Hot Popcorn Popper
 

Sweet Popcorn Recipes

Browse our delicious sweet popcorn recipes:

Milk Chocolate Popcornmilk chocolate popcorn

  • 12 cups popped popcorn
  • 2 1/2 cups salted peanuts
  • 1 3/4 cups milk chocolate chips
  • 1 cup corn syrup
  • 1/4 cup butter

Directions

  1. Preheat oven to 300F degrees.
  2. Grease a large roasting pan.
  3. Combine popcorn and nuts in prepared roasting pan.
  4. Combine morsels, corn syrup and butter in a medium, heavy-duty saucepan.
  5. Cook over medium heat, stirring constantly, until mixture boils.
  6. Pour over popcorn and toss well to coat.
  7. Bake, stirring frequently for 30 to 40 minutes.
  8. Loosen popcorn from pan and allow to cool slightly in pan.
  9. Remove to a wax paper lined cookie sheet to cool completely.


 

Ballpark Popcorn Crunch  

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 3 quarts unsalted popped popcorn
  • 1 cup chopped walnuts

Cream together butter and brown sugar till light and fluffy. In a separate bowl, toss popcorn and walnuts. Add creamed mixture to popcorn and nuts. Combine until coated. Spread on a large baking sheet in a single layer. Bake at 350-degree oven for 10 minutes or until crisp.

Yield: 3 quarts.

Nutritional Information:
(based on 1-cup serving)
Total Calories 189.5; Fat - 15.2 g; Carbohydrate 12.8 g; Sugar 5.7 g; Fiber 1.5 g; Protein 2.2 g; Sodium 75.5mg; Cholesterol 19 mg.


Caramel Corn Crunch

  • 1/2 cup butter
  • 1/2 cup brown sugar, firmly packed
  • 3 quarts popped popcorn
  1. Cream butter; add brown sugar and whip until fluffy.
  2. In a large baking pan, combine popcorn.
  3. Mix in creamed mixture.
  4. Bake in 350-degree oven for about 8 minutes or until crisp.
  5. Serve warm if desired.

Yield: Makes 3 quarts.
Nutritional Information:
(based on 1-cup serving)
Total Calories 141; Fat 10g; Carbohydrate 12g; Sugar 6g; Fiber 1g; Protein 1g; Sodium 81mg; Cholesterol 21mg.


Caramel-Nut Popcorn Crunch  

  • 2 1/2 quarts popped popcorn
  • 1 cup pecans
  • 1/2 cup butter
  • 1/2 teaspoon baking soda
  • 1 cup brown sugar
  • 1/4 cup light corn syrup
  • 1/2 teaspoon salt
  1. Spread popped popcorn and nuts in a large shallow pan and place in a preheated 250-degree Fahrenheit oven.
  2. Combine butter, brown sugar, syrup and salt in a saucepan.
  3. Cook over medium heat, stirring until sugar dissolves.
  4. Wash sugar from sides of pan with a wet brush. Boil until mixture reaches 248 degrees (firm ball stage on candy thermometer), about 5 minutes.
  5. Remove from heat and stir in soda.
  6. Pour mixture over corn and nuts, stirring gently to coat.
  7. Return glazed popcorn and nut mixture to oven and bake 45 minutes, stirring every 15 minutes.
  8. When cooled, pack in airtight tins.

Yield: slightly more that 2 1/2 quarts.


Cherry-Almond Popcorn Clusters  

  • 5 quarts popped popcorn, unsalted
  • 2 cups sugar
  • 1 1/2 cups water
  • 1/2 cup light corn syrup
  • 1 teaspoon vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon almond extract
  • 1 cup red glacé cherries, cut in quarters
  • 1/2 cup toasted blanched whole almonds
  1. Keep popcorn warm in a 300-degree Fahrenheit oven.
  2. In a heavy medium-sized saucepan, combine sugar, water, corn syrup, vinegar and salt.
  3. Bring to a boil; clip candy thermometer to pan.
  4. Cook syrup to 250 degrees (hard ball stage).
  5. Stir in almond extract.
  6. Scatter cherries and almonds over the popcorn.
  7. Slowly pour syrup over all; toss lightly to coat evenly.
  8. Spread popcorn on buttered cookie sheet.
  9. Cool.
  10. Separate into clusters with a fork.

Yield: about 6 quarts.


Cheery Cherry Popcorn  

  • 2 ½ quarter air-popped popcorn
  • Butter flavored spray (like Pam)
  • 1 package cherry flavored gelatin
  1. Put popcorn into a very large bowl and spray lightly with butter flavored oil.
  2. Sprinkle with gelatin.
  3. Put in 350 degree oven for five minutes.
  4. Gelatin will dissolve slightly and stick to the popcorn.

Cinnamon Popcorn Crunch  

  • 3 quarts popped popcorn, unsalted
  • 1 can (6 1/2 ounce) salted mixed nuts
  • 1 pound light brown sugar
  • 1 cup light corn or maple syrup
  • 1/2 cup butter or margarine
  • 1/2 cup water
  • 2 teaspoons salt
  • 1 1/2 teaspoons cinnamon
  1. Mix popcorn and nuts in large buttered bowl.
  2. Combine sugar, syrup, butter or margarine, water, salt and cinnamon in saucepan.
  3. Heat slowly to the boiling point, stirring until sugar melts.
  4. Cook to hard crack stage (290-295 degrees Fahrenheit).
  5. Pour syrup in a fine stream over popcorn and nuts.
  6. Stir until popcorn and nuts are evenly coated with syrup.
  7. Spread out on large buttered surface or waxed paper.
  8. Separate into bite-size portions with forks. Cool.

Yield: 4 1/2 quarts.


Cinnamon-Spice Berry Popcorn  

  • 6 cups air-popped popcorn
  • 3 tbsp. brown sugar
  • 3 tbsp. light corn syrup
  • 1 ½ tsp. cinnamon
  • ¼ tsp. ginger
  • ¼ tsp. nutmeg
  • 1/8 tsp. cloves
  • 1 ½ tbsp. light margarine
  • ½ cup Craisins
  1. Combine brown sugar, corn syrup, spices, and margarine in microwave-safe bowl; cook on High heat for 2 ½ minutes until bubbly hot.
  2. Add Craisins to popcorn; toss with hot sugar mixture until well coated.
  3. Cool mixture before serving or store in airtight container. 

Serves:  4


Country Cousin Popcorn Balls  

  • 2 cups sugar
  • 2/3 cup apple juice or water
  • 2/3 cup maple syrup
  • 1/2 cup butter
  • 1 1/2 teaspoons salt
  • 1 tsp. vanilla
  • 4 quarts warm popped popcorn
  • 1 cup honey-roasted, unsalted or salted peanuts
  • 1 8-ounce package chopped dates (1 1/2 cups)
  1. Combine sugar, apple juice, syrup, butter and salt in a heavy saucepan.
  2. Bring to a boil, stirring occasionally.
  3. Remove sugar from sides of pan with a wet brush.
  4. Cook, without stirring, until mixture reaches 270 degrees Fahrenheit, or the soft crack stage on a candy thermometer.
  5. Add vanilla.
  6. Pour mixture over popped popcorn, peanuts and dates; mix well.
  7. Wet or butter hands and shape into 3-inch balls.

Yield: 18 balls.


Homerun Sugar Corn 

  • 1/2 cup unpopped popcorn
  • 3 tablespoons white sugar
  • 1/4 C vegetable oil for popping

Heat oil in medium sized pan until hot. Add popcorn and sprinkle all of the sugar over it. Cover and shake continuously until popped.

Yield: 8 cups.

Nutritional Information
(based on 1-cup serving)
Total Calories 69.7; Fat - 3.7 g; Carbohydrate 8.5 g; Sugar 2.4 g; Fiber 1.2 g; Protein .9 g; Sodium .3 mg; Cholesterol 0 mg.


Light Yummy Yogurt Popcorn  

  • 1 cup plain non-fat yogurt
  • 6 oz. light pancake syrup
  • 2 teaspoons maple or caramel extract

Put popped popcorn in a large bowl and keep warm. In a 2 1/2 quart saucepan, combine yogurt and light pancake syrup. Bring to 225° on a candy thermometer and remove immediately from heat. Add maple or caramel extract. Pour over popped popcorn, stirring to coat.

Full Recipe: 2 1/2 quarts
Serving Size: 3 cups

Nutritional Information
(based on 3-cup serving)
Total Calories 190; Fat - A Trace; Carbohydrate 38g;
Sugar 3g; Fiber 1g; Protein 7g; Sodium 72mg.


Popcorn Chipwiches  

  • 2 1/2 quarts popped popcorn
  • 1 1/2 cup light brown sugar
  • 3/4 cup dark corn syrup
  • 1/2 cup butter
  • 1 tablespoon vinegar
  • 1/2 teaspoon salt
  • 1 6-ounce package chocolate pieces
  • 1/2 cup chopped walnuts
  • 2 pints brick-style vanilla ice cream.

Keep popcorn warm. In a three-quart saucepan, combine brown sugar, corn syrup, butter, vinegar and salt. Cook and stir until sugar dissolves. Continue to cook until hard ball stage (250 degrees Fahrenheit on candy thermometer). Pour syrup over popped popcorn; stir to coat.

Add chocolate pieces and nuts; stir just to mix. Pour into two 13 x 9 x 2 inch pans, spreading and packing firmly. Cool. In each pan, cut 12 rectangles. Cut each pint of ice cream into 6 slices. Sandwich ice cream between two popcorn rectangles.

Yield: 12 dessert sandwiches.


Touchdown Treat  

  • 4 quarts popped popcorn
  • 1 cup unsalted cocktail peanuts
  • 1 cup seedless raisins
  • 1 cup honey
  • 1/2 cup water
  • 1 tablespoon lemon juice
  1. In a large buttered bowl, combine popcorn, peanuts and raisins. Keep warm.
  2. Combine honey, water and lemon juice in a saucepan. Bring to a boil; cook and stir over medium heat until mixture reaches 250 degrees Fahrenheit, or hard ball stage on a candy thermometer.
  3. Pour over popcorn; toss to mix thoroughly. Turn onto a buttered jelly roll pan or large baking pan. Bake in a preheated 300 degree oven for 20 minutes, stirring occasionally.

Yield: 4 quarts.


Yummy Yogurt Popcorn  

  • 2 1/2 quarts popped popcorn
  • 1 cup plain yogurt
  • 1 cup brown sugar
  • 1/3 cup light corn syrup
  1. Put popped popcorn in a large bowl and keep warm. In a 2 1/2-quart saucepan, combine yogurt, brown sugar and corn syrup.
  2. Cook and stir over medium heat to hard ball stage (250 degrees Fahrenheit on candy thermometer). Pour over popped popcorn, stirring to coat.

Yield: 2 1/2 quarts.


Double Chocolate Popcorn Balls

  • 1/2 cup sugar
  • 1/2 cup corn syrup
  • 1/4 cup butter or margarine
  • 2 tablespoons cocoa powder
  • 8 cups freshly popped popcorn
  • 1 cup "M&M's"® Semi-Sweet Chocolate Mini Baking Bits
  1. Combine sugar, corn syrup, butter and cocoa in medium saucepan; bring to a boil.
  2. Add popcorn, stirring until evenly coated. Remove from heat. Stir in "M&M's"® pieces. Cool slightly.
  3. Shape into 2" balls.

Yield: 18 balls

Nutritional Information:
(Based on 1 ball)
Total calories: 160 Fat: 7 g Carbohydrate: 24 g Sugar: 19 g Fiber: 2 g Protein: 1 g
Sodium: 75 mg Cholesterol: 5 mg


Edible Popcorn Party Bowl

  • 10 cups popped popcorn
  • 1 1/3 cups sugar
  • 1 cup water
  • 1/3 cup light corn syrup
  • ½ teaspoon vinegar
  • ¼ teaspoon salt
  • 10 drops food color, optional
  1. Spray the inside of a large, stainless steel bowl with cooking spray and the outside of a 2nd large, stainless steel bowl; set aside. These 2 bowls will be used to form popcorn bowl at end of cooking time. (Note: if one bowl is smaller than the other, spray the outside of the smaller bowl.)
  2. Spray a 3rd large bowl with cooking spray and place popped popcorn inside; set aside.
  3. Stir sugar, water, corn syrup, vinegar and salt together in a medium sauce pan. Bring mixture to a boil, cover, and boil for 3 minutes to allow steam to wash down sides of pan. Remove lid and attach candy thermometer to pan. Allow mixture to boil, without stirring, until mixture reaches 290º F. Stir in food color, if desired.
  4. Working quickly, pour syrup over popcorn and toss with a large spoon until popcorn is thoroughly coated. Pour popcorn mixture into first prepared bowl and use a spoon to push mixture evenly up onto sides of bowl. Firmly press second prepared bowl onto popcorn to form popcorn bowl. Allow popcorn bowl to cool completely between stainless steel bowls. To serve, tip popcorn bowl out and place on platter. Fill with popcorn to serve.

Yield: 1 bowl


English Toffee Popcorn Bars 

  • 2 1/2 quarts popped popcorn
  • 1 cup peanuts
  • 1 cup flaked coconut, toasted

Toffee:

  • 1 1/2 cups butter or margarine
  • 1 1/2 cups sugar
  • 3 tablespoons water
  • 4 1/2 teaspoons light corn syrup

Chocolate Topping:

  • 1 1/2 cups (9 ounces) chocolate pieces
  • 1 tablespoon shortening

Combine popcorn, peanuts and toasted coconut. Cover bottom of a buttered 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with half popcorn mixture. Keep filled pan and remaining popcorn mixture warm in a preheated 200 degree Fahrenheit oven.

Toffee: Melt butter over low heat in a heavy 2-quart saucepan. Add sugar and blend well. Continue to cook over low heat stirring constantly until mixture reaches a full boil. Add water and corn syrup; mix well.

Wash down sides of pan with a pastry brush dipped in water to remove any sugar granules. Cook and stir over low heat, until mixture reaches soft-crack stage on a candy thermometer (280 degrees).

Immediately pour mixture over warm popcorn in jelly-roll pan, making certain all popcorn is covered. Quickly spread and press remaining popcorn mixture into hot toffee. Set aside to cool.

Chocolate topping: Melt chocolate and shortening over low heat. Spread over popcorn mixture, making certain any loose pieces are held in place. Cool. Cut into bars. May be wrapped in plastic wrap for storage.

Yield: 20 (4 by 2 inch) bars.


Popcorn Caramel Apples

  • 6 cups popped popcorn
  • 1 tablespoon butter, melted
  • 2 teaspoons sugar
  • 1/2 teaspoon cinnamon
  • 2 cups dried apple chips
  1. Preheat oven to 300° F.  Line a 9 x 13-inch baking pan with foil; butter foil. 
  2. Spread popcorn in pan and drizzle with melted butter; toss popcorn.
  3. Sprinkle popcorn with sugar and cinnamon and toss again. 
  4. Heat in oven 7 minutes. 
  5. Sprinkle apple chips over popcorn and heat an additional 3 minutes.  S
  6. erve warm or cool to room temperature. 
  7. Store in an airtight container.

Yield: 7 cups


Peanut Butter Popcorn Balls  

  • 1/2 cup sugar
  • 1/2 cup light corn syrup
  • 3 tablespoons butter or margarine
  • 3 tablespoons peanut butter
  • 8 cups popped popcorn
  • 1 cup candy-coated peanut candy (Reese’s Pieces)
  1. Line a baking sheet or work surface with waxed paper; set aside.
  2. Stir sugar, corn syrup, butter and peanut butter together in a large saucepan. Bring to a full boil over medium heat. Stir in popcorn until well coated.
  3. Remove pan from heat and stir candy pieces gently into mixture. Allow mixture to cool just enough to allow handling. Using an ice cream scoop or buttered hands, shape mixture into 2-inch balls and place on waxed paper to cool. Wrap each ball in plastic wrap and store in an airtight container.

Yield: 14-18 balls