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Sugar & Spice Popcorn
1 cup firmly packed light brown sugar
¼ teaspoon ground cloves
¼ cup butter or margarine
¼ teaspoon ground nutmeg
¼ cup heavy cream
dash mace
1 teaspoon ground cinnamon
12 cups popped corn
In a heavy saucepan, combine all ingredients except popcorn. Cook over medium heat,
stirring constantly, until sugar is dissolved. Pour over popcorn, tossing to coat evenly.
Spread out evenly on a lightly-buttered baking sheet. Cool. Break into small pieces. Makes about 12 cups.
"A container measuring 40 feet long, 28 feet wide and 6 ft. 8 in. high was filled with 7,466 cubic feet of popped corn by students from Pittsville Elementary School, Pittsiville, WI, with help from local residents, March 22-26, 1996.
Sugared Popcorn Balls
2 qt Popcorn
2 tb Butter
2 c Sugar
1/2 c Water
Put butter in saucepan, when malterd add sugar and water. Bring to boiling point, let boil 16 minutes. Pour over corn and stir until every kernel is well coated with sugar. Shape into balls, wrapped in waxed paper.
Sweet Cinnamon Popcorn Mix
6 c Popped popcorn
2 c Cocoa puffs cereal
2 tb Butter -- melted
1 tb Sugar
1/4 ts Cinnamon
Mix popcorn and cereal in a large bowl. Drizzle with margarine; toss to coat. Mix sugar and cinnamon. Sprinkle on popcorn mixture; toss to coat.
Toffee Popcorn & Peanuts
10 c Popcorn
1 1/2 c Peanuts; roasted or mix nuts
1 1/3 c Sugar
1/3 c Brown sugar; light, packed
14 tb Butter; cut in pieces
1/3 c Water
1/8 ts Salt
Put popcorn and nuts in 6 qt bowl and stir. Oil blade of a metal pancake spatula and bowl of a wooden spoon. Combining the sugars, butter, water, and salt in 2 qt. microwave-safe glass measuring cutp. Cover with wax paper and micro on high 2 to 4 minuts, until steqaming hot and butter has melted. Stir with an unoild wood spoon until the sugar crystals are almost completely dissolved Cover again and micro on High 2 to 4 minutes, until mix comes to a rapid boil. Remove the wax paper and attach a microwave-safe candy thermometer to the side of the casserole, making sure the bulb is submerged in the toffee mix. Micro, uncovered on High 8 to 10 minutes, until 311F, very hard-crack stage. Immediately pour the hot toffee mix over the popcorn and nuts. Stir with oiled wood sppon until evenly coated. Scrap the toffee coated popcorn onto a marble slab or two large baking sheets. Using the spatula, flatten into a single layer. Cool for 10 to 15 minusutes, or until firm. Using your fingers, break the candied popcorn into bit-size pieces. Store in an airtight container at room temperature.
TropiPopCorn
1/4 cup Butter
1/4 cup Dark corn syrup
1/4 cup Cream of coconut
1 cup Brown sugar
1/2 cup Popcorn -- popped
1 cup Coconut -- toasted
1/2 cup Dates -- chopped
1/2 cup Dried pineapple pieces
1/2 cup Dried banana pieces
In a heavy saucepan, put the butter, corn syrup, cream of coconut and brown sugar. Boil over moderate heat for 2 minutes. Pour over the popcorn, coconut, dates, dried pineapples and dried banana chips. Stir to mix. Bake at 300~ for 30 minutes.
Vanilla Popcorn
1/4 c Corn oil
1 Split vanilla bean
3/4 c Popping corn
1 tb Superfine sugar
Salt
2 tb Melted butter
In a large heavy pot, heat corn oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add vanilla bean and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove vanilla bean and toss popcorn with sugar, salt, and melted butter. Scrape seeds from vanilla bean and add to popcorn.
Vermont Maple Popcorn Balls
1 cup Maple syrup
2 tablespoons Butter
1 teaspoon Vanilla
1/2 cup Popcorn -- popped *
In a heavy saucepan put the maple syrup and butter. Cook to 260~ on a candy thermometer. Remove from heat and add the vanilla. Stir well and pour over the popped corn. Shape into balls. Both pecans and walnuts are good with maple, it's hard to say which is better.
Wonder Popcorn Bread
1 1/2 c Water
2 1/2 tb Butter
1 tb Sugar
1 t Salt
2 tb Vital gluten
1 c Milled popped popcorn
3 c Bread flour
2 ts Yeast
Pop popcorn. 1/2 cup popcorn yields 8 cups. Mill the popped popcorn. 8 cups of popped popcorn will yield 4 cups of fluffy popcorn flour. Put ingredients in breadpan in order given. Set for rapid bake. The resulting loaf is high and light--the texture almost of "Wonder Bread" but much more flavorful. I milled the popcorn in my electic Miracle Mill but the hand mills should work fine,too. Popcorn must be compressed a bit as it's entering the mill and a wooden lemon reamer works well as a "stuffer". Do NOT attempt to mill unpopped popcorn in your electric mill. I can only break those hard kernels with my Back to Basics hand mill. The extra popcorn flour can be frozen in a ziploc and stored for future loaves. The fragrance is wonderful!
Yogurt Glazed Popcorn
10 cups Popped popcorn -- *
1 cup Plain yogurt
1 cup Brown sugar
1/3 cup Light corn syrup
* 2 tbls unpopped popcorn makes 4 cups popped popcorn.
Put popcorn in a large bowl. In a 2-1/2 quart saucepan, combine yogurt, brown sugar and corn syrup. Cook and stir over medium heat to hard-ball stage (250~ on a candy thermometer). Don't try this recipe without a candy thermometer - the temperature must be exact. Pour the syrup over the popcorn, stirring to coat.
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