2 Tbsp tahini
1/2 cup maple syrup
1 tsp vanilla
6-7 cups popped popcorn
1 cup peanuts

In a saucepan, combine tahini, maple syrup, and vanilla. Mix well and heat, stirring contantly for about 3 minutes. Place the popcorn and peanuts in a lage bowl and pour the mixture over and mix well. Spread the popcorn mixture on an ungreased cookie sheet and bake at 300 degrees F for 10 – 15 minutes or until The tips are browned. Cool and break into pieces.


1 1/2 cups unblanched chopped almonds
1/2 cup maple syrup or 1 1/4 cup brown rice syrup
1/2 cup barley malt, maltose, or brown rice syrup
1/2 cup almond butter
1 tsp vanilla
7 – 10 cups popped popcorn

Preheat oven to 250 degreees F In a large pan, combine popcorn and almonds and palce in oven. combine sweeteners ina heavy saucepan and bring to a boil. Stir for 5 minutes. Remove from heat, stir in almond butter and vanilla until creamy. Immediately pour over popcorn mixture and stir to coat. Cool and break into pieces. * Try adding chopped pecans and cashews!!


2 cups sucanat
cup frozen unsweetened fruit juice concentrate
cup of water
cup of brown rice syrup
1 teaspoon vinegar
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. Oil hands and form 3 inch balls


2 quarts popped popcorn
1/2 cup sucanat
1/2 cup maple syrup or brown rice syrup
1/2 cup peanut butter
1/2 teaspoon vanilla extract

Bring sucanat and syrup to rolling boil, stirring constantly. Remove from heat. Stir in peanut butter and vanilla extract. Pour over popcorn and stir quickly to coat.


5 cups popped corn
1/2 cup sucanat
1/2 cup brown rice syrup
1/2 cup crunchy peanut butter
1/2 teaspoon vanilla extract

Keep popped corn crispy in a 300 degree F oven.

Combine sucanat and syrup in saucepan. Cook stirring constantly, until mixture comes to a full rolling boil. Remove from heat. Stir in peanut butter and vanilla extract. Immediately pour over warm popcorn; mix gently to coat. With oiled hands, form into 10 popcorn balls.


1/4 cup popcorn kernels
1/4 cup firmly packed sucanat
1 tablespoon molasses
1 tablespoon pure maple syrup
1/4 cup water
2 tablespoons coconut, grated
4 tablespoons almond flakes
1 teaspoon cinnamon

Pour the popcorn into an already heated hot-air popcorn popper and start popping, allowing the popped kernels to fall into a large bowl. Set aside.

In a large skillet over medium heat stir the sucanat, molasses, maple syrup and water until it comes to a boil. Reduce to a thick syrup (soft-ball stage on a candy thermometer). Test a drop of syrup in cold water. It should form a ball that flattens when removed and pressed between your fingers. Mix in the coconut and almonds. Pour the topping over the popcorn, stirring gently to flavor each kernel. Sprinkle with the cinnamon. As it cools, the topping will harden. Before it cools completely, use your fingers to separate the popcorn kernels.


1/2 cup vegetable oil
3/4 cup popping corn
Zest of 1 lemon
2 tablespoons lemon juice
2 tablespoons warmed oil

In a large heavy pot, heat oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat.

Mix lemon juice with warmed oil. Toss popcorn with lemon zest, salt, and oil/lemon juice.

Cinnamon-Sugar Popcorn

cup sucanat
1 tablespoon cinnamon
cup heated oil
3 quarts of unsalted popcorn

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


1/4 to 2/3 cup unpopped popcorn
3 tablespoon extra virgin olive oil
2 to 3 teaspoons tamari
2 to 4 tablespoons nutritional yeast
1 teaspoon cumin
1/4 teaspoon paprika
1 to 2 tablespoons vegan parmesan (optional)

Pop the popcorn. Meanwhile, warm the oil.

When the popcorn is finished, pour on a little bit of the oil and stir well with. Pour a little more on, and mix again, continuing until you have used up all the oil. Do the same thing with the Tamari.

Sprinkle the yeast over the popcorn, and mix. Do the same thing with all the spices, one at a time. Be sparing with the cayenne if using, and be sure to mix well after adding it. Stir in the vegan cheese last.


1/4 cup oil
1 tablespoon soy sauce
1/8 teaspoon dried red pepper flakes
1/2 cup chunky style peanut butter
1/8 teaspoon garlic powder
12 cups popped corn

In a heavy saucepan, melt oil over medium heat. Add remaining ingredients except popcorn. Cook, stirring constantly, until smooth. Pour over popcorn, tossing to coat evenly. Serve at once.


8 cups unsalted popped corn
2 cups chow mein noodles
1 cups peanuts
3 tablespoons butter
1/2 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon ground ginger

Preheat oven to 250 degrees F.

In a large shallow roasting pan, combine popcorn, chow mein noodles, and peanuts. Heat oil. Add sesame oil, soy sauce, lemon juice, and ginger. Pour over popcorn mixture; toss to coat evenly. Bake for 1 hour, stirring every 20 minutes. Spread on paper towels to cool. Store in airtight container.


2 teaspoons oil
3 cups hot-air popped popcorn (dry)
1/4 teaspoon paprika
1/8 teaspoon garlic salt
1/8 teaspoon ground red pepper

Heat oil and drizzle it over hot popcorn; toss to coat.

Stir together paprika, garlic salt and ground red pepper. Sprinkle popcorn with the spice mixture and toss again.


2 quarts popcorn, popped in 1/4 cup oil
1 teaspoon dry mustard
1/2 teaspoon thyme
1/4 teaspoon ground black pepper
Dash of cayenne pepper
1/2 teaspoon low-sodium salt

Keep popcorn warm. Mix seasonings together. Add to popped popcorn and mix thoroughly.