Popcorn Five Ways

Mix flavorings and toss with popcorn.

Combine all the spices in a large bowl and mix. Toss with hot popcorn to coat.

In a large bowl, toss all the ingredients together until well mixed.

In a large bowl, combine popcorn, peanuts, almonds, and Rice Chex. Set aside.

In a large saucepan, combine the butter, sugars, corn syrup, coffee, and cinnamon.

Bring to a boil over medium heat; keep at a boil, stirring, for 5 minutes.

Remove from heat; stir in vanilla.

Pour over popcorn mixture and stir until coated.

Transfer to two greased cookie sheets. Bake, uncovered, at 250°F (130°C) for 45–55 minutes or until golden brown, stirring every 15 minutes.

Spread onto waxed paper; cool completely. Store in airtight containers.

Preheat oven to 250°F (130°C).

Melt butter in a saucepan. Add the sugar and dark corn syrup and bring to a boil.

Let boil for 2 minutes, then remove from heat.

Stir in Jell-O powder and baking soda.

Pour over popcorn. Spread out on a greased baking sheet and bake for ½ hour, stirring once during baking time.

Break into pieces if necessary before serving.