Popcorn Popping (Recipes)

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Popcorn Popping

(Popcorn Recipes)

by: Shiloah Baker

Have a class on what to do with the popcorn in your food storage. Here are a whole bunch of recipes....

Popcorn Balls

6 Cups Popped Corn
1 Recipe amount of any of the following syrups.

Have Popped corn in a large bowl, and when the syrup has been taken from the heat, pour over the popped corn stirring with a large wooden spoon until all the corn has been well coated. When the corn is cooled enough for you to handle, lightly butter your hands, and press the ''candied'' corn into balls whatever size you want them. Place on waxed paper to cool
thoroughly then wrap tightly in colored or clear plastic wrap like Saran.

Syrup No. 1
White Sugar Syrup

Stir the following ingredients until the sugar is dissolved :
2/3 Cup Sugar
1/2 Cup Water
2 1/2 TBS light corn syrup...( I use white Karo )
1/8 tsp Salt
1/3 tsp White Vinegar

Bring to a boil. Cook covered for about 3 minutes until steam washes down sides of pan. Uncover and cook, without stirring, nearly to the hard-crack stage, about 290 * F.

************************************************
Syrup No. 2
Molasses Syrup

Melt:
1 TBS Butter
Add:
1/2 Cup Molasses
1/4 Cup Sugar

Stir these ingredients until sugar is dissolved. Bring to a boil. Cover and cook for about 3 minutes until the steam has washed down sides of pan.
Uncover and cook, without stirring, nearly to the hard-crack stage, about 290* F.

**********************************************
Syrup No. 3
Caramel Syrup

Melt:
1 1/2 TBS Butter
Add:
1 1/2 Cups Brown Sugar
6 TBS Water

Stir these ingredients until sugar is dissolved. Bring to a boil. Cover and cook for about 3 minutes until the steam has washed down the sides of the pan. Uncover and cook, without stirring, to the soft-ball stage
...234* F

Each of these syrups will lend a different flavor. The White sugar syrup can be colored....just add a few drops of food coloring to the mixture while you are stirring to dissolve the sugar. Enjoy.

CARAMEL CORN

   Makes 8 cups

   8 cups popped popcorn
   3/4 cup packed brown sugar
   1/4 cup light corn syrup
   2 tablespoons butter
   1/8 teaspoon salt
    1/2 teaspoon vanilla extract
    1 cup unsalted peanuts, optional

   Place popcorn in large greased bowl. Combine brown sugar, corn syrup, butter and salt in 1-quart saucepan over medium heat. Bring to boil, stirring constantly. Continue without stirring to hard-ball stage: When it reaches 250 degrees or when a small amount of boiling mixture dropped into very cold water forms a hard ball. Stir in vanilla. Pour over popcorn. Stir to coat evenly. Toss in peanuts, if desired. Cool and serve. (Hide a secret toy in the bowl, if you must.)

   Microwave method: Combine brown sugar, corn syrup, butter and salt in 2-quart glass casserole. Microwave on high 2 to 3 minutes until mixture reaches hard-ball stage. Stir every minute. Continue as above.

   Shortcut: Melt 1 pound caramels with 1/4 cup half-and-half. Pour over popcorn.

GEORGIA PEACH CRUNCH

   Makes 8 cups

   8 cups popped popcorn
    2 tablespoons butter
    2 tablespoons packed brown sugar
    4 tablespoons peach preserves

   Preheat oven to 275 degrees. Place popcorn in large greased bowl. Melt butter in small pan over low heat. Stir in sugar and preserves until melted.
Dribble over popcorn. Stir to coat evenly. Spread popcorn mixture on greased roasting pan. Bake for 10 minutes, stirring every 2 to 3 minutes. Remove and cool before serving.

   Microwave method: Place butter in 9-by-13-by-2-inch baking dish. Microwave on high until melted. Stir in preserves and sugar. Add popcorn and stir to coat thoroughly. Microwave 3 to 4 minutes on high until crispy. Stir every minute.

CHILI-CHEESE SNACK

   Yield: 12 servings ( 1/2 cup each)

   8 cups popped popcorn
    1/2 stick ( 1/4 cup) butter, melted
    1/2 teaspoon chili powder
    1/4 teaspoon salt or to taste
    1 cup shredded sharp Cheddar cheese

   Heat broiler. Spread popcorn in jellyroll pan. Stir together butter, chili powder and salt in small bowl. Pour over popcorn; toss to coat.

   Sprinkle cheese over popcorn; broil until cheese melts, 2-3 minutes. Toss to coat.

POPCORN BALLS

   One word of caution: while this may seem a great activity to do with the kids, be very careful with the hot syrup because it can burn. It's probably best to do with older children.

   Makes 12 balls

   16 cups lightly salted popped corn
    2 cups granulated sugar
    1/2 cup light corn syrup
    1/2 cup water
    2 teaspoons vanilla

   Place popped corn in a large buttered mixing bowl and put in a warm oven (110 to 120 degrees.) Put wax paper or aluminum foil on a counter top.
Measure the sugar, corn syrup and water into a 3-quart saucepan. Bring to a boil and wash down the sides of the pan with a pastry brush dipped in water, to avoid sugar granules. Cook to 264-270 degrees.

   Remove from the heat and immediately stir in the vanilla. Take the popcorn from the oven and slowly pour the syrup over it while stirring thoroughly with a large, long-handled spoon.

   Butter or oil your hands very well and as soon as the mixture can be handled without burning your hands, take up enough popcorn into the hands to be pressed into a ball. Space the balls on the wax paper or aluminum foil until cool. Work rapidly so that the syrup will not harden before the balls can be formed.

   Store in freezer bags or in tightly covered airtight containers or the syrup will draw moisture and make the popcorn soggy.

CHOCOLATE MARSHMALLOW POPCORN BALLS

   Yield: 3 dozen

   1/2 of a 16-ounce bag marshmallows
    1 1/2 sticks ( 3/4 cup) butter
    1/8 teaspoon salt
    1/2 teaspoon vanilla extract
    12 cups popped popcorn
    1 1/2 pounds bitter or sweet dark chocolate, chopped
    3 tablespoons whipping cream

   Combine marshmallows, 1 stick of the butter and salt in medium saucepan.
Cook over medium heat, stirring often, until marshmallows and butter are melted. Remove from heat; stir in vanilla. Pour over popcorn in large bowl; toss to combine.

   Form popcorn mixture into small 1-inch balls. Place on baking sheet covered with wax paper. Let sit until completely dry, at least 2 hours or overnight.

   Melt chocolate, remaining 1/4 cup butter and cream in medium saucepan over medium-low heat. Roll popcorn balls in chocolate, one at a time, to completely cover. Let harden on wax paper.

CRANBERRY POPCORN

   Holiday party bowls will need filling soon, and we can't think of a better way to bring a little color and flavor to popcorn than with pretty red cranberries.

   Makes 12 cups

   4 tablespoons ( 1/2 stick) unsalted butter
    1 cup granulated sugar
    1/4 cup light corn syrup
    6 ounces frozen cranberry juice concentrate, thawed
    12 cups popped popcorn
    1 cup dried cranberries

   Preheat oven to 325 degrees. In a small saucepan, melt butter over low heat. Stir in sugar, corn syrup and cranberry juice concentrate. Bring to a boil, stirring constantly. Lower heat and simmer until mixture reaches 240 degrees on a candy thermometer. Place popcorn and dried cranberries in a large bowl. Pour syrup over popcorn and stir until well coated.

   Spread popcorn evenly in a large roasting pan. Bake for about 5 minutes, stirring once or twice, until mixture just begins to lose red color. Remove from oven and let cool to room temperature, about 15 minutes. Store in an airtight container for up to 1 week. Re-crisp in a preheated 350-degree oven for a few minutes, if necessary.

POPCORN GRANOLA SNACK

   Yield: 32 servings ( 1/4 cup each)

   8 cups popped popcorn
    1 cup old-fashioned oats
    3/4 cup cashews
    1/2 cup each: shredded coconut, raisins
    1/3 cup each: sesame seeds, unsalted sunflower seeds
    3/4 cup each: honey, vegetable oil
    1 teaspoon vanilla extract

   Heat oven to 300 degrees. Combine all dry ingredients in roasting or jellyroll pan. Heat honey and oil in small saucepan over medium heat until honey melts, about 8 minutes. Remove from heat; stir in vanilla. Pour over popcorn mixture; toss to coat.

   Bake, stirring every 15 minutes, until golden brown, 50-60 minutes. Cool completely; store in airtight containers.

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