POPCORN, POPCORN, and more POPCORN
Source of Recipe
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List of Ingredients
Apricot Candy popcorn
Snacks
1/4 cup Butter
2 tablespoons Jelly or jam
2 tablespoons Brown sugar
1/2 cup Popcorn -- popped
1/2 cup Coconut -- toasted
1/2 cup Almonds -- toasted
1 cup Dried apricots -- cut small
In a heavy saucepan, put the butter, jelly and brown sugar. Cook over moderate heat to 235~ on a candy thermometer. Pour over the popped corn, coconut, almonds and apricots.
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Baked Fruited Popcorn
Snacks
7 cups Cooked Popcorn
1 cup Pecans pieces
3/4 cup Candied red cherries -- cut up
3/4 cup Brown sugar -- packed
6 tablespoons Butter or margerine
3 tablespoons Light corn syrup
1/4 teaspoon Baking soda
1/4 teaspoon Vanilla
Remove all unpopped kernals from popcorn. In a 17x12x12 " baking pan, combine popcorn, pecans and cherries. In a 1 quart saucepan combine brown sugar, butter and corn syrup. Cook and stir over medium heat until butter melts and mixture comes to a boil. Cook over low heat 5 minutes more. Remove from heat. Stir in baking soda and vanilla. Pour mixture over popcorn; gently stir to ccoat popcorn mixture. Bake in 300~ oven for 15 minutes;stir. Bake 5-10 minutes more. Remove popcorn to large bowl, cool
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Chocolate Popcorn Balls
1/4 cup White corn syrup
1/3 cup Water
3/4 cup Sugar
2 tablespoons Molasses
1 tablespoon Butter
1 ounce Unsweetened chocolate
1 teaspoon Vanilla
1/2 cup Popcorn: popped
1 cup Roasted peanuts
In a heavy saucepan, put the corn syrup, water, sugar, molasses and butter. Cook over moderate heat to 280~ on a candy thermometer. Remove from heat and add the chocolate and vanilla. Stir to combine. Pour over the popped corn and peanuts. Form into balls.
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Candy Popcorn Balls
5 cups Popped popcorn
2 large Marshmallows -- cut up
1 cup Powdered sugar
3 tablespoons Light Corn syrup
1 tablespoon Butter or margarine
1 1/2 teaspoons Water
1/3 cup Gumdrops -- snipped
Place popcorn in large bowl. In medium saucepan combine marshmallows, sugar, corn syrup, butter, and water. Bring to a boil over medium heat, stirring occasionally. Remove from heat; continue stirring until
marshmallows are melted. Pour syrup over popcorn, toss lightly until well coated. Let mixture stand until cool enough to handle. Grease hands, then shape popcorn into lemon size balls and press several gumdrop pieces into each. Wrap each ball in saran; store at room temperature. Makes 1 dozen balls.
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Baked Caramel Corn
1/2 cup Butter
1 cup Brown sugar
1/4 cup Corn syrup
1/2 teaspoon Salt
1/4 teaspoon Baking soda
1/2 teaspoon Vanilla
4 quarts Popped popcorn
2/3 cup Nuts; almonds -- pecans -OR-
peanuts
Pop popcorn and remove old maids. Spread popcorn in a large flat pan and preheat in a 250~ oven. In a saucepan, melt butter and stir in brown sugar, corn syrup, and salt. Stir constantly until the mixture comes to a boil, and continue to boil without stirring for about 5 minutes (240~). Remove from heat and add soda and vanilla, stirring until foamy. If nuts are used, add them now, stirring until heated through and no longer clumped. Pour syrup mixture over preheated popcorn and stir to coat. Bake for about 30 minutes, stirring 2 or 3 times to evenly distribute the coating. Bake longer, about 60 minutes, for a more Crackerjacks-like taste. Cool, break up and store airtight.
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Basic Candy Popcorn
1/2 cup Water
1 cup Sugar
3/8 cup White corn syrup
1 tablespoon Butter
Oil of peppermint *
2 drops Food coloring
1/2 cup Popcorn -- popped
In a heavy saucepan put the water, sugar, corn syrup and butter. Cook over a moderate heat to 280~ on a candy thermomter. Add the oil and the food coloring. Stir well and pour over the popped corn.
* You can use concentrated flavorings in place of the oil of peppermint
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Bacon-Cheese Popcorn
4 quarts Popped popcorn
1/3 cup Margarine -- melted
1/2 teaspoon Seasoned salt
1/2 teaspoon Hickory-smoked salt
1/2 cup American cheese -- grated
1/3 cup Bacon bits
Pour freshly popped corn in large bowl. Combine margarine with hickory-smoked salt. Pour over popcorn; toss well to coat. Sprinkle with cheese and bacon bits. Toss again and serve while warm.
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Cereal Corn Snack
3 cups Crispy corn puffed cereal
6 cups Popcorn -- popped
1/4 cup Margarine or butter -- melted
1/4 teaspoon Onion salt
1/4 teaspoon Garlic salt
2 cups Shoestring potatoes
1 cup French fried onions
1/8 teaspoon Salt
Heat oven to 325~. Mix cereal, popcorn, margarine, onion and garlic salts in ungreased 9x13" pan. Bake 5 minutes. Stir in potatoes and onions. Bake 5 minutes more. Sprinkle with salt.
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Butterscotch Popcorn
12 cups Popped popcorn
12 ounces Cocktail peanuts
12 ounces Butterscotch-flavored morsel
1 cup Corn syrup
1/4 cup Butter
Preheat oven to 300~. Place popcorn and nuts in greased large roasting pan; set aside. In a heavy 3-quart saucepan, combine butterscotch morsels, corn syrup and butter. Cook over medium heat, stirring constantly, until mixture boils. Pour butterscotch mixture over popcorn; stir to coat well. Bake 45 minutes, stirring frequently. Remove from
oven; stir every 10 minutes until slightly cooled. When cool, store in a tightly covered container. Makes about 3 1/2 quarts.
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Amaretto Caramel Corn
3 quarts Popped popcorn
1 cup Unblanched whole almonds
1/2 cup Margarine or butter
1/2 cup Brown sugar -- packed
1/2 cup Amaretto
Heat oven to 250~. Arrange popcorn on 2 jelly roll pans; sprinkle almonds over popcorn. In small saucepan, melt margarine over low heat; stir in the brown sugar and amaretto. Bring to a boil, stirring occasionally. Boil 3 minutes. Remove from heat. Pour over popcorn; toss until thoroughly coated. Bake at 200~ for 1 hour; spread on foil or wax
paper to cool. Store in loosely covered container.
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Cinnamon Popcorn
3 quarts Popped popcorn
1/3 cup Margarine -- melted
1/4 cup Brown sugar -- packed
1 teaspoon Cinnamon
Place popcorn in large bowl or container. Drizzle melted margarine over popcorn. In small bowl, combine brown sugar and cinnamon. Place pocorn and sugar cinnamon mix in large paper bag. Close bag tightly; shake until the popcorn is evenly coated. 12 cups.
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popcorn
1/2 cup M&M's -OR- small gumdrops
1/3 cup Unsalted peanuts
2 cups Mini marshmallows
3 tablespoons Butter or margarine
Microwave popcorn according to package directions. Grease an 8" square pan. Remove unpopped kernals from popcorn. In large greased bowl, combine popcorn with candy and peanuts. Place marshmallows and margarine
in micro-safe container. Microwave on HIGH for 1-1/2 to 2 minutes or until melted and smooth, stirring once halfway through cooking. Pour marshmallow mixture over popcorn mixture; toss until evenly coated. With
buttered hands, press mixture into prepared pan. Refrigerate until firm. Cut into bars.
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Cracker Jill
10 cups Popped corn
1 1/2 cups Unsalted peanuts
1/2 cup Margarine
1 cup Brown sugar -- firm packed
1/4 cup Dark corn syrup
1/4 teaspoon Salt
1/4 teaspoon Baking soda
1/2 teaspoon Vanilla
Preheat oven to 250~. Mix the popped corn and peanuts in a very large bowl. Keep warm in the oven set at 250~. Melt the butter in heavy saucepan. Stir in the brown sugar, corn syrup and salt and bring to a full rolling boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat. Stir in baking soda and vanilla. quickly pour over warm popcorn mix. Stir until well coated. Bake in shallow pan or cookie sheet for 45 minutes, stirring every 15 minutes. Makes 2 quarts.
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Crispy Snack
3 quarts Unsalted popped popcorn
1/4 cup Margarine -- melted
1/2 can French fried onions
1/4 cup Bacon bits
Salt to taste
Toss popped corn with melted butter. Stir in French fried onions and bacon bits. Sprinkle with salt. Place on jelly-roll pan or baking sheet. Heat oven to 250~. Bake for 5 minutes; serve hot.
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Crunchy Italian Popcorn Mix
10 cups Popped popcorn -- 3.5 oz
microwave bag is this amt
3 cups Bugle-shaped corn snacks
1/4 cup Margarine or butter
1 teaspoon Italian seasoning
1/2 teaspoon Garlic powder
1/3 cup Parmesan cheese
Mix popcorn and corn snack in large microwavable bowl. Place remaining ingredients except cheese in 1 cup micro-safe measure. Microwave on HIGH about 1 minute or until margarine melts; stir. Pour over popcorn mix.
Toss until evenly coated. Microwave, uncovered, 2-4 minutes, stirring every minute, until toasted. Sprinkle with parmesan cheese. Serve warm. Makes 10 cups.
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Garlic & Parmesan Popcorn
2 tablespoons Corn oil
2 tablespoons Olive oil
2 Garlic cloves -- split
3/4 cup Popping corn
Salt
1/4 cup Grated Parmesan
1 Garlic clove -- minced
ds Cayenne pepper
In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove garlic and toss popcorn with
Parmesan, minced garlic, cayenne and salt.
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Glazed Yogurt Popcorn
10 cups Popped popcorn -- *
1 cup Plain yogurt
1 cup Brown sugar
1/3 cup Light corn syrup
* 2 tbls unpopped popcorn makes 4 cups popped popcron.
Put popcorn in a large bowl. 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~ on a candy thermometer). Don't try this recipe without a candy thermometer - the temperature must be exact. Pour the syrup over the popcorn, stirring to coat.
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Granola Popcorn
1/4 cup Butter
3 tablespoons Honey
3 tablespoons Brown sugar
1/2 cup Popcorn -- popped
1 cup Nuts -- toasted
1 cup Rolled oats
1 cup Coconut -- toasted
1 cup Raisins
In a heavy saucepan, put the butter, honey and brown sugar. Cook over a moderate heat untl melted. Pour over the popped corn, nuts, oats, coconut and raisins. Bake at 300~ for 30 Minutes.
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Hauntingly Good Popcorn
6 cups Popped popcorn *
1/2 cup Dried apple slices -- cut
1/2 cup Dried cranberries
1/4 cup Raisins
1/4 cup Walnuts -- chopped
1 tablespoon Brown sugar
1 teaspoon Pumpkin pie spice
1/4 teaspoon Ground cinnamon
* can use 1 bag of microwave popcorn. Do not use lite or air popped popcorn as seasonings will not stick to it. In large bowl, toss together popcorn, dried applies, dried cranberries, raisins and walnuts. In small bowl combine brown sugar, pumpkin spice and cinnamon. Add to popcorn mixture and toss until popcorn is coated!!
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Hawaiian Crunch
3 cups Honey graham cereal
1 cup Salted peanuts
1 cup Raisins
1 cup Dried banana chips
2 tablespoons Margarine or butter
2 tablespoons Honey
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
4 cups Popped popcorn
1 cup Flaked coconut
Heat oven to 300~. Mix cereal, peanuts, raisins and banana chips in jelly-roll pan. Heat margarine and honey in saucepan over low heat until margarine melts. Stir in cinnamon and salt. Pour over cereal mix. Toss until evenly coated. Bake 10 minutes, stirring once. Stir in popocrn and coconut. Sprinkle with additional salt if desired. Store in airtight container. Makes 10 cups.
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Heavenly Hash Popcorn
1/4 cup Butter
1 cup Chocolate chips
1 cup Pecans -- toasted
6 cups Popcorn -- popped
4 cups Miniature marshmallows
In a heavy saucepan, put the butter, chocolate and pecans. Cook over a moderate heat until melted, stirring frequently to prevent burning. Pour over the popped corn and marshmallows. Stir well. Spread on a buttered
cookie sheet and refrigerate to cool.
For variations, you may wish to substitute butterscocth morsels or use bitter chocolate. White chocolate pieces in place of chips make a pretty white candy which can be colored and molded into shaped cake pans. Yogurt candy coating can also be used for a more piquant flavor.
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Herb Popcorn
1 teaspoon Salt
1/2 teaspoon Thyme
1 teaspoon Basil
1 teaspoon Marjoram
1 tablespoon Dried onion flakes
1/2 cup Popcorn -- popped
Butter to taste
Combine the salt, thyme, basil, marjoram and dried onion and mix well. Use one or two teaspoons per 1/2 cup corn, popped with butter.
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Honey Snack Mix
24 ounces Honey roasted almonds
6 cups Unsalted popcorn
2 cups Chow mein noodles
5 tablespoons Margarine
3 tablespoons Sugar
1 teaspoon Vanilla
1/2 teaspoon Cinnamon
Preheat oven to 250~. In a large shallow roasting pan, combine popcorn and chow mein noodles. Melt margarine and sugar. Stir in vanilla and cinnamon. Pour over popcorn and toss to coat. Bake 1 hour, stirring every 20 minutes. Stir in almonds. Spread on paper towel to cool. Store in an airtight container. Makes 11 cups.
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Honey-Glazed Munch Mix
5 cups Popped pocorn
2 cups Hexagon shaped corn cereal
1/2 cup Peanuts
1/4 cup Raisins
1/4 cup Honey
1/4 cup Margarine or butter
1/4 teaspoon Vanilla
Combine popcorn, cereal, peanuts, and raisins in a large micro-safe bowl; set aside. In 2 cup micro-safe measure, combine honey, margarine and vanilla. Microwave on HIGH for 45-60 seconds; stir until margarine is melted. Drizzle over popcorn mixture; stir to coat. Microwave on MEDIUM for 6-7 minutes or until popcorn is crisp, stirring every 2 minutes. Spread on foil to cool. Store in loosely covered container.
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Italian Popcorn Munchies
10 cups Popped popcorn
1/4 cup Parmesan cheese
2 tablespoons Fresh parsley -- finely choppd
1/8 teaspoon Garlic powder
1/2 teaspoon Dried oregano leaves
Butter flavor non-stick -- cooking spray
Spread popcorn in jelly-roll pan. In small bowl, combine remaining ingredients, except spray. Spray popcorn for 7-8 seconds with cooking spray. Immediatley sprinkle with cheese-herb mixture. Toss to combine. Store in tightly covered container.
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Italienne Corn Bowl
1/3 cup Butter
1 teaspoon Butter
1 teaspoon Parsley -- minced
1 teaspoon Italian herb seasoning
1/2 teaspoon Garlic salt
2 tablespoons Parmesan -- up to 3T
3 tablespoons Buttery Flavor Popcorn Oil
1/2 cup Unpopped popcorn
Melt butter in small saucepan over low heat. Add herb seasoning, parsley, garlic salt, and cheese. Blend well. Keep mixture warm while preparing popcorn. Empty popcorn into a large serving bowl. Stir seasoned butter mixture, pour over pepcorn, toss lightly. Serve at once. Makes 4 qts.
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Jolly Time Party Mix
2 quarts Popped Jolly-Time popcorn
2 cups Thin pretzel sticks
2 cups Cheese curls
1 cup Dry roasted peanuts
1/4 cup Margarine
1/2 teaspoon Seasoned salt
1 tablespoon Worcestershire sauce
1/2 teaspoon Garlic salt
In shallow baking pan, mix popped popcorn, pretzel sticks, cheese curls and peanuts. Melt butter or margarine in small saucepan and stir in seasonings. Pour over dry ingredients and mix well. Bake at 250~ for 45 minutes, stirring several times.
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Kentucky Praline Popcorn
4 quarts Popped popcorn -- light salted
2 cups Pecans -- chopped
3/4 cup Butter
3/4 cup Brown sugar
In lg bowl or roaster, mix popcorn and pecans. Combine butter and brown sugar in sm saucepan. Heat, stirring popcorn mixture. Mix well to coat. Makes 4 qts.
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Krunchy Karmel Korn Snack Mix
6 cups Puffed popcorn curls -OR- -- popped popcorn
2 cups Mini pretzel twists
1/2 cup Salted peanuts
1 cup Brown sugar -- firmly packed
1/2 cup Margarine or butter
1/4 cup Light corn syrup
1/2 teaspoon Baking soda
1 teaspoon Vanilla
1 cup Any combination of: -- spiced gumdrop candy
M&M's, gummi bears -- malted milk balls,
licorice snaps
Heat oven to 250~. Line jelly-roll pan with foil. In foil lined pan, combine popcorn, pretzels and peanuts. In medium saucepan, combine sugar, margarine and corn syrup. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer 2 minutes. Remove from heat; stir in baking soda and vanilla. Pour over popcorn mixture in pan; toss
to coat. Bake at 250~ for 30 minutes, stirring twice during baking. Immediately remove from pan onto new piece of foil. Cool completely, breaking mixture into pieces as it cools. Toss with candies. Makes 11 cups.
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Lemon Popcorn
1/4 cup Corn oil
3/4 cup Popping corn
1 Lemon -- zest of
Salt
2 tablespoons Lemon juice
2 tablespoons Butter -- melted
In a large heavy pot, heat corn 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 melted butter. Toss popcorn with lemon zest, salt, and
butter/lemon juice.
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Barbecued Popcorn
6 tablespoons Hot air-popped popcorn
1/3 cup Margarine
3 tablespoons Chili sauce
1 teaspoon Onion powder
1 teaspoon Chili powder
1/2 teaspoon Salt
2 tablespoons Grated Parmesan cheese
Place popcorn in large bowl. In small saucepan, melt margarine. Stir in chili sauce, onion and chili powder and salt. Pour chili mixture gradually over popcorn, tossing to mix well. Sprinkle with cheese and toss.
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Almond Toffee Popcorn
1 cup Sugar
1/2 cup Butter
1/2 cup White corn syrup
1/4 cup Water
1 cup Almonds; chop -- toasted
1/2 teaspoon Vanilla
1/2 cup Popcorn -- popped
In heavy saucepan, combine sugar, butter, corn syrup, water and almonds. Cook over a moderate heat to 280~ on a candy thermometer. Add the vanilla. Stir well and pour over the popped corn.
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Cheese Popcorn
1/4 cup Butter
1 ounce Bleu cheese
1/2 cup Popcorn -- popped
1/4 cup Grated Parmesan Cheese
In a heavy saucepan, put the butter and bleu cheese. Cook over a moderate heat, stirring til melted. Pour over popped corn. Sprinkle with grated Parmesan.
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Quarterback Crunch
5 quarts Popped popcorn
2 cups Miniature marshmallows
1 cup Whole roasted almonds
2 cups Light brown sugar
1/2 cup Light corn syrup
1/2 pound Butter
1/4 teaspoon Cream of tartar
1 teaspoon Salt
1 teaspoon Baking soda
In lg roasting or baking pan, combine popped corn, marshmallows, and almonds. Set aside. In 2 1/2 qt saucepan, combine brown sugar, corn syrup, butter, cream of tartar, and salt. Bring to boil, stirring over med high heat. Stirring constantly, boil rapidly to hard ball stage, 260~ on candy thermometer, about 5 minutes. Remove from heat. Stir in baking soda quickly but thoroughly. Pour immediately over popcorn mixture. Stir gently until well coated. Turn out at once on wax paper, spread apart and allow to cool completely. Break apart and stor in airtight container. Makes about 6 qts.
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Rainbow Popcorn Balls
1 cup Light corn syrup
1 cup Sugar
1 package Strawberry gelatin powder -- or lime gelatin
1 1/2 cups Salted peanuts -- coarsely
chopped
Red or green food coloring
1/2 cup Unpopped popcorn
Turn the popped corn into bowl and add peanuts if desired In a one quart saucepan combine corn syrup, and sugar. Cook, stirring with a wooden spoon, until sugar dissolves. Without stirring bring mixture to a full rolling boil. Remove from heat and add gelatin. Stir until dissolved and add food coloring. Pour over popcorn and mix. Butter hands and form into balls.
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Saffron Buttered Popcorn
1/4 cup Corn oil
3/4 cup Popping corn
Salt
1/4 teaspoon Saffron threads -- finely chop
3 tablespoons Butter -- melted
In a large heavy pot, heat corn 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. Heat melted butter with saffron threads for 1 minute. Toss popcorn with salt and butter/saffron.
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Savory Popcorn Mix
6 cups Popped popcorn
2 cups Pretzel sticks
2 cups Mixed nuts
2 cups Bite-size round cheese -- flavored crackers
3 tablespoons Margarine -- melted
1/2 teaspoon Garlic powder
1/2 teaspoon Onion powder
1/2 teaspoon Dried oregano
1/2 teaspoon Dried basil
1/4 teaspoon Red pepper sauce
Heat oven to 300~. Mix popcorn, pretzel sticks, nuts and crackers in ungreased 13x9" pan. Mix remaining ingredients; drizzle over the popcorn mixture, tossing to coat evenly. Bake about 30 minutes, stirring every
10 minutes, until toasted. Serve warm.
MICROWAVE: Prepare as above using a microwavable bowl. Microwave, uncovered, on HIGH for 4-6 minutes, stirring every 2 minutes.
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Savory Snack Mix
8 cups Popped popcorn
2 cups Salted fish shaped crackers
2 cups Whole almonds
2 cups Thin pretzel sticks
1/3 cup Margarine or butter -- melted
1/4 cup Parmesan cheese
1/2 teaspoon Garlic salt
1/4 teaspoon Onion powder
Heat oven to 325~. Mix popcorn, crackers, almonds and pretzels in a large bowl. Mix remaining ingredients. Pour over popcorn mix. Toss to evenly coat. Spread in ungreased 13x9" pan. Bake 15 minutes; stir. Bake 15 minutes longer. Remove from oven; cool. Store in airtight container. Makes 12 cups snack.
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Southern Country Crunch
2 quarts Popped popcorn
3/4 cup Pecan halves
1/2 cup Candy corn
24 Caramels -- about 1/2 lb
1 tablespoon Water
1 tablespoon Sugar
Margarine
Combine popcorn, nuts and candy cron in large bowl; toss to mix. Combine caramels, water and sugar in top of double boiler. Heat over simmering water, stirring frequently, until melted and smooth, about 20 minutes.
Pour over popcorn mix; toss to coat evenly. When caramel is cool enough to handle but still soft, shape mixture with buttered hands into 16 balls, about 1/2 cup each. Place on buttered baking sheet to set.
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Popcorn Ring
8 quarts Popped popcorn
2 cups Margarine
2 2/3 cups Sugar
1 cup Light Karo corn syrup
1 teaspoon Vanilla
2 cups Whole pecans
6 cups Miniature marshmallows
2 cups Small spiced gumdrops
Put popped popcorn, marshmallows, gumdrops, and pecans (optional) in large bowl. Melt butter, add sugar and Karo, bring to a boil, stirring and simmering 3 minutes, add vanilla, pour over popcorn. Mix well, let stand 2 minutes to cool. Press into buttered ring-mold. Unmold onto wax paper. Decorate with cut gumdrops. Or make balls with slightly dampened hands.
HALLOWEEN: Use orange and black gumdrops. CHRISTMAS: Use red and green gumdrops.
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Popcorn Snack
8 cups Popped corn
2 cups Cheddar cheese goldfish
1 cup Plain bread croutons
1 cup Tiny pretzels
2 tablespoons Butter
1 teaspoon Worchestershire sauce
1/2 teaspoon Garlic powder
1/2 teaspoon Onion powder
1/2 teaspoon Chili powder
Combine first 4 ingredients in bowl combine margarine and worchestershire sauce drizzle over popcorn. Combine seasonings and sprinkle over mixture, tossing well. Spread on cookie sheet and bake 350~ for 15 minutes stirring once. Let cool in oven and store in airtight container when cool makes 11 cups.
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Popcorn Snowmen
4 tablespoons Unsalted butter
4 cups Mini marshmallows
9 cups Popped popcorn
1/2 cup Confectioners' sugar
1 tablespoon Milk
Gumdrops, cinnamon candies -- fruit leather, jelly
pretzels -- for garnish.
In a large saucepan, melt the butter over low heat. Add the marshmallows and cook, stirring often, until melted and syrupy, about 5 minutes. Place the popped popcorn in a large lightly greased shallow pan. Pour the syrup over the popcorn, tossing to coat evenly. While still warm, form 6 balls about 5" in diameter from the coated popcorn for the bottom sections, giving the balls flat bases so the snowmen will stand. Form 6 balls about 3-1/2" in diameter for the middle sections. Then form 6 balls about 2" in diameter for the top sections. Stir in the confectioners' sugar and milk together until smooth. Use the icing to stack three popcorn balls of decreasing sizes into a snowman, then
attach candies to decorate. (Gumdrops for hats, fruit leather for scarves, etc.)
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Popcorn With Basil & Sun-dried Tomatoes
2 tablespoons Corn oil
2 tablespoons Olive oil
2 Garlic cloves -- split
3/4 cup Popping corn
Salt
1/4 cup Grated aged provolone
6 Sun-dried tomatoes -- oil cure
finely chopped
1 tablespoon Oil from the tomatoes
12 Basil leaves -- finely chopped
ds Cayenne pepper
In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove garlic. Toss popcorn with provolone,
tomatoes, oil, salt and chopped basil.
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Popcorn-Goldfish Snack
8 cups Popped corn
2 cups Cheddar cheese goldfish
1 cup Plain bread croutons
1 cup Tiny pretzels
2 tablespoons Butter
1 teaspoon Worchestershire sauce
1/2 teaspoon Garlic powder
1/2 teaspoon Onion powder
1/2 teaspoon Chili powder
Combine first 4 ingredients in bowl. Combine margarine and worchestershire sauce. Drizzle over popcorn. Combine seasonings and sprinkle over mixture, tossing well. Spread on cookie sheet and bake 350~F for 15 minutes stirring once. Let cool in oven and store in airtight container when cool. Makes 11 cups.
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