Caramel Marshmallow Popcorn

1 pkg microwave popcorn, popped
1/2 c butter
1 c brown sugar
2 TBSP light corn syrup or honey
1/2 t vanilla
12 large marshmallows

1. Remove any unpopped kernels from popcorn.
2. Melt butter in a medium saucepan over low heat.
3. Add brown sugar, corn syrup, vanilla, and marshmallows
4. Turn heat to medium and stir until marshmallows are melted and mixture is smooth.
5. Pour over popcorn and stir in until popcorn is evenly coated.
6.  Store in airtight container.

Parmesan-Thyme Popcorn

 p 232 Cook Up Comfort {4 servings} 2 points stove

¼ c grated Parmigiano-Reggiano (use a microplane or grater)
1 t dried thyme
½ t garlic powder
½ t salt
8 c hot 94% fat=free popped microwave popcorn

1. Mix together Parmigiano-Reggiano, thyme, garlic powder, and salt in cup.
2. Put hot popcorn in large bowl, spray with nonstick spray, tossing to coat evenly. Sprinkle with cheese mixture, tossing until coated evenly.

Lemon and Pecorino popcorn

Simply 5 page 47   8 servings                                             2 points
8 c plain air-popped popcorn
1 T olive oil
1 T chopped fresh thyme
1 t grated lemon zest
½ t salt
6 T grated pecorino-Romano cheese

Put popcorn into very large bowl. Drizzle with oil, thyme, lemon zest, and salt, tossing to coat popcorn evenly. Gradually sprinkle Romano over popcorn, tossing to coat evenly. NOTE- Cheesy Kale Chips   also uses the Romano
STOVE

White Chocolate Peppermint Popcorn

                                                                                                   
 1/2 cup un-popped plain popcorn
1 cup white chocolate chips
2 t vegetable oil
1/2 t peppermint extract
1/2 cup crushed candy canes
salt to taste     Pop your popcorn using whatever method you prefer, stovetop, microwave, hot air popper, does not matter how you pop it.
    In microwave safe bowl, melt white chocolate chips, stirring after every 30 seconds to prevent burning.
    Stir in vegetable oil and peppermint extract, mix until lump free.
    Crush your candy canes, we used a resealable plastic bag and whacked with a rolling pin (also relieves tension and built-up aggression too). Whack until you have a rather finely crushed mixture.
    In large bowl add together popped popcorn, melted white chocolate mixture and candy canes. Stir until well blended, add salt to your desired preference.
    Wait a couple of minutes and the white chocolate will begin to gently harden, then dig in. Yield is approximately 10 cups.

Pumpkin Spice Caramel Corn

 
 Serves: 16 cups caramel corn
    ½ cup unpopped popcorn kernels (about 16 cups popped corn)
    1 cup salted butter
    1 cup light brown sugar
    ⅓ cup light corn syrup
    2 tsp kosher or sea salt, divided
    2 teaspoons vanilla
    3 teaspoons pumpkin pie spice
    Preheat oven to 300°
    Line a large baking sheet with parchment paper or a silicone mat and set this aside.
    Pop popcorn kernels using air popper into a large bowl.
    In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring.
    Remove from the heat and stir in the vanilla and pumpkin pie spice.
    Pour the caramel mixture over the popcorn and stir to coat evenly.
    Pour the popcorn into the lined pan, sprinkle remaining 1 teaspoon salt on top and place in oven. Bake for 30 minutes, stirring every 10 minutes.
    Allow the popcorn to cool on a parchment lined counter.