Gourmet Popcorn Recipes

Pesto Popcorn

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
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.

Pina Colada Popcorn

8 c Popped popcorn
2 tb Butter
1/3 c Light corn syrup
1/4 c Instant coconut cream pudding
3/4 ts Rum extract
1/2 c Diced dried or candied pineapple
1/2 c Coconut, toasted*
*To toast coconut, spread coconut in a thin layer on a shallow baking pan. Bake in a 250 degree oven for 6 to 7 minutes or till light brown, stirring often.
Remove all unpopped kernels from popcorn. Place popped popcorn in a buttered 17x12x2-inch baking pan. Keep the popcorn warm in a 300 degree oven while making the coating. In a small saucepan melt the butter or margarine. Remove saucepan from heat. Stir in the corn syrup, pudding mix, and rum extract. Remove popcorn from oven. Pour the syrup mixture over the popcorn. With a large spoon, gently toss the popcorn with the syrup to coat. Bake popcorn, uncovered, in a 300 degree oven for 15 minutes. Remove popcorn from oven and stir in the dried pineapple and the coconut. Bake the popcorn mixture, uncovered, 5 minutes more. Turn the mixture onto a large piece of foil. Cool the mixture completely.

Piquant Popcorn

2 tb Corn oil
2 Garlic cloves, crushed
1 1/2″ piece ginger root, -peeled, chopped
1 c Popping corn
1/4 c Butter
2 ts Hot chili sauce
2 tb Chopped fresh parsley
Salt to taste
Heat oil in a saucepan. Add 1 clove of crushed garlic, ginger and popping corn. Stir well. Cover and cook over medium-high heat 3-5 minutes, holding lid firmly and shaking pan frequently until popping stops. Turn popped corn onto a dish, discarding any unpopped corn kernels. Melt butter in pan. Stir in remaining clove of crushed garlic and chili sauce. Return corn to pan and toss well until evenly coated with mixture. Add parsley and salt and stir well. Turn into a serving dish. Serve warm or cold.
VARIATION: Omit chili sauce and add 1 teaspoon dry mustard, 1 teaspoon paprika, 1/2 teaspoon ground coriander and 2 tablespoons chopped fresh chives to melted butter.

Pizza Popcorn

2 tablespoons Grated parmesan cheese
1 teaspoon Garlic powder
1 teaspoon Italian herb seasoning
1 teaspoon Paprika
1/2 teaspoon Salt
ds Pepper
2 qt Hot popcorn
In blender, blend cheese, garlic powder, italian seasoning, paprika, salt and pepper about 3 minutes. Place popcorn in large bowl; sprinkle with cheese mixture. Toss to coat evenly.

Popcorn ala Koolaid

2 cups sugar
1 cup light corn syrup
2/3 cup butter
2 packages Koolaid (unsweetened)
1 teaspoon baking soda
6 quarts of popped popcorn
In a medium saucepan, combine sugar, corn syrup and butter. Cook over medium heat until mixture reaches a rolling boil; boil 3 minutes. Stir in baking soda and Koolaid. Pour over popcorn. Bake at 225 degrees for 45 minutes, stirring every 10 minutes. Remove from the oven and break up immediately. If you’re quick the popcorn can be pressed into decorative molds.

Popcorn Clusters

8 c Popped corn
1 c Sugar
1/3 c Light corn syrup
1/3 c Hot water
1/8 ts Salt
1/2 ts Vanilla
1 lb Chocolate coating
Measure popped corn into a large bowl. In a small saucepan, combine sugar, syrup, water, and salt. Cover tightly and bring to a rolling boil. Remove lid and add thermometer. Cook to 270 degrees; remove from heat and stir in vanilla. Pour cooked syrup over the popped corn, stirring to coat corn. Cool completely, then run through a food chopper. Melt chocolate coating in top of double boiler. Stir ground popcorn into chocolate, using as much popcorn as the chocolate will hold. Pack into chocolate lined molds or roll out between waxed paper and cut into shapes with cookie cutters or knives. Makes about 50 pieces.
Americans eat more popcorn than any one else (500,000,000 pounds a year and 60 % is popped in the home). Most popcorn is grown in the United States in the Midwest.

Popcorn Haystacks

1 qt Popped popcorn
1 c Peanuts
3 oz Chow mein noodles
12 oz Chocolate chips
Toss popped corn, peanuts, and cm noodles together in lg bowl Set aside. Place choco chips in glass bowl. Microwave on med high for 3 mins. Pour over popcorn mixture. Toss until well mixed. Place spoonfuls of the tossed mixture on wax paper. Cool until firm. Stor in tightly covered container. Makes 24 haystacks.

Popcorn Honey Balls

1 1/2 qt Unbuttered popped corn, -salted
1/2 c Brown sugar
1/2 c Granulated sugar
1/4 c Honey
1/3 c Water
1 tb Butter
Put popped corn in oven to keep warm. Combine sugars, honey, and water in a buttered 2-quart heavy-bottom saucepan. heat slowly, stirring until sugar is dissolved. Cook to firm ball stage (248 deg.). Add butter and stir only enough to mix. Slowly pour syrup over popcorn, tossing to mix. With buttered hands, shape into balls. Makes about 12.

Popcorn Italiano

2 tb Butter
1 sm Clove garlic,minced
1/2 ts Dried oregano leaves
8 c Hot popcorn
2 tb Grated Parmesan cheese
In 1 1/2 quart sauce pan over medium high heat,in hot butter, cook garlic with oregano.In a large bowl,drizzle butter mixture over popcorn;toss with cheese.
A longer version of this tale can be found in:
Tall Tales from the High Hills
by Ellis Credle

The Popcorn Patch
“I had an old mule once upon a time that fooled himself clean to death,” said Hank Huggins. “It happened down in Cade’s Cove where I had planted me a little patch of corn, the kind that’s used for popping. It was a hot day. I didn’t want to go out plowing that morning, but my old lady got after me.
“”Hank,’ she said, ‘If you don’t get out and plow that field of popcorn, the weeds will take it and the young’uns won’t have any corn to pop at Christmas time.’
“I wasn’t in the notion, I can tell you that. I saw the day was going to be a scorcher. But once my old lady has set her mind to something, there’s no peace until it’s done. So I went out, hitched up the mule, and set off to plow the cornfield.
“Heavens to Betsy, it was hot in that cove! The mountains standing up all around kept out every breath of breeze. The place held the heat like an oven. July flies were a-droning in the trees and the leaves hung as limp as a dog’s tongue. It would be hard to say which was hotter, me or that old mule. Up and down the rows we went, a-toiling and a-sweating.
“Along towards noon it was broiling for certain. Even the old logs and stumps began to crawl off in the shade. Suddenly I heard a crackling sound in the air. Before I could figure out what had happened, white flakes were a-flying all around. At first, I thought it was a snowstorm. Then I realized what it was: The blazing sun had set that corn a-popping, and it was falling like a snowstorm.
“That old mule of mine, he stopped and looked around. Then he began to shiver. He thought for sure he’d been overtaken by a howling blizzard. He stood there and squinched himself all up, like critters do when it’s real cold.
“‘Get along there!’ I hollered at him. ‘It’s nothing by popcorn!’
“But the poor thing couldn’t understand. He’d never seen any popcorn before and he thought it was snow. He just stood there, shaking and shivering in every limb. I couldn’t do a thing with him. It was a crying shame. Before I could get that critter unhooked from the plow and out of there, he gave right up. He lay down in the row and froze to death–all covered up with popcorn.”

Popcorn Macaroons

3 Egg white
ds Salt
1/2 ts Baking powder
1 c Coconut; toasted
1 c Popcorn; popped – chopped in the blender
Beat egg whites til frothy and add the salt and baking powder. beat until stiff. Fold in the toasted coconut and the chopped popped corn. Drop by teaspoons onto greased cookie sheets. Bake at 350~ for 15 mintues, until lightly browned.

Popcorn Muffins

1 1/2 c Flour
1 tb Sugar
3/4 c Ground popped corn
2 tb Melted shortening
3 ts Baking powder
1 c Milk
1 ts Salt
1 Egg, well beaten
Sift flour, measure, and sift with baking powder, salt, and sugar. Add milk, popped corn, egg, and shortening. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (435′ F) 25 minutes. 6 servings.
Popcorn on a Stick / Popsicle Style

16 Skewers/Wooden Sticks.
2/3 cup unpopped popcorn
1 cup peanuts
1 cup molasses
1 cup sugar
1 tsp salt

Combine popped corn and peanuts in large bowl or pan. In 2 quart
saucepan, combine molasses, sugar and salt; cook over medium heat to
hard ball stage (260 degrees). Pour syrup slowly over popped corn
and nuts, stirring until mixture is well coated. Press into 5 ounce
cold drink cups. Insert a wooden skewer in each and let cool. Push onto bottom of cups to remove.
Makes about 16

Popcorn Party Cake

4 Qt. popped corn
1/2 lb Gum drops
1/2 lb Peanuts
1 lb Marshmallows
1/2 c Melted butter
1/2 c Corn oil
Melt marshmallows, margarine, and corn oil. Pour over popcorn, nuts and gum drips. Mix together and pat in a bundt cake pan or angel food cake pan. Cool.

Popcorn Peanut Chip Cake

14 c Popped popcorn
1/2 c Butter
6 oz Chocolate chips
1/2 c Peanut butter
1 c Peanuts; broken in half
10 1/2 oz Mini marshmallows
12 cup bundt pan or 10″ tube pan with foil.
In 6 quart container or 2 large bowls, combine popcorn, chocolate chips and peanuts; set aside. In medium saucepan, melt butter. Stir in peanut butter and marshmallows. Cook over low heat until marshmallows are melted, stirring constantly. Pour marshmallow mixture over popocrn mix; stir to coat. Press mixture frimly into prepared pan. Cool completely; remove from pan. Cut into slices to serve.

Popcorn Power Munch

8 c Freshly popped popcorn
2 c Unsweetened dry cereal
1 c Toasted croutons
1 c Tiny unsalted pretzels
1/2 c Dry-roasted peanuts
2 tb Melted butter
2 ts Worcestershire sauce
1/2 ts Garlic powder
1/2 ts Chili powder
1/2 ts Onion powder
1/2 c Raisins
Mix popcorn, cereal, croutons, pretzels and peanuts; toss well. In a small bowl, mix margarine, Worcestershire sauce and powdered flavorings; pour over popcorn mix. Toss and spread evenly on a cookie sheet. Bake 15 minutes at 300’F., stirring once. Mix in raisins. Store in airtight container.

Popcorn pudding

2 c Popped corn
3 c Milk
4 tb Butter, melted
3 Eggs, beaten
1/2 c Brown sugar
1 t Vanilla
1/2 ts Salt
Grind all but a small handful of the popped corn in a food processor or grinder. Scald the milk, pour it over the corn, stir in the butter, and let the popcorn sit, covered, for 1 hour to absorb the liquid. Beat eggs with the sugar until light, add vanilla and salt, beat in the corn mixture, and turn into a buttered baking dish. Sprinkle the reserved popcorn on top. Bake at 300 F until custard is set and browned on top, 45 minutes to 1 hour. Sprinkle the reserved whole popcorn on top.
The Boy Schouts of America Gateway Area Council created a 2,377-pound popcorn ball in La Crosse, WI, September 23-27, 1995. The finished bal was 7 ft. 7 in. tall and 23 ft. 5 in. in circumference.”

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.)

Praline Popcorn Crunch

12 c Popped popcorn
1 c Firm-pack brown sugar
1/2 c Margarine
1/4 c Honey
1/2 ts Baking soda
1/2 ts Vanilla
1 c Pecan halves
Place popcorn in greased 15×10 baking pan. In a 1 1/2 quart saucepan, combine brown sugar, margarine and honey. Cook over medium heat until boiling, stirring constantly with a wooden spoon. Continue cooking at a gentle boil for 5 minutes. Remove from heat. Stir in baking soda and vanilla. Slowly pour mixture over popped corn. Add pecans and stir gently until pecans and popcorn are evenly coated. Bake at 300 F for 15 minutes. Stir and bake 5 minutes more. Turn out on waxed paper. Cool, break into chunks and store in tightly covered container. Makes about 12 cups.

Pumpkin Spice Popcorn

1 c Light brown sugar; packed
1/4 c Light corn syrup
1/4 c -Water
3 tb Butter
1 ts Pumpkin pie spice
8 c Popped corn
In a heavy saucepan, combine brown sugar, corn syrup, water, butter, and pumpkin pie spice. Bring to a boil, stirring until sugar is dissolved. Reduce heat and gently boil, stirring occasionally, until a candy thermometer reaches 285 degrees (syrup separates into hard, but not brittle, threads when dropped into very cold water). Gradually pour over popcorn, tossing to coat evenly. Spread out on a lightly buttered cookie sheet. Cool and break into small pieces.

Pop-N-Fluff Cookies

2 c Unsalted popped corn
3 Egg whites
1/2 ts Baking powder
1/4 ts Salt
1/4 ts Cream of tartar
2 tb sugar
Place popped corn in food processor or food grinder. Grind into kernel-size pieces. Beat egg whites until frothy and add baking powder, salt and cream of tartar. Beat into stiff peaks. Add sugar, beating until well blended. Fold popcorn pieces into stiffly beaten egg whites. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 350 F for 12 to 14 minutes or until lightly browned.
Marion, Ohio, (45 miles north of Columbus) hosts a popcorn festival each year on the Thursday, Friday and Saturday following Labor Day. There is also a Wyandot Popcorn Museum located in Heritage Hall in the same town.

Rainbow Popcorn Balls

1 c Light corn syrup
1 c Sugar
1 pk Strawberry gelatin powder; or lime gelatine
1 1/2 c Salted peanuts -coarsely chopped
Red or green food coloring
1/2 c Unpopped popcorn
Pop popcorn in 3 tbl oil Turn the popped corn into bowl and add peanuts. 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

RockyPop Fudge

6 large marshmallows cut in quarters or 24 miniature marshmallows
6 squares semi-sweet cooking chocolate
1/2 cup butter
2 cups sugar
10 large, whole marshmallows
2/3 cup evaporated milk
1/2 cup chopped walnuts
1 cup coarsely ground, popped popcorn
1 teaspoon vanilla
Place quartered or miniature marshmallows on a tray or cookie sheet. Freeze until firm. Lightly butter an 8-inch square pan. Place chocolate squares and butter in a large bowl and set aside. Combine sugar, whole marshmallows and evaporated milk in a large saucepan. Bring to a boil over medium heat and continue boiling for 5 minutes, stirring constantly. Pour over chocolate squares and butter. Stir until mixture is well blended and begins to thicken. Add walnuts, ground popcorn, vanilla and frozen marshmallows. Pour into buttered pan. Chill until firm. Cut into squares. Store, covered, in a cool place. Makes approximately 24 pieces.
Hint: Use scissors to cut marshmallows.

RumCorn Balls

2 qt Popped popcorn
2/3 c Sugar
1/2 c Water
2 1/2 tb Light corn syrup
1 t Salt
1 tb Rum flavor
1/3 ts Vinegar
Preheat oven to 250. Place popcorn in large 4 inch deep buttered baking pan. Keep warm in the oven. In a large saucepan, stir sugar, water and corn srup together until sugar is dissolved. Boil without stirring until mixture reached 250 on a candy thermometer. Remove from heat and quickly stir in salt, rum flavor and vinegar. Remove popcorn from oven. Pour syrup mixture over popcorn and mix thoroughly. Shape into balls!!

Saffron Butter Popcorn

1/4 c Corn oil
3/4 c Popping corn
1/4 ts Finely chopped saffron threads
3 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. Heat melted butter with saffron threads for 1 minute. Toss popcorn with salt and butter/saffron.

Savory Italian Popcorn Mix

6 c Popped popcorn
2 c Pretzel sticks
2 c Mixed nuts
2 c Bite-size round cheese flavored crackers
3 tb Butter melted
1/2 ts Garlic powder
1/2 ts Onion powder
1/2 ts Dried oregano
1/2 ts Dried basil
1/4 ts Red pepper sauce
Heat oven to 300~. Mix popcorn, pretzel sticks, nuts and crackers in ungreased 13×9″ 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.

Sesame Maple Popcorn

8 cups popcorn
1 1/2 Tbsp. sesame seeds
1/4 cup maple syrup
3 Tbsp. light brown sugar
1/8 tsp. ground cinnamon
1 1/2 tsp. butter or margarine

Preheat oven to 250 degrees F. Lightly spray very large ovenproof bowl,
preferably glass or ceramic, and baking sheet with nonstick cooking
spray. Add popcorn to bowl. Place in oven to warm while preparing the glaze. Place sesame seeds in a small bowl. Stir together maple syrup, brown sugar, and cinnamon in small, heavy-bottomed saucepan. Bring to boiling over medium heat; cook to hard ball stage (250 degrees F on candy thermometer). Stir in butter and cook to hard crack stage (280 degrees F on candy thermometer). Remove popcorn from oven. Pour about half of glaze over popcorn, working quickly and tossing with metal spoon to coat popcorn. Sprinkle on sesame seeds; pour on remaining glaze and toss until evenly coated. (If mixture cools down too quickly, warm in oven until softened enough to mix.) Spoon onto prepared baking sheet and spread into small clumps. Cool.

Simon & Garfunkel Popcorn

2 tablespoons butter
1/4 teaspoons crushed dried parsley flakes
Pinch of powdered sage
1/8 teaspoon crushed dried rosemary leaves
1/4 teaspoon crushed dried thyme leaves
1/4 teaspoon lemon juice
2 qts. Popped popcorn
Salt to taste
Melt butter over low heat. Stir herbs and lemon juices into the melting butter. Drizzle over popcorn. Add salt to taste. Makes 2 quarts.

Southern BBQ Popcorn Mix

12 c Popped corn
3 c Bite size shredded wheat squares
3 tb Butter
1 ts Chili powder
1 ts Paprika
1 ts Lemon pepper
1/2 ts Garlic powder
1/4 ts Dry mustard
1/4 ts Dried oregano
Combine popcorn and shredded wheat squares. Drizzle with melted butter; toss lightly to coat evenly. In a small bowl, combine remaining ingredients. Sprinkle evenly over popcorn mixture. Stir well. Serve at once.

Sugar & Spice Popcorn

1 cup firmly packed light brown sugar
1/4 teaspoon ground cloves
1/4 cup butter or margarine
1/4 teaspoon ground nutmeg
1/4 cup heavy cream
dash mace
1 teaspoon ground cinnamon
12 cups popped corn
In a heavy saucepan, combine all ingredients except popcorn. Cook over medium heat,
stirring constantly, until sugar is dissolved. Pour over popcorn, tossing to coat evenly.
Spread out evenly on a lightly-buttered baking sheet. Cool. Break into small pieces. Makes about 12 cups.

“A container measuring 40 feet long, 28 feet wide and 6 ft. 8 in. high was filled with 7,466 cubic feet of popped corn by students from Pittsville Elementary School, Pittsiville, WI, with help from local residents, March 22-26, 1996.

Sugared Popcorn Balls

2 qt Popcorn
2 tb Butter
2 c Sugar
1/2 c Water
Put butter in saucepan, when malterd add sugar and water. Bring to boiling point, let boil 16 minutes. Pour over corn and stir until every kernel is well coated with sugar. Shape into balls, wrapped in waxed paper.

Sun Dried Tomato Basil Popcorn

3/4 c Popping corn
2 tb Corn oil
2 Garlic cloves, split
2 tb Olive oil
Dash Salt
12 Finely chopped basil leaves
1/4 c Grated aged provolone
6 Finely chopped oil-cured sun dried tomatoes
1 tb Oil from the tomatoes
Heat oil on high heat until the oil smokes. Add 1 corn and heat until kernel pops. Add cloves of garlic and the rest of the popping corn, cover gently until corn starts to pop. Shake until popping subsides. Remove from garlic. Toss popcorn with provolone, salt, chopped basil, and sun dried tomatoes. Toast in 250 degree oven for at least 3/4 hour. Enjoy!

SuperBowl Popcorn

4 qt Popped corn
12 oz Peanuts
2 c Shredded cheddar cheese
1/4 c Melted butter
2 ts Lemon pepper
2 ts Cumin
1/4 ts Cayenne pepper
2 ts Chili powder
1 ts Paprika
Combine popcorn, peanuts, and cheese in a large bowl. Set aside. Add spices to melted butter one at a time, stirring constantly. Pour over popcorn and toss to coat.

Sweet Cinnamon Popcorn Mix

6 c Popped popcorn
2 c Cocoa puffs cereal
2 tb Butter — melted
1 tb Sugar
1/4 ts Cinnamon
Mix popcorn and cereal in a large bowl. Drizzle with margarine; toss to coat. Mix sugar and cinnamon. Sprinkle on popcorn mixture; toss to coat.

Swiss Popcorn

1/2 pound bacon, chopped
1/2 cup chopped onion
3 quarts popped Pop Corn
1/4 tsp. coarsely ground pepper
1 cup finely shredded Swiss cheese
Here’s how:
Preheat oven to 300 F. Cook bacon and onion in skillet until bacon is crisp. Drain off all but 1 tablespoon fat. Add to popped pop corn with pepper and Swiss cheese. Spread pop corn on foil-lined shallow baking sheet. Heat for 5 to 7 minutes or until cheese is melted. Serve immediately.

Thai Popcorn

1/4 c Butter; or margarine
1 tb Soy sauce
1/8 ts Dried red pepper flakes
1/2 c Chunky style peanut butter
1/8 ts Garlic powder
12 c Popped corn
In a heavy saucepan, melt butter over med. heat. Add remaining ingredients except popcorn. Cook, stirring constantly, until smooth. Pour over popcorn, tossing to coat evenly. Serve at once.

Toffee Popcorn & Peanuts

10 c Popcorn
1 1/2 c Peanuts; roasted or mix nuts
1 1/3 c Sugar
1/3 c Brown sugar; light, packed
14 tb Butter; cut in pieces
1/3 c Water
1/8 ts Salt
Put popcorn and nuts in 6 qt bowl and stir. Oil blade of a metal pancake spatula and bowl of a wooden spoon. Combining the sugars, butter, water, and salt in 2 qt. microwave-safe glass measuring cutp. Cover with wax paper and micro on high 2 to 4 minuts, until steqaming hot and butter has melted. Stir with an unoild wood spoon until the sugar crystals are almost completely dissolved Cover again and micro on High 2 to 4 minutes, until mix comes to a rapid boil. Remove the wax paper and attach a microwave-safe candy thermometer to the side of the casserole, making sure the bulb is submerged in the toffee mix. Micro, uncovered on High 8 to 10 minutes, until 311F, very hard-crack stage. Immediately pour the hot toffee mix over the popcorn and nuts. Stir with oiled wood sppon until evenly coated. Scrap the toffee coated popcorn onto a marble slab or two large baking sheets. Using the spatula, flatten into a single layer. Cool for 10 to 15 minusutes, or until firm. Using your fingers, break the candied popcorn into bit-size pieces. Store in an airtight container at room temperature.

Triple Herb Popcorn

6 qt (24 cups) popped popcorn (about 1 cup kernels)
Salt to taste
1/2 c Butter
1 t Dried basil
1 t Dried chervil
1/2 ts Dried thyme
1 cn (12 ounces) mixed nuts
Place popcorn in a large container or oven roasting pan. Salt to taste and set aside. Melt butter in a small saucepan. Remove from heat; stir in basil, | chervil and thyme. Drizzle butter mixture over popcorn and toss lightly to coat evenly. Stir in the nuts.
One kernel of popcorn lore comes out of the Midwest. One summer it got so hot that the popcorn still in the fields began to pop. The sky filled with popcorn. It was so like a blizzard that citizens put on mittens and scarves and got out their snow shovels.


1/4 cup Butter
1/4 cup Dark corn syrup
1/4 cup Cream of coconut
1 cup Brown sugar
1/2 cup Popcorn — popped
1 cup Coconut — toasted
1/2 cup Dates — chopped
1/2 cup Dried pineapple pieces
1/2 cup Dried banana pieces
In a heavy saucepan, put the butter, corn syrup, cream of coconut and brown sugar. Boil over moderate heat for 2 minutes. Pour over the popcorn, coconut, dates, dried pineapples and dried banana chips. Stir to mix. Bake at 300~ for 30 minutes.

Vanilla Popcorn

1/4 c Corn oil
1 Split vanilla bean
3/4 c Popping corn
1 tb Superfine sugar
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 vanilla bean and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove vanilla bean and toss popcorn with sugar, salt, and melted butter. Scrape seeds from vanilla bean and add to popcorn.

Vermont Maple Popcorn Balls

1 cup Maple syrup
2 tablespoons Butter
1 teaspoon Vanilla
1/2 cup Popcorn — popped *
In a heavy saucepan put the maple syrup and butter. Cook to 260~ on a candy thermometer. Remove from heat and add the vanilla. Stir well and pour over the popped corn. Shape into balls. Both pecans and walnuts are good with maple, it’s hard to say which is better.

Wonder Popcorn Bread

1 1/2 c Water
2 1/2 tb Butter
1 tb Sugar
1 t Salt
2 tb Vital gluten
1 c Milled popped popcorn
3 c Bread flour
2 ts Yeast
Pop popcorn. 1/2 cup popcorn yields 8 cups. Mill the popped popcorn. 8 cups of popped popcorn will yield 4 cups of fluffy popcorn flour. Put ingredients in breadpan in order given. Set for rapid bake. The resulting loaf is high and light–the texture almost of “Wonder Bread” but much more flavorful. I milled the popcorn in my electic Miracle Mill but the hand mills should work fine,too. Popcorn must be compressed a bit as it’s entering the mill and a wooden lemon reamer works well as a “stuffer”. Do NOT attempt to mill unpopped popcorn in your electric mill. I can only break those hard kernels with my Back to Basics hand mill. The extra popcorn flour can be frozen in a ziploc and stored for future loaves. The fragrance is wonderful!

Yogurt Glazed 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 popcorn.
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.

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/2014/12/familytv-watching.jpghttps://imgsub.familiesonlinemagazine.com/uploads/2014/12/familytv-watching-150x150.jpgKellie StrausserAppetizer RecipesCooking and RecipesGourmet Popcorn Recipes Pesto Popcorn ------------------------------ 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 Put popped popcorn in a large bowl and keep warm. In small saucepan, melt the butter; add basil, parsley, garlic, Parmesan...Parenting Advice| Family Fun Activities for Kids