Idea for the season
Line a jack-o-lantern with aluminum foil and fill it with your favorite pop corn or pop corn balls. Fill a mixture of salted popped corn and candy corn in plastic bags, tie with curled ribbon and presto...great center piece or give away goodies.
Pop Corn Balls
1 C. granulated sugar or firmly packed brown sugar
1/3 C. corn syrup
1/3 C. water
1/4 C. butter
1/2 tsp. salt
1 tsp. vanilla
2 quarts popped Pop Corn
Keep popcorn warm in a 250 degree oven. In a 2 quart saucepan, stir together sugar, corn syrup, water,
butter and salt. Cook over medium heat, stirring constantly until mixture comes to a boil. Attach candy thermometer to pan. Continue without stirring until mixture reaches 270 degrees or until a small amount dropped into very cold water separates into hard, but not brittle, threads. Remove from heat. Add vanilla and stir only enough to mix it through hot syrup. Pour syrup slowly over popped corn, mixing it with a fork. When cool enough to handle but still quite warm, form into balls or shape as desired.
Honey Crunch
3 quarts popped pop corn
1 C. nuts
1/2 C. butter
1/2 C. honey, room temperature
Preheat oven to 250 degrees. Place pop corn and nuts in a large, 4-inch-deep baking pan. Keep warm in oven. Lightly butter a cookie sheet. Melt butter over low heat. Blend in honey until well mixed. Remove pop corn mixture from oven. Set oven at 350 degrees. Pour butter-honey mixture over pop corn-nut mixture and mix well. Spread in think layer on cookie sheet. Bake 10 to 15 minutes or until crisp. When cool break or cut apart. Makes 3 1/4 quarts.
Molasses Crunch
2 quarts popped pop corn
2 C. nuts
1 1/3 C. molasses
1 C. sugar
2 TBSP butter
1 TBSP vinegar
2/3 C. water
1/4 tsp. baking soda
1 tsp. vanilla
Preheat oven to 250 degrees. Combine pop corn and nuts in a large buttered baking pan. Keep warm
in oven. Butter 2 8-inch square baking pans. Mix molasses, sugar, butter, vinegar and water. Cook slowly without stirring, until mixture reaches 250 degrees on a candy thermometer. Add baking soda and stir well. Remove from heat and quickly stir in vanilla. Remove pop corn from oven. Pour syrup mixture over pop corn and nuts and mix well. Press into buttered pans. Cut when cool. Makes 24 squares.
Crunchy Fruit Munch
3 quarts popped pop corn
2 C. natural cereal with raisins
3/4 C. dried apricots, chopped
1/4 tsp. salt
1/3 C. butter
1/4 C. honey
Preheat oven to 300 degrees. Combine first four ingredients in large baking pan; set aside. In small
saucepan, combine butter and honey. Cook over low heat until butter is melted. Pour over pop corn mixture, tossing lightly until well coated. Place in oven. Bake 30 minutes, stirring occasionally. Makes 3 quarts. Store in tightly covered container up to 2 weeks.
Baked Caramel Corn
1 C. butter
2 C. brown sugar
1/2 C. corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
6 quarts popped pop corn
Melt butter; stir in brown sugar, corn syrup and salt. Bring to boil, stirring constantly; boil without
stirring for 5 minutes. Remove from heat; stir in soda and vanilla. Gradually pour over popped corn, mixing well. Turn into 2 large, shallow baking pans. Bake at 250 degrees for 1 hour stirring every 15 minutes. Remove from oven, cool completely. Break apart and store in tightly-covered container. Makes about 5 quarts.
Pop Corn with Bouillon Butter
2 1/2 TBSP butter
1 cube beef bouillon
2 quarts popped pop corn
Melt butter over low heat. Dissolve bouillon cube in melting butter. Drizzle over pop corn. Add salt
to taste. Makes 2 quarts. Variations: Use chicken, onion or other flavored bouillon.
Pop Corn with Herb Butter
1/2 tsp. instant onion flakes
1 tsp. lemon juice (lemon juice brings out the herbal flavors)
3 TBSP butter
1 1/4 tsp. parsley flakes
pinch of dill weed
pinch of thyme
2 quarts popped pop corn
In a small saucepan, soften onion flakes in lemon juice. Add butter, parsley flakes, dill weed and
thyme. Warm over low heat to melt the butter. Drizzle over pop corn. Mix well. Add salt to taste. Makes 2 quarts.
Flavored Pop Corn
Sprinkle one or more of the following over hot buttered pop corn:
garlic salt
chili powder
celery salt
grated American cheese
seasoned salt
grated parmesan cheese
hickory flavored salt
dry soup mix
bacon-flavored bits
herb mixtures
Pop corn with Peanut-Butter Butter
2 quarts popped pop corn
1 TBSP peanut butter
2 TBSP butter
In small saucepan, melt butter and peanut butter until smooth. Pour over popped corn and mix well.
Salt to taste.
Sugared Pop Corn
6 C. freshly popped pop corn
1 C. sugar
1/4 C. water
1 1/2 tsp. butter
Put popped corn in lightly oiled bowl. Combine sugar, water and butter and bring to a boil, stirring.
Boil until a few drops form a soft ball in cold water (230 degrees on a candy thermometer). Gradually pour syrup over pop corn and stir until every kernel is coated. Spread in shallow pans or on waxed paper to cool. Pop corn may be tinted by adding a few drips of food coloring to the syrup before pouring over the pop corn.
Crunchy Bars
4 C. medium-ground popped pop corn
1/2 C. brown sugar
1/2 C. butter
1 tsp. cinnamon
Preheat oven to 375 degrees. Lightly butter an 8-inch square baking pan. Combine ingredients and mix
well. Press firmly into buttered baking pan. Bake for 15 minutes. Cut into 2” x 2” bars and let cool. Makes 16 bars.
NOTE: Grinding pop corn is very easy to do in a blender or it can also be ground in a food processor. 1
1/2 C. popped pop corn makes 1 C. medium ground pop corn.
Honey Pop Corn
6 quarts popped pop corn
1 1/2 C. sugar
1 C. honey
1/2 C. butter
2 TBSP vinegar
Melt butter, stir in sugar, honey and vinegar in large saucepan. Bring to boil, stirring constantly; boil
without stirring for 5 minutes. Remove from heat. Pour over popped corn, mixing well. Turn into 2 large, shallow baking or roasting pans. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from oven, cool, and break apart.
NOTE: If pop corn balls are desired, do not place mixture in oven, but form into balls immediately.
Pop Corn Marshmallow Base
6 quarts popped pop corn
1 16 oz. package marshmallows
1/4 C. butter
desired food coloring
Heat marshmallows and butter in top of double boiler or over low heat until melted and smooth. Add
desired color and stir until evenly blended. Pour over pop corn and mix until well coated. Form into shapes.
Peppermint Pop Corn
3 quarts popped pop corn
1/2 C. butter
1 C. sugar
1/2 tsp. salt
1/4 C. corn syrup
1/2 tsp. peppermint extract
1/4 tsp. green food coloring
Turn pop corn into large shallow baking pan. Melt butter in 2 quart saucepan. Stir in sugar, salt and
corn syrup. Cook stirring constantly, until mixture comes to a boil. Boil, without stirring, 5 minutes. Remove pan from heat. Add peppermint extract and green food coloring. Pour over pop corn in pan and stir to mix. Bakes in 250 degree oven 1 hour, stirring 3 or 4 times during baking. Cool completely. Makes about 2 1/2 quarts.
Pop Corn Granola
Try this for a healthy party snack
4 quarts hot popped pop corn
1 C. coconut If you do not have coconut or 1 C. nuts or sunflower seeds nuts in your storage
use what
2/3 C. raisins you have that you would use
1/2 C. honey in granola.
1/2 C. butter
1 TBSP cinnamon
1 tsp. salt
Combine pop corn, coconut, nuts and raisins. Blend remaining ingredients together and pour over the
popped corn mixture. Toss to coat thoroughly. Spread on a lightly buttered 10 X 15-inch jelly roll pan. Bake at 275 degrees for 40 minutes stirring every 10 minutes. Cool to crisp. Store in air-tight containers. Makes about 4 1/2 quarts.
by Basic Living
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