Popcorn Recipes

* Exported from MasterCook *
Almond Toffee Popcorn
Recipe By :
Serving Size : 1 Preparation Time: 0:0
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Amount Measure Ingredient -- Preparation Method
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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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Amaretto Caramel Corn
Recipe By :
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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.
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Apricot Candy Popcorn
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1/4 cup butter
2 tablespoons jelly or jam
2 tablespoons brown sugar
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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Bacon-Cheese Popcorn
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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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Baked Caramel Corn
Recipe By :
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1/2 cup butter
1 cup brown sugar
1/4 cup corn syrup
1/2 teaspoon salt
1/4 teaspoon baking soda
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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Baked Fruited Popcorn
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7 cups cooked popcorn
1 cup pecans pieces
3/4 cup candied red cherries -- cut up
6 tablespoons butter or margarine
3 tablespoons light corn syrup
Remove all unpopped kernels 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 coat 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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Barbecued Popcorn
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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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Barbecued Popcorn #2
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2 teaspoons dried parsley flakes
2 teaspoons paprika
1/2 teaspoon hickory smoked salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
Combine ingredients and pour over freshly popped popcorn. Toss.
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Basic Candy Popcorn
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1/2 cup water
1 cup sugar
1 tablespoon butter
oil of peppermint *
2 drops food coloring
In a heavy saucepan put the water, sugar, corn syrup and butter. Cook over a
moderate heat to 280: on a candy thermometer. 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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Buttercrunch Popcorn
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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 or margarine
1/4 cup butterscotch chips
1 teaspoon vanilla extract
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.
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Butterscotch Popcorn
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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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Candied Popcorn
Recipe By : Possum Kingdom Lake Cookbook

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1 cup sugar
1/2 cup molasses
1 tablespoon butter
1 tablespoon cider vinegar
Butter a 15 1/2 x 11 inch jelly roll pan and a large bowl.
In heavy saucepan over medium heat, cook sugar, molasses, butter and vinegar until
mixture reaches 244 degrees to 248 degrees on candy thermometer, or until small
amount of mixture forms firm ball when dropped into very cold water.
Place 1 1/2 quarts popcorn in large bowl. With spoon, beat baking soda into
molasses mixture until well combined; pour half into popcorn.
Stir quickly until popcorn is coated. With buttered hands, spread mixture onto
half of jelly roll pan; repeat with remaining popcorn and molasses mixture; cool.
When cool break mixture into pieces.
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Candy Popcorn Balls
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2 large marshmallows -- cut up
1 cup powdered sugar
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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Caramel Corn
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1/2 cup almonds slivered -- toasted
1/8 teaspoon salt
MICROWAVE: Combine popcorn and almonds in large micro safe bowl. In 4 cup micro
safe cup, combine brown sugar, margarine, corn syrup and salt. Microwave on HIGH
for 2 minutes; stir. Microwave on HIGH for 2-3 more minutes or until mixture comes
to a rolling boil. Stir in baking soda; pour over popcorn and almonds. Mix well;
microwave on HIGH for 2 minutes. Spread on foil or wax paper to cool.
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Cereal Corn Snack
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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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Cheese Popcorn
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1/4 cup butter
1 ounce bleu cheese
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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Chili Popcorn Seasoning
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1 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
1 tablespoon dried onion flakes
cayenne pepper to taste
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, popped with butter.
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Chocolate Popcorn Balls
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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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Christmas Bears Snack Mix
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2 cups bear-shaped chocolate graham -- snacks
2 cups mini oreos with red frosting
2 cups red -- white & green candy
coated chocolates
1 cup red & green gummi bears
Mix all ingredients in a large bowl. Store in plastic bags or covered container.
NOTE: Can change this by changing the chocolate graham bears and mini oreos for
any small cookies or snacks desired.
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Cinnamon Popcorn
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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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Coconut Pecan Popcorn

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1 package coconut-pecan frosting mix
1/3 cup water
1/2 teaspoon salt
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.
Can decrease popcorn by 2 cups and add 2 cups pecan pieces. Add 1 cup to each pan
after popcorn is divided. Mix.
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Confetti Popcorn Balls
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1 package microwave popcorn
1/2 cup m&m's -or- small gumdrops
1/3 cup unsalted peanuts
2 cups mini marshmallows
Microwave popcorn according to package directions. Grease an 8" square pan. Remove
unpopped kernels 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 Jacks #1
Recipe By : Janis Alling, Possum Kingdom Lake Cookbook

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2 cups brown sugar
1/2 cup white sugar
1 cup oleo
1 teaspoon salt
1 teaspoon soda
1 teaspoon butter flavoring
6 quarts popcorn
1 cup raw peanuts
Cook sugars and oleo for 5 minutes (In microwave, at medium), cook slowly. Remove
from heat and add salt, soda and butter flavoring. Pour over popcorn and peanuts.
Bake 1 hour at 200 degrees. Stir every 15 minutes.
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Cracker Jacks #2
Recipe By : Possum Kingdom Lake Cookbook

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6 quarts popped pop corn
raw peanuts
2 cups brown sugar
1 cup karo syrup
1 cup butter
1 teaspoon soda
1 teaspoon salt
1 teaspoon butter flavor
In saucepan cook brown sugar, Karo syrup and butter for about 5 minutes, stirring
constantly. Add soda, salt and butter flavoring. Pour over popcorn and peanuts.
Cook in 200-degree oven for 1 hour. Stir often to coat popcorn.
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Cracker Jill
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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
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
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3 quarts unsalted popped popcorn
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
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10 cups popped popcorn -- 3.5 oz
microwave bag is this amt
3 cups bugle-shaped corn snacks
1 teaspoon italian seasoning
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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Double Caramel Munchin' Mix
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3 tablespoons margarine or butter
3 tablespoons caramel topping
3 cups double Chex cereal
1 cup popped popcorn
1/2 cup honey roasted peanuts
In small microwave safe bowl, melt margarine and topping on high 1 minute; mix
well. Pour cereal, popcorn and peanuts into large resealable plastic bag. Pour
topping over cereal mixture inside plastic bag. Seal bag and shake until all
pieces are evenly coated. Pour contents into large microwave safe bowl. Microwave
on high 1-1/2 to 4 minutes, stirring every minute. Spread on waxed paper to cool.
Store in airtight container.
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Fall Harvest Popcorn
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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
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.
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Flavored Popcorn
Recipe By :
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1/2 cup margarine
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons flavoring
2/3 cup raw popcorn
Pop the popcorn and place it in a large grocery bag. Place the margarine, corn
syrup, salt, and sugar in a large bowl and microwave it on HIGH for 1 minute. Stir
well. Microwave it on HIGH until it reaches a boil and then microwave it on HIGH
for 2 minutes. Stir in baking soda, flavor and coloring (if desired). Pour over
the popcorn and stir well, making sure the popcorn is well-coated. Roll the bag
shut and microwave it on HIGH for 90 seconds. Stir well, roll shut and microwave
it for 60 on HIGH. Roll the bag down (or tear it down) and leave open on its side.
Microwave for 60 seconds on High. Pour out onto wax paper and spread it out to
cool. When cool, break apart and remove any "old maids". Store in airtight
container -- if it lasts that long ! This fills one of the 5 qt. ice cream
buckets. For caramel corn: Use brown sugar instead of white and use vanilla or
caramel flavoring. If you use the Lorann oils, one of the small bottles is the
right amount of flavoring.
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Flying Popcorn Balls
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3 quarts popped popcorn -- unsalted
1 cup spanish peanuts -- salted
6 ounces semisweet chocolate chips
1 pound marshmallows
1/4 cup butter
Combine popcorn, peanuts, and choco chips in large bowl or roaster. In large
saucepan, cook marshmallows and butter over low heat until melted. Pour over
popcorn, tossing gently to mix. Cool 5 minutes. Butter hands lightly. Form into 2
1/2" balls.
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Fruit-Flavor Popcorn Balls
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1 cup light corn syrup
1/2 cup sugar
1 small jello -- any flavor
1/2 pound salted peanuts -- coarse chop
Bring syrup and sugar to a boil. Remove from heat and add Jell-O Gelatin, stirring
until dissolved. Add peanuts and pour over popcorn, mixing well. Quickly form into
1 1/2" balls. Makes about 4 dozen.
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Garlic & Parmesan Popcorn
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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
1 Dash 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
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10 cups popped popcorn -- *
1 cup plain yogurt
1 cup brown sugar
* 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.
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Granola Popcorn
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1/4 cup butter
3 tablespoons honey
3 tablespoons brown sugar
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 until melted. Pour over the popped corn, nuts, oats, coconut and raisins.
Bake at 300: for 30 Minutes.
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Hauntingly Good Popcorn
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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
Recipe By :
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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
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 popcorn and coconut. Sprinkle with additional salt
if desired. Store in airtight container. Makes 10 cups.
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Heavenly Hash Popcorn
Recipe By :
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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 butterscotch 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
Recipe By :
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1 teaspoon salt
1/2 teaspoon thyme
1 teaspoon basil
1 teaspoon marjoram
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
Recipe By :
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24 ounces honey roasted almonds
6 cups unsalted popcorn
2 cups chow mein noodles
5 tablespoons margarine
3 tablespoons sugar
1 teaspoon vanilla
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

Recipe By :
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2 cups hexagon shaped corn cereal
1/2 cup peanuts
1/4 cup raisins
1/4 cup honey
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
Recipe By :
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2 tablespoons fresh parsley -- finely chopped
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. Immediately
sprinkle with cheese-herb mixture. Toss to combine. Store in tightly covered
container.
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Italienne Corn Bowl
Recipe By :
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1/3 cup butter
1 teaspoon butter
1 teaspoon parsley -- minced
1 teaspoon italian herb seasoning
2 tablespoons parmesan -- up to 3t
3 tablespoons buttery flavor popcorn oil
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
popcorn, toss lightly. Serve at once. Makes 4 qts.
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Jolly Time Party Mix
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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 tablespoon worcestershire sauce
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
Recipe By :
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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
Recipe By :
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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 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
Recipe By :
Categories :
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1/4 cup corn oil
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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Licorice Popcorn
Recipe By :
Categories :
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1 cup sugar
1/4 cup brown sugar
1/4 cup water
1/4 cup butter
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.
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Maple Syrup Popcorn Balls
Recipe By :
Categories :
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1 cup maple syrup
2 tablespoons butter
1 teaspoon vanilla
**In the North country the people make one of the aristocrats of sweets, maple
syrup. It cooks down to a delicious candy, but is delicate, so watch 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.
You may wish to include a few of your favorite.
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Marshmallow Popcorn Christmas Tree
Recipe By :
Categories :
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1/2 package lime flavored jello
green food color
candy pieces to decorate -- tree with
Spread popcorn evenly in jelly-roll pan or on waxed paper-lined counter. In medium

saucepan, combine margarine and marshmallows; cook over medium heat until melted.
Add jello; continue to cook until jello is dissolved. Add food color and mix well.
Pour evenly over popcorn; stir quickly to coat. With dampened hands, shape popcorn
into cone shape. Decorate tree with candy pieces.
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Mexicali Corn Bowl
Recipe By :
Categories :
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1/3 cup butter
1 tablespoon dry taco seasoning mix
1 tablespoon dry chopped chives
In small saucepan, melt butter over low heat. Add taco seasoning and chives.
Blend. Pour over popcorn in large serving bowl and toss lightly. Serve at once.
Makes 4 qts.
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Mexicali Crunch
Recipe By :
Categories :
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4 cups corn flakes
3 cups corn chips
1 cup roasted peanuts
1/2 cup margarine
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.
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Microwave Crunchy Caramel Corn
Recipe By :
Categories :
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2 cups hexagon shaped corn & rice -- cereal
1 cup mixed nuts
2 tablespoons corn syrup
1/4 teaspoon salt
In large microwave-safe bowl, combine popcorn, cereal and nuts. In 4-cup measuring
cup, combine butter, brown sugar, corn syrup and salt. Microwave on HIGH for 1-1/2
minutes; stir. Microwave on HIGH for 45 seconds to 2 minutes until mixture comes
to a rolling boil. Stir in vanilla and baking soda. Mixture will become foamy.
Pour over popcorn mix; toss to coat. Spread half of mix evenly in 12x8" dish.
Microwave on HIGH for 2-3 minutes or until popcorn is evenly coated and glazed,
stirring every minute. Spread on foil to cool. Popcorn will become crisp as it
cools. Using same dish, repeat with remaining popcorn. Allow mixture to dry for 2
hours. Store in tightly covered container.
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Milk Chocolate Popcorn
Recipe By :
Categories :
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12 ounces salted peanuts
1 cup corn syrup
12 ounces milk chocolate chips
In a large, greased, roasting pan, combine popcorn and nuts. In a large, heavy
saucepan combine chocolate chips, corn syrup and butter. Cook over medium heat
until mixture boils, stirring constantly. pour over popcorn toss well to coat.
Bake in a preheated 300: oven for 45 minutes stirring frequently. Cool completely.
Store in an airtight container for up to two weeks. Makes about 14 cups.
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Mocha Almond Popcorn
Recipe By :
Categories :
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1/2 cup strong coffee
1/4 cup butter
1 cup brown sugar
1 tablespoon cocoa
1 cup almonds; chop -- toasted
In a heavy saucepan 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
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Mother's White Popcorn Balls
Recipe By :
Categories :
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1 cup sugar
1/2 cup water
1/2 tablespoon vinegar
1 cup pecans; chop -- toasted
Put sugar, corn syrup, water, butter and vinegar in a heavy saucepan. Cook to
about 260: on a candy thermometer. Pour over the popped corn and toasted pecans.
Stir to coat. Butter hands, and make balls.
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Movie Candy Caramel Corn
Recipe By :
Categories :
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5 cups mini pretzels
2 cups brown sugar -- firmly packed
1 cup butter or margarine
1/2 teaspoon salt
1 cup salted peanuts
2 cups favorite candy; candy corn -- mini chocolate mints
choco covered raisins or peanuts, m&m's,
bridge mix
whatever you want.......
Heat oven to 200:. In large roasting pan combine popcorn and pretzels; set aside.
In 2 quart saucepan, combine brown sugar, butter, corn syrup and salt. Cook over
medium heat, stirring occasionally, until mix comes to a boil (12-14 minutes).
Continue cooking, stirring occasionally, until candy thermometer reads 238: or
small amount of mix dropped in ice water forms a soft ball (4-6 minutes). Remove
from heat; stir in baking soda. Pour over popcorn mixture; sprinkle peanuts over
coating. Stir until popcorn is coated. Bake for 20 minutes; stir. Continue baking
for 25 minutes. Remove from oven; stir in candy. Immediately place caramel corn on
waxed paper; cool completely. Break into pieces. Store in tightly covered
container. Makes 24 cups.
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Mushroom Popcorn
Recipe By :
Categories :
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1/2 cup butter
1 tablespoon dried bell pepper flakes
several dried mushrooms -- cut small
salt
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.
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Nutcracker Sweets
Recipe By :
Categories :
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2/3 cup pecan halves
1/3 cup unblanched whole almonds
1/8 teaspoon salt
2/3 cup sugar
1/2 cup butter
Lightly butter jelly-roll pan. In large bowl, combine popcorn, pecans, almonds and
melted butter. Sprinkle lightly with salt. Spread in buttered pan. In medium heavy
saucepan, combine sugar, 1/2 cup butter and corn syrup. Bring to a boil over
medium high heat, stirring constantly. Continue boiling 5-10 minutes or until
mixture turns a light caramel color, stirring occasionally. Remove from heat; stir
in vanilla. Pour over popcorn and nuts. Toss to coat. Spread out to cool and
harden. Break apart and store in loosely covered container. Makes 8 cups.
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O. R.'s Ranch Party Mix
Recipe By :
Categories :
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3 quarts popcorn
3 cups ranch flavored small cracker
1 cup fish pretzels
1 package dry ranch salad dressing mix
1 tablespoon lemon pepper
1 teaspoon dill weed
1/3 cup butter -- melted
In large bag, place popcorn, crackers and pretzels. Sprinkle mixture with
remaining ingredients except butter. Close bag; shake gently to distribute evenly.
Drizzle mixture with butter. Quickly reclose bag and shake until all ingredients
are evenly coated. Pour popcorn mixture onto large baking sheet and spread evenly.
Bake at 300: for 8 minutes. Cool snack mixture to room temperature and serve.
Store in airtight container.
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Orange Candy Popcorn
Recipe By :
Categories :
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2/3 cup orange juice
1 1/4 cups sugar
1 orange; rind of -- grated
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.
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Orange Popcorn
Recipe By :
Categories :
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1/2 cup sugar
1/2 cup tang -- powdered orange
drink
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.
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Party Time Popcorn Bars
Recipe By :
Categories :
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11 ounces praline nut mix -=or=- -- honey roasted mixed
3/4 cup dried cranberries -- finely
chopped -=or=- raisins
1/4 cup margarine
1/4 cup mini candy coated chocolate -- chips
Line 9x13" pan with foil so that foil extends over sides; butter foil. In large
bowl, combine popcorn, nuts and cranberries; set aside. In medium saucepan,
combine margarine and marshmallows. Cook over low heat until marshmallows are
melted, stirring constantly. Pour over popcorn mix; mix well. Press mixture in
foil lined pan. Sprinkle with chocolate chips; press lightly. Refrigerate 1 hour
to cool. Remove from pan by lifting foil; remove foil from mixture. Cut into 36
bars.
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Peanut Butter Snax
Recipe By :
Categories :
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1/3 cup peanut butter
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 cups bite-size shredded wheat
1 cup mini pretzels
1 cup multi-colored candy coated -- chocolate pieces; su
m&m's
In a small microwavable bowl, combine peanut butter, butter, and spices. Microwave
on HIGH 1 minute, or until butter melts. Mix well. In a 13x9" inch baking dish,
combine popcorn, shredded wheat and pretzels. Pour peanut butter mixture over
popcorn mixture and toss until well coated. Bake at 350: for 30 minutes, stirring
halfway through cooking time. Cool popcorn mixture to room temperature, stir in
candy pieces. Makes 8 cups. Store in airtight container.
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Pecan Cashew Popcorn Balls
Recipe By :
Categories :
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1 cup sugar
1 cup brown sugar -- firm pack
2/3 cup water
1 pound butter
2 cups pecan halves -- toasted
2 cups cashews -- lightly toasted
Combine the granulated sugar, brown sugar, corn syrup and water in a heavy pan
fitted with a candy thermometer and place over high heat. Bring mixture to a boil
and add the butter, stirring until it has melted. Continue cooking until the
mixture reached 350:, 20-30 minutes. In a LARGE, lightly oiled bowl, toss the nuts
and popcorn together. Carefully pour the hot syrup over the popcorn- nut mixture.
Carefully, but quickly, toss the mixture with a long-handled wooden spoon to coat
the popcorn and nuts completely with syrup. As soon as the mixture is cool enough
to handle, quickly shape into 3" balls and place the balls onto a nonstick or
lightly oiled baking sheet to cool. Store, tightly wrapped, in a cool place. Wrap
popcorn balls individually in squares of amber cellophane, tied up with gold or
orange and black ribbon (these are meant for Halloween). Or pile the balls
together into a basket with red apples and wrap the basket up in cellophane with
orange and black ribbon. Or place the balls in a brown paper bag and tie with a
ribbon.
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Piquant Popcorn
Recipe By :
Categories :
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2 garlic cloves -- crushed
1 1/2" piece ginger root -- peeled, chopped
1 cup popping corn
1/4 cup butter
2 teaspoons hot chili sauce
2 tablespoons fresh parsley -- chopped
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.
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Pizza Flavored Popcorn
Recipe By :
Categories :
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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. Makes 3 quarts
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Pizza Popcorn
Recipe By :
Categories :
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2 tablespoons dry spaghetti sauce mix
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.
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Popcorn Cake
Recipe By :
Categories :
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6 ounces chocolate chips
1 cup peanuts -- broken in half
1/2 cup peanut butter
10 1/2 ounces mini marshmallows
Line entire 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 margarine. Stir in peanut butter and marshmallows. Cook over low
heat until marshmallows are melted, stirring constantly. Pour marshmallow mixture
over popcorn mix; stir to coat. Press mixture firmly into prepared pan. Cool
completely; remove from pan. Cut into slices to serve.
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Popcorn Haystacks
Recipe By :
Categories :
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1 quart popped popcorn
1 cup peanuts
3 ounces chow mein noodles
12 ounces 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. Store in tightly covered container. Makes 24 haystacks.
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Popcorn Macaroons
Recipe By :
Categories :
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3 egg white
ds Salt 1/2 ts Baking powder 1 c Nuts; toasted - OR- 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 nuts or toasted
coconut and the chopped popped corn. Drop by teaspoons onto greased cookie sheets.
Bake at 350: for 15 mintues, until lightly browned.
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Popcorn Munchy
Recipe By :
Categories :
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1/3 cup margarine
1 tablespoon worcestershire sauce
2 cups bite-sized wheat squares
2 cups goldfish crackers
1 1/2 cups sesame sticks
1 cup peanuts
Heat oven to 250:. In 13x9" pan, melt margarine in oven. Remove from oven; stir in
seasoned salt, garlic powder and worcestershire sauce. In large bowl, combine
popcorn, wheat squares cereal, crackers, sesame sticks and peanuts. Pour margarine
over dry ingredients. Toss lightly until all pieces are coated. Divide evenly
between 2, 13x9" pans. Bake for 1 hour, stirring every 15 minutes. Cool
completely. Store in airtight containers. Makes 12 cups.
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Popcorn Party Mix
Recipe By :
Categories :
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1/4 cup butter
1/4 teaspoon celery salt
1 1/2 tablespoons worcestershire
1/8 teaspoon tabasco
1 cup pretzel sticks
1 1/2 cups mixed nuts -- salted
Melt butter in small saucepan. Add seasonings. Mix. Spread popcorn, pretzels, and
nuts in a lg shallow baking pan. Pour seasoned abutter over all. Toss. Bake 275:,
1 hour. Stir 4-5 times. Store in tightly covered container. Makes 2 qts.
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Popcorn Ring
Recipe By :
Categories :
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2 cups margarine
2 2/3 cups sugar
1 cup light karo corn syrup
1 teaspoon vanilla
2 cups whole pecans
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
Recipe By :
Categories :
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8 cups popped corn
2 cups cheddar cheese goldfish
1 cup plain bread croutons
1 cup tiny pretzels
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
Combine first 4 ingredients in bowl combine margarine and Worcestershire 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
Recipe By :
Categories :
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4 tablespoons unsalted butter
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
Recipe By :
Categories :
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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
Recipe By :
Categories :
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8 cups popped corn
2 cups cheddar cheese goldfish
1 cup plain bread croutons
1 cup tiny pretzels
1 teaspoon Worcestershire sauce
Combine first 4 ingredients in bowl. Combine margarine and Worcestershire 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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Popped Corn Balls, Pk
Recipe By : Norma, Possum Kingdom Lake Cookbook

Categories :
-------- ------------ --------------------------------
1 cup sugar
3/4 cup hot water
1/2 cup brown sugar
3 quarts popped corn
In saucepan add sugar and stir over low heat till brown, Stir in carefully hot
water, and brown sugar. Cook till forms soft ball. Pour over popped corn. Shape
into balls.
Busted by Barb at Possum Kingdom Lake Texas
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Praline Popcorn Crunch

Recipe By :
Categories :
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10 cups popcorn
1 1/2 cups whole pecans
1/2 cup almonds -- slivered
1 1/2 cups sugar
1 cup margarine or butter
1/4 cup praline liqueur
1 tablespoon praline liqueur
1/4 teaspoon salt
Butter baking sheet and large bowl. Toast pecans and almonds until light brown.
Combine popped corn and nuts in a large bowl. Heat sugar, butter, 1/4 cup Praline
liqueur and corn syrup in a heavy 2 quart saucepan. Stir over medium high heat, to
275:, or until soft crack stage. Remove from heat, stir in 1 tbls. Praline liqueur
and salt. Pour over the popcorn and nuts. Mix and spread immediately on baking
sheet. Let stand 1 hour. Break into bite sized pieces.
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Pumped Up Popcorn
Recipe By :
Categories :
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1/4 cup vegetable oil
8 medium clove garlic -- minced
2 1/4 teaspoons chili powder
1/4 teaspoon cayenne pepper -- (scant)
4 ounces plain popcorn
1 kosher salt
Place oil, smashed, peeled and minced garlic, chili powder and cayenne in a small
saucepan over very low heat. Cook, stirring occasionally, for five minutes. Place
popcorn in a large bowl. Pour the spice mixture over and toss to coat. Hands work
best for this. Season with salt to taste and serve.
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Quacker Jacks
Recipe By :
Categories :
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1 cup peanuts -- warmed
1 cup butter
5 cups popped corn -- warm
2 cups brown sugar -- packed
Pop corn; keep warm in oven. Warm nuts in pan. In saucepan, melt butter; add brown
sugar and syrup. Cook till thick then add baking soda; stir. Pour over warmed
popped corn and peanuts. Stir well. Let cool and munch down.
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Quarterback Crunch
Recipe By :
Categories :
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1 cup whole roasted almonds
2 cups light brown sugar
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 store in
airtight container. Makes about 6 qts.
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Rainbow Popcorn Balls
Recipe By :
Categories :
-------- ------------ --------------------------------
1 cup sugar
1 package strawberry gelatin powder -- or lime gelatin
1 1/2 cups salted peanuts -- coarsely
chopped
red or green food coloring
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
Recipe By :
Categories :
-------- ------------ --------------------------------
1/4 cup corn oil
salt
1/4 teaspoon saffron threads -- finely chop
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
Recipe By :
Categories :
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2 cups pretzel sticks
2 cups mixed nuts
2 cups bite-size round cheese -- flavored crackers
3 tablespoons margarine -- melted
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
Recipe By :
Categories :
-------- ------------ --------------------------------
2 cups salted fish shaped crackers
2 cups whole almonds
2 cups thin pretzel sticks
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
Recipe By :
Categories :
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1/2 cup candy corn
24 caramels -- about 1/2 lb
1 tablespoon water
1 tablespoon sugar
margarine
Combine popcorn, nuts and candy corn 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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Spicy Popcorn Munch
Recipe By :
Categories :
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1 cup tiny pretzels
7 cups popped corn
1 tablespoon vegetable oil
1 1/2 teaspoons salt free herb & spice blend
1/2 teaspoon paprika
Combine first 2 ingredients in a bowl; drizzle with oil. Combine remaining

ingredients and sprinkle over popcorn mixture and toss well. Spread mixture in a
cookie sheet. Bake 350: oven for 20 minutes; stir once. Turn oven off; let cool in
oven. Store in air-tight container. Makes 8 cups.
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Super Crunchy Snack Mix
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4 cups popcorn
2 cups super golden crisp cereal
2 cups semi sweet chocolate pieces
1 cup peanuts
1 cup raisins
Combine all ingredients. Makes 11 cups.
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Sweet Popcorn Mix
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2 cups cocoa puffs cereal
1 tablespoon sugar
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.
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Tex-Mex Munch
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6 ounces cheddar cheese -- shredded
Spread popcorn in jelly-roll pan; set aside. In 1 quart saucepan, melt butter.
Remove from heat; stir in chili powder. Drizzle over popcorn; stir to mix.
Sprinkle popcorn with cheese. Place oven rack in top position; heat broiler. Broil
for 1-2 minutes or until cheese melts. Toss immediately.
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Three-Pepper Popcorn
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salt
1 garlic clove -- minced
ds Cayenne pepper 2 ts Black pepper; coarsely - ground 1/4 c Hot pepper sauce 2
tb Butter; melted 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.
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Toasty Cinnamon Popcorn
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6 cups cinnamon toast flavor cereal
6 cups salted popped popcorn
Heat oven to 300:. Heat margarine in 13x9" pan until melted. Stir in cereal and
popcorn until evenly coated with margarine. Bake 5 minutes; stir. Bake 5 minutes
longer. Cool and store in airtight container. Makes 12 cups.
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Tropical Popcorn
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1/4 cup butter
1/4 cup cream of coconut
1 cup brown sugar
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.
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Vanilla Popcorn
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1/4 cup corn oil
1 split vanilla bean
1 tablespoon superfine sugar
salt
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.
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Velma's Caramel Popcorn
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1 cup brown sugar
1/2 cup butter
1/4 cup cream of tartar
1/4 teaspoon salt
1 cup pecans; chop -- toasted
Put the brown sugar, corn syrup, butter, cream of tartar and salt in a heavy
saucepan. Melt over medium heat and bring to a boil. Boil 5 minutes. remove from
heat and add the baking soda. Stir well. Pour over the popped corn and pecans.
Stir well. Put in a baking pan and bake at 250: for 30 minutes, stirring
occasionally. Pour onto buttered cookie sheets to cool
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Wheatable Snack Mix
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2 cups pretzel sticks
1 cup peanuts
3 cups wheat snack crackers
Mix popcorn, pretzels and peanuts in large bowl. Drizzle with margarine. Stir in
crackers. Sprinkle with onion salt and garlic salt; toss. Store in airtight
container. Makes 10 cups.
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White Chocolate Pecan Corn
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1 package microwave popcorn -- popped
8 ounces vanilla flavor candy coating
Place popped popcorn in large bowl. Put candy coating in 1 quart glass measure;
microwave on HIGH for 1 to 1-1/2 minutes or until shiny; stir to melt completely.
Stir in pecans. Add to popcorn; stir well to coat. Spread on cookie sheet and
allow to cool completely.
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Zesty Snack Mix
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1 1/2 cups dry roasted, unsalted -- mixed
nuts
2 tablespoons creamy honey-mustard dressing
1 package italian salad dressing mix
1 cup seedless raisins
In large bowl, combine popcorn and nuts; set aside. In small bowl combine
margarine, honey-mustard dressing and Italian dressing mix. Pour over popcorn,
tossing to coat well. Spread in jelly-roll pan. Bake at 325: for 15 minutes,
stirring after 10 minutes. Remove from oven; stir in raisins. Spread on paper
towels to cool. Store in airtight container. Makes about 6 cups.
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Popcorn Recipes

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Almond Toffee Popcorn

* Exported from MasterCook *

Amaretto Caramel Corn

* Exported from MasterCook *

Apricot Candy Popcorn

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* Exported from MasterCook *

Baked Caramel Corn

Baked Fruited Popcorn

* Exported from MasterCook *

* Exported from MasterCook *

Combine ingredients and pour over freshly popped popcorn. Toss.

* Exported from MasterCook *

Basic Candy Popcorn

* You can use concentrated flavorings in place of the oil of peppermint

* Exported from MasterCook *

* Exported from MasterCook *

* Exported from MasterCook *

Recipe By : Possum Kingdom Lake Cookbook

Butter a 15 1/2 x 11 inch jelly roll pan and a large bowl.

When cool break mixture into pieces.

* Exported from MasterCook *

Candy Popcorn Balls

* Exported from MasterCook *

* Exported from MasterCook *

Cereal Corn Snack

* Exported from MasterCook *

* Exported from MasterCook *

Chili Popcorn Seasoning

* Exported from MasterCook *

Chocolate Popcorn Balls

* Exported from MasterCook *

Christmas Bears Snack Mix

* Exported from MasterCook *

* Exported from MasterCook *

Coconut Pecan Popcorn

* Exported from MasterCook *

Confetti Popcorn Balls

* Exported from MasterCook *

Recipe By : Janis Alling, Possum Kingdom Lake Cookbook

* Exported from MasterCook *

Recipe By : Possum Kingdom Lake Cookbook

* Exported from MasterCook *

* Exported from MasterCook *

* Exported from MasterCook *

Crunchy Italian Popcorn Mix

Double Caramel Munchin' Mix

* Exported from MasterCook *

Fall Harvest Popcorn

* Exported from MasterCook *

Flying Popcorn Balls

* Exported from MasterCook *

Fruit-Flavor Popcorn Balls

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Garlic & Parmesan Popcorn

* Exported from MasterCook *

Glazed Yogurt Popcorn

* 2 tbls unpopped popcorn makes 4 cups popped popcorn.

* Exported from MasterCook *

* Exported from MasterCook *

Hauntingly Good Popcorn

* Exported from MasterCook *

* Exported from MasterCook *