Christy's Carmel Popcorn

7 bags microwave popcorn
2 cubes butter
2 cups brown sugar
1 cup karo syrup
1 can eagle brand milk

Melt butter.  Add brown sugar and karo syrup and bring to a boil.  Stir continuously and add eagle brand milk.  Bring to a boil.  Let sauce cool for 5-10 minutes and then poor over the top of popcorn and mix.  Spread on cookie sheet and continue to mix.

Oreo Popcorn

1 C. White chocolate chips
Oreos
Popcorn (Either 1 bag popped or 1 batch in the air popper)

Directions: Make your popcorn, set aside. Take out a row of Oreos and crush them in a ziploc bag using your fingers (you could also use a rolling pin), set aside. Melt the white chocolate chips in the microwave on 50% power for 30 seconds and then in 15 second increments until all chips are melted. (Note: If you use too much heat the chips turn into dough...I, of course, didn't ruin half a bag by doing this...).

Place popcorn in a fairly large bowl, pour the melted white chocolate over the popcorn, add the crushed oreos, mix carefully until the popcorn and oreos are coated. You can then either leave it in the bowl or pour it out onto a cookie sheet for the chocolate to harden. Voila! You are done!

Carmel Popcorn

Pop 1/2 bag of air pop popcorn

1 cup dark karo

2 2/3 cups brown sugar

1 can eagle brand condensed milk

1 cube butter

Bring sugar, karo and butter to boil. Add milk and cook to softball stage. Pour over popcorn and set on wax paper to cool.

Cinnamon Bun Popcorn...

adapted from Our Best Bites

12 cups popped popcorn (about 1/2 C kernels)
1 cup pecan halves, roughly chopped (optional)
1 cup brown sugar
3/4 tsp. cinnamon
1/4 cup karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1 tsp. vanilla
1/2 tsp. baking soda
1/2 bag white chocolate chips

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.

Spread popcorn mixture onto a foil-lined cookie sheet. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

My findings...I popped 3/4 cup of kernels and I did one and an additional half of the sauce recipe. I used 1/2 of bag of white chocolate chips and drizzled over the top of the popcorn at the end.