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Curry Parmesan Popcorn
1/2 c butter, melted
1/3 c Grated Parmesan cheese
1/2 ts Salt
1/4 ts Curry powder
12 c Popcorn (Already Popped)
Mix margarine, cheese, salt and curry powder. Pour over Popcorn; toss
Drunken Popcorn Balls
2 qt Popped popcorn
1/2 cup dry whiskey sour mix (2 packets of individual drink mix)
1/2 cup sugar
1/4 tsp salt
1/4 cup light corn syrup
1/2 cup water
1/2 tsp vinegar
Preheat oven to 250. Place popcorn in a large 4 inch deep buttered baking pan. Keep warm in over. Combine other ingredients in a large saucepan. Cook until mixture reaches 250 on a candy thermometer. Remove popcorn from oven. Pour syrup mixture over popcorn. Mix well and shape!!
French Fried Popcorn
4 pt Salad oil
1 pk Popcorn
1 ts Salt
Preheat oil and using a long handled tablespoon lower corn into hot oil, fry until kernels pop and rise to top. Remove and put on paper toweling to drain. Sprinkle with salt.
Garlic Cheddar Popcorn Balls
50 Cloves fresh garlic
2 ts Salt
4 c Shredded Cheddar cheese
5 qt Popped corn
Peel garlic and mince with salt to prevent sticking and to absorb garlic juices. Toss garlic with cheese. In large glass or plastic bowl, make alternate layers of popped corn and garlic-cheese mixture, coating popcorn as evenly as possible, especially at edge of bowl. Place in microwave oven and cook 1 minute. Shake bowl gently; turn 180 degrees and cook 1 more minute. Do not overcook. Immediately turn out onto cookie sheet, and quickly shape into plum-size balls. Set balls on sheets of waxed paper. Makes 4 dozen popcorn balls.
Harvest / Fall Popcorn
1/3 cup melted butter
1 tsp dried dill weed
1 tsp lemon pepper marinade
11/2 tsp Worcestershire sauce
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
2 quarts popped popcorn
2 cups shoestring potatoes / in a can
1 cup mixed nuts if desired………
Combine first 7 ingredients and mix well. Add remaining ingredients.
Toss/Shake until well mixed. Spread onto a cookie sheet. Bake in preheated
350 oven for 6-10 minutes or until lightly brown, stirring once. Enjoy!!!
Hot Mustard Popcorn
2 quarts popcorn popped in 1/4 cup oil
1 teaspoon mustard (dry)
1/2 teaspoon thyme
1/4 teaspoon ground black pepper
Keep popcorn warm. Mix seasonings together. Add to popped popcorn and mix thoroughly.
Mushroom Popcorn
1/2 cup Butter
1 tablespoon Dried onion flakes
1 tablespoon Dried bell pepper flakes
Several dried mushrooms -- cut small
1/2 cup Popcorn -- popped
Salt
In a heavy saucepan melt the butter. Add the onion flakes, bell pepper flakes, and dried mushrooms. Stir over moderate heat for a few minutes. Pour over the popped corn. Add salt.
Nacho Popcorn
3 qt Popcorn
2 c Corn chips
1/4 c Butter
1 1/2 ts Mexican Seasoning
3/4 c Cheese, taco, shredded
Heat oven to 300 F. Spread popcorn and corn chips in a shallow baking pan lined with foil. Melt butter in small pan. Stir in Mexican seasoning. Pour over popcorn mixture and toss well. Sprinkle with cheese and toss to mix. Bake 5 to 7 minutes until cheese is melted. Serve at once.
Parmesan Chive Popcorn
2/3 c Popcorn
1/3 c Butter
1/2 c Fresh chives
1 c Finely grated parmesan cheese
salt and pepper
Pop the popcorn. Melt the butter. Grind the pepper into the butter, (as much as you want). Chop the chives up and sprinkle on the top of the popcorn along with the grated cheese. Drizzle the butter mixture over the popcorn and salt.
Parmesan Pepper Popcorn
1/4 c Uncooked popcorn kernels
1 tb Corn oil
1 pk Butter Buds Mix, dry
1 t Basil leaves
1/2 ts Oregano leaves
1/4 c Grated Parmesan cheese
1/8 ts Black pepper
To prepare popcorn, place oil and unpopped corn kernels in popcorn popper. Cover and pop according to manufacturer's directions. Remove popped corn from heat. If using a heavy saucepan or skillet, heat, covered, over medium heat. Shake while corn is popping. If using hot-air popcorn popper, spray popped corn lightly with non-stick cooking spray. Combine warm popcorn with the remaining ingredients in large bowl; toss to mix.
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