cup popcorn
3 Tablespoons white sugar
Oil for popping

Heat oil in medium sized pan until hot. Add popcorn and sprinkle all of the sugar over it. Cover and shake continuously until popped.

3 qt. Popped popcorn
1 cup corn chips
cup butter or margarine
1 teaspoon Mexican seasoning
cup shredded cheese

Preheat oven to 300 F. Spread popped popcorn and corn chips in a shallow baking dish lined with foil. Melt butter in small pan. Stir in Mexican seasoning. Pour over popcorn mixture and toss well Sprinkle with cheese and toss to mix. Bake 5 7 minutes until cheese is melted. Serve at once.

5 qt. Popped popcorn
cup melted butter
1 Tablespoon dried basil leaves, crushed
1 teaspoon dried parsley, crushed
1 teaspoon garlic powder
cup parmesan cheese
cup pine nuts (optional)

Alojamiento en Hoteles TechirghiolPut popped popcorn in large bowl and keep warm. In small saucepan, melt the butter, add basil, parsley , garlic, parmesan cheese and nuts. Stir to blend. Pour over popped popcorn, stirring well.

3 qt. Popped popcorn
cup raisins
1 cup light corn syrup
1 Tablespoon butter or margarine
cup peanut butter pieces
1/3 cup chunky or creamy peanut butter
cup miniature marshmallows
cup peanuts
cut semi-sweet chocolate pieces
1 teaspoon vegetable shortening

Place popped corn and raisins in large bowl . In saucepan, heat corn syrup and butter to boiling.  Boil for 3 min. Remove from heat. Stir in peanut butter pieces and peanut butter. Stir until smooth.  Pour mixture over popcorn, tossing gently to coat all pieces.  Press into a buttered 9 in. square baking dish.  Sprinkle marshmallows and peanuts over the top pressing lightly into popcorn mixture. Melt chocolate pieces and shortening over very low heat. Drizzle over top. Cool several hours before serving.  Cut into 2" by 1" bars.  Makes 36 bars.