Puffed Caramel Corn

2 bags Puff Corn Butter Flavor (3.5 ounces bags – 7 ounces needed for recipe)
1 cup butter (do not substitute)
1 cup light brown sugar
1/2 cup light corn syrup
1 teaspoon baking soda

Spray a large roasting pan with non-stick cooking spray.  Using a 3 to 4 quart sauce pan bring butter, brown sugar and corn syrup to a boil over medium to medium-high heat, stirring continuously. Once it begins to boil, boil for 2 minutes then add baking soda (the caramel mixture will foam up when baking soda is added). Stir well and remove from heat. Pour evenly over puff corn and mix well, being sure to coat the puff corn evenly.  Store in an airtight container up to 5 days.

Homemade Tootsie Rolls

1/2 cup honey
6 tablespoons unsweetened cocoa powder, sifted
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter, melted
1/4 cup powdered sugar, sifted
1 pinch salt
1 1/4 cups instant non-fat dry milk powder
Wax paper

In a large bowl, combine honey, cocoa powder and vanilla using a whisk. Add the melted butter and whisk until well incorporated. Add in the powdered sugar and pinch of salt; whisk again until well combined.
Using a wooden spoon, mix in the instant milk powder ¼ cup at a time until a dough forms. When you can no longer stir the mixture with a spoon, knead it with your hands. Keep adding in milk powder until a firm dough forms. You may not have to use all the milk powder. The finished dough should be firm and a little sticky but not so sticky that you can’t handle it. Roll the dough into a ball and place on waxed paper lightly sprayed with cooking oil. Let dough rest uncovered on the wax paper for 5-10 minutes. As the candy stands it will relax from a ball shape into a disc. Cut candy into ¾-inch strips and then into 2-inch lengths. If candy sticks to the knife, spray it with cooking oil or coat it with butter.
Cut wax paper into 3 ½ x 5 inch pieces. Wrap candies with the wax paper pieces. Store candies in an air-tight container in the refrigerator. Bring to room temperature before serving.

Marshmallow Caramel Popcorn

1/2 C. Brown Sugar
1/2 C. Butter
9-10 Large Marshmallows
12 C. Popcorn (popped)

Microwave brown sugar and butter for 2 minutes.  Add mallows.  Microwave until melted.  Pour over popcorn.  Enjoy.

Salted Caramel Popcorn

1/2 cup unpopped popcorn kernels (about 16 cups popped corn)
1 cup salted butter
1 cup light brown sugar
1/3 cup light corn syrup
1 1/2 - 2 tsp kosher or sea salt, divided

Preheat oven to 300°  Line a large baking sheet with parchment paper or a silicone mat. Set aside.  Pop popcorn kernels using air popper into a large bowl.  In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring.  Pour caramel mixture over popcorn and stir to coat evenly.  Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes.  Allow popcorn to cool on a parchment lined counter.

Reeses Krispies

1 Cup Sugar

1 Cup Corn Syrup

1 1/3 Creamy Peanut Butter

4 1/4 Cup Rice Krispies

1 Pinch of Salt

4 Reese's Peanut Butter Cups, chopped

1 Handful Chocolate Chips

In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined. Remove from heat. Quickly add the salt and cereal and stir to combine thoroughly. Add the chocolate chips and stir again. Wait about 1 min and add the candy, quickly folding the mixture together so as to not smash up the candy. Line a baking sheet with parchment paper and drop rounded tablespoons onto the sheet. Let cool and devour!

 

Found on Pinterest, taken from ohsweetbasil.com

S'more Ice Cream Treats

9 Honey Grahams, broken in half (18 squares), divided

1 cup  hot fudge ice cream topping, divided

2 cups  Miniature Marshmallows

2 cups  chocolate ice cream, softened

 

Place 9 graham squares in single layer on bottom of foil-lined 9-inch square pan. Spread with 1/2 cup fudge topping; sprinkle with marshmallows. Top with layers of ice cream, remaining fudge topping and remaining graham squares; cover. Freeze several hours or overnight. Let stand at room temperature 10 min. before cutting into squares.

 

*Wrap leftover ice cream sandwiches individually in plastic wrap or foil. Store in freezer up to 1 week.

Lemon Cloud Popcorn

4-1/2 quarts popped popcorn

2 cups sugar

1/2 cup light corn syrup

1/2 cup water

1 tablespoon lemon extract

1/2 teaspoon baking soda

1-1/2 teaspoons grated lemon peel

Place popcorn in two greased 15-in. x 10-in. x 1-in. baking pans. Keep warm in a 225° oven. Meanwhile, in a heavy saucepan, combine sugar, corn syrup and water; bring to a boil over medium heat. Stir occasionally until mixture reaches 290° on a candy thermometer (soft-crack stage). Remove from the heat; quickly stir in extract and baking soda. Pour over warm popcorn. Sprinkle with lemon peel; stir until well coated. Store in an airtight container. Yield: 5 quarts. Note: 1/2 cup of unpopped kernels equals about 4 cups popped popcorn.

Cinnamon Candy Popcorn

8 quarts popped popcorn

1 cup butter, cubed

1/2 cup light corn syrup

1 package (9 ounces) red-hot candies

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 two greased 15-in. x 10-in. x 1-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.

Peppermint Popcorn

1 pound white candy coating, coarsely chopped

24 cups popped popcorn

1/2 to 3/4 cup finely crushed peppermint candy (4 to 6 candy canes)

In a microwave, melt candy coating; stir until smooth. In a large bowl, combine the popcorn and crushed candy. Pour candy coating over top; toss to coat. Pour onto a waxed paper-lined baking sheet. When hardened, break apart. Store in an airtight container.

Holiday Snack Mix

5 cups Rice Chex

4 cups Corn Chex

3 cups Golden Grahams

1 cup flaked coconut

1 cup slivered almonds

3/4 cup butter, cubed

1 cup sugar

1 cup light corn syrup

Grease two 15-in. x 10-in. x 1-in. baking pans; set aside. In a large bowl, combine cereals, coconut and almonds; set aside. In a heavy saucepan, combine the butter, sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Boil for 10 minutes, stirring occasionally. Pour over cereal mixture and stir until well coated. Spread onto prepared pans. Cool, stirring occasionally. Store in an airtight containers.

Vanilla Popcorn

3 quarts popped popcorn

1 cup sugar

1/2 cup butter

1/4 cup light corn syrup

1/4 teaspoon baking soda

1/2 teaspoon vanilla extract

Place popcorn in a large bowl; set aside. In a saucepan, combine the sugar, butter and corn syrup. Bring to a boil over medium heat; boil and stir until mixture is golden, about 2 minutes. Remove from the heat; stir in baking soda and vanilla. Pour over popcorn and toss to coat. Cool slightly; break apart while warm. Store in an airtight container. Yield: 3 quarts.