Easy Popcorn Recipes

Homemade Cracker Jacks

4 qt Popcorn; popped
1 c Peanuts, spanish
4 T Butter
1 c Brown sugar
1/2 c Light corn syrup
1/8 c Molasses
1/4 t Salt

Preheat oven to 250 degrees.
Combine the popcorn and peanuts in a metal bowl or on a cookie sheet and place in the preheated oven.
Combine all the remaining ingredients in a saucepan.
Stirring over medium heat, bring the mixture to a boil.
Using a cooking thermometer bring the mixture to the hard boil stage (260).
This will take about 20 to 25 minutes.
You will notice the mixture turning dark brown.
Remove the popcorn and peanuts from the oven and working quickly, pour the caramel mixture in a fine stream over them.
Then place them back in the oven for 15 minutes.
Mix well every 5 minutes, so that all the popcorn is coated.
Cool and store in a covered container.

Source: Top Secret Recipes

Ingedients:

10 cups popped popcorn
1/2 cup butter
3/4 cup sugar
1 (3 ounce) package fruit flavored gelatin mix
1 tablespoon corn syrup
3 tablespoons water
1/4 teaspoon baking soda

Directions:
· Preheat oven to 250 degrees F (150 degrees C). Grease a 1/4 sheet pan or two 8x12 inch baking dishes. Butter a heavy 2 quart saucepan.
· Distribute popcorn evenly in prepared baking pans. Place in oven to keep warm.
· In prepared saucepan over medium heat, combine butter, sugar, gelatin, corn syrup and water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you do not have a thermometer, bring the mixture to a boil and boil it for 4 minutes.
· Remove the mixture from the heat and stir in the baking soda
· Pour mixture evenly over popcorn and stir until coated. Return popcorn to oven and bake 30 minutes; stir once while baking. If you like it nice and crispy, bake for an additional 15 minutes.

Money was tight during the Great Depression, but this 10-cent tin of Jolly Time made enough popcorn for an entire family. Now this 4 1/2" (empty) antique popcorn tin fetches a whopping $160!

Ingredients

1/2 cup sugar
1/2 cup light corn syrup
1/2 stick butter
2 tablespoons cocoa
1/2 teaspoon salt
8 cups popcorn

Directions

Over medium heat, using a 4 quart pot, combine the sugar, corn syrup, butter, cocoa, and salt and bring to a boil. Once the mixture is well mixed, add the popped corn. Cook and stir until popcorn is coated, approximately 2 minutes. Cool mixture and shape into 3-inch balls.

recipe courtesy of Paula Deen

After a long 31-year war against successive Ethiopian governments, the small state of Entrea (in Northeast Africa, between Ethiopia and Sudan) declared its independence on May 24, 1993. These happy Eritrean women from the capital Asmara, celebrate by feeding popcorn to western journalists and well-wishers.

Cajun Popcorn

2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons salt
1/2 teaspoon fresh ground black pepper
1 pinch cayenne pepper (optional)

Southwestern Popcorn

1 1/2 teaspoons chili powder
2 tablespoons salt
1 tablespoon ground cumin

Italian Popcorn

1/4 cup finely grated parmesan cheese (about 1/2 ounce)
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper flakes (optional)

Curry Popcorn

1 tablespoon curry powder
2 tablespoons salt
1/4 teaspoon fresh ground black pepper
1 teaspoon turmeric
1 pinch cayenne pepper

For each of these mixtures, simply place all of the ingredients in a medium bowl; stir until they are combined, and transfer to an airtight container for storage. All of the variations can be doubled or tripled, depending on the size of the container you plan to use. The Italian mixture should be kept in the refrigerator, as it contains fresh cheese. Season popcorn to taste.

"I live for meeting with men in suits. I love them because I know they had a really boring week and I walk in there with my orange velvet leggings and drop popcorn in my cleavage and then fish it out and eat it. I like that. I know I'm entertaining them, and I know that they know."

Researchers wanted to see if moviegoers would eat popcorn even if it was stale, even if it tasted terrible.

Sure enough, not only did everyone in this study eat whatever was given them, they ate plenty of it.

People who were given small and medium containers of popcorn ate it all, and felt it was sufficient. On the other had, people who were given giant size containers filled with stale popcorn ate it all, too. The larger the portion served, the more the people ate.

courtesy of Fitness Trainer Blog

INGREDIENTS

3 boxes (16 oz each) poundcake mix
2 1/4 cups water
6 eggs
3 tubs (16 oz each) white frosting
1 can each red and white decorating icing with star and writing tips (we used Betty Crocker Easy Flow)
3 cups freshly popped popcorn

PREPARATION

1. Heat oven to 350ºF. You'll need two 8 x 3-in. springform pans coated with nonstick spray, bottoms lined with wax paper and sprayed. You'll also need a sturdy round (or square) serving surface about 10 in. in diameter

2. Prepare cake mixes as directed, using water and eggs. Divide batter between pans. Bake 1 hour and 15 minutes, or until pick inserted into centers comes out clean. Cool 10 minutes on wire rack; remove from pans. Peel off paper and cool completely.

3. With a long serrated knife, trim top of one cake horizontally to make it level. Place on serving plate. Spread top with thin layer of frosting; top with remaining cake. Reserve 1/4 cup frosting (wrap airtight and refrigerate if making cake ahead). Spread top and sides of cake with remaining frosting.

4. Fit red icing with writing tip. Pipe the word POPCORN onto side of cake. Pipe arched lines above and below. Add vertical lines around sides of cake. Fit white icing with star tip. Pipe shell border around bottom and top edges.

5. Arrange popcorn on top of cake, using dabs of reserved frosting as necessary to attach from pans. Peel off paper and cool completely.

recipe courtesy of Woman's Day

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