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Post by NancyRogers on Oct 10, 2002 6:51:43 GMT -6
October is popcorn month. Here are some snacks using popcorn.
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Post by NancyRogers on Oct 10, 2002 6:53:26 GMT -6
OVEN CARAMEL CORN
2 c. brown sugar
2 sticks butter
1/2 c. white corn syrup
6 c. popped popcorn (take out any kernels)
1 tsp. salt
1 tsp. soda
Boil brown sugar, butter, syrup, and salt for 5 minutes. Remove from heat and add soda. Stir well and pour over popped popcorn on buttered cookie sheet. Place in 200 degree oven for 1 hour. Stir. Remove from oven and cool.
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Post by NancyRogers on Oct 10, 2002 6:54:13 GMT -6
POPCORN SNACK
1/3 c. butter or margarine
1 tsp. dill weed
1 tsp. lemon pepper
1 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. salt
2 qt. popped popcorn
1 c. mixed nuts
2 c. shoestring potatoes
Melt butter over low heat. Add dill weed, lemon pepper, Worcestershire sauce, garlic powder, onion powder and salt. Mix popcorn, nuts and shoestring potatoes. Toss with butter mixture. Spread on a large cookie sheet (with sides) and bake at 350 degrees for 6 to 8 minutes, stirring once. Cool and store in covered container.
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Post by NancyRogers on Oct 10, 2002 6:54:53 GMT -6
MICROWAVE CARAMEL CORN
1/2 c. brown sugar
1/4 c. butter
2 tbsp. dark corn syrup
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. soda
2 qts. popcorn
Microwave on high sugar, butter, corn syrup, and salt for one minute. Stir and microwave 2 additional minutes. Add vanilla, soda, and microwave one minute. Evenly coat popcorn and microwave one minute longer. Spread caramel corn on wax paper to cool.
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Post by NancyRogers on Oct 10, 2002 6:55:20 GMT -6
CRACKER JACKS
9-10 c. popcorn
2 c. brown sugar
1/2 c. white Karo syrup
2 sticks butter
Pinch cream of tartar
1/2 tsp. baking soda
1 c. peanuts
Bring to boil, sugar, syrup, butter, and cream of tartar. Boil 18 minutes; add baking soda. Pour over popcorn, mix thoroughly. Break into pieces, put onto cookie sheet. Bake at 200 degrees for 1 hour.
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Post by NancyRogers on Oct 10, 2002 6:56:06 GMT -6
POPPY CORN SNACK
8 c. popped popcorn
2 tbsp. margarine, melted
1/2 c. grated Parmesan cheese or American
2 tsp. poppy seed
1/8 tsp. garlic powder if desired
Place popcorn in large bowl or container. Drizzle melted margarine over popcorn. Sprinkle with cheese, poppy seed and garlic powder. Cover bowl shake well to distribute seasonings. Serve immediately.
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Post by NancyRogers on Oct 10, 2002 6:56:47 GMT -6
POPCORN SNACK
1 c. sugar
1/2 c. butter
1/3 c. unwhipped whipping cream
1 c. popcorn, unpopped
Boil first 3 ingredients for 1 minute and pour over popped popcorn. Enjoy!
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Post by NancyRogers on Oct 10, 2002 6:57:22 GMT -6
POPCORN CAKE
4 qts. popcorn, popped
1 lb. plain M & M's
1 c. dry roasted peanuts
1 stick margarine
1/3 c. oil
1 lb. marshmallows
Combine popcorn, M & M's, and nuts in large bowl. Melt marshmallows, butter and oil together. Pour mixture over popcorn mixture. Mix well with hands or spoon. Spray bundt pan with Pam and pack mixture in tightly. Put in refrigerator until cool. Turn out on plate. If hard to remove set pan in warm water a few minutes.
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Post by NancyRogers on Oct 10, 2002 6:58:11 GMT -6
CHOCOLATE CARAMEL POPCORN
1 (14 oz.) pkg. caramels
1 (6 oz.) pkg. chocolate chips
1/4 c. water
4 qts. popped popcorn
Place caramels, chocolate chips and water in a large microwave-safe bowl. Microwave on High for 3 minutes or until mixture is smooth. Stir every minute. Place popcorn in a large bowl. Pour caramel mixture over popcorn. Let cool for a few minutes. Toss until well coated.
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Post by NancyRogers on Oct 10, 2002 6:58:43 GMT -6
CHOCOLATE & PEANUT POPCORN BALLS
8 Marathon bars, cut up
1 1/2 c. M&M's peanut candies
8 c. popped popcorn
3 tbsp. water
In a medium saucepan, combine candy and water. Melt over low heat, stirring until smooth. In a large mixing bowl, combine peanut candies and popcorn. Pour melted chocolate over popcorn. Stir quickly to coat evenly. With well-buttered hands, shape into balls and place on waxed paper.
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Post by NancyRogers on Oct 10, 2002 6:59:13 GMT -6
CHOCOLATE RAISIN POPCORN BARS
1/4 c. butter
1/2 c. creamy peanut butter
4 c. miniature marshmallows
5 c. popped popcorn
1 c. golden raisins
1 c. semi sweet chocolate bits
Melt butter, stir in peanut butter. Add marshmallows, stir until melted. Remove from heat, add popcorn and raisins. Mix until well coated. Immediately turn mixture onto a buttered cookie sheet, 10"x8". While hot, sprinkle with chocolate bits. Cool. Drop by spoonful or cut in squares. Different and good.
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Post by NancyRogers on Oct 10, 2002 6:59:48 GMT -6
CHOCOLATE PEANUT BUTTER POPCORN
1 c. light corn syrup
1 c. sugar
1/3 c. peanut butter
2/3 c. chocolate chips
12 c. popped plain popcorn
1 c. Rice Krispies
Measure corn syrup and sugar into large saucepan. Cook over medium heat, stirring until sugar dissolves and mixture begins to boil. Add peanut butter and chocolate chips. Turn off heat and stir until the chocolate chips and peanut butter are dissolved. Add popcorn and Rice Krispies and stir until everything is well coated. Pt into molds* or put in large pan and cool, breaking it apart into smaller bite-size pieces. Store in plastic bag. Keeps well for several days, up to a week or more. *Spray mold lightly with Pam. Pack mixture into mold and turn out on waxed paper. Let cool to set up. If you want to decorate with colored M&M's or Colored chocolate chips, do it as soon as molded form is put on the waxed paper. Holiday molds are fun - Christmas trees, bears, rabbits, ducks, etc. all make nice individual-sized servings.
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Post by NancyRogers on Oct 10, 2002 7:00:39 GMT -6
CHOCOLATE POPCORN
1 batch popped popcorn (8-10 cups)
1 c. sugar
1 well rounded tbsp. cocoa
Pop popcorn. Mix cocoa with sugar in pan and enough water to make a medium paste. Bring to a boil and boil until a soft ball stage. Pour over popcorn and toss well. A real hit with kids and puppy dogs too!
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Post by NancyRogers on Oct 10, 2002 7:01:18 GMT -6
CHOCOLATE CLUSTERS
1 pkg. chocolate chips
3 tbsp. peanut butter
1 1/2 c. corn flakes, raisin bran or nuts & raisins (choose one) or 2 c. marshmallows or popcorn
Melt chocolate and peanut butter in 1 1/2 quart bowl on High for 2 minutes, stir. Cook another 30 seconds. Add your choice and mix lightly until completely coated. Drop mixture from a teaspoon onto waxed paper. Chill until chocolate is firm. Makes 2 dozen cookies.
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Post by NancyRogers on Oct 10, 2002 7:01:44 GMT -6
1 bag microwave popcorn
10 oz. almond bark
1/2 c. pecan halves
Prepare popcorn in microwave. Put popcorn in large bowl. Melt almond bark in a 1 quart glass cup. Microwave on High for 1 to 1 1/2 minutes. Stir to melt completely. Stir in pecan halves. Mix with popcorn. Mix well. Spread on cookie sheet. Allow to cool completely. Makes 2 quarts.
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Post by NancyRogers on Oct 10, 2002 7:03:00 GMT -6
PARTY POPCORN
2 c. miniature marshmallows
1/3-1/2 c. melted butter or margarine
3 qt. unsalted popcorn
1 (3 oz.) pkg. fruit flavored gelatin
Combine marshmallow and butter in the top of a double boiler; cook over simmering water until marshmallows have melted. Pour over popped corn and stir to mix well. Sprinkle gelatin over popcorn and stir to coat each kernel. Yield 3 1/2 quarts.
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Post by NancyRogers on Oct 10, 2002 7:03:43 GMT -6
QUICK POPCORN BALLS
1/4 c. Mazola corn oil
1/2 c. popcorn
1/2 c. Karo syrup (red or blue label)
1/2 c. sugar
1/2 tsp. salt
Heat oil in a 4-quart kettle over medium heat for 5 minutes. Add popcorn. Cover, leaving small air space at edge of cover. Shake frequently over medium heat until popcorn stops. Meanwhile, mix together Karo syrup, sugar and salt. Add to popped corn in kettle and stir constantly over medium heat 3-4 minutes or until corn is evenly and completely covered. Remove from heat. Form into balls, using as little pressure as possible. Makes 6 popcorn balls.
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Post by NancyRogers on Oct 10, 2002 7:04:17 GMT -6
EASY HAYSTACKS
1 1/2 qts. popped popcorn
1 c. chow mein noodles
1 (12 oz.) pkg. butterscotch or peanut butter pieces
Combine popped popcorn and chow mein noodles in a large bowl. In medium saucepan melt butterscotch or peanut butter pieces over low heat, stirring constantly until smooth. Pour melted candy over popcorn and noodles. Stir well. Drop by heaping tablespoonsful onto wax paper-lined pan. Refrigerate until firm. Store in tightly covered container. Makes about 24.
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Post by NancyRogers on Oct 10, 2002 7:04:51 GMT -6
POPCORN SALAD
1/2 c. green onion, chopped
1 c. celery, chopped
3/4 c. mayonnaise
1/2 c. water chestnuts
3/4 c. diced fried bacon
1 c. shredded Cheddar cheese
6 c. popped popcorn
The first four ingredients can be mixed together 3-4 hours ahead of time. Just before serving mix together the bacon, cheese and popcorn with the other ingredients and serve.
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Post by NancyRogers on Oct 10, 2002 7:05:28 GMT -6
POPCORN SNOWMEN
3 c. mini marshmallows
3 tbsp. butter or margarine
6 c. freshly popped, plain popcorn
Decorations such as raisins, gumdrops, pieces of dried fruit
In a large pot, over low heat, melt marshmallows and 3 tablespoons of butter or margarine, stirring constantly until marshmallows are gooey. Remove from heat. Stir in the popped popcorn a little bit at a time. Let the pot cool for at least a minute. Rub some butter or margarine on your hands. Then, scoop out a handful of the mixture and make one ball for the body and one for the head. Use decorations to make eyes, nose, mouth. Is you make his body about the size of a tennis ball, this recipe makes about 7 snowmen.
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Post by NancyRogers on Oct 10, 2002 7:06:18 GMT -6
PINK PARTY POPCORN
Match the color of the popcorn to your decorating scheme.
3 tbsp. butter
1 1/2 c. miniature marshmallows
4 tbsp. strawberry-flavored gelatin
2 qt. popped popcorn
In medium saucepan, melt butter over low heat. Stir marshmallows into the melting butter. Let them soften but not melt completely. Add the gelatin. Stir until butter-marshmallow mixture is evenly colored. Gelatin does not have to be dissolved. Drizzle over popcorn and mix well. Makes 2 quarts.
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Post by NancyRogers on Oct 10, 2002 7:06:45 GMT -6
PARTY MIX
2 c. Wheat Chex
2 c. Cheerios
3 c. pretzels
2 c. peanuts
3/4 c. butter
1 tbsp. Worcestershire sauce
3 qt. popped popcorn
1/2 tsp. garlic powder
Few drops hot pepper sauce
Melt butter and mix all ingredients together. Put into 2 shallow roasting pans. Bake at 300 degrees for 30 minutes. Stir frequently. Drain on absorbent paper. Store in airtight container. Yield: 5 quarts.
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Post by NancyRogers on Oct 10, 2002 7:07:13 GMT -6
POPCORN CAKE
6 qt. popcorn, popped
1 lb. sm. spiced gum drops
1 c. walnuts, broken
1/2 c. butter
1 lb. lg. marshmallows
1/2 c. Mazola oil
Mix popcorn, gum drops and broken nut meats in large pan. Melt butter, oil and marshmallows in saucepan. Stir quite often so it won't burn. Pour over popcorn, gum drops and nuts; stir well. Press into an angel food cake pan, decorate top with some of the gum drops. Remove from pan after 1 or 2 hours, wrap in foil. Do not grease pan. Best to mix in large pan. Tupperware - round cake top.
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Post by NancyRogers on Oct 10, 2002 7:08:00 GMT -6
RANCH STYLE POPCORN
4 qt. popped popcorn
1 (1 oz.) pkg. Ranch flavored dry salad dressing mix
2 tsp. dill weed, optional
3 tbsp. melted margarine
Place popcorn in large bowl. Add dressing mix and dill weed; mix well. Pour melted margarine over popcorn mixture stirring until coated.
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Post by NancyRogers on Oct 10, 2002 7:08:28 GMT -6
MONSTER MASH HALLOWEEN PARTY MIX
10 c. popped popcorn
1 (16 oz.) bag plain M & M's
1 (14 oz.) jar peanuts
1 c. raisins
1 c. Reese's pieces
Mix and enjoy. Makes 15 cups.
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Post by NancyRogers on Oct 10, 2002 7:09:02 GMT -6
CRISPY POPCORN
1/2 c. sugar
1/2 c. butter
1/2 tsp. soda
1 tsp. vanilla
1/2 c. corn syrup
1/2 sm. pkg. dry Jello (any flavor)
6 qts. popcorn
Mix sugar, butter, corn syrup and jello in saucepan. Bring to boil stirring constantly. Add soda and vanilla. Stir, mixture should be foamy. Add to popcorn and stir well. Bake on cookie sheet at 250 degrees for 15 minutes. Stir, then turn off oven and keep in for 15 minutes more.
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