I need a recipes for popcorn?

Question

Anybody have any recipes for candied popcorn, carmel popcorn, kettle corn, chedder popcorn, etc?
I am looking to make popcorn as munchies over the holidays and plain ol buttered just won't do it this year.
Thanks in advance!

thank you all so much... my kids and I are going to love making every recipe.

Answer 1

Firelight orange spice popcorn

4 pkg Firelight Orange Celestial® Seasonings tea, open tea bags
1/4 tsp salt, optional
4 tbsp popcorn
4 tbsp oil
4 tbsp granulated sugar


Open 4 packets of Celestial® Seasoning’s Firelight Orange Spice tea and pour into cup with salt. Stir well. Have this mixture ready next to popper. Have bowl ready to put popcorn in.

Put oil, popcorn and sugar into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops.

Quickly open lid and pour mixture over hot popcorn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl. Cool and store in airtight container. Six (6) servings

Double Chocolate Popcorn

1/2 cup chocolate chips, chopped
1 tbsp cocoa (only if you like dark chocolate)
1/4 tsp salt
3 tbsp oil
1/3 cup sugar
1/3 cup popcorn

Chop chocolate chips in food processor. Mix in cocoa if desired. Mix in 1/4 teaspoon salt. Keep this mixture in a measuring cup next to popper. Have bowl ready to put popcorn in.

Put oil, popcorn and sugar into the popper. Fasten the lid securely and begin stirring. Use medium to high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops.

Quickly open lid and pour chocolate mixture over hot popcorn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl and allow to cool and dry. Store in airtight container. Six (6) servings.


Creamy Caramel Corn

5 tbsp brown sugar
5 tbsp powdered coffee creamer
1 tbsp butter
1/4 tsp salt
2 tsp vanilla
2 tbsp Karo® syrup
4 tbsp popcorn
4 tbsp oil
4 tbsp granulated sugar

Measure and mix the brown sugar, coffee creamer, butter, salt, vanilla and Karo® syrup in a small bowl or pan. Bring it just to a boil, stirring constantly if on the stove. It takes about 60 seconds in the microwave. Please be sure to stir the mixture several times during micro waving. Have this warm mixture ready next to popper. Have bowl ready to put popcorn in.

Put oil, popcorn and sugar into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops.

Quickly open lid and pour mixture over hot popcorn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl, tapping bottom of pan with hot pad to get all popcorn and syrup out. Stir with large spoon. Cool and store in airtight container. Six (6) servings

Cookies & Creamy White Popcorn

10 Oreo® cookies, finely crumbed
3 tbsp cocoa
1/2 tsp salt, optional
4 tbsp popcorn
4 tbsp oil
4 tbsp granulated sugar


Prepare the cookie crumbs. I like to use the food processor, or you may break up the cookies by putting them in a sturdy bag and rolling them with a rolling pin. Mix cookie crumbs with cocoa and salt in a small bowl. Have cookie mixture ready next to popper, close to stove. Have bowl ready to put popcorn in.

Put oil, popcorn and sugar into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops.

Quickly open lid and pour cookie mixture over hot popcorn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl. Break up 10-12 cookies into odd size pieces and add to the popcorn in the bowl. Mix lightly. Cool and store in airtight container. Six (6) servings


Coconut Cream Popcorn

1/2 cup coconut, finely ground
2 tbsp granulated sugar
1/4 tsp salt
1 tsp coconut flavoring
4 tbsp popcorn
4 tbsp oil
4 tbsp granulated sugar


Prepare coconut crumbs in food processor. Measure and mix the coconut, sugar, salt and coconut flavoring into a small bowl. Set this mixture next to popper. Have bowl ready to put popcorn in.

Put oil, popcorn and sugar into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops.

Quickly open lid and pour mixture over hot popcorn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl. Finish stirring with large spoon if needed. Cool and store in airtight container. Six (6) servings.


Enjoy =))

Answer 2

candied popcorn

6 cups popped corn

stir until the sugar is dissolved:
2/3 cup sugar
1/2 c water
2 1/2 tablespoons light corn syrup
1/8 teaspoon salt
1/3 teaspoon vinegar
bring to a boil. cook covered about 3 mins. until steam washes down sides of pan. Uncover and cook, without stirring nearly to the hard crack stage, about 290degrees.
Pour over popped corn, stir gently with a wooden spoon untill well coated. When cool enough to handle, with lightly buttered fingers, press it into balls. You can add a bit of food coloring to this just before you pour it over the popped corn.

Molasses Syrup

Melt 1 tablespoon butter
add:
1/2 c molasses
1/4 c sugar
stir until sugar is dissolved. bring to a boil. cover and cool about 3 mins until steam has washed down the side of the pan. Uncover and cook without stirring, nearly to the hard crack stage, about 290.

Pour over popcorn and mix

these can also be pressed into a cake mold or pan - just butter it first.
Maybe throw in some peanuts or other nuts as you are mixing it up.
enjoy

Answer 3

caramel popcorm

Ingredients:
1/3 cup of oil
1/2 cup of kernels
1/4 cup of brown sugar

Directions:
1. Add oil to the stockpot and turn the heat to medium high.
2. Drop two kernels in the stockpot. When both of the kernels are popped, the oil is hot enough for making popcorn.
3. Add the brown sugar and the kernels. Use a wooden spoon and stir the mixture until the sugar and the kernels are well mixed. Close the lid, leaving it slightly ajar so the steam can escape. Note: It’s important to use a lid so the popping kernels don’t end up everywhere!
4. Wait until most of the kernels are popped and take the stockpot off the stove top. Carefully pour out the popcorn into a bowl to cool for a moment.
5. Enjoy.
~~~~~~~
To make kettle corn, use white sugar. To make regular popcorn, don’t add any sugar. Add salt and butter to taste after the kernels are popped.

This crunchy popcorn combined with nuts and seeds and covered with buttery candy topping is so yummy, nobody will know it’s a lot healthier than the original.

Make extra for you and your family--it’s a winner!

INGREDIENTS

2 cups walnuts or other nutmeats
1 cup raw sunflower seeds
2 quarts popped popcorn, unsalted and unbuttered
1 1/2 cups sugar or Succanat
3/4 cup pure maple syrup
1/2 cup water
4 tablespoons butter
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

1. You’ll need 3 baking sheets for this project. Grease two of them very lightly and set aside. Preheat oven to 350F.

2. Spread the nuts and seeds on the third baking sheet. In the preheated oven, toast the nuts and seeds for 7 minutes, stirring once. Turn off the oven. Remove the baking sheet; spread the popcorn on top of the nuts and seeds. Return to the oven to keep warm.

3. Bring the sugar, maple syrup, water, butter, and salt to a boil in a heavy-bottomed pot. Boil, partially covered, until the mixture reaches 290F on a candy thermometer. Remove from heat and then stir in the cinnamon and vanilla.

4. Quickly transfer the popcorn mix to the largest bowl you have and pour in the hot liquid. Working quickly--it will soon stiffen--stir to coat the entire mixture. Spread on the greased baking sheets and cool for 30 minutes. Break the mixture apart; store in tins or plastic bags.

Makes about 2 1/2 quarts
~~~~~~

Maple Yogurt Corn

2 1/2 quarts popped popcorn (air popped)
1 cup plain non-fat yogurt
6 oz. light pancake syrup
2 teaspoons maple or caramel extract

Put popped popcorn in a large bowl and keep warm. In a 2 1/2 quart saucepan, combine yogurt and light pancake syrup. Bring to 225° on a candy thermometer and remove immediately from heat. Add maple or caramel extract. Pour over popped popcorn, stirring to coat.
~~~~
Yummy Yogurt Popcorn

2 1/2 quarts popped popcorn
1 cup plain yogurt
1 cup brown sugar
1/3 cup light corn syrup

Put popped popcorn in a large bowl and keep warm. 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 degrees Fahrenheit on candy thermometer). Pour over popped popcorn, stirring to coat.

Answer 4

A really easy one for cheese popcorn is to use the powdered cheese out of the mac & cheese boxes. Save the pasta for speghetti later on.

Another easy one is to melt caramel over popped popcorn and form into balls, let set on wax paper for about 10 min.

Popcorn is a pretty easy food to find recipes for, try this site for more:

http://www.popcorn.org/nutrition/recipes/index.cfm

Enjoy!

Answer 5

I've made this one & it's always a big hit.

Zippy Italian Popcorn
Recipe courtesy Rachael Ray

1 sack reduced fat natural flavor microwave popcorn, cooked to package directions
2 tablespoons butter
1 teaspoon garlic powder or granulated garlic
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1/3 cup grated Parmigiano, eyeball it

Pop the corn and place in a bowl. Place butter and spices in a small cup or bowl and place in microwave oven and melt, 10 to 15 seconds on high. Stir and pour mixture over the popped corn. Sprinkle the corn with cheese and serve.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30614,00.html

Link to more savory popcorn recipes: http://search.foodnetwork.com/food/recipe/italian+popcorn/search.do?searchString=italian+popcorn&site=food&gosearch=&searchType=Recipe

Sweet & misc. popcorn recipes: http://search.foodnetwork.com/food/recipe/popcorn/search.do?searchString=popcorn&site=food&gosearch=&searchType=Recipe

Answer 6

Caramel Corn - Caramel Popcorn Recipe

INGREDIENTS:

* 1 lb. brown sugar
* 1 cube butter or margarine
* 1 cup corn syrup
* 1 can sweetened condensed milk

PREPARATION:
Bring to brown sugar, butter, and syrup to a boil; add 1 can sweetened condensed milk. I continue to cook for another couple of minutes, stirring constantly because it will burn easily. Pour over popcorn.


hope this helps, good luck:)


that popcorn syrup, just add it over the usual popcorn you make, iv tried it, its delicious

Answer 7

I have to say my favorite would be cheesy popcorn, but when I make my own at home I like to add butter and a touch of seasoning salt...yummmm

Answer 8

Pop your corn sprinkle with grated Parmesan Cheese nice to nibble on with a glass of soft red wine.

Answer 9

Checkout this site for Gormet popcorn ideas!
http://www.essortment.com/food/gourmetpopcorn_segd.htm