Gourmet Popcorn Recipes

Curry Parmesan Popcorn

1/2 c butter, melted
1/3 c Grated Parmesan cheese
1/2 ts Salt
1/4 ts Curry powder
12 c Popcorn (Already Popped)
Mix margarine, cheese, salt and curry powder. Pour over Popcorn; toss.

Drunken Popcorn Balls

2 qt Popped popcorn
1/2 cup dry whiskey sour mix (2 packets of individual drink mix)
1/2 cup sugar
1/4 tsp salt
1/4 cup light corn syrup
1/2 cup water
1/2 tsp vinegar
Preheat oven to 250. Place popcorn in a large 4 inch deep buttered baking pan. Keep warm in over. Combine other ingredients in a large saucepan. Cook until mixture reaches 250 on a candy thermometer. Remove popcorn from oven. Pour syrup mixture over popcorn. Mix well and shape!!

French Fried Popcorn

4 pt Salad oil
1 pk Popcorn
1 ts Salt
Preheat oil and using a long handled tablespoon lower corn into hot oil, fry until kernels pop and rise to top. Remove and put on paper toweling to drain. Sprinkle with salt.

Fruited Popcorn Bake

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
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

Fruity Popcorn Cookies

1 c Finely ground popped corn
1 c Sugar
1 c Finely cut dried fruit, any -kind
1/2 c Melted shortening
1/4 c Sweetened condensed milk
1/4 c Water
1 Egg, well beaten
1 c Flour
1 c Corn-meal
1 ts Salt
1 1/2 ts Nutmeg
4 ts Baking powder
Sift flour, measure, and sift with baking powder, nutmeg, salt, and corn-meal. Combine shortening sugar. Add egg. Add milk and water. Mix thoroughly. Add flour mixture, popped corn, and dried fruit. Mix thoroughly. Turn onto lightly floured board. Roll in sheet 1/3 inch thick. Cut with floured cutter. Place on slightly oiled baking sheet. Bake in hot oven (425 F) 10-12 minutes.

Garlic Cheddar Popcorn Balls

50 Cloves fresh garlic
2 ts Salt
4 c Shredded Cheddar cheese
5 qt Popped corn
Peel garlic and mince with salt to prevent sticking and to absorb garlic juices. Toss garlic with cheese. In large glass or plastic bowl, make alternate layers of popped corn and garlic-cheese mixture, coating popcorn as evenly as possible, especially at edge of bowl. Place in microwave oven and cook 1 minute. Shake bowl gently; turn 180 degrees and cook 1 more minute. Do not overcook. Immediately turn out onto cookie sheet, and quickly shape into plum-size balls. Set balls on sheets of waxed paper. Makes 4 dozen popcorn balls.

Golden Popcorn Squares

2 c Sugar
1/2 c Syrup — light
1 c Water — hot
1/4 ts Salt
Boil to soft ball stage. Add 1 t. vanilla, 1 t. lemon juice. Pour over 5 qts of popcorn, heated with 1 c. peanuts or 1 c. Walnut meats. Cover with hot syrup. Mix and spread. The cut into squares.

Granola Crunch 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.

Granola Popcorn Bars

2 qt Popped popcorn
1 c Honey
2 c Oats
1 c Raisins
1/2c Chopped dates
1 c Chopped dry roasted peanuts
Heat honey in saucepan until it thins out and pours easily. Put popcorn, oats, raisins and nuts in a large bowl and mix until blended. Pour honey over mixture and stir with wooden spoon. Press into greased 9×13″ pan, cover with plastic wrap and chill for several hours. Press mixture firmly before cutting into bars. Serves 12.

Harvest / Fall Popcorn

1/3 cup melted butter
1 tsp dried dill weed
1 tsp lemon pepper marinade
11/2 tsp Worcestershire sauce
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
2 quarts popped popcorn
2 cups shoestring potatoes / in a can
1 cup mixed nuts if desired

Combine first 7 ingredients and mix well. Add remaining ingredients.
Toss/Shake until well mixed. Spread onto a cookie sheet. Bake in preheated
350 oven for 6-10 minutes or until lightly brown, stirring once. Enjoy!

Hawaiian Popcorn Mix

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.

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.

Holiday Popcorn Balls

1/2 pt Karo syrup
1 1/2 pt Brown sugar
2 tb Butter
1 t Vinegar
1/2 ts Baking soda
6 qt Popcorn — about
Heat mixture until it harders when dropped in water. Move to back of stove, add baking soda dissolved in 1 T. water, and pout over frech popcorn. Will make about 3 dozen balls.

Honey Pecan Popcorn

3 qts. popped popcorn (no kernels)
2 cups pecan halves
1/2 cup honey
1/2 cup butter or margarine
1 tsp vanilla
Preheat oven to 350 degrees F. Combine popcorn and nuts in large
heat-proof bowl; set aside. Combine butter, honey and vanilla in small
saucepan. Cook over medium heat until butter melts. Pour honey mixture
over popcorn mixture. Stir until combined. Divide mixture and place on 2
baking sheets. Bake 15 minutes, stirring every 5 minutes, until light
golden brown.

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

Ice Cream Popcornwiches

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.

Jamaican Popcorn

3 tb Butter
1 tb Ground cumin
1 tb Sugar
1/2 tb Dried red pepper flakes
8 c Popped corn
In a heavy saucepan, melt butter over med. heat. Stir in remaining ingredients except popcorn. Cook, stirring constantly, until sugar dissolves. Pour over popcorn; toss to coat evenly. Serve at once.

Jelly Bean Popcorn Heaven

6 – 8 cups popcorn
1 jar (7 ounces) marshmallow cream
1/2 cup peanut butter
1 cup small jelly beans
Mix marshmallow cream and peanut butter in a large bowl. Stir in popcorn and jelly beans until coated evenly. Press mixture into greased 9-inch square baking pan. Refrigerate until set, about 4 hours. Cut into squares.

Jungle Popcorn

8 cups popcorn
1/2 cup honey
1/2 cup butter
1 tsp. cinnamon
1 small box animal crackers
Preheat oven to 300 degrees. Place popcorn in large greased roasting pan. Melt honey, butter and cinnamon in a small pan over low heat. Dribble honey mixture over popcorn. Stir to coat thoroughly. Bake 10 to 15 minutes, stirring every 5 minutes. Remove from oven. Place in large bowl and cool. Toss in animal crackers.
Microwave method: Place honey, butter and cinnamon in 2-cup glass measure. Microwave on high until melted. Continue as above.

Kemtuky 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.

Kiddie Popcorn Crunch

1 c Powdered sugar
3 tb Water
1 tb Butter
Dash of salt
2-3 drops food Coloring
Mix ingredients to soft ball stage (225 F) on candy thermometer (234 F at sea level) Pour over one batch of popcorn (about 8-10 cups), mix quickly and well. If you overcook, it will have a more gritty sugar texture.

Lemon Popcorn

1/4 c Corn oil
3/4 c Popping corn
Zest of 1 lemon
2 tb Lemon juice
2 tb Melted butter
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.

Licorice Popcorn

16 cups Popped popcorn — *
1 cup Sugar
1/4 cup Brown sugar
1/4 cup Water
1/2 cup Light corn syrup
1/4 cup Butter
1/2 teaspoon Baking soda
1/2 teaspoon Anise extract
1 tablespoon Black food coloring
* 2 tbls of unpopped popcorn will produce 4 cups (or 1 ounce) of popped popcorn.
Place popcorn in large buttered baking pan. Put the sugars, water, and corn syrup into a heavy pan over medium heat and stir. After the mix has boiled, scrape sides of pan. Place a candy thermometer in the pan and cook, without further stirring, to 250~. Remove pan from heat and stir in butter, baking soda, anise extract and food coloring. Pour over popcorn, mixing well. Bake, uncovered, for 1 hour, stirring occasionally. When cooled, store in air-tight containers.

LolliPopCorn Surprise

7 c Popped corn
3 c Miniature marshmallows
2 tb Butter
1/4 ts Salt
Food color
8 Lollipops
Measure popped corn into large, buttered bowl. Heat marshmallows, butter, and salt over low heat, stirring often, until melted and smooth. Add food color. Pour over poped corn and toss gently. Shape around lollipops into 3″ balls.

Mac-Corn-Roon Cookies

1 c Popcorn — popped (remove all -hard kernels)
1 c Walnuts — finely chopped
3 Egg whites
1 c Powdered sugar
3/4 ts Vanilla
Put popcorn in blender and chop fine. Combine in a bowl with nuts. Beat egg whites until foamy, then add sugar and beat until stiff. Blend in vanilla and mix carefully with popcorn and nuts. Drop by spoon onto a lightly oiled cookie sheet. Bake in a preheated 300 degree oven for 30 to 35 minutes.

Mapled Corn Squares

1 c Maple or Brown Sugar
1/4 c Maple Syrup
1/2 c Water
1 ts Salt
1 tb Butter
1 qt Popped Corn
Cook sugar, syrup, water and salt to 280 (brittle). Add butter and cook slowly to 294 degrees. Meanwhile, grind popped corn coarsely through a meat grinder or chop finely. When syrup is cooked remove form heat and stir in popcorn. Pour onto greased jellyroll pan. Roll w/ an oiled rolling pin. Cut into squares or bars. Makes about 3 doz. 2″ squares.

Marshmallow Creme Corn

8 C. popped popcorn
1 C. puffed rice cereal
3 T. butter
1, 7-oz. jar marshmallow creme
Combine popcorn and cereal in large, greased bowl. Melt butter in medium saucepan over low heat. Remove from heat. Stir in marshmallow creme. Pour over popcorn mixture. Stir to coat evenly. Press mixture into greased 9-inch square baking pan. Refrigerate until firm, about four hours. Cut into bars.

Mushroom Popcorn

1/2 cup Butter
1 tablespoon Dried onion flakes
1 tablespoon Dried bell pepper flakes
Several dried mushrooms — cut small
1/2 cup Popcorn — popped
In a heavy saucepan melt the butter. Add the onion flakes, bell pepper flakes, and dried mushrooms. Stir over moderate heat for a few minutes. Pour over the popped corn. Add salt.

Nacho Popcorn

3 qt Popcorn
2 c Corn chips
1/4 c Butter
1 1/2 ts Mexican Seasoning
3/4 c Cheese, taco, shredded
Heat oven to 300 F. Spread popcorn and corn chips in a shallow baking pan lined with foil. Melt butter in small pan. Stir in Mexican seasoning. Pour over popcorn mixture and toss well. Sprinkle with cheese and toss to mix. Bake 5 to 7 minutes until cheese is melted. Serve at once.

Orange Candied Popcorn

2/3 cup Orange juice
1 1/4 cups Sugar
1/8 cup White corn syrup
1 Orange; rind of grated
1/2 cup Popcorn — popped
In heavy saucepan, put the orange juice, sugar, corn syrup and rind. Cook over a moderate heat to 280~ on a candy thermometer. Pour over popped corn.

Parmesan Chive Popcorn

2/3 c Popcorn
1/3 c Butter
1/2 c Fresh chives
1 c Finely grated parmesan cheese
salt and pepper
Pop the popcorn. Melt the butter. Grind the pepper into the butter, (as much as you want). Chop the chives up and sprinkle on the top of the popcorn along with the grated cheese. Drizzle the butter mixture over the popcorn and salt.

Parmesan Pepper Popcorn

1/4 c Uncooked popcorn kernels
1 tb Corn oil
1 pk Butter Buds Mix, dry
1 t Basil leaves
1/2 ts Oregano leaves
1/4 c Grated Parmesan cheese
1/8 ts Black pepper
To prepare popcorn, place oil and unpopped corn kernels in popcorn popper. Cover and pop according to manufacturer’s directions. Remove popped corn from heat. If using a heavy saucepan or skillet, heat, covered, over medium heat. Shake while corn is popping. If using hot-air popcorn popper, spray popped corn lightly with non-stick cooking spray. Combine warm popcorn with the remaining ingredients in large bowl; toss to mix.

Crunch and Lick

by Dorothy Aldis

Popcorn crunches,
Peanuts do.
The cone part of an ice-cream cone
Is wonderful for crunching too.

Thigs to lick are candy sticks.
Rainbow-colored popsicles.
Chocolate suace when it begins
To leak and trickle
Down our chins

Peanut Butter Popcorn

2 Quarts Popped Corn
1/2 Cup Sugar
1/2 Cup Light Corn Syrup
1/2 Cup Peanut Butter
1/2 Teaspoon Vanilla
Combine sugar and corn syrup. Cook to a rolling boil. Remove from heat. Add peanut butter and vanilla. Stir until peanut butter is melted. Pour over popcorn and stir until well coated.

Peanut Butter Popcorn Cups

2 quarts popped Pop Corn
1 cup light corn syrup
3/4 cup creamy peanut butter
1/4 cup semi-sweet chocolate pieces
Small peanut butter cups, chocolate stars, mini-candy coated chocolates, candy coated peanuts
Here’s how:
Place popped pop corn in large bowl. Heat corn syrup in small saucepan to boiling; boil 3 minutes. Remove from heat. Stir in peanut butter and chocolate pieces until almost smooth. Pour syrup mixture over pop corn; toss well to coat. Let cool about 8 minutes. Using a heaping tablespoon, shape pop corn mixture into a ball. Flatten slightly and make an indentation in the center with your thumb. Place on a lightly buttered wax paper-lined baking sheet. Fill each center with desired topping. Store in tightly covered container.

Peppermint 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 to taste and the food coloring. Stir well and pour over the popped corn.

Peppery Popcorn

2 tb Corn oil
2 Garlic cloves, split
Ds -ground pepper
2 tb Butter, melted
2 tb Olive oil
3/4 c Popping corn
1 Garlic clove, minced
1/4 tsp cayenne pepper
1/4 c Hot pepper sauce
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. Mix hot pepper sauce with melted butter. Toss popcorn with minced garlic, cayenne, black pepper, salt and hot pepper/butter.

Kellie Strausser

Chef Kellie Strausser is a thirty-four year young self and restaurant taught Chef who dabbles in catering small functions as a hobby. Her love of creating carries over into several areas of her life, including freelance writing, art and her passion for cooking and entertaining for friends and family in Lancaster, PA.
https://imgsub.familiesonlinemagazine.com/uploads/2014/11/popcorn-cranberry-garland.jpghttps://imgsub.familiesonlinemagazine.com/uploads/2014/11/popcorn-cranberry-garland-150x150.jpgKellie StrausserAppetizer RecipesCooking and RecipesGourmet Popcorn Recipes Curry Parmesan Popcorn ------------------------------------- 1/2 c butter, melted 1/3 c Grated Parmesan cheese 1/2 ts Salt 1/4 ts Curry powder 12 c Popcorn (Already Popped) Mix margarine, cheese, salt and curry powder. Pour over Popcorn; toss. Drunken Popcorn Balls -------------------------------------------- 2 qt Popped popcorn 1/2 cup dry whiskey sour mix (2 packets...Parenting Advice| Family Fun Activities for Kids