INGREDIENTS:
8 c Popped popcorn (about 1/3 to 1/2 cup unpopped)
Nonstick spray coating
1/2 c Broken pecans
2 tb Butter
1/3 c Light corn syrup
1/4 c Instant butter pecan pudding Mix
1/4 ts Vanilla

INSTRUCTIONS:
Discard unpoppped popcorn kernels.
Spray a 17x12x2-inch roasting pan with nonstick coating.
Place the popped corn and pecans in the pan.
Keep popcorn warm in a 300 degree oven for 16 minutes, stirring halfway through baking.
Remove the pan form the oven.
Turn mixture onto a large piece of foil.
Cool popcorn completely.
When cool, break into large pieces.
Store leftover popcorn, tightly covered, in a cool, dry place for up to 1 week.
How do you keep popcorn from blowing away?
With a popper-weight (paperweight - ha! ha!)

INGREDIENTS:
2 1/2 quarts popped popcorn
1 cup Chow Mein noodles, optional
1/2 cup peanuts
1/3 cup peanut oil
2 tablespoons soy sauce
1 teaspoon five-spice powder
1/2 teaspoon garlic powder
1/2 teaspoon sesame salt or salt
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/8 teaspoon sugar

INSTRUCTIONS:
Keep popcorn, noodles and peanuts warm.
Combine remaining ingredients and mix thoroughly.
Slowly pour over popcorn mixture, tossing to blend.
Pour into a large roasting pan.
Heat in a 300 degree oven for 5-10 minutes, stirring once.

INGREDIENTS:
1/2 c butter, melted
1/3 c Grated Parmesan cheese
1/2 ts Salt
1/4 ts Curry powder
12 c Popcorn (Already Popped)

INSTRUCTIONS:
Mix margarine, cheese, salt and curry powder.
Pour over Popcorn.
Toss.

INGREDIENTS:
1/4 cup Butter
1 cup Chocolate chips
1 cup Pecans -- toasted
6 cups Popcorn -- popped
4 cups Miniature marshmallows

INSTRUCTIONS:
In a heavy saucepan, put the butter, chocolate and pecans.
Cook over a moderate heat until melted, stirring frequently to prevent burning.
Pour over the popped corn and marshmallows.
Stir well.
Spread on a buttered cookie sheet and refrigerate to cool.
For variations, you may wish to substitute butterscocth morsels or use bitter chocolate.
White chocolate pieces in place of chips make a pretty white candy which can be colored and molded into shaped cake pans.
Yogurt candy coating can also be used for a more piquant flavor.

INGREDIENTS:
1/4 c Corn oil
3/4 c Popping corn
Zest of 1 lemon
Salt
2 tb Lemon juice
2 tb Melted butter

INSTRUCTIONS:
In a large heavy pot, heat corn oil over high heat until the oil smokes.
Add 1 kernel popping corn and heat until kernel pops.
Add rest of popping corn, cover pot, and shake gently until corn starts to pop.
Shake vigorously until popping subsides.
Remove from heat.
Mix lemon juice with melted butter.
Toss popcorn with lemon zest, salt, and butter/lemon juice.

INGREDIENTS:
1/4 c Uncooked popcorn kernels
1 tb Corn oil
1 pk Butter Buds Mix, dry
1 t Basil leaves
1/2 ts Oregano leaves
1/4 c Grated Parmesan cheese
1/8 ts Black pepper

INSTRUCTIONS:
To prepare popcorn, place oil and unpopped corn kernels in popcorn popper.
Cover and pop according to manufacturer's directions.
Remove popped corn from heat.
If using a heavy saucepan or skillet, heat, covered, over medium heat.
Shake while corn is popping.
If using hot-air popcorn popper, spray popped corn lightly with non-stick cooking spray.
Combine warm popcorn with the remaining ingredients in large bowl; toss to mix.

INGREDIENTS:
1 qt Popped popcorn
1 c Peanuts
3 oz Chow mein noodles
12 oz Chocolate chips

INSTRUCTIONS:
Toss popped corn, peanuts, and cm noodles together in lg bowl.
Set aside.
Place chocolate chips in glass bowl.
Microwave on med high for 3 mins.
Pour over popcorn mixture.
Toss until well mixed.
Place spoonfuls of the tossed mixture on wax paper.
Cool until firm. Store in tightly covered container.
Makes 24 haystacks.

INGREDIENTS:
4 tablespoons Unsalted butter
4 cups Mini marshmallows
9 cups Popped popcorn
1/2 cup Confectioners' sugar
1 tablespoon Milk
Gumdrops, cinnamon candies, fruit leather, jelly, pretzels -- for garnish.

INSTRUCTIONS:
In a large saucepan, melt the butter over low heat.
Add the marshmallows and cook, stirring often, until melted and syrupy, about 5 minutes.
Place the popped popcorn in a large lightly greased shallow pan.
Pour the syrup over the popcorn, tossing to coat evenly.
While still warm, form 6 balls about 5 inches in diameter from the coated popcorn for the bottom sections, giving the balls flat bases so the snowmen will stand.
Form 6 balls about 3-1/2 inches in diameter for the middle sections.
Then form 6 balls about 2 inches in diameter for the top sections.
Stir in the confectioners' sugar and milk together until smooth.
Use the icing to stack three popcorn balls of decreasing sizes into a snowman.
Attach candies to decorate. (Gumdrops for hats, fruit leather for scarves, etc.)

INGREDIENTS:
2 tablespoons butter
¼ teaspoons crushed dried parsley flakes
Pinch of powdered sage
1/8 teaspoon crushed dried rosemary leaves
¼ teaspoon crushed dried thyme leaves
¼ teaspoon lemon juice
2 qts. Popped popcorn
Salt to taste

INSTRUCTIONS:
Melt butter over low heat.
Stir herbs and lemon juices into the melting butter.
Drizzle over popcorn.
Add salt to taste.
Makes 2 quarts.

INGREDIENTS:
6 qt (24 cups) popped popcorn (about 1 cup kernels)
Salt to taste
1/2 c Butter
1 t Dried basil
1 t Dried chervil
1/2 ts Dried thyme
1 cn (12 ounces) mixed nuts

INSTRUCTIONS:
Place popcorn in a large container or oven roasting pan.
Salt to taste and set aside.
Melt butter in a small saucepan.
Remove from heat; stir in basil, chervil and thyme.
Drizzle butter mixture over popcorn and toss lightly to coat evenly.
Stir in the nuts.