1/2 cup brown sugar
1/8 cup corn syrup
1/4 cup butter
1/8 teaspoon salt
1/4 teaspoon baking soda
pre-popped popcorn - 8 cups
Directions:Put pre-popped corn into a brown grocery bag. Combine remaining ingredients, except baking soda in a covered pot on the stovetop. Cook on high for 2 minutes. Stir and cook 2 minutes more. Stir in baking soda and pour over corn and stir or shake bag. Pour into cookie sheets, spread and cool. When cool enough to handle, break up any clumps.When completely cool, store in plastic bags.
3 Tablespoons of corn oil or peanut oil
1/4 cup of melted butter
8 cups of pre-popped popcorn
3 Tablespoons of Mellos Powder Cheese
Melt butter and allow to cool. Mix cheese and corn oil to make a cheese paste. Mix butter with the cheese paste. Place pre-popped popcorn in large bag. Carefully pour cheese on popcorn and mix. Knead the bag until cheese is evenly distributed. Salt to taste.
Total amount of 1/2 of popcorn seed = 16 cups of popped popcorn approximately.Copyright © 2014, The Baltimore Sun