Across The Border  Gourmet Popcorn


family eating popcorn and watching movie1/4 c Unpopped corn (8 cups Popped)
1 c Shredded Monterey Jack Cheese
2 t Chili powder
2 t Paprika
2 t Ground cumin
Pop popcorn. Mix spices into the shredded cheese.

Sprinkle mixture over unseasoned popcorn and toss until well blended.

Almond Mocha Popcorn

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1/2 cup Strong coffee
1/2 cup White corn syrup
1/4 cup Butter
1 cup Brown sugar
1 tablespoon Cocoa
1/2 cup Popcorn — popped
1 cup Almonds; chop — toasted
In a heavy sacuepan put the coffee, corn syrup, butter, brown sugar and cocoa. Cook over a moderate heat to 280~ on a candy thermometer. Pour over the popped corn and almonds

Almond Toffee Popcorn

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1 cup Sugar
1/2 cup Butter
1/2 cup White corn syrup
1/4 cup Water
1 cup Almonds; chopped & 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.
National Popcorn Week is the week before Halloween.

Ammaretto Gourmet Popcorn

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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.

Apricot Treat Popcorn

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1/4 cup Butter
2 tablespoons apricot 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.

Astronaut Popcorn

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8 cups Popped popcorn — *
1/2 cup Sugar
1/2 cup Tang — powdered orange drink
1/3 cup Light corn syrup
1/3 cup Water
1/4 cup Butter
1/2 teaspoon Orange extract
1 teaspoon Baking soda
* 2 tbls of unpopped popcorn makes 4 cups (or 1 ounce) popped popcorn.
Place popcorn in a large buttered baking pan. In separate pan, combine sugar, drink mix, syrup, water and butter. Stir over medium heat until sugar is dissolved. Cook until mixture reaches 250~ on a candy thermometer, stirring frequently. Remove from heat and stir in orange extract and baking soda. Pour over popcorn, mixing well. Bake for 1 hour, stirring occasionally. Allow to cool completely.

Bacon Cheese Popcorn

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4 quarts Popped popcorn
1/3 cup Butter — 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.

Bayou Popcorn

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3 tb Butter; or margarine
1/2 ts Garlic powder
1/2 ts Cayenne pepper
1/2 ts Paprika
1/2 ts Dried thyme
1/2 ts Salt
12 c Popped corn
In a heavy saucepan, melt butter over med. heat. Stir in remaining ingredients except popcorn. Cook for 1 min. Pour over popcorn, tossing to coat evenly. Serve at once.

BBQ Popcorn

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6 tablespoons Hot air-popped popcorn
1/3 cup Butter
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.

Buffalo HotCorn

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2 1/2 qt.. popped corn
2 Cups corn chips — slightly broken
1 Cup Dry-Roasted Peanuts
1/4 Cup butter
2 Tbsp. Louisiana-Style Hot Sauce
1 Tsp. celery seed
1/4 Tsp. salt
In a small bowl, place 2 cups popped corn; set aside. Combine remaining popcorn with corn chips and peanuts. In a small saucepan, melt butter with hot sauce, celery seed, and salt; pour over popcorn/peanut mixture, tossing gently to coat. Spread on the 15×10-inch baking sheet. Bake at 350’F for 10 minutes. Remove from baking sheet to large serving bowl. Toss with remaining 2 cups popped corn. Serve immediately or store in airtight container.

Butter Pecan Gourmet Popcorn

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8 c Popped popcorn (about 1/3 to 1/2 cup unpopped)
Nonstick spray coating
1/2 c Broken pecans
2 tb Butter
1/3 c Light corn syrup
1/4 c Instant butter pecan pudding Mix
1/4 ts Vanilla
Discard unpopped popcorn kernels. Spray a 17x12x2-inch roasting pan with nonstick coating. Place the popped corn and pecans in the pan. Keep popcorn warm in a 300-degree oven for 16 minutes, stirring halfway through baking. Remove the pan from the oven. Turn mixture onto a large piece of foil. Cool popcorn completely. When cool, break into large pieces. Store leftover popcorn, tightly covered, in a cool, dry place for up to 1 week.
How do you keep the popcorn from blowing away?
With a popper-weight (paperweight – ha! ha!)

Butterscotch Brownies A-Poppin

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1 cup dark-brown sugar, firmly packed
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla
‘ cup finely ground, popped popcorn
1 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 350? F (177? C). Butter an 8-inch-square baking pan. In a large bowl, stir together brown sugar, oil, and egg until smooth. Mix in nuts and vanilla. Mix together ground popcorn, baking powder, and salt. Add to the oil mixture, stirring well. Spread evenly in the buttered pan. Bake for 20 minutes or until browned. Cut into squares while warm. Makes 16 brownies.

Butterscotch Popcorn Crunch

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1/2 cup Unpopped popcorn
1 cup Light brown sugar packed
1/2 cup Light corn syrup
1/2 cup Butter
1/4 cup Butterscotch chips
1 teaspoon Vanilla extract
1/2 teaspoon Baking soda
1/4 teaspoon Salt
2 cups Walnuts toasted
Heat oven to 250. Grease 14×10″ roasting pan. Pop the popcorn. Put nuts and popcorn in a very large bowl. Bring brown sugar, corn syrup, and butter to boil, stirring until sugar is dissolved. Reduce heat and cook for 5 minutes. Remove from heat; stir in butterscotch chips, vanilla, baking soda, and salt until blended and smooth. Working quickly and using two wooden spoons pour syrup over popcorn and nuts, stir to coat thoroughly. Pour mixture into pan; bake 45 minutes, stirring occasionally. Remove from oven, cool mixture in pan about 15 minutes. Turn mixture out of the pan onto foil to cool completely. Break popcorn into smaller pieces; store in airtight containers in cool dry place up to 2 weeks. Makes about 4 quarts.

Cajun Popcorn

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1/2 c Butter, melted
2 ts Paprika
2 ts Lemon pepper seasoning
1 t Salt
1 t Garlic powder
1 t Onion powder
1/4 ts Ground red pepper
20 c Popped popcorn
Preheat oven to 300. In a small bowl, combine margarine, paprika, lemon pepper, salt, garlic powder, onion powder, and red pepper. Place popcorn in a large baking pan; pour butter mixture over popcorn and stir until well coated. Bake 15 minutes, stirring every 5 minutes. Remove from oven; cool completely. Store in airtight container.
Popped corn takes up to 37 times as much room as unpopped corn

Candy Apple Popcorn Balls

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2 tablespoons Butter
2 tablespoons Sugar
2 tablespoons Brown sugar
1/4 cup Molasses
1/4 cup White corn syrup
1/4 teaspoon Cinnamon
1/8 teaspoon Ginger
ds Cloves
1/2 c Popcorn; popped
1 c Walnuts; chop, toasted
1 c Dried apples; cut small
In a heavy saucepan, put the butter, sugar, brown sugar, molasses, corn syrup, cinnamon, ginger and cloves. Cook over moderate heat to 280~ on a candy thermometer. Pour over the popped corn, walnuts and apples. Shape into balls.

Caramel Popcorn

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2 c Brown sugar
1/2 c Dark corn syrup
1 c Butter
1 ts Vanilla extract
1 pn Cream of tartar
Salt to taste
1/2 ts Baking soda
8 qt Popcorn; popped
Combine sugar, syrup, and butter in a saucepan. Bring to boil and cook 5 minutes. Remove from heat and add vanilla, cream of tartar, salt and baking soda. Stir until it turns lighter in color and increases in volume. Pour the mixture over the popcorn and toss to mix. Place in a roasting pan. Bake at 200 degrees for 1 hour stirring 2 or 3 times. Pour on waxed paper and separate to cool. Makes 8 quarts.

Cheddar Popcorn

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2/3 c Unpopped popcorn
1/3 c Butter
1 c Finely grated cheddar cheese
salt & pepper to taste
Pop the popcorn. Melt the butter. Grind some pepper into the butter. Stir. Layer the cheese into the popcorn. Pour the butter mixture on top, and salt.

Cherry Popcorn

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2 1/2 quarter air-popped popcorn
Butter flavored spray
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.

Chicken Popcorn

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2-1/2 tablespoons butter
1 cube chicken bouillon
2 qts. Popped popcorn
Salt to taste
Melt butter over low heat. Dissolve bouillon cube in melting butter. Drizzle over popcorn. Add salt to taste. Makes 2 quarts.

Chili Popcorn

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1 teaspoon Salt
1 teaspoon Chili powder
1/2 teaspoon Garlic powder
1 teaspoon Ground cumin
1 tablespoon Dried onion flakes
Cayenne pepper to taste
1/2 cup Popcorn — popped
Butter to taste
Combine the salt, chili powder, garlic powder, cumin, onion flakes, and cayenne and mix well. Use one or two teaspoons per 1/2 cup corn, topped with butter.
What has ears but can’t hear?
A stalk of (popping) corn.

Chinese Popcorn Delight

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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.

Chocolate Cream Popcorn

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2 qt Popped Corn
1 c Sugar
1/2 c Water
1/3 c Corn syrup
1/4 ts Salt
3 tb Margarine
1/3 c Chocolate pieces
1 t Vanilla extract
Lightly grease large bowl; in it, place popped corn. In a saucepan, mix sugar, water, corn syrup, and salt. Cook over moderate heat to 240 degrees F on candy- thermometer. Add margarine; when it is melted; add chocolate. Stir in vanilla. Slowly pour hot syrup over popped corn, stirring constantly with two forks. Continue stirring until corn is coated and syrup loses its gloss. When the mixture is cool; store in tightly covered containers.

Chocolate Glazed Popcorn Squares

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1 pk Microwave popcorn — popped
2 tb Butter
10 1/2 oz Mini marshmallows
1/4 c Chocolate ready-to-spread – frosting
1/2 c Salted peanuts
Chocolate Glaze:
1/3 c Chocolate ready-to-spread – frosting
Grease 9×13″ pan. Remove and discard unpopped kernels from popcorn. Place butter in a 4-qt microwavable bowl. Microwave, uncovered, on HIGH, for about 30 seconds, or until melted. Stir in marshmallows and frosting until marshmallows are coated. Microwave, uncovered, 2-3 minutes, stirring every minute, just until mixture is smooth. Fold in peanuts and popcorn until coated. Press mixture into pan. Spread with chocolate glaze; cool. Cut into bars. CHOCOLATE GLAZE: Place ready to spread frosting in a small microwavable bowl. Microwave, on HIGH, about 30 seconds or until just melted.

Chocolate Popcorn

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12 cups popcorn
1 cup unsalted peanuts
1 cup sugar
2/3 cup corn syrup
2 tablespoons butter
6 ounces semisweet chocolate
1 teaspoon vanilla extract
Preheat oven to 250 degrees. Spray a large, shallow roasting pan with vegetable spray. Mix popcorn and peanuts in roasting pan. In a heavy 2 quart saucepan, cook corn syrup, sugar, and margarine over medium heat, until the mixture boils, stirring constantly. Stir in chocolate and continue to cook for 5 minutes or until the chocolate is completely melted and the mixture has thickened. Remove from heat and stir in vanilla. Pour over popcorn and peanuts; stir to coat well. Bake for 1 hour, stirring occasionally. Pour onto foil and let cool. Store in tightly covered containers.

Cinnamon Apple Popcorn

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2 cups Chopped dried apples
10 cups Popped popcorn
2 cups Pecan halves
4 tablespoons Butter — melted
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 tablespoons Brown sugar
1/4 teaspoon Vanilla extract
Preheat oven to 250 degrees. Place apples in a large shallow baking pan. Bake 20 minutes. Remove pan from oven and stir in popcorn and nuts. In a small bowl combine remaining ingredients. Drizzle butter mixture over popcorn mixture, stirring well. Bake for 30 min, stirring every 10 min. Pour onto waxed paper to cool. Store in airtight container. Makes 14 cups mix.

CocoaPop Fudge

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2 c Sugar
2 Squares unsweetened chocolate
1/4 c Sweetened condensed milk
3/4 c Water
1 1/2 c Popped corn, chopped
1 tb Butter
1 t Vanilla
1/8 ts Salt
Melt chocolate in a saucepan. Add sugar, milk, water, butter, and salt. Boil to soft ball stage (234 – 238 F). Remove from fire. Add flavoring and popped corn. Cool to room temperature. Stir until creamy. Pour into well-buttered, shallow pan. Cut in squares.

Coconut Pecan Popcorn

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16 cups Popped popcorn
1 package Coconut-pecan frosting mix
1/2 cup butter
1/4 cup Light corn syrup
1/3 cup Water
1/2 teaspoon Salt
1/2 teaspoon Baking soda
Heat oven to 200~. Divide popcorn between 2 ungreased rectangular pans. Heat frosting mix (dry), margarine, corn syrup, water, and salt, stirring occasionally, until bubbly around edges. Continue cooking over medium heat 5 minutes, stirring occasionally. Remove from heat. Stir in baking soda until foamy. Pour over popcorn. Stir until well coated. Bake 1 hour, stirring every 15 minutes. Store in airtight container. Makes 16 cups.

Coconut Popcorn Pie


Cracklies
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1 c Molasses
1 c Sugar
3 qt Popped corn
1/2 ts Salt
1 tb Butter Melt butter.
Add sugar, salt, and molasses. boil to the hard crack stage (285 – 290 F). Pour over corn, stir while pouring. Spread in thin layer to cool. Break in pieces.

Cranberry Popcorn Balls

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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. The mixture will bubble up in the 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.

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https://imgsub.familiesonlinemagazine.com/uploads/2014/12/familytv-watching.jpghttps://imgsub.familiesonlinemagazine.com/uploads/2014/12/familytv-watching-150x150.jpgFamilies Online MagazineAppetizer RecipesCooking and RecipesAcross The Border  Gourmet Popcorn1/4 c Unpopped corn (8 cups Popped) 1 c Shredded Monterey Jack Cheese 2 t Chili powder 2 t Paprika 2 t Ground cumin Pop popcorn. Mix spices into the shredded cheese.Sprinkle mixture over unseasoned popcorn and toss until well blended. Almond Mocha Popcorn -------------------------------------------- 1/2 cup Strong coffee 1/2 cup White corn syrup 1/4...Parenting Advice| Family Fun Activities for Kids