Fruit Flavored Glazed Popcorn (Inexpensive party treat or great gift idea!)

Note: It is best to not attempt this when it is humid area as the popcorn glaze will start to melt together.

 

Takes me back to childhood…a crispy dry popcorn that you usually find on boardwalks and at fairs….road trips, extra fun at parties, for kids and adults, alike  and lazy days & gift giving!! Even better, popcorn is a known mood enhancer.

FRUIT FLAVORED GLAZED POPCORN a good salty, sweet combination.

  Makes 10 servings
  • 10 cups popped popcorn  (Some use 12 cups of popcorn  to cut down on the sweetness.)  It is fine to use an air popper which saves having to buy oil to make it.
  • 1 STICK  butter  (1/2 cup)
  • 1/2 cup sugar 
  • 1 (3 ounce) package fruit flavored Jell-O® mix   (Do not use sugar-free jello – it doesn’t work.)
  • 1 tablespoon corn syrup   (Some recipes use more, even up to 1/4 cup, instead of the water which is below)
  • 3 tablespoons water
  • Few drops of food coloring to make sure the candy coating had a bold color (optional).

Directions

  1. Preheat oven to 250 degrees F*  
  2. Grease a 1/4 sheet pan or two 8×12 inch baking dishes. Generously butter a heavy 2 quart saucepan.
  3. Distribute popcorn evenly in prepared baking pans. Place in oven to keep warm.
  4. In prepared saucepan over medium heat  melt butter. Stir in corn syrup until smooth. Mix in  sugar, Jello, corn syrup and water and water if desired. 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. (Others say instead of using a thermometer just let the mixture come to a boil and then boil for 4-5 minutes STIRRING OFTEN!
  5. Turn off the heat add  1/4 teaspoon baking soda
  6. Turn popcorn out onto a roaster or a cookie sheet lined with a large piece of foil. (The roaster  allows you to stir it without making a mess.)
  7. Pour candy coating mixture evenly over popcorn and  using a wooden spoon stir until evenly coated. Bake in a 250F oven for 30 minutes. Cooking a few minutes  longer will dry it out even more. (Remember that ovens heat differently.   10 min may be little long in ones oven, but not enough in another…so you will need to figure what is best for your oven and your taste.)
  8. Return popcorn to oven and bake 5 minutes*; stir, then bake 5 minutes more.
  9.  Remove from the oven and immediately break the popcorn into clusters. The candy will harden as it cools. It needs a few minutes to cool off! Store in an airtight container, in a cool, dry place.

 

MORE FLAVOR IDEAS, THOUGHTS AND SUGGESTIONS

  • Island pineapple Jello (add a tsp of coconut flavoring to make it pina colada)
  • Strawberry (add a tsp of strawberry flavoring)
  • Raspberry (add a tsp of raspberry flavoring)
  • OSU orange throw in about 1/3 of a bag of vanilla baking chips with orange jello and enjoy the  big chunks of this great tasting orange popcorn.  (Could probably substitute strawberry for OU) For OU color google these words : OU red out of food coloring
  • Strawberry jello for the glaze (& add a spoon full of milk chocolate chips to each serving after it cooled.)
  • Grape- looked gray and didn’t have a real grape taste.  Thinking maybe could try adding a few drops of purple food coloring so it does not turn grey.
  • 4th of July.…cherry and berry blue. (The blue looked more like teal on the popcorn, though…just in case you plan on using blue).
  • Christmas – strawberry and lime, and mix  together-the red and green popcorn will be a hit at Christmas parties!
  • Try batches of different flavors of jello, mixed all together such as  green apple, watermelon,  berry blue,  cran-raspberry,   cherry, raspberry, berry, pineapple, peach, orange and pina colada. Berry Fusion  is blackberry and raspberry flavored), berry blue.

Reported in 2010: Flavored popcorn from a little shop that’s about 2 hours away from us is  $6.99 for a little bag! It’s very expensive, but delicious however I’ll never buy it there again because this recipe tastes amazing!! My brother & husband think this is even better than the store’s!  Everyone that has tried it LOVES it!! 🙂   Very fun and yummy treat!

 

 

NOW SHARE YOUR IDEAS!

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2 Responses to Fruit Flavored Glazed Popcorn (Inexpensive party treat or great gift idea!)

  1. pam says:

    Gourmet Popcorn Recipes

    Nutty Chocolate Popcorn makes 17 cups

    12 cups popped popcorn
    1 cup sugar 2/3 cup light corn syrup or simply 1 cup corn syrup or 2 cups sugar and 1/4 cup sweetened condensed milk
    2 tablespoons butter or margarine (the one qt recipe said 1/4 c. butter. and another said 1 Tablespoon butter.
    2 cups chopped pecans (Some like 12 oz salted peanuts)
    1 package (6 ounces) semisweet chocolate chips while the 1 qt recipe called for 12 oz milk choc. chips. and another uses 2 squares unsweetened chocolate
    Vegetable cooking spray
    1 teaspoon vanilla-butter-nut flavoring or 1 tablespoon vanilla (optional)
    Salt, optional

    Some recipes say to add a little water for when you are cooking your sugar mixture.

    Preheat oven to 250 -300 degrees F. Place popcorn in a large roasting pan sprayed with cooking spray (Some put the nuts in here).

    In a heavy medium to large  saucepan, combine pecans, sugar, corn syrup, and butter over medium-high heat, stirring constantly, until bring mixture boils; remove from heat. Stir in chocolate chips and vanilla-butter-nut flavoring or vanilla, stirring until chocolate melts. 

    Pour over popcorn; toss until popcorn is well coated. Bake popcorn 45 min to 1 hour, stirring frequently, like every 15 minutes. Spread on waxed paper and allow to cool completely. Break into pieces. Store in an airtight container in a cool place for up to two weeks.

     

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Mocha Almond Crunch

    1-2 quarts popped pop corn
    1/2 cup  pecans or slivered almonds, toasted
    1 cup sugar or  confectioner’s sugar (1/2 cup  if using only 1 qt popcorn)
    1/4 cup light corn syrup
    1 tablespoon EACH: butter and water   (use 1/4 cup unsalted butter if you are doing the the 1 qt popcorn recipe)
    1/4 teaspoon EACH: cream of tartar and salt (optional)
    1/2 teaspoon baking soda(optional)
    1 1/2 tablespoon instant coffee (use 1 tablespoon  if using 1 qt popcorn)
    1/2 cup semi-sweet chocolate chips, melted  (the 1 qt recipe says one (6-ounce)  package
    1 teaspoon almond extract, optional

    Directions:
    In large (3-quart microwave bowl or casserole), combine popped corn and toasted nuts; set aside.

    In medium saucepan, over medium heat, bring sugar, corn syrup, water, butter, cream of tartar and salt to a boil. Boil rapidly to soft crack stage (270’F on candy thermometer); (or Cook on HIGH 3 to 4 minutes, stirring after 2 minutes, until chocolate is melted and mixture is smooth. )remove from heat.

    Stir in baking soda quickly but thoroughly; add instant coffee, stirring until well blended. Working quickly, pour mixture over popped corn, tossing gently to coat. Evenly spread coated corn onto greased wax paper; cool 5 minutes.

    Using a fork, drizzle melted chocolate over popcorn mixture. Allow to cool 4 hours. Cool completely; break into small clusters. Store in an airtight container for up to 3 days. Break into chunks and store in airtight container.

    Christmas giving – Tubs of

    caramel corn
    cashew and almond
    butter toffee
    cinnamon pecan
    Caramel clusters
    Macadamia Nut
    Candy cane
    Butter Toffee
    chocolate/almonds/toffee popcorn
    white chocolate and cherries popcorn

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Double Chocolate Moose Munch 

    Prep Time: 30 Minutes

    Cook Time: 45 Minutes

    Total Time: 1 Hour 15 Minutes
    Ingredients:

    Popcorn, prepared
    1/2 cup Butter (no substitutes!)
    1 cup Brown Sugar
    1/4 cup Corn Syrup
    1 tsp Salt
    2 tsp Vanilla
    1/4 tsp Baking Soda
    1/2 cup White Chocolate, melted
    1/2 cup Chocolate, melted
    3/4 cup Chopped Cashew
    1/2 cup Toffee Pieces

    Directions:

    Heat oven to 250 degrees. Prepare  popcorn according to directions.

    In a sauce pan, melt butter. Whisk in sugar, corn syrup, and salt and bring to a boil. Let the mixture caramelize, boiling for about five minutes or until it turns golden brown. Remove from the heat. Whisk in the vanilla and the baking soda.
    Pour popcorn into a VERY large bowl, and pour the caramel over the top. Using a spoon – the caramel is molten hot – combine the carmel and mix the popcorn. Spread the popcorn over two large lined cookie sheets. Line with parchment or silicone mats. Place in the oven for 30-45 minutes, toss and rotate the popcorn every 15 minutes.

    ~~~~~~~

    Go here to see all to make sure below  is right: http://ponderedprimedperfected.blogspot.com/2012/11/award-winning-moose-munch-recipe.html?m=1

      Caramel Corn (like Dorla’s recipe that you finish up in microwave)

    3-4 quarts popped corn -gourmet popcorn that had been gifted to us –  Transfer popcorn into a large paper bag, making sure to remove any unpopped kernels.
    1 stick of butter (1 stick)  (no substitutes!)
    3/4 cup brown sugar
    1/2 tsp salt
    1/4 cup Karo Syrup
    1 tsp baking soda

    Place stick of butter, brown sugar, salt and corn syrup into microwave safe glass bowl. Place in microwave and heat on high until it comes to a boil. Times will vary by microwave so you will want to watch it closely. Once it comes to a complete boil remove from microwave and stir.

    Return to microwave and cook for 1 minute.

    Remove, add baking soda and stir well. Mixture will thicken and lighten in color. Pour mixture over the popcorn inside the paper bag.

    Fold the top of the paper bag down several times to close~ then shake, shake, shake!

    Shake really well to distribute the caramel and coat all of the popcorn.

    Place entire bag of popcorn back into the microwave and heat on high for another 1 1/2 minutes. Remove and shake some more.

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Moose Munch Recipe -NEVER ATTEMPT IT WHEN IT IS TOO HUMID -snow, rain or if you run humidifiers. It will be too grainy.

    Total Time: 1 hour 20 minutes
    Servings: 12

    Ingredients

    10 cups popped popcorn (about 1/2 to 3/4 cup unpopped… ) Do NOT use microwave popcorn! Use an air popper or a WhirleyPop.

    1/2 cup to 1 cup of pecans or cashews, roasted or unroasted, depending upon your taste
    1/3 cup to 1 cup almonds, roasted or unroasted, depending upon your taste
    1/4 cup 1 cup of peanuts, roasted or unroasted, depending upon your taste Some choose dry roasted or honey roasted peanuts

    You can use any nuts you have around One’s personal favorite mix is of cashews, almonds, and just a sprinkling of peanuts.
    (I saw Walmart used pretzel pieces, instead of nuts and they were still expensive.)

    1 cup to 2 cups packed brown sugar ( some added a little under 1/4 cup more brown sugar) Some say to use: 1 1/4 cup granulated sugar and 1/2 cup dark corn syrup ( homemade Recipe here: https://brownthumbmama.com/2012/11/how-to-make-brown-sugar.html
    1/2 cup light Karo syrup*
    1 cup butter…3/4 cup to 1 cup unsalted butter (no substitutes!) (1 cup is two sticks)
    1/4 teaspoon to 1 teaspoon of baking soda (If your baking soda is too old it won’t react when added.)
    1/2 to 1 teaspoon salt (can be kosher)
    1 teaspoon vanilla
    1/2 bag (or more) mini marshmallows (optional)

    1 bar 4 ounces white chocolate (melted)
    1 bar 4 ounces milk chocolate (melted)

    or

    1 bag milk chocolate chips
    2 Tablespoons vegetable oil

    Instructions

    Pop the popcorn, then take out kernels and put in very large bowl Add nuts – pecans, almonds and peanuts if already roasted. If not wait until you put them in the oven
    Set aside.

    In a large sauce pan mix, using a whisk: melt the butter and mix in the sugar, stirring until the sugar is dissolved.

    brown sugar
    Karo syrup
    butter
    corn syrup
    salt

    ~~~~~~~~~~~~~~~~~~

    On medium heat (about 280 degrees F ), bring to boil then increase heat to medium-high and boil the mixture for 3-4 minutes, stirring constantly. It will change from grainy to smooth and then will begin to thicken and look like caramel.
    (Note: Don’t leave the stove while the caramel is boiling. It takes about .05 seconds for the mixture to overcook and turn brown instead of caramel-colored.)
    (Note: I added a splash of milk fter the dry ingredients because it was not pourable. I used half and half because that’s what I had.)

    Remove the saucepan from the heat and whisk in:

    salt
    vanilla
    baking soda – add last. The caramel will foam up when you add the baking soda, which is why you want to use a big saucepan.

    (grab a family member to help) Carefully pour hot caramel over the popcorn and nuts in your large bowl and mix well using a wooden spoon stirring gently until coated/ combined.
    It’s okay if the caramel doesn’t fully coat everything yet.

    Mix popcorn and nuts together if they weren’t already roasted and place on a lightly greased baking sheet. (Pour caramel corn onto two cookie sheets lined with parchment paper or Silpat or a Silicon Baking Mat which allows the melted chocolate to come off the sheet pan easily and not stick to the pan.)
    Separate into pans and put in a 200°- 250 oven bake for one hour stirring every 10- 15 minutes… (Baking makes it crispy instead of gooey and sticky.)

    Remove from the oven and let the popcorn cool for at least 1 hour.

    In a glass container mix chocolate chips and vegetable oil. Heat in microwave for 1 minute intervals. Remove, stir and repeat until melted completely.
    Use a spoon to drizzle melted chocolate over cooled caramel popcorn.

    After caramel corn is cooled, break apart and sprinkle mini marshmallows and nuts (if they were already roasted) evenly over the popcorn.

    Sprinkle cashews and toffee over the warm chocolate so it sticks. Let the chocolate rest until cooled. (You can put into the refrigerator for a few minutes).

    Break into bite sized chunks

    Store in an airtight container, it should be good to eat for about a week. If the popcorn is left out, the toffee tends to get sticky and the popcorn becomes chewy, so be careful to ensure the container is completely airtight.

    Safety tip: when working with caramel, have a bowl of ice and water nearby. If you get caramel on your hand, plunge it right into the bowl and your burn will not be nearly as bad.

    ~~~~~~~~~~~~
    Nutrition
    Calories: 511kcal | Carbohydrates: 52g | Protein: 6g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 40mg | Sodium: 396mg | Potassium: 261mg | Fiber: 3g | Sugar: 47g | Vitamin A: 475IU | Vitamin C: 0.1mg | Calcium: 87mg | Iron: 1.4mg

    The above nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

    Packaging. Check it out: https://www.pinterest.com/pin/324188873161263545/?lp=true

    https://www.eazypeazymealz.com/caramel-moose-munch-fancy-popcorn

    https://brownthumbmama.com/make-caramel-corn-without-corn-syrup/ To make it without the corn syrup

  2. Sam says:

    Candied popcorn for fun for family get-togethers.
    Maybe your specialty is caramel popcorn….and then you want to branch out…and sell your gourmet popcorn.

    The most popular flavors are red raspberry, caramel fudge and vanilla supreme all sweet. For the Christmas tins, add rum butter toffee popcorn. caramel, cheese, cheddar-cheese corn and candied popcorn. They have the potential to make about 60 flavored popcorns.

    Can purchase a ready-made caramel-corn mix from the company that sold the cooker.

    The caramel mix, which can be flavored with different ingredients, provides both the sweetener and the ingredients to form a hard coating on the popcorn.
    flavored corn syrup mixture

    So it doesn’t taste like everyone else’s, you can make your own.” Contact flavoring manufacturers around the country (you can order from about 30 companies)
    Taste-test the different flavorings. Make up a batch of popcorn and flavor it with, say, raspberry from each of the companies ordered from,” taste each one and decide which one was best.” experiment with flavorings and recipes to achieve the quality want

    You can use an air-popped corn, although the industry generally prefers the oil-popped variety. ” Most [commercial] poppers use coconut oil, but you might not want to do that. In 5 gallons of popped corn, they only use about a half cup of oil which is necessary for the candy coating.

    Commercial air popper costs about over $12,000, but you can make do with a collection of home-kitchen size poppers.

    Make the popcorn, fill the bags, seal them with a heat sealing bagging machine, glue on the labels and deliver [the bags]

    Popcorn room must be licensed by both the town and the state to produce the popcorn.
    asked by suppliers when started the business. – how many train carloads wanted,”

    Reusable decorative tins (the small size comes with a handle and could be used as a child’s pail) in 1991 retailed for $12 for the 1-gallon size, $15 for the 2-gallon and $23 for the 3 1/2 -gallon. Take orders for the tins and deliver them or ship them by UPS (shipping will be $3.50 in Connecticut, $4 to other New England states and $5.50 to anywhere else in the United States.)

    Make and pack the popcorn the week of delivery.

    Local grocery and convenience stores. The more popcorn people eat the more they will drink.
    Some sell 24 flavors.
    Employee moms can work flex-time hours according to their kids schedules.

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