98 Popcorn Recipes [NOOK Book]


1. Baked Nutty Caramel Corn
4 qt Popped corn
1/2 c Butter
1 c Brown sugar
1/4 c Corn syrup
See more details below
98 Popcorn Recipes

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1. Baked Nutty Caramel Corn
4 qt Popped corn
1/2 c Butter
1 c Brown sugar
1/4 c Corn syrup
1/2 ts Salt
1/4 ts Baking soda
1/2 ts Vanilla
2/3 c Nuts (almonds, pecans, peanuts, etc)
Pop corn and remove old maids. Spread corn in a large flat pan, and preheat in a 250-degree F. oven.
In a saucepan, melt butter, and stir in brown sugar, corn syrup and salt. Stir constantly until mixture
comes to a boil. Continue to boil without stirring for about 5 minutes (240 degrees F). Remove from heat,
and add baking soda and vanilla, stirring until foamy. If nuts are used, add them NOW, stirring until
heated through, and no longer clumped up.
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 Cracker Jack taste. Cool, break up and store airtight

2. Baked Caramel Corn
1 c Butter
2 c Brown Sugar
1/2 c Corn syrup
1 ts Salt
1/2 ts Baking Soda
1 ts Vanilla
6 qt Popped Popcorn
Melt butter; stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly, than boil, without
stirring for 5 minutes. Remove from heat, stir in soda and vanilla. Gradually pour over corn, mix well.
Turn into two large, shallow baking pans. Bake at 250 degrees F for 1 hour, stir every 15 minutes.
Remove from oven, cool completely. Break apart and store in tightly covered containers.

3. Barbecued Popcorn
6 tb Hot air-popped popcorn
1/3 c Tub margarine*
3 tb Chili sauce
1 ts Onion powder
1 ts Chili powder
1/2 ts Salt
2 tb 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.

4. Bayou Popcorn
3 tb Butter; or margarine
1/2 ts Garlic powder
1/2 ts Cayenne pepper
1/2 ts Paprika
1/2 ts Dried thyme
1/2 ts Salt
12 c Popped corn
In a heavy saucepan, melt butter over med. heat. Stir in remaining ingredients except popcorn. Cook for
1 min. Pour over popcorn, tossing to coat evenly. Serve at once.

5. Buttered Popcorn Bread
2 ts Yeast
1/4 ts Ginger
1/4 ts Sugar
2 1/2 c Bread flour
2 ts Gluten
1 tb Butter Buds
5 c Popcorn; popped/battered/ salted and crushed by hand or in a food processor until reduced to 2 1/2
1 tb Popcorn oil or veg. oil
1 1/2 c Water

6. Butterscotch Almond Popcorn Mix
1 pk 12-oz. butterscotch morsels
4 c Popped corn
2 c Almonds; slivered
In a 1-qt. microwave safe measuring cup, microwave butterscotch morsels on HIGH for 3 min., stirring
after each minute, until melted and smooth. Pour over popcorn and almonds, stirring gently to mix well.
Drop in small clusters onto a lightly buttered baking sheet. Let cool.

7. Cajun Popcorn
1/4 c Un-popped popcorn (8 cups popped)
4 T Butter
1 t Paprika
1 t Lemon pepper
1/2 t Onion powder
1/2 t Garlic powder
1/2 t Ground cayenne pepper
Pop popcorn. Melt butter and add the spices. Drizzle over the unseasoned popcorn and toss until well

8. Cajun Popcorn
1/2 c Margarine, melted
2 ts Paprika
2 ts Lemon pepper
1 ts Salt
1 ts Garlic powder
1 ts Onion powder
1/4 ts Ground red pepper
20 c Popped popcorn
Preheat oven to 300. In a small bowl, combine margarine, paprika, lemon pepper, salt, garlic powder,
onion powder, and red pepper. Place popcorn in a large baking pan; pour butter mixture over popcorn
and stir until well coated. Bake 15 minutes, stirring every 5 minutes. Remove from oven; cool completely.
Store in airtight container.
9. Candied Popcorn
1 c Sugar
1/2 c Molasses
1 tb Butter
1 tb Cider vinegar
1/4 ts Baking soda
3 qt Popped popcorn
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.

10. Caramel Corn
3/4 c Brown Sugar
2 c Popcorn; popped/salted
1/3 c Honey
2 tb Butter
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Product Details

  • BN ID: 2940014620697
  • Publisher: 99 ¢ store, save to buy more
  • Publication date: 7/13/2012
  • Sold by: Barnes & Noble
  • Format: eBook
  • Sales rank: 931,054
  • File size: 398 KB

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