Baked Popcorn Crunch

½ cup butter
½ cup brown sugar
3 quarts unsalted popped popcorn
1 cup of nuts (pecans, walnuts, or mixed)

Cream butter, add brown sugar and cream until fluffy. Combine popcorn and nuts. Mix with the creamed mixture. Bake in a 350 degree oven for 8 minutes or until crisp

Popcorn Balls

2 cups sugar
¾ cup frozen fruit juice concentrate (orange, lemonade, limeade, grape)
¾ cup of water
½ cup of light corn syrup
1 teaspoon vinegar
½ teaspoon salt
5 quarts of unsalted popcorn

Combine all ingredients, except popcorn in a heavy sauce pan. Bring to a boil, lower heat and cook to 250 degrees on a candy thermometer. Mixture will bubble up in pan; so watch it to keep it from boiling over. Pour slowly over hot popcorn and mix until well coated. Let stand 5 minutes or until mixture can be easily formed into balls. Butter hands and form 3 inch balls

Chocolate Popcorn Squares

1 seven ounce jar or marshmallow crème
1 twelve ounce package or chocolate pieces
½ cup light corn syrup
6 cups unsalted popcorn

Combine marshmallow crème, chocolate pieces and corn syrup in a saucepan. Cook over low heat until mixture is well blended. Pour over popcorn, and mix well. Press into well buttered 9X9X2 inch pan. Cut into 1 inch squares

Cinnamon-Sugar Popcorn

½ cup sugar
1 tablespoon cinnamon
½ cup melted butter
3 quarts of unsalted popcorn

Combine sugar and cinnamon. Heat popcorn in a 250 degree oven if it has been popped earlier. Pour melted butter over popcorn, tossing to mix. Sprinkle with sugar and cinnamon, tossing to mix.

Carmel Popcorn

½ pound package of dairy fresh caramels (about 28)
2 tablespoons of water
2 quarts of popcorn (salted)

Add water to caramels and melt in top of double boiler or in the microwave. Toss mixture with popcorn until every kernel is coated. Spread and dry on greased surface. Break apart.

Light Popcorn Glaze

2 cups granulated sugar
1 cup light corn syrup
1 cup water
½ cup butter

Cook to 260 degrees (hard ball stage). Pour over popcorn and mix thoroughly