be dry.) Cool 1 minute on baking sheet, then remove to wire racks to finish cooling.

By In The Raw

Ingredients

• ✓ corn syrup
• all-purpose flour
• baking powder
• butter
• sugar
• egg
• vanilla extract
• white vinegar
• confectioners' sugar
• meringue powder
• water
• vanilla extract

Instructions

1. 1 Stir flour and baking powder together in a bowl.
2. 2 Beat butter and white sugar together in the bowl of a stand mixer using the paddle attachment until light and fluffy, about 3 minutes. Add egg and vanilla extract; beat 1 minute more. Slowly add flour mixture and blend until dough begins to pull away from the sides of the bowl.
3. 3 Turn dough onto a piece of parchment paper. Knead dough a few times using your hands and form into 2 discs. Wrap each dough disc in plastic wrap and refrigerate for 2 hours.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone mat.
5. 5 Remove 1 disc of dough from the refrigerator. Place dough on a lightly floured work surface; top with a piece of parchment paper. Roll out dough to about 1/3-inch thickness. Cut dough with round cookie cutters and transfer to the prepared baking sheet.
6. 6 Place baking sheet with cookies on it in the freezer or refrigerator for 3 to 5 minutes.
7. 7 Bake in the preheated oven until cookies are just barely beginning to turn golden brown, 8 to 10 minutes. Cool cookies on the baking sheet for 1 minute; transfer to a wire rack to cool completely. Repeat with second disc of dough.
8. 8 Wipe down all equipment for making the icing with vinegar, including spatulas, measuring cups, and bowls.
9. 9 Combine confectioners' sugar and meringue powder in the bowl of a stand mixer using the paddle attachment.
10. 10 Mix water, corn syrup, and clear vanilla extract together in a separate bowl. Pour water mixture into sugar mixture and beat on medium speed until stiff peaks form in the icing, 4 to 5 minutes.
11. 11 Decorate cooled cookies with icing.

By PasadenaDaisy

Ingredients

• ✓ corn syrup
• vegetable oil
• popcorn
• brown sugar
• butter
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Pour 1 tablespoon of oil into a 4-quart saucepan; heat over high heat. Add 1/2 cup of popping corn; keep pan moving constantly until corn stops popping, about 3 to 5 minutes. Remove pan from heat and transfer popped corn into a dish; set aside and keep warm. Repeat until all corn has been popped.
2. 2 Stir sugar, condensed milk, corn syrup, and butter together in a medium saucepan over medium heat; bring to a boil and simmer until it reaches 240 degrees F (115 degrees C) on a candy thermometer. Stir in vanilla.
3. 3 Pour caramel over popped corn and stir to coat.
4. 4 Lightly grease your hands and shape popcorn mixture into 15 balls; let cool completely.

By Suzanne