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Post by Baking_Bud on Dec 31, 2002 18:01:33 GMT -6
Jello Popcorn
On low heat, heat till clear
1. small pkg any Jello (except sugar-free)
1 c. sugar
1 c. corn syrup (Karo)
When it is clear pour over largest bowl off popcorn you have. Shape into balls. It's easy and flavorful and kids go crazy over it. Lime and strawberry are very good!
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Post by Baking_Bud on Dec 31, 2002 18:02:38 GMT -6
Onion-garlic popcorn
1 qt. popped popcorn
3 Tbls. butter
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 tsp. salt
Melt butter; add other ingredients. Drizzle over popcorn and mix well. If you pop your pocorn in oil omit butter and just sprinkle powder over popcorn while still hot. Or if you pop it in the microwave add the powder to the popper before popping.
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Post by Baking_Bud on Dec 31, 2002 18:03:21 GMT -6
Cheesy Parmesan Italian Popcorn
3 Tbls. butter
5 Tbls. grated Parmesan cheese
Pinch of onion salt
Melt butter; add other ingredients. Drizzle over popcorn and mix well.
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Post by Baking_Bud on Dec 31, 2002 18:04:28 GMT -6
Caramel Popcorn
4 cups freshly popped corn lightly salted
1 cup packed brown sugar
1/2 cup butter or margarine
1/2 cup corn syrup (light)
1/2 tsp. vanilla
1/2 tsp. baking soda
Put popcorn in shallow roasting pan (large pan). In heavy saucepan mix sugar, butter and corn syrup. Stir over medium heat until boiling. Continue boiling 5 min. without stirring. Remove from heat; add vanilla and baking soda. Pour over popcorn; stir to coat well. Bake in preheated 250 degree oven for 1 hr., stirring several times. Cool, break apart and store in tightly covered container. (Cool on waxed paper so it won't stick to pan) Note; if desired
1 cup. peanuts may be added to popcorn before adding caramel sauce.
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Post by Baking_Bud on Dec 31, 2002 18:05:29 GMT -6
Milk Chocolate Popcorn
12 cups popped popcorn
2 1/2 cups (12-ounce can) salted peanuts
1 3/4 cups (11.5-ounce package) Milk Chocolate Morsels
1 cup light corn syrup
1/4 cup butter or margarine
Preheat oven to 300 F. Grease large roasting pan. Line serving plate with waxed paper.
Combine popcorn and nuts in prepared roasting pan. Combine morsels, corn syrup and butter in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture boils. Pour over popcorn; toss well to coat.
Bake, stirring frequently, for 30 to 40 minutes. Cool slightly in pan; remove to prepared serving plate. Store in airtight container for up to two weeks. Makes about 14 cups.
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Post by Baking_Bud on Dec 31, 2002 18:06:10 GMT -6
Hot Popcorn
1 Tbs. vegetable oil
1 tsp. Tabasco hot sauce
popcorn
Put Tabasco in the pot with the oil and pop as usual.
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