Harmony Caramel Popcorn mixed with Cheddar Cheese Popcorn Cheese

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Place the popcorn in a large bowl; set aside. Stir together the cheese powder and salt in a medium bowl. Drizzle the butter over the popcorn and toss to coat. Sprinkle the cheese mixture over the popcorn and stir until evenly coated. Combine the caramel and cheddar popcorn. Store in an airtight container, or divide into cellophane gift bags.

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Preparation. Caramel popcorn Step 1. Place racks in upper and lower thirds of oven; preheat to 275°. Place one 3.3-oz. bag unsalted or lightly salted microwave popcorn, popped (about 10 cups), in.

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Allow to cool completely, at least 15 minutes. 3. For the cheese popcorn: In a large bowl toss the 6 cups of popcorn with the melted butter until evenly coated. 4. In a separate bowl combine the cheddar cheese powder, mustard powder and ground white pepper. In two batches fold the cheese mixture into the popcorn until it is evenly coated.

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For the Caramel Popcorn: Place the brown sugar, butter, corn syrup, salt and vanilla in a large microwave safe bowl. Microwave on high for 2 minutes. Stir, then microwave another 2 minutes, until boiling. Immediately stir in the baking soda and pour over the popcorn in one bag. (The baking soda will cause the caramel to foam up.)

Harmony Caramel Popcorn mixed with Cheddar Cheese Popcorn Cheese

Heat a saucepan over medium/high heat and add coconut oil. When the coconut oil is melted, add popcorn kernels to the saucepan and cover. Shake the kernels a few times every minute so that they don't burn. The popcorn will begin to pop after 3-5 minutes. Continue to shake the kernels every so often.

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For the caramel popcorn: Preheat the oven to 300 degrees F. Line a baking sheet with foil and generously spray with nonstick spray. Wipe the large pot clean of any excess popcorn residue. Add the.

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Step one: Pop the popcorn. Either microwave a bag of popcorn, pop some on the stove, in an air popper, or this great microwaveable bowl. Step two: Melt butter. Step three: Pour popcorn into a large bowl. Drizzle with melted butter and then sprinkle with cheese powder. Toss until all the popcorn is coated.

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Caramel Popcorn: In a small saucepan over medium-high heat, combine ¼ cup (60 mL) margarine, brown sugar and syrup. Stir continuously until mixture reaches a boil, about 2-3 minutes. Remove from heat and add vanilla extract and baking soda and stir to combine.. Cheese Popcorn: In a small bowl combine cheddar cheese powder, buttermilk powder

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Pour Cheesy Puff Corn into bag. In a saucepan bring the brown sugar, butter and corn syrup to a boil. Boil for two minutes. Add vanilla extract and baking soda and mix. Pour over Cheesy Puff Corn in grocery bag. Roll down the top of the bag and shake. Microwave puff corn in grocery bag for 1 minute 15 seconds.

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Add in the cream and vanilla extract and stir lightly. Pour the caramel over the batch of popcorn just enough to coat it. Mix until the popcorn is well covered. Spread popcorn evenly across the baking tray and transfer to the oven. Bake for 1 hour then set aside onto cooling racks and allow to cool down completely.

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Heat the ingredients over medium-low until the butter is melted and the ingredients are combined. Increase the heat to medium and bring the mixture to a simmer, stirring often. Cook for 3-4 minutes, stirring often. Off the heat quickly whisk in the baking soda and vanilla (the mixture will foam and bubble).

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Preheat the oven to 200 degrees F. Line a jelly roll pan with parchment paper. Add popcorn to a large pan, spread out in an even layer. Melt butter in a large non-stick skillet over medium heat. Once melted, stir in brown sugar, corn syrup, and salt until smooth. Bring to a boil over medium heat, stirring occasionally.

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Preheat the oven to 200 degrees. Combine the brown sugar, corn syrup, butter and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 3-4 minutes while stirring constantly. Remove from the heat, and stir in the baking soda and vanilla.

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1 large egg. 1 teaspoon vanilla extract. 2 cups (2½ ounces) crushed caramel popcorn. 4 ounces cheddar cheese, shredded (1 cup) 1. Adjust oven racks to upper- and lower-middle positions; heat oven to 375 degrees. Line two large baking sheets with parchment paper. Whisk flour, baking powder, and salt in medium bowl; set aside. 2.

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To test for doneness, carefully remove a piece of the popcorn, let it cool for 30 seconds or so, then take a bite; if it's crisp, it's done. Set aside to cool. Step 4. While the caramel popcorn is in the oven, prepare the Cheddar popcorn: In a mixing bowl, whisk together the Cheddar and mustard powders and salt. Step 5.

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In a saucepan, melt the unsalted butter over medium heat. Stir in brown sugar, light corn syrup, and salt until combined. Let the sugar mixture boil gently for 2-3 minutes without stirring. Remove from heat and stir in baking soda and vanilla extract. Pour the hot caramel mixture all over the popcorn and toss to coat.