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Simon & Garfunkel Popcorn
2 tablespoons butter
¼ teaspoons crushed dried parsley flakes
Pinch of powdered sage
1/8 teaspoon crushed dried rosemary leaves
¼ teaspoon crushed dried thyme leaves
¼ teaspoon lemon juice
2 qts. Popped popcorn
Salt to taste
Melt butter over low heat. Stir herbs and lemon juices into the melting butter. Drizzle over popcorn. Add salt to taste. Makes 2 quarts.
Southern BBQ Popcorn Mix
12 c Popped corn
3 c Bite size shredded wheat squares
3 tb Butter
1 ts Chili powder
1 ts Paprika
1 ts Lemon pepper
1/2 ts Garlic powder
1/4 ts Dry mustard
1/4 ts Dried oregano
Combine popcorn and shredded wheat squares. Drizzle with melted butter; toss lightly to coat evenly. In a small bowl, combine remaining ingredients. Sprinkle evenly over popcorn mixture. Stir well. Serve at once.
Sun Dried Tomato Basil Popcorn
3/4 c Popping corn
2 tb Corn oil
2 Garlic cloves, split
2 tb Olive oil
Dash Salt
12 Finely chopped basil leaves
1/4 c Grated aged provolone
6 Finely chopped oil-cured sun dried tomatoes
1 tb Oil from the tomatoes
Heat oil on high heat until the oil smokes. Add 1 corn and heat until kernel pops. Add cloves of garlic and the rest of the popping corn, cover gently until corn starts to pop. Shake until popping subsides. Remove from garlic. Toss popcorn with provolone, salt, chopped basil, and sun dried tomatoes. Toast in 250 degree oven for at least 3/4 hour. Enjoy!
SuperBowl Popcorn
4 qt Popped corn
12 oz Peanuts
2 c Shredded cheddar cheese
1/4 c Melted butter
2 ts Lemon pepper
2 ts Cumin
1/4 ts Cayenne pepper
2 ts Chili powder
1 ts Paprika
Combine popcorn, peanuts, and cheese in a large bowl. Set aside. Add spices to melted butter one at a time, stirring constantly. Pour over popcorn and toss to coat.
Swiss Popcorn
1/2 pound bacon, chopped
1/2 cup chopped onion
3 quarts popped Pop Corn
1/4 tsp. coarsely ground pepper
1 cup finely shredded Swiss cheese
Here's how:
Preheat oven to 300°F. Cook bacon and onion in skillet until bacon is crisp. Drain off all but 1 tablespoon fat. Add to popped pop corn with pepper and Swiss cheese. Spread pop corn on foil-lined shallow baking sheet. Heat for 5 to 7 minutes or until cheese is melted. Serve immediately.
Thai Popcorn
1/4 c Butter; or margarine
1 tb Soy sauce
1/8 ts Dried red pepper flakes
1/2 c Chunky style peanut butter
1/8 ts Garlic powder
12 c Popped corn
In a heavy saucepan, melt butter over med. heat. Add remaining ingredients except popcorn. Cook, stirring constantly, until smooth. Pour over popcorn, tossing to coat evenly. Serve at once.
Triple Herb Popcorn
6 qt (24 cups) popped popcorn (about 1 cup kernels)
Salt to taste
1/2 c Butter
1 t Dried basil
1 t Dried chervil
1/2 ts Dried thyme
1 cn (12 ounces) mixed nuts
Place popcorn in a large container or oven roasting pan. Salt to taste and set aside. Melt butter in a small saucepan. Remove from heat; stir in basil, | chervil and thyme. Drizzle butter mixture over popcorn and toss lightly to coat evenly. Stir in the nuts.
One kernel of popcorn lore comes out of the Midwest. One summer it got so hot that the popcorn still in the fields began to pop. The sky filled with popcorn. It was so like a blizzard that citizens put on mittens and scarves and got out their snow shovels.
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