No, I didn’t dream up this recipe, just re-posting a family favorite! The kids love this. We love ours stored in the freezer. We live in FL so that has a lot to do with it.
9 cups Rice Chex®, Corn Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
1 c. brown sugar
1/2 c. butter
1/4 c. Karo syrup
1/2 tsp. salt
1/2 tsp. baking soda
10 c. Corn Chex
Combine first 4 ingredients. Bring to a boil and cook for 2 minutes in microwave. Remove and stir in baking soda. Double up 2 large grocery bags and put Corn Chex inside. Pour caramel mixture over and shake and stir until coated. Microwave at HIGH for 1 1/2 minutes. Spread on waxed paper until cooled.If you use a 16 ounce box of cereal, then double the recipe and cooking time.
My kids love taking this to school when they have to provide treats. Also a great football munchie.
(8 oz.) cube of cream cheese
1 (7oz.) container of marshmallow cream
1 1/2 C. Cool Whip
Favorite Fruit: I would choose, strawberries, bananas, kiwis, grapes
1 cup molasses
2 cups sugar
1 tablespoon butter
2 tablespoons vinegar
1/2 teaspoon baking soda
3 quarter popcorn, popped
2 cups chopped nuts
1. Grease 151/2 x 10 1/2 x 1″ jelly roll pan.
2. In large saucepan blend molasses, sugar, butter and vinegar.
3. Cook over low heat stirring occasionally, until sugar is dissolved.
4. Cook over medium heat to hard crack stage (300 degrees).
5. Remove from heat and beat in baking soda.
6. Put popcorn in mixing bowl.
7. Pour syrup on top.
8. Add nuts and mix well.
9. Spread in greased pan.
10. When cooled, break into pieces.
10 cups unsalted popcorn (popped)
2 cups brown sugar
2 sticks butter
1/2 cup dark karo syrup
1 teaspoon butter
1/2 teaspoon baking soda
Use a large open roaster, and fill with the popcorn. Bring sugar, 2 sticks of butter and corn syrup to a boil over medium-high heat stirring constantly. Cook at a full rolling boil for 5 minutes. Start counting at full boil. Remove from heat and add the teaspoon of butter and the baking soda. Blend well and pour over popcorn, stir to coat. Bake at 225 degrees for 1 hour, stirring every 15 minutes. Cool and serve.
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Servings: Makes about 1.5 litres
Level of difficulty: Easy
Preparation Time: 5 minutes
Cooking Time: 10 minutes
3/4 cup popcorn
2 tbsp sunflower oil
For the toffee
1/4 cup brown sugar
2 tbsp golden syrup
1 pinch Salt
1. Heat the oil in a large saucepan, sprinkle in the popcorn and swirl the pan to coat it evenly in oil. Cover with a tight-fitting lid; turn the heat down to low, and listen for popping noises. As soon as the popping quiets down, take it off the heat.
2. Meanwhile, melt the butter, add the brown sugar and golden syrup and stir over a high heat for 1-2 minutes.
3. Tip half of the popcorn out of the saucepan and toss with 25g butter and a pinch of salt.
4. Pour the toffee over the remaining popcorn, replace the lid on the pan and shake to mix the toffee sauce. Pour out into bowls, cool a little and serve.