Savory Popcorn Concoctions:

Peanut Butter Crunch

  • ½ cup sugar
  • ½ cup light corn syrup
  • ½ teaspoon vanilla extract
  • ½ cup chunky peanut butter
  • 1 cup dry roasted peanuts
  • 2 quarts popped FIT-POP popcorn

Heat sugar and corn syrup in medium sauce pan over medium-high heat, stirring until sugar is dissolved. Bring to rolling boil. Remove from heat, stir in vanilla extract, peanut butter and peanuts. Pour over popcorn and toss. Store in airtight container.

Pizza Popcorn

  • ½ cup melted unsalted butter
  • 3 tablespoons dry spaghetti sauce mix (without mushrooms)
  • 1 tablespoon crushed dried oregano
  • 1 teaspoon garlic powder
  • 3 quarts popped FIT-POP popcorn

Preheat oven to 250 degrees. In a small saucepan, melt butter over low heat. Add spaghetti Sauce mix, oregano and garlic. Cook, stirring for 1 minute. Place popcorn in a large baking Pan. Drizzle butter mixture over popcorn. Toss to coat evenly. Bake for 5 minutes, stirring Twice, until crisp. Store in airtight container.

Butterscotch Toffee

  • ½ cup unsalted butter
  • 1/4 cup heavy cream
  • 1 ½ cups firmly packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1-12 ounce package butterscotch morsels
  • 3 quarts popped FIT-POP popcorn

In a large sauce pan, combine butter, cream, sugar, vanilla and butterscotch. Bring to a boil, Stirring constantly, until butterscotch mix reaches 280 degrees. Pour mixture over popcorn; Toss to coat evenly. Store in airtight container.

Popcorn Cake

  • ½ cup butter
  • ½ cup canola oil
  • 1 pound marshmallows
  • 10 ounces small assorted gum drops
  • 2 cups salted peanuts
  • 2 quarts popped FIT-POP popcorn

In a large bowl combine popcorn, gumdrops and peanuts. In a medium saucepan, melt Margarine, canola oil and marshmallows. Stir until well blended. Pour marshmallow Mixture over popcorn, carefully stir until well blended. Lightly pack into a buttered angel Food cake pan. Let cool 6 hours.

Chocolate Crunch

  • 1 quart popped FIT-POP popcorn
  • 2 cups very small bow-knot pretzels
  • 1 cup salted peanuts
  • 1 12-ounce package semisweet chocolate chips

In a large bowl combine popcorn, pretzels and peanuts. Microwave chocolate chips in a glass 1 quart measuring cup on high for 1 minute. Stir, microwave for 1 more minute. Stir again, Then heat for 15 seconds. Pour mixture over popcorn. Stir to coat evenly. Spread mixture over large foil covered baking sheet. Place in refrigerator 15 minutes. Break into small clusters. Let cool for 6 hours.