I don't know if I missed the bus on this a long time ago and am now catching up or what. But, my dh's cousin sends us yummy gourmet popcorn from Idaho (we live in pa) and we gobble it down in no time. She sends chocolate and cinnamon (in seperate bags).

While making hard candy for Christmas I stumbled onto a recipe using lorann oils for candy coated popcorn, IT'S THE SAME THING as the precious gifts from Idaho. I made cinnamon yesterday and it's just as yummy and waaaay cheaper.

Has anyone else made this? And what flavors did you use if you have?

I just made cinnamon using cinnamon flavors and red food coloring last week and everyone loved it. I thought I might try melting redhots next time.
Today I am going to do carmel and drizzle chocolate on it. Yummy! It makes wonderful gifts and was really easy!

That sounds like a great alternative to buying the expensive gourmet popcorns.Does anyone have recipes to share,or do you just pop the popcorn and drizzle the oils on and whatever else you like and shake in a large bag...?



Laurel

I am using several differant flavors for gift baskets this Christmas. It is very very easy and so yummy. Here is the recipe right off the back of the package of oils.

CANDY COATED POPCORN
4 quarts popped corn
1 1/2 cups granulated sugar
1/2 cups light corn syrup
2 Tbsp. butter
1/2 tsp. salt
1/4 tsp. cream of tartar
1 tsp baking soda
1 dram LorAnn Gourmet Flavoring

Keep freshly-popped corn warm in large baking pan in 200 degree oven. Combine sugar, corn syrup, butter, salt and cream of tartar in medium saucepan. Bring to boil, stirring constantly. Cook to 250 degrees without stirring. Remove from heat. AFTER BOILING ACTION CEASES, add flavoring and color. Add soda and stir in quickly but thoroughly. Pour at once while foamy over warm popcorn; mix gently to coat corn. Shape into balls or spread onto cookie sheet and break into pieces when cool.

Happy popping!

Thanks Dish!!! Great recipe!!Thanks for sharing!!!

Great recipe! Thanks.

anything for fellow cc addicts

May be a dumb question but how much is a dram?

Here is the one I used....

10 qt popped corn
2 C brown sugar
1 C butter
1/2 cup white corn syrup
1/2 tsp salt
1/2 tsp soda

Boil brown sugar, butter, and syrup for 1 minute ( I added cinnamon oil at this time for cinnamon & red food coloring). Remove from heat. Add salt and soda. Pour over corn. Place in a shallow baking pan and bake 1 hour at 250. Stir every 25 mins. Break apart and let cool completely.
Omit cinnamon flavor for carmel corn!

anyone know how to make some similar to chocolate coated poppycock? It tastes kind of like chocolate on crackerjacks.

Thanks, MrsMissey!

For the chocolate covered.... I would just make the carmel corn and when that is completly dry melt some chocolate almond bark and drizzle over it. We call it Moose Crunch.

this may be a dumb question, but when you pop popcorn, can you use an air popper? it seems to make it so dry....but if you add the extra goodies it might not be so bad. or do you guys pop it on the stove?
melody

I pop my popcorn in my Stir Crazy popcorn popper.

After alot of looking around I think I have found a pretty easy recipe for chocolate popcorn, I'm unsure if it is like the chocolate poppycock or not but here it is.

CHOCOLATE CREAM POPCORN
2 Quarts popped corn
1 cup granulated sugar
1/2 cup water
1/3 cup corn syrup
1/4 teaspoon salt
3 Tablespoons butter
1/3 cup chocolate chips
1 teaspoon vanilla extract

Place popped corn in a lightly greased large bowl.

In saucepan, mix sugar, corn syrup and salt. Cook over moderate heat to 240 degrees F on candy thermometer. Add butter; when it is melted; add chocolate. Stir in vanilla extract. Slowly pour hot syrup over popped corn, stirring constantly with two forks. Continue stirring until corn is coated and syrup loses it's gloss. When mixture is cool, store in tightly covered containers.

I haven't tried this one yet, maybe today or tomorrow. I found a ton of real easy recipes and now can't wait to try them ALL.