• Peanut-Butter: In a medium saucepan heat ¾ cup of sugar and 1 cup of honey
over medium heat, stirring, for about 5 minutes, until sugar dissolves. Stir in 1 cup of
peanut butter, 1 tsp vanilla extract, and 1 tsp kosher salt until smooth. Pour over 16
cups of hot popcorn. Add 2 cups of peanuts. Spread on the baking sheet and let cool.
• Cinnamon Bun: In a small saucepan over medium heat melt 2 Tbsp of butter and
3 Tbsp brown sugar. Pour over 16 cups of hot popcorn, add ½ tsp cinnamon, and mix
to coat. Spread on a baking sheet. Glaze: Mix ¼ cup powder sugar with 1 ½ tsp
water. Add water by the ½ tsp until reach desired consistency (runny as the glaze on
a cinnamon roll). Drizzle glaze on popcorn and refrigerate for about 20-25 minutes.
• Maple-Pecan: Heat 2 cups sugar, ½ cup light corn syrup, and 1 cup maple syrup
in a saucepan over medium heat. Add 3 cups of pecans and cook for 2 minutes. Stir
in 2 tbsp of butter until melted, then pour over 16 cups of hot popcorn. Spread on the
baking sheet and let cool.
• Cookies & Cream: Warm ¼ cup sweetened condensed milk in a saucepan over
medium heat. Drizzle over 12 cups of hot popcorn. Toss with 4 cups lightly crushed
chocolate sandwich cookies (e.g., Oreos).
• Sticky Marshmallow: Melt 6 Tbsp of butter with 8 cups mini marshmallows, ½ cup
sugar, ½ light corn syrup in a large saucepan over medium heat. Pour over 16 cups
of hot popcorn. Add 4 cups of cornflakes. Season with salt.
• Striped Chocolate: In a large bowl, combine 12 cups of popped popcorn, 2 cups
miniature pretzels, and 1 cup toasted pecan halves. Drizzle with ¼ cup of melted
butter, and set aside. In a microwave melt 4 oz coarsely chopped white candy
coating for 1 minute. Microwave at additional 10-20 sec intervals, stirring until
smooth. Drizzle over popcorn mixture, and spread out on a baking sheet. Melt 2 oz
coarsely chopped milk chocolate candy coating in a microwave, stir until smooth.
Drizzle over popcorn mixture, and let cool.
• Peppermint: In a microwave, melt 1 ½ cup of coarsely chopped white candy
coating, stir until smooth. In a large bowl, combine 16 cups of popcorn and ½ cup
finely crushed peppermint candy. Pour white candy coating over the top; toss to coat.
Pour onto a baking sheet, and break apart when hardened. Sprinkle with nonpareils
if desired.
• Corny Chocolate Crunch: In a large bowl, combine 12 cups of popped popcorn,
3 cups of Corn Chex, and 3 cups of broken corn chips; set aside. In a microwave,
melt 1 packet (10 to 11 oz) of butterscotch chips and candy coating; stir until smooth.
Pour over popcorn mixture and toss to coat. Spread onto a baking pan, and break
into pieces once cooled.
• Vanilla: Combine 1 cup sugar, ½ cup butter, and ¼ cup light corn syrup into a
saucepan. Bring to boil over medium heat. Boil and stir until mixture is golden, for
about 2 minutes. Remove from heat, stir in ¼ tsp baking soda, and ½ tsp vanilla
extract. Pour over 12 cups of popped popcorn, and toss to coat. Break apart while
warm.
