Popcorn Recipes

Popcorn is one of my favorite snacks so I decided to go through some of my cookbooks and look on the Internet to see how many different recipes I could find that used popcorn… I was amazed at the variety!

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.

Barbecued Popcorn

2 teaspoons dried parsley flakes
2 teaspoons paprika
1/2 teaspoon hickory smoked salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 quarts popped popcorn
Combine ingredients and pour over freshly popped popcorn. Toss.

Mexicali Crunch

4 cups corn flakes
2 quarts popped popcorn
3 cups corn chips
1 cup roasted peanuts
1/2 cup margarine
1/2 cup dark corn syrup
1/4 cup brown sugar - packed
1 package taco seasoning mix
Preheat oven to 250~. In large roasting pan, combine corn flakes, popcorn, corn chips and peanuts. In medium saucepan, combine margarine, corn syrup, sugar and taco seasoning. Bring to a boil over medium heat, stirring constantly. Pour over corn flake mix; toss to coat well. Bake 55-60 minutes, stirring every 15 minutes. Cool, stirring frequently. Store in airtight container. Makes about 4 quarts.
 TEXICALI CRUNCH: Substitute 5 tbls chili seasoning mix for taco seasoning mix.

Fall Harvest Popcorn

2 quarts popped popcorn - unsalted
2 cans shoestring potatoes
1 cup mixed nuts - salted
1/4 cup butter or margarine - melted
1 teaspoon dill weed
1 teaspoon worcestershire sauce
1/2 teaspoon lemon pepper seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Preheat oven to 325~. Combine popcorn, shoestring potatoes and nuts in large roasting pan. Set aside. Combine butter, dill, worcestershire sauce, lemon pepper seasoning, garlic powder and onion powder in small bowl; pour over popcorn mixture, stirring until evenly coated. Bake 8-10 minutes, stirring once. Cool completely; store in airtight containers.

Pizza Popcorn

12 cups popped popcorn
2 tablespoons olive oil
2 tablespoons dry spaghetti sauce mix
2 tablespoons grated parmesan cheese
Place popcorn in a large bowl. Warm olive oil in microwave. Drizzle over popcorn; sprinkle with dry spaghetti sauce powder and parmesan cheese; toss well to coat.

Buttercrunch Popcorn

1/2 cup unpopped popcorn
1 cup light brown sugar - packed
1/2 cup light corn syrup
1/2 cup butter or margarine
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 14x10” 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 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. Can use peanuts or almonds instead of walnuts.

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.

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.

Almond Toffee Popcorn

1 cup sugar
1/2 cup butter
1/2 cup white corn syrup
1/4 cup water
1 cup almonds - chopped
1/2 teaspoon vanilla
1/2 cup popcorn (unpopped)
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.

Crunchy Italian Popcorn Mix

10 cups popped popcorn
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.

Licorice 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
1/2 c. unpopped popcorn
* 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.

Apricot Candy Popcorn

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. Print this post