2 Tbsp tahini
1/2 cup maple syrup
1 tsp vanilla
6-7 cups popped popcorn
1 cup peanuts
In a saucepan, combine tahini, maple syrup, and vanilla. Mix well and heat, stirring contantly for about 3 minutes. Place the popcorn and peanuts in a lage bowl and pour the mixture over and mix well. Spread the popcorn mixture on an ungreased cookie sheet and bake at 300 degrees F for 10 - 15 minutes or until The tips are browned. Cool and break into pieces.
1 1/2 cups unblanched chopped almonds
1/2 cup maple syrup or 1 1/4 cup brown rice syrup
1/2 cup barley malt, maltose, or brown rice syrup
1/2 cup almond butter
1 tsp vanilla
7 - 10 cups popped popcorn
Preheat oven to 250 degreees F In a large pan, combine popcorn and almonds and palce in oven. combine sweeteners ina heavy saucepan and bring to a boil. Stir for 5 minutes. Remove from heat, stir in almond butter and vanilla until creamy. Immediately pour over popcorn mixture and stir to coat. Cool and break into pieces. * Try adding chopped pecans and cashews!!
2 cups sucanat
cup frozen unsweetened fruit juice concentrate
cup of water
cup of brown rice syrup
1 teaspoon vinegar
5 quarts of unsalted popcorn
Combine all ingredients, except popcorn in a heavy sauce pan. Bring to a boil, lower heat and cook to 250 degrees on a candy thermometer. Mixture will bubble up in pan; so watch it to keep it from boiling over. Pour slowly over hot popcorn and mix until well coated. Let stand 5 minutes or until mixture can be easily formed into balls. Oil hands and form 3 inch balls
PEANUT BUTTER POPCORN
2 quarts popped popcorn
Bring sucanat and syrup to rolling boil, stirring constantly. Remove from heat. Stir in peanut butter and vanilla extract. Pour over popcorn and stir quickly to coat.
PEANUT POPCORN BALLS
5 cups popped corn
1/2 cup sucanat
1/2 cup brown rice syrup
1/2 cup crunchy peanut butter
1/2 teaspoon vanilla extract
Keep popped corn crispy in a 300 degree F oven.
Combine sucanat and syrup in saucepan. Cook stirring constantly, until mixture comes to a full rolling boil. Remove from heat. Stir in peanut butter and vanilla extract. Immediately pour over warm popcorn; mix gently to coat. With oiled hands, form into 10 popcorn balls.
1/4 cup popcorn kernels
Pour the popcorn into an already heated hot-air popcorn popper and start popping, allowing the popped kernels to fall into a large bowl. Set aside.
In a large skillet over medium heat stir the sucanat, molasses, maple syrup and water until it comes to a boil. Reduce to a thick syrup (soft-ball stage on a candy thermometer). Test a drop of syrup in cold water. It should form a ball that flattens when removed and pressed between your fingers. Mix in the coconut and almonds. Pour the topping over the popcorn, stirring gently to flavor each kernel. Sprinkle with the cinnamon. As it cools, the topping will harden. Before it cools completely, use your fingers to separate the popcorn kernels.
1/4 to 2/3 cup unpopped popcorn
Pop the popcorn. Meanwhile, warm the oil.
When the popcorn is finished, pour on a little bit of the oil and stir well with. Pour a little more on, and mix again, continuing until you have used up all the oil. Do the same thing with the Tamari.
Sprinkle the yeast over the popcorn, and mix. Do the same thing with all the spices, one at a time. Be sparing with the cayenne if using, and be sure to mix well after adding it. Stir in the vegan cheese last.