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Popcorn Peanut Chip Cake
14 c Popped popcorn
1/2 c Butter
6 oz Chocolate chips
1/2 c Peanut butter
1 c Peanuts; broken in half
10 1/2 oz Mini marshmallows
12 cup bundt pan or 10" tube pan with foil.
In 6 quart container or 2 large bowls, combine popcorn, chocolate chips and peanuts; set aside. In medium saucepan, melt butter. Stir in peanut butter and marshmallows. Cook over low heat until marshmallows are melted, stirring constantly. Pour marshmallow mixture over popocrn mix; stir to coat. Press mixture frimly into prepared pan. Cool completely; remove from pan. Cut into slices to serve.
Popcorn pudding
2 c Popped corn
3 c Milk
4 tb Butter, melted
3 Eggs, beaten
1/2 c Brown sugar
1 t Vanilla
1/2 ts Salt
Grind all but a small handful of the popped corn in a food processor or grinder. Scald the milk, pour it over the corn, stir in the butter, and let the popcorn sit, covered, for 1 hour to absorb the liquid. Beat eggs with the sugar until light, add vanilla and salt, beat in the corn mixture, and turn into a buttered baking dish. Sprinkle the reserved popcorn on top. Bake at 300 F until custard is set and browned on top, 45 minutes to 1 hour. Sprinkle the reserved whole popcorn on top.
The Boy Schouts of America Gateway Area Council created a 2,377-pound popcorn ball in La Crosse, WI, September 23-27, 1995. The finished bal was 7 ft. 7 in. tall and 23 ft. 5 in. in circumference."
Popcorn Snowmen
4 tablespoons Unsalted butter
4 cups Mini marshmallows
9 cups Popped popcorn
1/2 cup Confectioners' sugar
1 tablespoon Milk
Gumdrops, cinnamon candies, fruit leather, jelly, pretzels -- for garnish.
In a large saucepan, melt the butter over low heat. Add the marshmallows and cook, stirring often, until melted and syrupy, about 5 minutes. Place the popped popcorn in a large lightly greased shallow pan. Pour the syrup over the popcorn, tossing to coat evenly. While still warm, form 6 balls about 5" in diameter from the coated popcorn for the bottom sections, giving the balls flat bases so the snowmen will stand. Form 6 balls about 3-1/2" in diameter for the middle sections. Then form 6 balls about 2" in diameter for the top sections. Stir in the confectioners' sugar and milk together until smooth. Use the icing to stack three popcorn balls of decreasing sizes into a snowman, then attach candies to decorate. (Gumdrops for hats, fruit leather for scarves, etc.)
Praline Popcorn Crunch
12 c Popped popcorn
1 c Firm-pack brown sugar
1/2 c Margarine
1/4 c Honey
1/2 ts Baking soda
1/2 ts Vanilla
1 c Pecan halves
Place popcorn in greased 15x10 baking pan. In a 1 1/2 quart saucepan, combine brown sugar, margarine and honey. Cook over medium heat until boiling, stirring constantly with a wooden spoon. Continue cooking at a gentle boil for 5 minutes. Remove from heat. Stir in baking soda and vanilla. Slowly pour mixture over popped corn. Add pecans and stir gently until pecans and popcorn are evenly coated. Bake at 300 F for 15 minutes. Stir and bake 5 minutes more. Turn out on waxed paper. Cool, break into chunks and store in tightly covered container. Makes about 12 cups.
Pumpkin Spice Popcorn
1 c Light brown sugar; packed
1/4 c Light corn syrup
1/4 c -Water
3 tb Butter
1 ts Pumpkin pie spice
8 c Popped corn
In a heavy saucepan, combine brown sugar, corn syrup, water, butter, and pumpkin pie spice. Bring to a boil, stirring until sugar is dissolved. Reduce heat and gently boil, stirring occasionally, until a candy thermometer reaches 285 degrees (syrup separates into hard, but not brittle, threads when dropped into very cold water). Gradually pour over popcorn, tossing to coat evenly. Spread out on a lightly buttered cookie sheet. Cool and break into small pieces.
Pop-N-Fluff Cookies
2 c Unsalted popped corn
3 Egg whites
1/2 ts Baking powder
1/4 ts Salt
1/4 ts Cream of tartar
2 tb sugar
Place popped corn in food processor or food grinder. Grind into kernel-size pieces. Beat egg whites until frothy and add baking powder, salt and cream of tartar. Beat into stiff peaks. Add sugar, beating until well blended. Fold popcorn pieces into stiffly beaten egg whites. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 350 F for 12 to 14 minutes or until lightly browned.
Marion, Ohio, (45 miles north of Columbus) hosts a popcorn festival each year on the Thursday, Friday and Saturday following Labor Day. There is also a Wyandot Popcorn Museum located in Heritage Hall in the same town.
Rainbow Popcorn Balls
1 c Light corn syrup
1 c Sugar
1 pk Strawberry gelatin powder; or lime gelatine
1 1/2 c Salted peanuts -coarsely chopped
Red or green food coloring
1/2 c Unpopped popcorn
Pop popcorn in 3 tbl oil Turn the popped corn into bowl and add peanuts. In a one quart saucepan combine corn syrup, and sugar. Cook, stirring with a wooden spoon, until sugar dissolves. Without stirring bring mixture to a full rolling boil. Remove from heat and add gelatin. Stir until dissolved and add food coloring. Pour over popcorn and mix. Butter hands and form into balls
RockyPop Fudge
6 large marshmallows cut in quarters or 24 miniature marshmallows
6 squares semi-sweet cooking chocolate
½ cup butter
2 cups sugar
10 large, whole marshmallows
2/3 cup evaporated milk
½ cup chopped walnuts
1 cup coarsely ground, popped popcorn
1 teaspoon vanilla
Place quartered or miniature marshmallows on a tray or cookie sheet. Freeze until firm. Lightly butter an 8-inch square pan. Place chocolate squares and butter in a large bowl and set aside. Combine sugar, whole marshmallows and evaporated milk in a large saucepan. Bring to a boil over medium heat and continue boiling for 5 minutes, stirring constantly. Pour over chocolate squares and butter. Stir until mixture is well blended and begins to thicken. Add walnuts, ground popcorn, vanilla and frozen marshmallows. Pour into buttered pan. Chill until firm. Cut into squares. Store, covered, in a cool place. Makes approximately 24 pieces.
Hint: Use scissors to cut marshmallows.
RumCorn Balls
2 qt Popped popcorn
2/3 c Sugar
1/2 c Water
2 1/2 tb Light corn syrup
1 t Salt
1 tb Rum flavor
1/3 ts Vinegar
Preheat oven to 250. Place popcorn in large 4 inch deep buttered baking pan. Keep warm in the oven. In a large saucepan, stir sugar, water and corn srup together until sugar is dissolved. Boil without stirring until mixture reached 250 on a candy thermometer. Remove from heat and quickly stir in salt, rum flavor and vinegar. Remove popcorn from oven. Pour syrup mixture over popcorn and mix thoroughly. Shape into balls!!
Sesame Maple Popcorn
8 cups popcorn
1 1/2 Tbsp. sesame seeds
1/4 cup maple syrup
3 Tbsp. light brown sugar
1/8 tsp. ground cinnamon
1 1/2 tsp. butter or margarine
Preheat oven to 250 degrees F. Lightly spray very large ovenproof bowl,
preferably glass or ceramic, and baking sheet with nonstick cooking
spray. Add popcorn to bowl. Place in oven to warm while preparing the glaze. Place sesame seeds in a small bowl. Stir together maple syrup, brown sugar, and cinnamon in small, heavy-bottomed saucepan. Bring to boiling over medium heat; cook to hard ball stage (250 degrees F on candy thermometer). Stir in butter and cook to hard crack stage (280 degrees F on candy thermometer). Remove popcorn from oven. Pour about half of glaze over popcorn, working quickly and tossing with metal spoon to coat popcorn. Sprinkle on sesame seeds; pour on remaining glaze and toss until evenly coated. (If mixture cools down too quickly, warm in oven until softened enough to mix.) Spoon onto prepared baking sheet and spread into small clumps. Cool.
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