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Popcorn Recipes

Liven up your popcorn with some of our over 75 recipes that feature our fresh popcorn popped in one of our popcorn machines.

4th of July Patriotic Pop

9 cups popped popcorn*
1 cup light corn syrup
2 tablespoons butter
2 tablespoons strawberry preserves
2 tablespoons blueberry preserves
10 drops each of red and blue food coloring


Divide popcorn into three separate greased bowls.

Combine corn syrup and butter in 1-quart saucepan over medium heat. Bring to boil, stirring constantly. Continue without stirring to hard ball stage.

Hard ball stage: When a small amount of boiling mixture dropped into very cold water forms a hoard ball. If you insist on taking its temperature, it should reach 250 degrees F.

Pour 1/3 cup corn syrup mixture over popcorn in one bowl. Stir to coat evenly.

Pour 1/3 cup corn syrup mixture into large cup or bowl. Stir in strawberry preserves and red food coloring. Pour over second bowl of popcorn. Stir to coat evenly.

Stir blueberry preserves and blue food coloring into remaining mixture in pan. Pour over third bowl of popcorn. Stir to coat evenly.

Cool, then mix together in large bowl for red, white and blue effect.

Microwave Method: Combine corn syrup and butter in a 2-quart glass casserole. Microwave on high 2-3 minutes until mixture reaches hard ball stage (see above). Stir every minute. Continue as above.

Start your 4th with a pop!

Yield: 9 cups

   
Apple-Popcorn Brittle

1 quart popped popcorn*
2 cups apple and cinnamon flavored cereal
1 cup cocktail peanuts
3/4 cup apple juice**
1 cup sugar
1/4 light corn syrup
1/2 teaspoon vinegar
1/4 teaspoon salt
In a bowl, toss together popped popcorn, cereal and peanuts. Set aside.
Butter sides of a heavy 2 quart saucepan. In saucepan, combine apple juice,
sugar, corn syrup, vinegar and salt.
Cook over medium heat, stirring constantly until sugar dissolves and mixture
begins to boil. Cook to hard ball stage (250 degrees Fahrenheit on a candy
thermometer).
Remove from heat. Pour syrup over popcorn-cereal-peanut mixture; toss to
coat.
Spread in a buttered 15 1/2 by 10 1/2 by 1-inch baking pan. Cool until
hardened.
Break into pieces.
*1 ounce of unpopped popcorn kernels (2 tablespoons household measure) makes
approximately 1 quart of popped popcorn.
**3/4 cup apple pop wine may be used instead of apple juice.

   
Ballpark Popcorn Crunch

1/2 cup butter
1/2 cup brown sugar
3 quarts unsalted popped popcorn
1 cup chopped walnuts


Cream together butter and brown sugar till light and fluffy. In a separate
bowl, toss popcorn and walnuts. Add creamed mixture to popcorn and nuts.
Combine until coated. Spread on a large baking sheet in a single layer. Bake
at 350-degree oven for 10 minutes or until crisp.

Yield: 3 quarts.

Nutritional Information:
(based on 1-cup serving)
Total Calories 189.5; Fat - 15.2 g; Carbohydrate 12.8 g; Sugar 5.7 g; Fiber
1.5 g; Protein 2.2 g; Sodium 75.5mg; Cholesterol 19 mg.

   
Beach Party Popcorn

1/3 cup melted butter
1 teaspoon soy sauce
1-2 drops hot pepper sauce
2 quarts popped popcorn*
2 cups seasoned assorted snacks
1/2 package (0.56 oz.) bacon-onion dip mix

Add soy sauce and hot pepper sauce to 1/3 cup melted butter. Put popped popcorn and seasoned assorted snacks in a large bowl. Pour butter/soy mixture over popped popcorn and snacks; toss. Sprinkle with bacon-onion dip mix; toss again. Spread mixture on a jelly roll pan (15 1/2 by 10 1/2 by 1 inch) and bake in a 350-degree Fahrenheit for oven 8-10 minutes, stirring once.

Yield: 2 1/2 quarts.

*1 ounce of unpopped popcorn kernels (2 tablespoons household measure) makes approximately 1 quart of popped popcorn.

   
Big League Snack Attack

1/3 cup butter
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
6 cups unsalted popped popcorn*
1 cup thin pretzel sticks
1/2 cup salted, roasted peanuts

*1 ounce of unpopped popcorn kernels (2 tablespoons household measure) makes
approximately 4 cups of popped popcorn.
Toss together the popcorn, pretzel sticks and peanuts in a large bowl. Melt
the butter and stir in the seasonings. Drizzle butter/seasoning mixture over
popcorn mixture, stirring to coat well. Spread the mixture in a large,
shallow baking pan and put it in a preheated 250-degree oven to bake for 45
minutes. Stir with a wooden spoon every 10 minutes while it's baking.

Yield: 8 cups.

Nutritional Information:
(based on 1-cup serving)
Total Calories 136.4; Fat - 9.4 g; Carbohydrate 10.7g; Sugar .5 g; Fiber 1.6
g; Protein 3.6 g; Sodium 273.2 g; Cholesterol 7.7 mg.

   
Bombay Popcorn

8 cups popped popcorn, warm
3 tablespoons butter or margarine
2 teaspoons curry powder or hot curry powder
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/2 cup toasted coconut, golden raisins or sliced almonds, optional

Place popcorn in a large bowl.
Microwave butter 20 seconds or until melted; stir in curry powder until well blended.
Drizzle seasoned butter over popcorn and stir to distribute.
Sprinkle with salt, sugar and optional ingredients; stir gently until blended.
Yield: 8-1 cup servings

   
Boston Tea Party Popcorn

2 1/2 quarts popped popcorn*
1/4 cup melted butter
2 tablespoons instant lemon-flavored iced tea mix
1 tablespoon sugar

Put freshly-popped popcorn in a large bowl. Drizzle butter over it and toss.
Combine tea and sugar. Add to buttered popcorn and toss again.

Yield: 2 1/2 quarts.

*1 ounce of unpopped popcorn kernels (2 tablespoons household measure) makes
approximately 1 quart of popped popcorn.

   
Cajun Corn

2 1/2 quarts popped popcorn
1/4 cup butter, melted
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon lemon pepper

Pour butter over warm popcorn. Combine remaining seasonings and sprinkle over popcorn; toss to mix. Bake in 300-degree Fahrenheit oven for crispy popcorn.

Yield: 2 1/2 quarts

   
Caramel Almond Popcorn Clusters

10 cups freshly popped popcorn
2 cups whole almonds
1 cup firmly packed light brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
2 teaspoons vanilla
1 teaspoon almond extract
1/2 teaspoon baking soda


Preheat oven to 225 degrees. Spray 15 x 10 baking sheet with non-stick
spray. Mix popcorn and almonds in large bowl.
Combine brown sugar, butter and corn syrup in medium saucepan. Over low
heat, stir mixture until sugar dissolves. Increase heat to high and boil 5
minutes. Remove from heat; stir in vanilla, almond extract and baking soda.
Pour over popcorn and almonds, immediately stirring gently to coat. Pour
mixture onto prepared baking sheet, spreading evenly.
Bake for 1 hour in preheated oven. Cool completely. Break into pieces and
store in airtight container.
Yield: 20 pieces

Nutritional Information:
(Based on a 1 piece serving)
Total calories: 210 Fat: 14 g Carbohydrate: 19 g Sugar: 14 g Fiber: 1 g
Protein: 3 g
Sodium 120 mg: Cholesterol 10 mg

   
Caramel Corn Crunch

Everyone loves caramel corn…and this easy recipe makes it simple to enjoy
everyday!
1/2 cup butter
1/2 cup brown sugar, firmly packed
3 quarts popped popcorn

Cream butter; add brown sugar and whip until fluffy. In a large baking pan,
combine popcorn. Mix in creamed mixture. Bake in 350-degree oven for about 8
minutes or until crisp. Serve warm if desired.

Yield: Makes 3 quarts.

Nutritional Information:
(based on 1-cup serving)
Total Calories 141; Fat 10g; Carbohydrate 12g; Sugar 6g; Fiber 1g; Protein
1g; Sodium 81mg; Cholesterol 21mg

   
Caramel Popcorn

"Great caramel popcorn for any holiday or occasion. If you like chewy
popcorn, bake less." Original recipe yield: 5 quarts.

1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn

Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large
bowl.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar,
corn syrup and salt. Bring to a boil, stirring constantly. Boil without
stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a
thin stream over popcorn, stirring to coat.
Place in two large shallow baking dishes and bake in preheated oven,
stirring every 15 minutes, for 1 hour. Remove from oven and let cool
completely before breaking into pieces.

   
Caramel-Nut Popcorn Crunch

2 1/2 quarts popped popcorn
1 cup pecans
1/2 cup butter
1/2 teaspoon baking soda
1 cup brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt

Spread popped popcorn and nuts in a large shallow pan and place in a
preheated 250-degree Fahrenheit oven. Combine butter, brown sugar, syrup and
salt in a saucepan. Cook over medium heat, stirring until sugar dissolves.
Wash sugar from sides of pan with a wet brush. Boil until mixture reaches
248 degrees (firm ball stage on candy thermometer), about 5 minutes.

Remove from heat and stir in soda. Pour mixture over corn and nuts, stirring
gently to coat. Return glazed popcorn and nut mixture to oven and bake 45
minutes, stirring every 15 minutes. When cooled, pack in airtight tins.

Yield: slightly more that 2 1/2 quarts

   
Cheery Cherry Popcorn

2 ½ quarter air-popped popcorn
Butter flavored spray (like PAM)
1 package cherry flavored gelatin
Put popcorn into a very large bowl and spray lightly with butter flavored
oil. Sprinkle with gelatin. Put in 350 degree oven for five minutes. Gelatin
will dissolve slightly and stick to the popcorn.

   
Cheesy Popcorn Corn Bread

Preparation time: 10 minutes
Baking time: 25 minutes

4 cups popped popcorn
1 cup yellow corn meal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup 2% milk
1/4 cup vegetable oil
1 cup shredded jack or pepper jack cheese
1 (4 ounce) can mild, diced green chilies, drained, optional
Preheat oven to 400º F. Spray an 8-inch square baking pan with cooking
spray; set aside.
Process the popcorn in a blender or food processor until finely ground. Pour
ground popcorn into a large bowl and stir in corn meal, sugar, baking powder
and salt until blended.
Beat egg, milk and vegetable oil together in a small bowl and stir into
popcorn mixture just until blended. Scatter cheese and chilies, if desired,
over batter and stir just until evenly distributed. Pour batter into
prepared pan and bake for 25 minutes or until lightly browned at edges and
tester comes out clean. Cut into squares to serve.
Yield: 9 squares

Nutrition Information:
(Based on 1 serving, does not include optional ingredients)
Total Calories 210; Total Fat 12g; Saturated Fat 4g; Cholesterol 35mg;
Sodium 390mg; Carbohydrate 20g; Fiber 2g; Sugars 4g; Protein 6g

   
Cherry-Almond Popcorn Clusters

5 quarts popped popcorn, unsalted
2 cups sugar
1 1/2 cups water
1/2 cup light corn syrup
1 teaspoon vinegar
1/2 teaspoon salt
1 teaspoon almond extract
1 cup red glacé cherries, cut in quarters
1/2 cup toasted blanched whole almonds

Keep popcorn warm in a 300-degree Fahrenheit oven. In a heavy medium-sized
saucepan, combine sugar, water, corn syrup, vinegar and salt. Bring to a
boil; clip candy thermometer to pan. Cook syrup to 250 degrees (hard ball
stage). Stir in almond extract. Scatter cherries and almonds over the
popcorn. Slowly pour syrup over all; toss lightly to coat evenly. Spread
popcorn on buttered cookie sheet. Cool. Separate into clusters with a fork.

Yield: about 6 quarts

   
Chili Corn

4 quarts popped popcorn
3 small dried red chilies
1 package (6 3/4 ounce) peanuts
6 tablespoons margarine
1 package (3 1/4 ounce) roasting pepitas (little peppers)
3/4 teaspoon garlic salt

Heat popped popcorn in oven if it is cold. Cook chilies and peanuts in margarine over low heat for 5 minutes; remove chilies. Add pepitas and pour over hot corn; season with garlic salt.

   
Cinnamon Popcorn Crunch

3 quarts popped popcorn, unsalted
1 can (6 1/2 ounce) salted mixed nuts
1 pound light brown sugar
1 cup light corn or maple syrup
1/2 cup butter or margarine
1/2 cup water
2 teaspoons salt
1 1/2 teaspoons cinnamon

Mix popcorn and nuts in large buttered bowl. Combine sugar, syrup, butter or
margarine, water, salt and cinnamon in saucepan. Heat slowly to the boiling
point, stirring until sugar melts. Cook to hard crack stage (290-295 degrees
Fahrenheit).

Pour syrup in a fine stream over popcorn and nuts. Stir until popcorn and
nuts are evenly coated with syrup. Spread out on large buttered surface or
waxed paper. Separate into bite-size portions with forks. Cool.

Yield: 4 1/2 quarts

   
Cocoa Popcorn Crunch

3 cups sugar
½ unsweetened cocoa powder, sifted
1 cup milk
2 tablespoons vanilla extract
1 teaspoon glycerin, optional (available at drug stores)
6 quarts popped popcorn

Place popcorn in a large bowl that has been sprayed with cooking spray; set
aside. Line a baking sheet or work surface with waxed paper or foil.
Stir sugar, cocoa, milk and vanilla together in a medium saucepan. Cook,
stirring occasionally, until mixture registers 250º F on a candy
thermometer. Stir in glycerin, if desired, and pour hot mixture over
popcorn. Stir to coat popcorn completely. Spread popcorn onto prepared
surface and allow to completely. Break into pieces to serve.
Store in an airtight container.

Note: popcorn will have more sheen with the addition of glycerin

   
Coconut-Popcorn Crunch Pie

2 quarts popped popcorn, unsalted
1 can (4 ounce) flaked coconut, toasted
1 cup sugar
1 cup light corn syrup
1/2 cup butter or margarine
1/4 cup water
2 teaspoons salt
1 teaspoon vanilla
1 quart vanilla, spumoni or butter pecan ice cream
Sweetened fresh or defrosted frozen fruit or chocolate sauce, if desired

1 12-inch pizza pan.

Mix popcorn and coconut in a large buttered bowl. Combine sugar, syrup,
butter or margarine, water and salt in saucepan. Bring to boil over low
heat, stirring until sugar dissolves. Continue cooking until syrup reaches
the hard crack stage (290-295 degrees Fahrenheit).

Stir in vanilla. Pour syrup in fine stream over popcorn mixture; stir until
particles are evenly coated with syrup.

Turn half of popcorn mixture onto buttered 12-inch pizza pan; spread in thin
layer covering bottom of pan. Mark off into wedge-shaped servings. Repeat
using remaining popcorn mixture; cool.

Cover one layer with ice cream; top with second popcorn layer. Store in
freezer. To serve, cut in wedges. Serve plain or with desired fruit or
sauce.

Yield: 12 servings

   
Country Cousin Popcorn Balls

2 cups sugar
2/3 cup apple juice or water
2/3 cup maple syrup
1/2 cup butter
1 1/2 teaspoons salt
1 tsp. vanilla
4 quarts warm popped popcorn
1 cup honey-roasted, unsalted or salted peanuts
1 8-ounce package chopped dates (1 1/2 cups)

Combine sugar, apple juice, syrup, butter and salt in a heavy saucepan.
Bring to a boil, stirring occasionally. Remove sugar from sides of pan with
a wet brush. Cook, without stirring, until mixture reaches 270 degrees
Fahrenheit, or the soft crack stage on a candy thermometer. Add vanilla.
Pour mixture over popped popcorn, peanuts and dates; mix well. Wet or butter
hands and shape into 3-inch balls.

Yield: 18 balls.

*1 ounce of unpopped popcorn kernels (2 tablespoons household measure) makes
approximately 1 quart of popped popcorn.

   
Cranberry Almond Popcorn Muffins

5 cups popped popcorn
1 ½ cups flour
¼ cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup dried sweetened cranberries
1 cup milk
1 egg
2 tablespoons vegetable oil
½ teaspoon almond extract
¼ cup sugar mixed with 1 teaspoon cinnamon
½ cup sliced almonds

Preheat oven to 400º F. Spray a 12- cup muffin pan with cooking spray or
line with paper liners; set aside.
Blend popcorn in a blender or food processor until finely ground. Pour
ground popcorn into a large mixing bowl. Add flour, sugar, baking powder,
salt and cranberries and stir until blended; set aside.
Beat milk, egg, oil and almond extract together and pour over dry
ingredients; stir just until combined. Spoon batter into muffin cups,
filling each about half full. Divide almonds among muffin tops and sprinkle
with cinnamon sugar. Bake 15-18 minutes or until tops are lightly browned;
serve warm with butter.

Yield: 12 muffins

   
Cranberry Popcorn Balls

2 cups sugar
1 10-ounce package (1 cup) frozen cranberry-orange relish
1/2 cup cranberry juice
1/2 cup light corn syrup
1 teaspoon vinegar
1/2 teaspoon salt
5 quarts unsalted popped popcorn

Combine all ingredients, except popcorn, in a heavy saucepan. Bring to a
boil; lower heat and cook to 250 degrees Fahrenheit on a candy thermometer.
Mixture will bubble up in pan, so watch to keep from boiling over. Pour
slowly onto hot popcorn and mix until well-coated. Let stand 5 minutes or
until mixture can easily be formed into balls. Butter hands and form into 3
-inch balls.

Yield: 18 balls

   
Crunchy Popcorn Trail Mix

5 cups popped popcorn
3 cups whole grain oat cereal
1/3 cup raisins
1/3 cup peanuts (or other nuts)
1/3 cup sunflower seeds
1/4 cup (1/2 stick) butter or margarine
6 tablespoon brown sugar
2 tablespoon light corn syrup


Stir together popcorn, cereal, raisins and nuts in large microwavable bowl;
set aside.
Combine butter, brown sugar and corn syrup in small saucepan. Heat until
boiling; cook for 3 minutes, stirring occasionally. Pour over popcorn
mixture, stirring to coat evenly.
Microwave 3-4 minutes, stirring and scrapping bowl after each minute. Spread
onto greased cookie sheet; cool. Break into pieces and store in airtight
container.
Yield: 9 servings

Nutritional Information:
(Based on 1 serving)
Total Calories 230; Total Fat 13g; Cholesterol 15mg; Sodium 180mg;
Carbohydrate 27g; Fiber 3g; Sugars 13g; Protein 4g

   
Disco Doodle Popcorn Mix

Hot popped popcorn*
Butter-flavor salt
Nuts (peanuts, almonds, etc.)
Dried fruit (raisins, apricots, dates, etc.)
Soy nuts
Pumpkin seeds
Carob pieces

Set out a large bowl of popped popcorn; sprinkle with butter-flavored salt.
Put bowls of any or all the accompaniments around popcorn. Let each person
fill a small bowl with popcorn and top with desired health snacks.

* In a 3-quart popper, use 1/3 cup kernels and 3 tablespoons oil. In a 4-
quart popper, use 1/2 cup kernels and four tablespoons oil.

   
Double Chocolate Popcorn Balls

1/2 cup sugar
1/2 cup corn syrup
1/4 cup butter or margarine
2 tablespoons cocoa powder
8 cups freshly popped popcorn
1 cup "M&M's"® Semi-Sweet Chocolate Mini Baking Bits


Combine sugar, corn syrup, butter and cocoa in medium saucepan; bring to a
boil.
Add popcorn, stirring until evenly coated. Remove from heat. Stir in
"M&M's"® pieces. Cool slightly.
Shape into 2" balls.
Yield: 18 balls

Nutritional Information:
(Based on 1 ball)
Total calories: 160 Fat: 7 g Carbohydrate: 24 g Sugar: 19 g Fiber: 2 g
Protein: 1 g
Sodium: 75 mg Cholesterol: 5 mg

   
Edible Popcorn Party Bowl

10 cups popped popcorn
1 1/3 cups sugar
1 cup water
1/3 cup light corn syrup
½ teaspoon vinegar
¼ teaspoon salt
10 drops food color, optional
Spray the inside of a large, stainless steel bowl with cooking spray and the
outside of a 2nd large, stainless steel bowl; set aside. These 2 bowls will
be used to form popcorn bowl at end of cooking time. (Note: if one bowl is
smaller than the other, spray the outside of the smaller bowl.)
Spray a 3rd large bowl with cooking spray and place popped popcorn inside;
set aside.
Stir sugar, water, corn syrup, vinegar and salt together in a medium sauce
pan. Bring mixture to a boil, cover, and boil for 3 minutes to allow steam
to wash down sides of pan. Remove lid and attach candy thermometer to pan.
Allow mixture to boil, without stirring, until mixture reaches 290º F. Stir
in food color, if desired.
Working quickly, pour syrup over popcorn and toss with a large spoon until
popcorn is thoroughly coated. Pour popcorn mixture into first prepared bowl
and use a spoon to push mixture evenly up onto sides of bowl. Firmly press
second prepared bowl onto popcorn to form popcorn bowl. Allow popcorn bowl
to cool completely between stainless steel bowls. To serve, tip popcorn bowl
out and place on platter. Fill with popcorn to serve.
Yield: 1 bowl

   
English Toffee Popcorn Bars

2 1/2 quarts popped popcorn*
1 cup peanuts
1 cup flaked coconut, toasted


Toffee:
1 1/2 cups butter or margarine
1 1/2 cups sugar
3 tablespoons water
4 1/2 teaspoons light corn syrup

Chocolate Topping:
1 1/2 cups (9 ounces) chocolate pieces
1 tablespoon shortening

Combine popcorn, peanuts and toasted coconut. Cover bottom of a buttered 15
1/2 by 10 1/2 by 1-inch jelly-roll pan with half popcorn mixture. Keep
filled pan and remaining popcorn mixture warm in a preheated 200 degree
Fahrenheit oven.

Toffee: Melt butter over low heat in a heavy 2-quart saucepan. Add sugar and
blend well. Continue to cook over low heat stirring constantly until mixture
reaches a full boil. Add water and corn syrup; mix well.

Wash down sides of pan with a pastry brush dipped in water to remove any
sugar granules. Cook and stir over low heat, until mixture reaches soft-
crack stage on a candy thermometer (280 degrees).

Immediately pour mixture over warm popcorn in jelly-roll pan, making certain
all popcorn is covered. Quickly spread and press remaining popcorn mixture
into hot toffee. Set aside to cool.

Chocolate topping: Melt chocolate and shortening over low heat. Spread over
popcorn mixture, making certain any loose pieces are held in place. Cool.
Cut into bars. May be wrapped in plastic wrap for storage.

Yield: 20 (4 by 2 inch) bars

   
Five-Spice Popcorn

2 1/2 quarts popped popcorn
1 cup Chow Mein noodles, optional
1/2 cup peanuts
1/3 cup peanut oil
2 tablespoons soy sauce
1 teaspoon five-spice powder
1/2 teaspoon garlic powder
1/2 teaspoon sesame salt or salt
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/8 teaspoon sugar

Keep popcorn, noodles and peanuts warm. Combine remaining ingredients and mix thoroughly. Slowly pour over popcorn mixture, tossing to blend. Pour into a large roasting pan. Heat in a 300-degree Fahrenheit oven for 5-10 minutes, stirring once.

   
Ginger Sesame Popcorn Brittle

8 cups popped popcorn
1/2 cup (1 stick) unsalted butter
1 cup light corn syrup
2 cups sugar
1/3 cup toasted sesame seeds
1 tablespoon black sesame seeds, optional
1/2 cup finely diced candied ginger
1 teaspoon vanilla
1/2 teaspoon salt

Lightly butter a sheet pan or jelly roll pan; set aside. Spray a large metal
bowl with cooking spray and place the popcorn inside. Measure all
ingredients and have ready before cooking.
Melt the butter in a large saucepan over medium heat. Stir in corn syrup and
sugar until blended. Attach a candy thermometer to saucepan and cook,
stirring often, until mixture registers 290º F. Remove pan from heat.
Working quickly, stir in sesame seeds, candied ginger, vanilla and salt
until blended. Pour sugar mixture over popcorn and stir to coat thoroughly.
Pour mixture out onto prepared pan and spread into single layer. Allow to
cool completely before breaking into chunks. Store in an airtight container.
Yield: about 2 pounds

   
Halloween Kitty

2 cups sugar
1 1/2 cups water
1/2 teaspoon salt
1/2 cup light corn syrup
1 teaspoon vinegar
1 teaspoon vanilla
6 cups popped popcorn, unsalted
2 8 1/2-by-11 inch oval paper plates
1 6-inch dessert paper plates
Aluminum foil
Licorice strings or colored toothpicks (6 2-inch strips)
Licorice rope (1 15-inch strip)
Light corn syrup for assembly

Combine sugar, water, salt, 1/2 C. corn syrup and vinegar; cook to hard ball
stage (250 degrees Fahrenheit); add vanilla. Pour over popped corn and mix
well. Line paper plates with foil and press popcorn mixture firmly into
them; allow to cool. Unmold.

With a sharp knife cut a wedge from one end of each large oval to form legs
of cat. Trim each small round (head) popcorn shape to fit other end of oval
(body). Cut licorice strings into six 2-inch strips and rope licorice into a
15-inch strip.

To assemble, heat corn syrup to a boil and brush over body and head shapes
where they fit together; press together to form cat. Brush flat side of one
cat with hot syrup; arrange 2-inch strips of licorice to make whiskers.
Press second cat over first to give a three-dimensional effect. Cut ears
from popcorn wedge scraps and attach to head with hot syrup. Shape licorice
rope into a tail and attach to body.

   
Halloween Popcorn Logs

3 quarts popped popcorn*
12 candy sticks (about 4 1/2 inches long)
2 cups sugar
1 1/2 cups water
1/2 cup light corn syrup
1 teaspoon vinegar
1/2 teaspoon salt
1 teaspoon vanilla
Cellophane and ribbon

Keep popcorn warm in a 300-degree Fahrenheit oven while preparing syrup. In
large saucepan, combine sugar, water, corn syrup, vinegar and salt. Cook to
hard ball stage (250 degrees on a candy thermometer).

Stir in vanilla. Pour over popped popcorn, stirring to coat. Butter hands;
shape about 1 cup popped corn around each candy stick to form logs. Let
stand until cool. Wrap each log in clear or colored cellophane or any bright
paper. Secure each end with ribbon.

Yield: 12 logs.


*1 ounce of unpopped popcorn kernels (2 tablespoons household measure) makes
approximately 1 quart of popped popcorn.

   
Happy Halloween Mini Popcorn Balls

10 cups popped corn
1 (1-lb.) bag miniature marshmallows
1/4 cup (1/2 stick) butter or margarine
1 cup diced dried fruit (papaya, mango or peaches)
1 cup butterscotch chips
Orange food coloring


Place popcorn, fruit and butterscotch chips in large bowl; set aside.
Heat marshmallows and butter in a large saucepan over low heat until melted
and smooth. Stir in several drops of food coloring. Pour over popcorn and
candy, tossing to coat evenly. Cool 5 minutes.
Grease hands and form into 3-inch balls.
Yield: About 16 balls

Nutritional Information:
(Based on 1 serving)
Total Calories 250; Total Fat 8g; Cholesterol 10mg; Sodium 60mg;
Carbohydrate 43g; Fiber 1g; Sugars 31g; Protein 2g

HAUNTED POPCORN HANDS

Clear Polyethylene food service gloves
Candy corn
Popcorn
Ribbon or yarn


Place 1-3 pieces of candy corn at the end of each finger (depending on size
of glove), pointy side first, to make fingernails. Fill the glove with
popcorn and tie it off with ribbon or yarn.

   
Herbed Popcorn Chili and Soup Topper

4 cups air-popped popcorn
Butter or original flavor cooking spray
¼ teaspoon parsley flakes
¼ teaspoon thyme
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon Cajun Creole seasoning or chili powder

1. Place popcorn in a large, clean paper bag. Spray popcorn lightly with cooking spray, about 5 quick sprays. Sprinkle parsley, thyme, basil, oregano and Cajun Creole seasoning onto popcorn. Close bag and shake to distribute seasoning.
2. Sprinkle on chili or soup at serving time.
Note: Makes a great snack too!

   
Holiday Popcorn Snowman

10 cups popped popcorn
1 (1-lb.) package large marshmallows
1/4 cup (1/2 stick) butter or margarine
1 teaspoon vanilla
Decorations: sprinkles, licorice, gum drops, cinnamon candies, etc.


Melt marshmallows and butter in a large saucepan. Remove from heat and stir in vanilla. Let stand for 5 minutes.
Pour over popcorn and stir. Butter hands well and form into balls. Decorate as desired.
Yield: 10 balls, 5 Snowmen (2 balls each)

Nutritional Information:
Note: Analysis does not include suggested decorations e.g. sprinkles, etc.
(Based on 1 serving)
Total Calories 490; Total Fat 15g; Cholesterol 25mg; Sodium 170mg; Carbohydrate 85g; Fiber 2g; Sugars 54g; Protein 5g

   
Hoppity Poppity Easter Eggs

10 cups freshly popped popcorn
1 cup pastel colored jelly beans
1/4 cup butter or margarine
1 package (10 ½ oz.) miniature marshmallows
1 package (3 oz.) blueberry, strawberry or lemon gelatin


Combine popcorn and jelly beans in large bowl; set aside.
Microwave butter and marshmallows in large glass bowl on HIGH for 2 minutes or until marshmallows are puffed. Stir in gelatin.
Pour marshmallow mixture over popcorn and jelly beans. Mix lightly until coated.
Shape into 16 (2-inch) eggs with greased hands.
Yield: 16 "eggs"

Nutritional Information:
(Based on 1 "egg")
Total calories: 180 Fat: 5 g Carbohydrate: 34 g Sugar: 23 g Fiber: 1 g Protein: 2 g
Sodium: 130 mg Cholesterol: 10 mg

   
Hot and Spicy Popcorn

5 quarts popped popcorn
1 cup dried banana chips
1/2 cup peanut butter
2 teaspoons vegetable oil
1 teaspoon soy sauce
1/4 teaspoon ground garlic
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Combine popped popcorn and banana chips in a roasting pan. In a small saucepan, stir together peanut butter and oil until blended; add seasonings and heat. Pour peanut butter mixture over popped popcorn and toss to coat. Heat in 300-degree Fahrenheit oven for 10 minutes, stirring several times.

Yield: approximately 5 quarts

   
Hot Mustard Popcorn

2 quarts popcorn popped in 1/4 cup oil
1 teaspoon mustard (dry)
1/2 teaspoon thyme
1/4 teaspoon ground black pepper
Dash cayenne pepper
Optional: 1/2 teaspoon low-sodium salt

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

Yield: 2 quarts

   
Hot Wasabi Popcorn

8 cups popped popcorn, warm
3 tablespoons butter or margarine
2 teaspoons prepared wasabi
1/2 teaspoon kosher salt
1/2 teaspoon sugar, optional
Place popcorn in a large bowl.
Microwave butter 20 seconds or until melted; stir in wasabi until well blended.
Drizzle wasabi butter over popcorn and stir to distribute.
Sprinkle with salt and sugar, if desired, and stir again.
Yield: 8-1 cup servings

   
Jack-O'-Lantern and Indian Popcorn Ears

6 quarts unsalted popped popcorn

Glaze:
2 cups sugar
1 can (6 oz.) frozen orange juice concentrate
3/4 cup cranberry juice
1/2 cup light corn syrup
1 teaspoon vinegar
1/2 teaspoon salt
Small colored candies
Licorice strings
Green gumdrops

Keep popcorn hot and crisp in a 300-degree Fahrenheit oven. Combine sugar, orange juice concentrate, cranberry juice, corn syrup, vinegar and salt in a heavy saucepan. Bring to a boil; cook over medium heat to hardball stage (250 degrees on candy thermometer). Pour glaze in thin stream over popcorn in a large buttered bowl and mix well.

Working quickly with buttered hands, form two-thirds of mixture into basic shape of pumpkin. Shape remainder into ears of corn. To apply finishing touches, heat a little corn syrup, brush on corn ears, press small candies firmly in place to resemble Indian corn; cover with green paper napkin or cellophane to resemble shucks. Make pumpkin's eyes, nose and mouth from licorice strings and apply as above; cut gumdrop to make a stem. Yield: One Jack-O'-Lantern and six ears of corn.

   
Light Yummy Yogurt Popcorn

2 1/2 quarts popped popcorn (air popped)
1 cup plain non-fat yogurt
6 oz. light pancake syrup
2 teaspoons maple or caramel extract

Put popped popcorn in a large bowl and keep warm. In a 2 1/2 quart saucepan, combine yogurt and light pancake syrup. Bring to 225° on a candy thermometer and remove immediately from heat. Add maple or caramel extract. Pour over popped popcorn, stirring to coat.

Full Recipe: 2 1/2 quarts
Serving Size: 3 cups

Nutritional Information
(based on 3-cup serving)
Total Calories 190; Fat - A Trace; Carbohydrate 38g;
Sugar 3g; Fiber 1g; Protein 7g; Sodium 72mg.

   
Marshmallow Krispy Korn

8 cups popped popcorn
1 cup puffed rice cereal
3 tablespoons butter
1 7 -ounce jar marshmallow cream

Combine popcorn and cereal in large greased bowl.

Melt butter in medium saucepan over low heat. Remove from heat. Stir in marshmallow cream.

Pour over popcorn mixture. Stir to coat evenly. Press mixture into greased 9-inch square baking pan. Refrigerate until firm, about 4 hours. Cut into bars.

Eat as one big square, if it makes you feel less guilty.

Yield: About 18 bars

   
Mighty Magical Popcorn Cheeseballs

8 cups popped popcorn
2 tablespoons butter
1/2 cup finely shredded cheddar cheese
Place popcorn in a large bowl. Melt butter and cheese in a small pan over low heat, till just melted. Dribble the butter and cheese mixture over popcorn and mix thoroughly to coat. Form mixture into balls, using about 1/2 cupful for each. Serve immediately or wrap and refrigerate.

   
Nutty 'N' Natural Popcorn

2 tablespoons sunflower seed kernels
2 tablespoons almonds, finely ground
2 tablespoons walnuts or hazelnuts, finely ground
2 tablespoons wheat germ
4-6 tablespoons melted margarine or butter
1 6-ounce package (1 2/3 cups) chopped dried fruits and raisins
2 1/2 quarts popped popcorn

Finely grind sunflower kernels and nuts in a food processor or blender. Pour
melted margarine over popcorn. Sprinkle with ground nuts and wheat germ;
toss to mix. Stir in dried fruits.

Yield: 3 quarts

   
Nutty Popcorn Fudge

4 cups popped popcorn
1 (18 oz.) package semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
2 tablespoon butter or margarine
1 cup toasted slivered almonds
1 teaspoon vanilla


Line 9" x 13” pan with foil; set aside.
Melt chips, condensed milk and butter in large saucepan, stirring until smooth; remove from heat. Stir in popcorn, nuts and vanilla.
Spread mixture evenly in prepared pan. Chill 2 hours or until firm. Remove from pan and cut into squares.
Yield: 32 squares

Nutritional Information:
(Based on 1 serving)
Total Calories 170; Total Fat 9g; Cholesterol 5mg; Sodium 25mg; Carbohydrate 21g; Fiber 1g; Sugars 19g; Protein 3g

   
Orange Popcorn Balls

1 1/2 cups sugar
1 1/4 cups water
1 cup orange marmalade
1/2 teaspoon salt
1/2 cup light corn syrup
1 teaspoon vinegar
5 quarts popped popcorn

Combine sugar, water, marmalade, salt, light corn syrup and vinegar in a saucepan; bring to a boil, stirring until sugar dissolves.

Cook to hard-ball stage (250 degrees Fahrenheit). Pour slowly over popped popcorn and mix thoroughly. Butter hands and shape into 2 1/2-inch balls.

Yield: 15 balls

   
Peanut Butter Cups

1/2 cup peanut butter
1/2 cup butter or margarine
1 package (10 1/2 oz.) miniature marshmallows
6 cups freshly popped popcorn
6 cups spoon-size shredded wheat
1 cup dry roasted peanuts
1 cup raisins


Melt peanut butter and butter in large microwaveable bowl over HIGH heat for 1 minute. Add marshmallows and heat another minute or until marshmallows puff; stir.
Add popcorn, shredded wheat, peanuts and raisins; stir gently.
Place paper liners into two 12-cup muffin pans. Divide mixture into 24 cups.
Bake at 250' for 10 minutes. Store "cups" in airtight container.
Yield: 24 "cups"

Nutritional Information:
(Based on 1 "cup")
Total calories: 210 Fat:10 g Carbohydrate: 28 g Sugar: 11 g Fiber: 2 g Protein: 5 g
Sodium 140 mg: Cholesterol 10 mg

   
Peanut Butter Popcorn Balls

1/2 cup sugar
1/2 cup light corn syrup
3 tablespoons butter or margarine
3 tablespoons peanut butter
8 cups popped popcorn
1 cup candy-coated peanut candy (Reese’s Pieces)
Line a baking sheet or work surface with waxed paper; set aside.
Stir sugar, corn syrup, butter and peanut butter together in a large saucepan. Bring to a full boil over medium heat. Stir in popcorn until well coated.
Remove pan from heat and stir candy pieces gently into mixture. Allow mixture to cool just enough to allow handling. Using an ice cream scoop or buttered hands, shape mixture into 2-inch balls and place on waxed paper to cool. Wrap each ball in plastic wrap and store in an airtight container.
Yield: 14-18 balls

   
Peanut Butter Popcorn Squares

1 cup light corn syrup
1 cup sugar
1 cup peanut butter -- smooth or crunchy
2 quarts popped popcorn

Combine corn syrup, sugar and peanut butter in a large saucepan. Bring to a boil while stirring constantly. Over low heat, boil for three minutes. Remove from the heat and add popcorn. Toss with wooden spoons (mixture will be hot) to coat well and press into a greased 13 x 9 x 2 inch pan. Cool and cut into squares.

Yield: 12 good-sized squares

   
Pop-a-rific Popcorn Balls

3 quarts popped popcorn, unsalted
1 (1-lb.) pkg. Marshmallows
1/4 cup butter or margarine

Place popped popcorn in a large bowl. In a large saucepan, cook marshmallows and butter or margarine over low heat until melted and smooth*. Pour over popcorn, tossing gently to mix well. Cool five minutes. Butter hands well and form 2 1/2 inch balls. Makes about 14 balls.

*to color the popcorn balls, add a few drops of food coloring to the smooth marshmallow mixture. Mix well to distribute color evenly, then pour over popcorn as instructed.

Yield: Makes about 14 balls.

Nutritional Information:
(based on 1-ball serving)
Total Calories 167; Fat 5g; Carbohydrate 32g; Sugar .26g; Fiber 1g; Protein 1g; Sodium 49mg; Cholesterol 9mg.

   
Popcorn and Peanut Truffles

6 cups popped popcorn
1 cup roasted and salted peanuts
1 (12 ounce) package semisweet chocolate chips
1/2 cup honey
Stir popcorn and peanuts together in a large bowl; set aside.
In microwave-safe bowl, heat chocolate chips 10 seconds. Stir chips and repeat, stirring after each 10 seconds, until chips are melted. Warm honey in microwave 10 seconds and stir into chocolate until well blended.
Pour chocolate mixture over popcorn mixture and stir until popcorn is evenly coated. Using a small ice cream scoop, push popcorn mixture into scoop and release onto wax paper to form ‘truffles’. Refrigerate until firm. Store truffles in an airtight container up to 5 days.
Yield: About 30 pieces

Nutrition Information:
(Based on 1 serving)
Total Calories 110; Total Fat 7g; Saturated Fat 2.5g; Cholesterol 0mg; Sodium 35mg; Carbohydrate 14g; Fiber 1g; Sugars 11g; Protein 2g

   
Popcorn Biscotti

3 eggs
½ teaspoon vanilla
2 cups flour, plus more for shaping
1 cup sugar
1 teaspoon baking soda
1/8 teaspoon salt
3 cups popped popcorn
½ cup raisins, currants or chopped, dried apricots, optional
Preheat oven to 300º F. Spray two baking sheets with cooking spray; set aside.
Beat eggs and vanilla together in a large mixing bowl. Sift together flour, sugar, baking soda and salt. Stir flour mixture thoroughly into egg mixture. Stir in popcorn and raisins, if desired. (Dough will be sticky.)
Spread a little flour on a work surface. Turn dough out onto work surface and divide into 3 equal pieces. Sprinkle flour over dough as needed to prevent sticking and roll each piece of dough into a log about 8 inches long and 2 inches wide. Transfer logs to baking sheets, allowing space between for spreading.
Bake 30 minutes and remove from oven (do not turn off oven.) Allow cookie logs to cool about 5 minutes and transfer to cutting surface. Cut logs diagonally into 1/2-inch slices. Place cookies back on baking sheets in a single layer. Return cookies to oven and bake 20 minutes, turning cookies over after 10 minutes. Cool cookies on racks and store in an air-tight container.
Yield: 3 dozen cookies

   
Popcorn Caramel Apples

1 quart popped popcorn
1 (9.5 oz.) package caramels, unwrapped (35 caramels)
¼ cup light cream or 'half and half'
4 lollipop sticks (or wooden candy apple sticks)
4 apples
½ cup chocolate chips
Sugar sprinkles
Decorative ribbon, optional

Place popcorn in a large bowl; set aside. Place a sheet of waxed paper on work surface.
Heat caramels and cream in a small sauce pan over medium-low heat. Stir frequently until caramels are melted and cream is blended into caramels.
Push a stick into an apple center and dip into caramel. Spoon caramel over apple to coat completely. Place caramel–coated apple into bowl of popcorn and press popcorn onto caramel to cover completely. Place apple on waxed paper to set; repeat with remaining apples.
Place chocolate chips in a small, resealable plastic bag. Microwave 10 seconds and press chips to aid melting. Repeat, heating at 10-second intervals, until chips are completely melted. Cut a small corner off bag and squeeze chocolate onto each apple allowing chocolate to drip down sides. Sprinkle with sugar sprinkles.
Tie a bow to each apple stick, if desired. To serve, cut apple into slices.
Yield: 4

   
Popcorn Cereal Bowl

Freshly popped popcorn makes a quick and delicious breakfast cereal. Popular in Colonial America, popcorn for breakfast is fun and easy to prepare.

Place popcorn in a bowl and add cold milk, just like any breakfast cereal. Add a teaspoon or two of sugar (or cinnamon sugar!) and your choice of the following stir-ins:

Dried fruit such as raisins, dates, apples and currants
Nuts, such as sliced almonds, toasted walnuts, pine nuts or pecan pieces
Fresh fruit such as sliced bananas, strawberries or raspberries
Tropical touches such as coconut flakes, dried papaya and pineapple pieces
Mix and match stir-ins! Create your own combinations!

   
Popcorn Chipwiches

2 1/2 quarts popped popcorn
1 1/2 cup light brown sugar
3/4 cup dark corn syrup
1/2 cup butter
1 tablespoon vinegar
1/2 teaspoon salt
1 6-ounce package chocolate pieces
1/2 cup chopped walnuts
2 pints brick-style vanilla ice cream.

Keep popcorn warm. In a three-quart saucepan, combine brown sugar, corn syrup, butter, vinegar and salt. Cook and stir until sugar dissolves. Continue to cook until hard ball stage (250 degrees Fahrenheit on candy thermometer). Pour syrup over popped popcorn; stir to coat.

Add chocolate pieces and nuts; stir just to mix. Pour into two 13 x 9 x 2 inch pans, spreading and packing firmly. Cool. In each pan, cut 12 rectangles. Cut each pint of ice cream into 6 slices. Sandwich ice cream between two popcorn rectangles.

Yield: 12 dessert sandwiches

   
Popcorn Con Pesto

5 quarts popped popcorn
1/2 cup melted butter
1 tablespoon dried basil leaves, crushed*
1 teaspoon dried parsley, crushed
1 teaspoon garlic powder
1/3 cup Parmesan cheese
1/2 cup pine nuts (optional)

Put popped popcorn in a 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.

Yield: 5 quarts.

*Dried thyme or oregano, or combination of ingredients, may be used in place of basil.

   
Popcorn Crusted Macaroni and Cheese

8 ounces elbow macaroni
4 tablespoons butter, divided
2 tablespoons flour
1 teaspoon dry mustard
½ teaspoon salt
¼ teaspoon pepper
1 ½ cups milk
1-8 oz. (2 cups) package shredded sharp cheddar cheese
5 cups popped popcorn
½ teaspoon parsley flakes
Preheat oven to 350º F. Butter an 8x8-inch baking pan with 1 tablespoon butter; set aside. Cook and drain macaroni according to package directions; set aside.
Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in flour, mustard, salt and pepper; cook 2 minutes, stirring frequently. Whisk in milk and cook, stirring frequently, until mixture thickens; about 10 minutes.
Stir in cheese until cheese is melted and sauce is smooth. Stir macaroni into sauce; pour macaroni mixture into prepared pan.
Melt remaining tablespoon of butter and toss with popcorn and parsley flakes. Spread popcorn over macaroni and bake 10 minutes.
Yield: 4 servings

   
Popcorn Diner Meatloaf

5 cups popped popcorn
1 1/4 pounds extra lean ground beef or turkey
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup 2% milk
1 egg
2 tablespoons chopped parsley
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup chili sauce or ketchup
Preheat oven to 350º F. Spray an 8x4-inch loaf pan with cooking spray; set aside.
Process popcorn in a blender or food processor until finely ground; pour into a large bowl. Add ground beef, celery, onion, milk, egg, parsley, garlic, salt and pepper. Mix until thoroughly blended.
Press meat mixture into pan; spread chili sauce over top. Bake for 1 hour, or until cooked through. Allow to cool 15 minutes before slicing.
Yield: 6

Tip: Mixture may be divided into 2 small loaf pans; bake at 350º F. 35 minutes or until cooked through.

Nutrition Information:
(Based on 1 serving)
Total Calories 190; Total Fat 7g; Saturated Fat 2g; Cholesterol 85mg; Sodium 670mg; Carbohydrate 10g; Fiber 1g; Sugars 4g; Protein 22g

   
Popcorn Granola Snack Bars

1/2 cup honey
2/3 cup peanut butter
1 cup granola cereal
1 cup roasted and salted peanuts
3 cups popped popcorn
Line an 8 or 9-inch square baking pan with foil. Spray foil lightly with cooking spray; set aside.
Heat honey in a large saucepan until boiling. Stir in peanut butter until well blended. Remove pan from heat and stir in granola, peanuts and popcorn until coated. Press mixture evenly into prepared pan. Refrigerate until cool; cut into bars to serve.
Yield: 16

Nutrition Information:
(Based on 1 serving)
Total Calories 190; Total Fat 12g; Saturated Fat 2g; Cholesterol 0mg; Sodium 110mg; Carbohydrate 8g; Fiber 2g; Sugars 11g; Protein 6g

   
Popcorn Medley

6 tablespoons butter or margarine
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1 quart popped popcorn, unsalted
1 can (3 oz.) chow mein noodles (about 2 cups)
1 1/2 cups bite-sized shredded wheat biscuits
1 cup pecan halves
1 teaspoon basil

In a large frying pan, melt butter or margarine. Stir in Worcestershire sauce, salt and garlic powder. Add popcorn, noodles, wheat biscuits and pecans; toss gently until well-mixed. Sprinkle with basil.

Spread out on cookie sheet and heat in 250-degree Fahrenheit oven for 45 minutes, stirring occasionally. Cool.

Yield: 2 quarts

   
Popcorn Party Cake

4 quarts plain popped popcorn
3/4 cup peanuts
3/4 cup gum drops or gummi candies
1/2 cup (1 stick) butter or margarine
1/4 cup light corn syrup
1 cup brown sugar
1/2 teaspoon vanilla extract
3/4 cup small sugar-coated candies (M&M’s, Smartees, etc.)
Assorted lollipops
In a large bowl that has been sprayed with cooking spray, place popcorn, peanuts and gum drops; set aside.
Lightly spray a bundt pan with cooking spray; set aside.
Heat butter, corn syrup and brown sugar in a large saucepan over medium heat, stirring constantly. Bring mixture to a boil and cook, stirring constantly, 2 minutes. Remove from heat and stir in vanilla.
Pour hot syrup over popcorn mixture and quickly stir to coat thoroughly. Add small candies and quickly stir just until evenly distributed. Spoon into bundt pan; gently pushing mixture into pan. Cover pan lightly and allow to cool at room temperature 4 hours or longer. Invert cake onto serving platter. Push lollipops into top of cake before serving.
Yield: 10 "slices"

Nutrition Information:
(Based on 1 serving, does not include optional ingredients)
Total Calories 420; Total Fat 21g; Saturated Fat 8g; Cholesterol 25mg; Sodium 280mg; Carbohydrate 57g; Fiber 3g; Sugars 44g; Protein 5g

   
Popcorn Poppin' Month Dilly Lemon Munch

2 quarts popcorn popped in 1/4 cup of oil
2 tablespoons shredded lemon peel
1 teaspoon dill weed

Toss popcorn with lemon peel and dill weed. Flavor enhances as popcorn stands.

Nutritional Information (based on 1-cup serving):
Total Calories 92; Fat 7g; Carbohydrate 7g; Sugar .131g; Fiber 1g; Protein 1g; Sodium 1 mg; Cholesterol 0mg.

   
Popcorn Salad

Popcorn Salad

   
Popcorn S'mores

1 cup firmly packed light brown sugar

   
Popcorn Trail Mix

8 oz. raisins
6 oz. diced, dried fruit (apricots, apples, etc.)
1 quart popped popcorn

Set freshly popped popcorn in large bowl. Add diced fruit and raisins. Toss popcorn and fruit until combined thoroughly.


Full Recipe: 1 quart
Yield: 3 cups


Nutritional Information
(based on 3-cup serving)
Total Calories 651; Fat 5g; Saturated Fat 3g;
Carbohydrate 162g; Fiber 15g; Protein 8g; Sodium 420 mg.

   
Popcorn Witch's Hat and Broomsticks

1 1/2 cups sugar
3/4 cup light molasses
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter
2 1/2 quarts warm popped popcorn*
Licorice strings
Candy corn
Wooded skewers

Combine sugar, molasses, water and salt in a heavy saucepan. Place over medium heat and cook, stirring until sugar dissolves. Wash sugar from sides of pan with a wet brush. Cook to 270 degrees Fahrenheit (soft-crack stage on a candy thermometer). Remove from heat; stir in butter. Pour glaze over popcorn and mix well. Shape as directed below.

Witch's Hat:
Pack 1 recipe of mixture into a large buttered funnel or similarly slanted bowl. Immediately turn out the mold and finish shaping into a pointed cone with hands. Cool. To assemble hat, place popcorn cone on a 12-inch black cardboard circle or a 12-inch plate. Decorate brim of hat with candy corn and licorice string tie.

Broomsticks: Make 1 recipe. Measure 1 cup of mixture to shape into each broom head. Insert wooden skewer for handle. Wrap with licorice string. Licorice strings also may be cut in 2 1/2-inch lengths and used for broom straws. Yield: approximately 9 brooms.

   
Power Packed Popcorn Cookies

¼ cup whole wheat or all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick (1/2 cup) butter, softened
1 cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla extract
1 cup toasted wheat germ
½ cup oatmeal
½ cup flaked coconut
3 cups popped popcorn
1 cup raisins, dried cranberries or other dried fruit, chopped
½ cup sunflower seeds or chopped nuts, optional

Preheat oven to 350º F. Lightly spray baking sheets with cooking spray and set aside. In a small bowl, stir together flour, baking powder, soda and salt; set aside.
Cream butter and sugar together and add egg and vanilla; mix well. Stir in flour mixture and wheat germ and oatmeal until well blended. Add coconut, popcorn, raisins and sunflower seeds, if desired, and mix until well blended.
Drop by rounded teaspoons onto baking sheet, allowing 2 inches between cookies to allow for spreading. Bake 7-8 minutes or until edges are lightly browned. Allow cookies to cool on pan 5 minutes before removing to racks to cool completely.
Yield: 4 dozen cookies

   
Rainbow Popcorn

2 quarts (8 cups) popped popcorn
¼ cup butter or margarine
3 tablespoons corn syrup
½ cup sugar
1 pkg. (3 ounces) gelatin dessert powder, any flavor (Jell-O)
Sugar sprinkles, optional
Preheat oven to 250º F. Line a baking sheet with waxed paper or foil; set aside. Spray a large bowl with cooking spray (to reduce sticking) and place popcorn inside; set aside.
Heat butter, corn syrup and sugar in a small saucepan over medium-low heat, stirring to blend. When butter is melted, stir in gelatin until completely dissolved. Bring mixture to a boil. Reduce heat to low and simmer 5 minutes, stirring frequently. Immediately pour hot mixture over popcorn and stir to coat completely.
Spread onto prepared baking sheet and sprinkle with sugar sprinkles, if desired. Bake 12 minutes; cool in pan. Break into small pieces to serve.
To store: place in an airtight container.

Yield: 8 cups

   
Savory Popcorn de Provence

8 cups popped popcorn
1/4 cup (1/2 stick) butter or margarine
2 garlic cloves, finely minced
2 tablespoon herbs de Provence (a blend of dried marjoram, thyme, summer savory, basil, rosemary, sage, and fennel)


Melt butter in small saucepan; add garlic and cook 1 minute. Stir in herbs de Provence.
Place popcorn in large bowl. Toss flavored butter mixture over popcorn; serve immediately.
Yield: 8 servings

Nutritional Information:
(Based on 1 serving)
Total Calories 110; Total Fat 9g; Cholesterol 15mg; Sodium 40mg; Carbohydrate 7g; Fiber 1g; Sugars 0g; Protein 1

   
Spicy Cajun Popcorn & Nuts

8 cups popped popcorn
1/2 cup toasted, coarsely chopped pecans
1/2 cup peanuts
1/4 cup (1/2 stick) butter or margarine, melted
1/4 teaspoon each: dry mustard, garlic powder
1/8 teaspoon cayenne pepper


Place popcorn and nuts in large bowl.
In small microwave-safe bowl, microwave butter on HIGH until melted, about 30 seconds. Stir in dry mustard, garlic powder and cayenne pepper.
Drizzle over popcorn mixture and toss well.
Yield: 9 servings

Nutritional Information:
(Based on 1 serving)
Total Calories 190; Total Fat 17g; Cholesterol 15mg; Sodium 100mg; Carbohydrate 8g; Fiber 2g; Sugars 1g; Protein 3g

   
Spicy Italian Popcorn

10 cups hot, freshly popped popcorn
2 tablespoons olive oil
1/3 cup grated Parmesan and Romano cheese
1 teaspoon oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic salt


Drizzle olive oil over popcorn in large bowl.
Add remaining ingredients; toss well.
Yield: 10 servings

Nutritional Information:
(Based on 1 serving)
Total calories: 90 Fat: 7 g Carbohydrate: 7 g Sugar: 0 Fiber: 1 g Protein: 2 g
Sodium 180 mg: Cholesterol 0 mg

   
Strawberry Popcorn Bars

4 cups popped popcorn
2 cups flour
1/2 cups confectioners’ sugar
1 cup (2 sticks) butter, cut into pieces
1 egg white
1 (10 oz.) jar strawberry preserves
1 cups chocolate chips


Preheat oven to 350 degrees. Grease a 9" x 13" pan; set aside.
Process flour and confectioners’ sugar in food processor several seconds. Add butter and process until dough comes together.
Press mixture evenly into prepared pan. Lightly brush egg white on top of the mixture. Bake 25 minutes, or until golden.
Immediately spread preserves evenly over warm crust. Press popcorn into preserves; let cool.
Melt chocolate chips in small zip lock freezer bag. Heat in microwave 30 seconds, or until melted. Snip corner of bag and drizzle chocolate over cooled popcorn. Cool and cut into bars.
Yield: 24 bars

Nutritional Information:
(Based on 1 serving)
Total Calories 190; Total Fat 10g; Cholesterol 20mg; Sodium 55mg; Carbohydrate 24g; Fiber less than 1g; Sugars 13g; Protein 2g

   
Sweet Garam Masala Kettle Corn

½ cup popcorn kernels
¼ cup sugar
¼ cup vegetable oil
1 teaspoon garam masala, Indian spice blend
1 teaspoon salt
In a large heavy-bottomed pot (with a lid), place popcorn, sugar, oil, garam masala and salt. Cover and place over medium heat until corn begins to pop.
Once corn begins to pop, shake pot constantly over heat. When popping slows, remove pot from heat and transfer popcorn to a bowl to serve.
Yield: 10 cups

   
Sweetened Popcorn

1/2 cup white corn syrup
1 cup margarine
1 teaspoon salt
1 drop red food coloring
1 teaspoon cinnamon oil
1 teaspoon baking soda
8 quarts popped popcorn

Preheat oven to 200 degrees F (93 degrees C).
In a medium saucepan over medium heat, combine corn syrup, margarine and
salt. Heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small
amount of syrup dropped into cold water forms a firm but pliable ball.
Remove from heat and stir in food coloring, cinnamon oil and baking soda.
Pour over popcorn; toss to coat.
Place popcorn on baking sheet and into preheated oven. Bake 1 hour, stirring
every 15 minutes.

   
Tex Mex Mix

2 quarts popcorn popped in oil
2 teaspoons ground chili powder
2 teaspoons paprika
2 teaspoons ground cumin
1 cup cubed Monterey Jack cheese (about 1/4 inch cubes)

Keep popped popcorn warm. Mix seasonings together and toss with popcorn. Add cheese and mix thoroughly.

Yield: 2 quarts.
Serving Size: 3 cups

Nutritional Information
(based on 3-cup serving)
Total Calories 90; Fat 1.8g; Saturated Fat 1g;
Carbohydrate 16.5g; Fiber 2.4g; Protein 3.6g; Sodium 39.8mg.

   
Thai Peanut and Popcorn Crusted Chicken

2 cups popped popcorn
1/2 cup chopped peanuts
1 egg
1 teaspoon soy sauce
1 clove garlic, minced
1/2 teaspoon hot pepper sauce
3 tablespoons vegetable oil
4 (1 3/4 lbs.) boneless, skinless chicken breasts
For the Thai Peanut Sauce:
Mix 3 tablespoons peanut butter, 3 tablespoons honey, 2 tablespoons soy sauce, 2 tablespoons lime juice and 1/2 teaspoon hot pepper sauce in a small bowl until smooth.
Preheat oven to 350º F. Process popcorn in a blender or food processor until ground. Pour ground popcorn into a shallow dish; stir in peanuts and set aside.
In another shallow dish, whisk egg, soy sauce, garlic and hot pepper sauce until blended; set aside.
Heat oil in a large, oven-proof skillet over medium-high heat. Dip chicken breasts first in egg mixture and then in popcorn mixture until well coated. Place in skillet and brown on both sides; about 3 minutes per side. Place skillet in oven 15 minutes or until chicken is cooked through. Serve with Thai Peanut sauce.
Yield: 4

Nutrition Information:
(Based on 1 serving)
Total Calories 440; Total Fat 22g; Saturated Fat 3.5g; Cholesterol 170mg; Sodium 330mg; Carbohydrate 6g; Fiber 2g; Sugars 1g; Protein 53g

   
That's Amore

2 1/2 quarts popped popcorn (in vegetable oil)
1/2 of a .7oz-package of Italian salad dressing mix

Place popped popcorn in large bowl. Sprinkle zesty Italian salad dressing mix on top of the popcorn. Then, with a large wooden spoon, toss popcorn 'til seasoning is distributed evenly.

Full Recipe: 2 1/2 quarts
Yield: 3 cups

Nutritional Information
(based on 3-cup serving)
Total Calories 126; Fat 6g; Saturated Fat 4.6g;
Carbohydrate 16.2g; Fiber 1.1g; Protein 3g; Sodium 385mg.

   
Touchdown Treat

4 quarts popped popcorn
1 cup unsalted cocktail peanuts
1 cup seedless raisins
1 cup honey
1/2 cup water
1 tablespoon lemon juice

In a large buttered bowl, combine popcorn, peanuts and raisins. Keep warm.

Combine honey, water and lemon juice in a saucepan. Bring to a boil; cook and stir over medium heat until mixture reaches 250 degrees Fahrenheit, or hard ball stage on a candy thermometer.

Pour over popcorn; toss to mix thoroughly. Turn onto a buttered jelly roll pan or large baking pan. Bake in a preheated 300 degree oven for 20 minutes, stirring occasionally.

Yield: 4 quarts

   
White Chocolate Popcorn Crunch

5 cups popped popcorn
1/2 cup dried sweetened cranberries
1/2 cup sliced almonds
12 ounces white chocolate baking chips, chopped white chocolate or white candy coating
1-2 tablespoons vegetable shortening

Cover a baking pan with foil or wax paper; set aside. Place popcorn, cranberries and almonds in a large bowl; set aside.
Melt chocolate in a double boiler over barely simmering water, stirring until smooth OR melt according to package directions. (If chocolate is not smooth after melting, , stir in 1-2 tablespoons shortening until mixture is smooth and loose enough to coat popcorn.)
Pour chocolate mixture over popcorn mixture and stir to coat. Spread onto prepared pan; allow to cool completely. When chocolate is cooled and set, break into chunks for serving. Store in an air-tight container at room temperature.
Variation: White Chocolate Peppermint Popcorn Crunch:
Omit cranberries and almonds. Stir in 1 cup crushed hard candy peppermints after chocolate is melted.
Yield: about 1 pound

   
Yummy Yogurt Popcorn

2 1/2 quarts popped popcorn
1 cup plain yogurt
1 cup brown sugar
1/3 cup light corn syrup

Put popped popcorn in a large bowl and keep warm. In a 2 1/2-quart saucepan,
combine yogurt, brown sugar and corn syrup.

Cook and stir over medium heat to hard ball stage (250 degrees Fahrenheit on
candy thermometer). Pour over popped popcorn, stirring to coat.

Yield: 2 1/2 quarts