Snacks
1/4      cup           Butter
   2      tablespoons   Jelly or jam
   2      tablespoons   Brown sugar
1/2      cup           Popcorn -- popped
1/2      cup           Coconut -- toasted
1/2      cup           Almonds -- toasted
   1      cup           Dried apricots -- cut small

In a heavy saucepan, put the butter, jelly and brown sugar. Cook over moderate heat to 235~ on a candy thermometer. Pour over the popped corn, coconut, almonds and apricots.
Back to INDEX:
***********************************************************************
Baked Fruited Popcorn

Snacks

   7      cups          Cooked Popcorn
   1      cup           Pecans pieces
     3/4  cup           Candied red cherries -- cut up
     3/4  cup           Brown sugar -- packed
   6      tablespoons   Butter or margerine
   3      tablespoons   Light corn syrup
     1/4  teaspoon      Baking soda
     1/4  teaspoon      Vanilla

Remove all unpopped kernals from popcorn. In a 17x12x12 " baking pan, combine popcorn, pecans and cherries. In a 1 quart saucepan combine brown sugar, butter and corn syrup. Cook and stir over medium heat until butter melts and mixture comes to a boil. Cook over low heat 5 minutes more. Remove from heat. Stir in baking soda and vanilla. Pour mixture over popcorn; gently stir to ccoat popcorn mixture. Bake in 300~ oven for 15 minutes;stir. Bake 5-10 minutes more. Remove popcorn to large bowl, cool
Back to INDEX:
*******************************************************************
Chocolate Popcorn Balls

     1/4  cup           White corn syrup
     1/3  cup           Water
     3/4  cup           Sugar
   2      tablespoons   Molasses
   1      tablespoon    Butter
   1      ounce         Unsweetened chocolate
   1      teaspoon      Vanilla
     1/2  cup           Popcorn: popped
   1      cup           Roasted peanuts

In a heavy saucepan, put the corn syrup, water, sugar, molasses and butter. Cook over moderate heat to 280~ on a candy thermometer. Remove from heat and add the chocolate and vanilla. Stir to combine. Pour over the popped corn and peanuts. Form into balls.
Back to INDEX:
**************************************************************
Candy Popcorn Balls

   5      cups          Popped popcorn
   2      large         Marshmallows -- cut up
   1      cup           Powdered sugar
   3      tablespoons   Light Corn syrup
   1      tablespoon    Butter or margarine
   1 1/2  teaspoons     Water
     1/3  cup           Gumdrops -- snipped

Place popcorn in large bowl. In medium saucepan combine marshmallows, sugar, corn syrup, butter, and water. Bring to a boil over medium heat, stirring occasionally. Remove from heat; continue stirring until
marshmallows are melted. Pour syrup over popcorn, toss lightly until well coated. Let mixture stand until cool enough to handle. Grease hands, then shape popcorn into lemon size balls and press several gumdrop pieces into each. Wrap each ball in saran; store at room temperature. Makes 1 dozen balls.
Back to INDEX:
**************************************************************
Baked Caramel Corn

     1/2  cup           Butter
   1      cup           Brown sugar
     1/4  cup           Corn syrup
     1/2  teaspoon      Salt
     1/4  teaspoon      Baking soda
     1/2  teaspoon      Vanilla
   4      quarts        Popped popcorn
     2/3  cup           Nuts; almonds -- pecans -OR-
                        peanuts

Pop popcorn and remove old maids. Spread popcorn in a large flat pan and preheat in a 250~ oven. In a saucepan, melt butter and stir in brown sugar, corn syrup, and salt. Stir constantly until the mixture comes to a boil, and continue to boil without stirring for about 5 minutes (240~). Remove from heat and add soda and vanilla, stirring until foamy. If nuts are used, add them now, stirring until heated through and no longer clumped. Pour syrup mixture over preheated popcorn and stir to coat. Bake for about 30 minutes, stirring 2 or 3 times to evenly distribute the coating. Bake longer, about 60 minutes, for a more Crackerjacks-like taste. Cool, break up and store airtight.
Back to INDEX:
**************************************************************
Basic Candy Popcorn

     1/2  cup           Water
   1      cup           Sugar
     3/8  cup           White corn syrup
   1      tablespoon    Butter
                        Oil of peppermint *
   2      drops         Food coloring
     1/2  cup           Popcorn -- popped

In a heavy saucepan put the water, sugar, corn syrup and butter. Cook over a moderate heat to 280~ on a candy thermomter. Add the oil and the food coloring. Stir well and pour over the popped corn.

* You can use concentrated flavorings in place of the oil of peppermint
Back to INDEX:
**************************************************************
Bacon-Cheese Popcorn

   4      quarts        Popped popcorn
     1/3  cup           Margarine -- melted
     1/2  teaspoon      Seasoned salt
     1/2  teaspoon      Hickory-smoked salt
     1/2  cup           American cheese -- grated
     1/3  cup           Bacon bits

Pour freshly popped corn in large bowl. Combine margarine with hickory-smoked salt. Pour over popcorn; toss well to coat. Sprinkle with cheese and bacon bits. Toss again and serve while warm.
Back to INDEX:
**************************************************************
Cereal Corn Snack

   3      cups          Crispy corn puffed cereal
   6      cups          Popcorn -- popped
     1/4  cup           Margarine or butter -- melted
     1/4  teaspoon      Onion salt
     1/4  teaspoon      Garlic salt
   2      cups         Shoestring potatoes
   1      cup           French fried onions
     1/8  teaspoon      Salt

Heat oven to 325~. Mix cereal, popcorn, margarine, onion and garlic salts in ungreased 9x13" pan. Bake 5 minutes. Stir in potatoes and onions. Bake 5 minutes more. Sprinkle with salt.
Back to INDEX:
**************************************************************
Butterscotch Popcorn

  12      cups          Popped popcorn
  12      ounces        Cocktail peanuts
  12      ounces        Butterscotch-flavored morsel
   1      cup           Corn syrup
     1/4  cup           Butter

Preheat oven to 300~. Place popcorn and nuts in greased large roasting pan; set aside. In a heavy 3-quart saucepan, combine butterscotch morsels, corn syrup and butter. Cook over medium heat, stirring constantly, until mixture boils. Pour butterscotch mixture over popcorn; stir to coat well. Bake 45 minutes, stirring frequently. Remove from
oven; stir every 10 minutes until slightly cooled. When cool, store in a tightly covered container. Makes about 3 1/2 quarts.
Back to INDEX:
**********************************************************************
Amaretto Caramel Corn

   3      quarts        Popped popcorn
   1      cup           Unblanched whole almonds
     1/2  cup           Margarine or butter
     1/2  cup           Brown sugar -- packed
     1/2  cup           Amaretto

Heat oven to 250~. Arrange popcorn on 2 jelly roll pans; sprinkle almonds over popcorn. In small saucepan, melt margarine over low heat; stir in the brown sugar and amaretto. Bring to a boil, stirring occasionally. Boil 3 minutes. Remove from heat. Pour over popcorn; toss until thoroughly coated. Bake at 200~ for 1 hour; spread on foil or wax
paper to cool. Store in loosely covered container.
Back to INDEX:
**************************************************************
Cinnamon Popcorn

   3      quarts        Popped popcorn
     1/3  cup           Margarine -- melted
     1/4  cup           Brown sugar -- packed
   1      teaspoon      Cinnamon

Place popcorn in large bowl or container. Drizzle melted margarine over popcorn. In small bowl, combine brown sugar and cinnamon. Place pocorn and sugar cinnamon mix in large paper bag. Close bag tightly; shake until the popcorn is evenly coated. 12 cups.
Back to INDEX:
*********************************************************************
popcorn
     1/2  cup           M&M's -OR- small gumdrops
     1/3  cup           Unsalted peanuts
   2      cups          Mini marshmallows
   3      tablespoons   Butter or margarine

Microwave popcorn according to package directions. Grease an 8" square pan. Remove unpopped kernals from popcorn. In large greased bowl, combine popcorn with candy and peanuts. Place marshmallows and margarine
in micro-safe container. Microwave on HIGH for 1-1/2 to 2 minutes or until melted and smooth, stirring once halfway through cooking. Pour marshmallow mixture over popcorn mixture; toss until evenly coated. With
buttered hands, press mixture into prepared pan. Refrigerate until firm. Cut into bars.
Back to INDEX:
**************************************************************
Cracker Jill

  10      cups          Popped corn
   1 1/2  cups          Unsalted peanuts
     1/2  cup           Margarine
   1      cup           Brown sugar -- firm packed
     1/4  cup           Dark corn syrup
     1/4  teaspoon      Salt
     1/4  teaspoon      Baking soda
     1/2  teaspoon      Vanilla

Preheat oven to 250~. Mix the popped corn and peanuts in a very large bowl. Keep warm in the oven set at 250~. Melt the butter in heavy saucepan. Stir in the brown sugar, corn syrup and salt and bring to a full rolling boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat. Stir in baking soda and vanilla. quickly pour over warm popcorn mix. Stir until well coated. Bake in shallow pan or cookie sheet for 45 minutes, stirring every 15 minutes. Makes 2 quarts.
Back to INDEX:
**************************************************************
Crispy Snack

   3      quarts        Unsalted popped popcorn
     1/4  cup           Margarine -- melted
     1/2  can           French fried onions
     1/4  cup           Bacon bits
                        Salt to taste

Toss popped corn with melted butter. Stir in French fried onions and bacon bits. Sprinkle with salt. Place on jelly-roll pan or baking sheet. Heat oven to 250~. Bake for 5 minutes; serve hot.
Back to INDEX:
**************************************************************
Crunchy Italian Popcorn Mix

  10      cups          Popped popcorn -- 3.5 oz
                        microwave bag is this amt
   3      cups          Bugle-shaped corn snacks
     1/4  cup           Margarine or butter
   1      teaspoon      Italian seasoning
     1/2  teaspoon      Garlic powder
     1/3  cup           Parmesan cheese

Mix popcorn and corn snack in large microwavable bowl. Place remaining ingredients except cheese in 1 cup micro-safe measure. Microwave on HIGH about 1 minute or until margarine melts; stir. Pour over popcorn mix.
Toss until evenly coated. Microwave, uncovered, 2-4 minutes, stirring every minute, until toasted. Sprinkle with parmesan cheese. Serve warm. Makes 10 cups.
Back to INDEX:
**************************************************************
Garlic & Parmesan Popcorn

   2      tablespoons   Corn oil
   2      tablespoons   Olive oil
   2                    Garlic cloves -- split
     3/4  cup           Popping corn
                        Salt
     1/4  cup           Grated Parmesan
   1                    Garlic clove -- minced
ds Cayenne pepper

In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove garlic and toss popcorn with
Parmesan, minced garlic, cayenne and salt.
Back to INDEX:
**************************************************************
Glazed Yogurt 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 popcron.

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.
Back to INDEX:
**************************************************************
Granola Popcorn

     1/4  cup           Butter
   3      tablespoons  Honey
   3      tablespoons   Brown sugar
     1/2  cup           Popcorn -- popped
   1      cup           Nuts -- toasted
   1      cup           Rolled oats
   1      cup           Coconut -- toasted
   1      cup           Raisins

In a heavy saucepan, put the butter, honey and brown sugar. Cook over a moderate heat untl melted. Pour over the popped corn, nuts, oats, coconut and raisins. Bake at 300~ for 30 Minutes.
Back to INDEX:
**************************************************************
Hauntingly Good Popcorn

   6      cups          Popped popcorn *
     1/2  cup           Dried apple slices -- cut
     1/2  cup           Dried cranberries
     1/4  cup           Raisins
     1/4  cup           Walnuts -- chopped
   1      tablespoon    Brown sugar
   1      teaspoon      Pumpkin pie spice
     1/4  teaspoon      Ground cinnamon

* can use 1 bag of microwave popcorn. Do not use lite or air popped popcorn as seasonings will not stick to it. In large bowl, toss together popcorn, dried applies, dried cranberries, raisins and walnuts. In small bowl combine brown sugar, pumpkin spice and cinnamon. Add to popcorn mixture and toss until popcorn is coated!!
Back to INDEX:
*********************************************************************
Hawaiian Crunch

   3      cups          Honey graham cereal
   1      cup           Salted peanuts
   1      cup           Raisins
   1      cup           Dried banana chips
   2      tablespoons   Margarine or butter
   2      tablespoons   Honey
     1/2  teaspoon      Cinnamon
     1/4  teaspoon      Salt
   4      cups          Popped popcorn
   1      cup           Flaked coconut

Heat oven to 300~. Mix cereal, peanuts, raisins and banana chips in jelly-roll pan. Heat margarine and honey in saucepan over low heat until margarine melts. Stir in cinnamon and salt. Pour over cereal mix. Toss until evenly coated. Bake 10 minutes, stirring once. Stir in popocrn and coconut. Sprinkle with additional salt if desired. Store in airtight container. Makes 10 cups.
Back to INDEX:
**************************************************************
Heavenly Hash Popcorn

     1/4  cup           Butter
   1      cup           Chocolate chips
   1      cup           Pecans -- toasted
   6      cups          Popcorn -- popped
   4      cups          Miniature marshmallows

In a heavy saucepan, put the butter, chocolate and pecans. Cook over a moderate heat until melted, stirring frequently to prevent burning. Pour over the popped corn and marshmallows. Stir well. Spread on a buttered
cookie sheet and refrigerate to cool.

For variations, you may wish to substitute butterscocth morsels or use bitter chocolate. White chocolate pieces in place of chips make a pretty white candy which can be colored and molded into shaped cake pans. Yogurt candy coating can also be used for a more piquant flavor.
Back to INDEX:
**************************************************************
Herb Popcorn

   1      teaspoon      Salt
     1/2  teaspoon      Thyme
   1      teaspoon      Basil
   1      teaspoon      Marjoram
   1      tablespoon    Dried onion flakes
     1/2  cup           Popcorn -- popped
                        Butter to taste

Combine the salt, thyme, basil, marjoram and dried onion and mix well. Use one or two teaspoons per 1/2 cup corn, popped with butter.
Back to INDEX:
**********************************************************************
Honey Snack Mix

  24      ounces        Honey roasted almonds
   6      cups          Unsalted popcorn
   2      cups          Chow mein noodles
   5      tablespoons   Margarine
   3      tablespoons   Sugar
   1      teaspoon      Vanilla
     1/2  teaspoon      Cinnamon

Preheat oven to 250~. In a large shallow roasting pan, combine popcorn and chow mein noodles. Melt margarine and sugar. Stir in vanilla and cinnamon. Pour over popcorn and toss to coat. Bake 1 hour, stirring every 20 minutes. Stir in almonds. Spread on paper towel to cool. Store in an airtight container. Makes 11 cups.
Back to INDEX:
**************************************************************
Honey-Glazed Munch Mix

   5      cups          Popped pocorn
   2      cups          Hexagon shaped corn cereal
     1/2  cup           Peanuts
     1/4  cup           Raisins
     1/4  cup           Honey
     1/4  cup           Margarine or butter
     1/4  teaspoon      Vanilla

Combine popcorn, cereal, peanuts, and raisins in a large micro-safe bowl; set aside. In 2 cup micro-safe measure, combine honey, margarine and vanilla. Microwave on HIGH for 45-60 seconds; stir until margarine is melted. Drizzle over popcorn mixture; stir to coat. Microwave on MEDIUM for 6-7 minutes or until popcorn is crisp, stirring every 2 minutes. Spread on foil to cool. Store in loosely covered container.
Back to INDEX:
**************************************************************
Italian Popcorn Munchies

  10      cups          Popped popcorn
     1/4  cup           Parmesan cheese
   2      tablespoons   Fresh parsley -- finely choppd
     1/8  teaspoon      Garlic powder
     1/2  teaspoon      Dried oregano leaves
                        Butter flavor non-stick -- cooking spray

Spread popcorn in jelly-roll pan. In small bowl, combine remaining ingredients, except spray. Spray popcorn for 7-8 seconds with cooking spray. Immediatley sprinkle with cheese-herb mixture. Toss to combine. Store in tightly covered container.
Back to INDEX:
**************************************************************
Italienne Corn Bowl

     1/3  cup           Butter
   1      teaspoon      Butter
   1      teaspoon      Parsley -- minced
   1      teaspoon      Italian herb seasoning
     1/2  teaspoon      Garlic salt
   2      tablespoons   Parmesan -- up to 3T
   3      tablespoons   Buttery Flavor Popcorn Oil
     1/2  cup           Unpopped popcorn

Melt butter in small saucepan over low heat. Add herb seasoning, parsley, garlic salt, and cheese. Blend well. Keep mixture warm while preparing popcorn. Empty popcorn into a large serving bowl. Stir seasoned butter mixture, pour over pepcorn, toss lightly. Serve at once. Makes 4 qts.
Back to INDEX:
**************************************************************
Jolly Time Party Mix

   2      quarts        Popped Jolly-Time popcorn
   2      cups          Thin pretzel sticks
   2      cups          Cheese curls
   1      cup           Dry roasted peanuts
     1/4  cup           Margarine
     1/2  teaspoon      Seasoned salt
   1      tablespoon    Worcestershire sauce
     1/2  teaspoon      Garlic salt

In shallow baking pan, mix popped popcorn, pretzel sticks, cheese curls and peanuts. Melt butter or margarine in small saucepan and stir in seasonings. Pour over dry ingredients and mix well. Bake at 250~ for 45 minutes, stirring several times.
Back to INDEX:
**************************************************************
Kentucky Praline Popcorn

   4      quarts        Popped popcorn -- light salted
   2      cups          Pecans -- chopped
     3/4  cup           Butter
     3/4  cup           Brown sugar

In lg bowl or roaster, mix popcorn and pecans. Combine butter and brown sugar in sm saucepan. Heat, stirring popcorn mixture. Mix well to coat. Makes 4 qts.
Back to INDEX:
**************************************************************
Krunchy Karmel Korn Snack Mix

   6      cups          Puffed popcorn curls -OR- -- popped popcorn
   2      cups          Mini pretzel twists
     1/2  cup           Salted peanuts
   1      cup           Brown sugar -- firmly packed
     1/2  cup           Margarine or butter
     1/4  cup           Light corn syrup
     1/2  teaspoon      Baking soda
   1      teaspoon      Vanilla
   1      cup           Any combination of: -- spiced gumdrop candy
                        M&M's, gummi bears -- malted milk balls,
                        licorice snaps

Heat oven to 250~. Line jelly-roll pan with foil. In foil lined pan, combine popcorn, pretzels and peanuts. In medium saucepan, combine sugar, margarine and corn syrup. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer 2 minutes. Remove from heat; stir in baking soda and vanilla. Pour over popcorn mixture in pan; toss
to coat. Bake at 250~ for 30 minutes, stirring twice during baking. Immediately remove from pan onto new piece of foil. Cool completely, breaking mixture into pieces as it cools. Toss with candies. Makes 11 cups.
Back to INDEX:
**************************************************************
Lemon Popcorn

     1/4  cup           Corn oil
     3/4  cup           Popping corn
   1                    Lemon -- zest of
                        Salt
   2      tablespoons   Lemon juice
   2      tablespoons   Butter -- melted

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 rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Mix lemon juice with melted butter. Toss popcorn with lemon zest, salt, and
butter/lemon juice.
Back to INDEX:
**************************************************************
Barbecued Popcorn

   6      tablespoons   Hot air-popped popcorn
     1/3  cup           Margarine
   3      tablespoons   Chili sauce
   1      teaspoon      Onion powder
   1      teaspoon      Chili powder
     1/2  teaspoon      Salt
   2      tablespoons   Grated Parmesan cheese

Place popcorn in large bowl. In small saucepan, melt margarine. Stir in chili sauce, onion and chili powder and salt. Pour chili mixture gradually over popcorn, tossing to mix well. Sprinkle with cheese and toss.
Back to INDEX:
**************************************************************
Almond Toffee Popcorn

   1      cup           Sugar
     1/2  cup           Butter
     1/2  cup           White corn syrup
     1/4  cup           Water
   1      cup           Almonds; chop -- toasted
     1/2  teaspoon      Vanilla
     1/2  cup           Popcorn -- popped

In heavy saucepan, combine sugar, butter, corn syrup, water and almonds. Cook over a moderate heat to 280~ on a candy thermometer. Add the vanilla. Stir well and pour over the popped corn.
Back to INDEX:
**************************************************************
Cheese Popcorn

     1/4  cup           Butter
   1      ounce         Bleu cheese
     1/2  cup           Popcorn -- popped
     1/4  cup           Grated Parmesan Cheese

In a heavy saucepan, put the butter and bleu cheese. Cook over a moderate heat, stirring til melted. Pour over popped corn. Sprinkle with grated Parmesan.
Back to INDEX:
**************************************************************
Quarterback Crunch

   5      quarts        Popped popcorn
   2      cups          Miniature marshmallows
   1      cup           Whole roasted almonds
   2      cups          Light brown sugar
     1/2  cup           Light corn syrup
     1/2  pound         Butter
     1/4  teaspoon      Cream of tartar
   1      teaspoon      Salt
   1      teaspoon      Baking soda

In lg roasting or baking pan, combine popped corn, marshmallows, and almonds. Set aside. In 2 1/2 qt saucepan, combine brown sugar, corn syrup, butter, cream of tartar, and salt. Bring to boil, stirring over med high heat. Stirring constantly, boil rapidly to hard ball stage, 260~ on candy thermometer, about 5 minutes. Remove from heat. Stir in baking soda quickly but thoroughly. Pour immediately over popcorn mixture. Stir gently until well coated. Turn out at once on wax paper, spread apart and allow to cool completely. Break apart and stor in airtight container. Makes about 6 qts.
Back to INDEX:
**************************************************************
Rainbow Popcorn Balls

   1      cup           Light corn syrup
   1      cup           Sugar
   1      package       Strawberry gelatin powder -- or lime gelatin
   1 1/2  cups          Salted peanuts -- coarsely
                        chopped
                        Red or green food coloring
     1/2  cup           Unpopped popcorn

Turn the popped corn into bowl and add peanuts if desired 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.
Back to INDEX:
**************************************************************
Saffron Buttered Popcorn

     1/4  cup           Corn oil
     3/4  cup           Popping corn
                        Salt
     1/4  teaspoon      Saffron threads -- finely chop
   3      tablespoons   Butter -- melted

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 rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Heat melted butter with saffron threads for 1 minute. Toss popcorn with salt and butter/saffron.
Back to INDEX:
**************************************************************
Savory Popcorn Mix

   6      cups          Popped popcorn
   2      cups          Pretzel sticks
   2      cups          Mixed nuts
   2      cups          Bite-size round cheese -- flavored crackers
   3      tablespoons   Margarine -- melted
     1/2  teaspoon      Garlic powder
     1/2  teaspoon      Onion powder
     1/2  teaspoon      Dried oregano
     1/2  teaspoon      Dried basil
     1/4  teaspoon      Red pepper sauce

Heat oven to 300~. Mix popcorn, pretzel sticks, nuts and crackers in ungreased 13x9" pan. Mix remaining ingredients; drizzle over the popcorn mixture, tossing to coat evenly. Bake about 30 minutes, stirring every
10 minutes, until toasted. Serve warm.

MICROWAVE: Prepare as above using a microwavable bowl. Microwave, uncovered, on HIGH for 4-6 minutes, stirring every 2 minutes.
Back to INDEX:
**************************************************************
Savory Snack Mix

   8      cups          Popped popcorn
   2      cups          Salted fish shaped crackers
   2      cups          Whole almonds
   2      cups          Thin pretzel sticks
     1/3  cup           Margarine or butter -- melted
     1/4  cup           Parmesan cheese
     1/2  teaspoon      Garlic salt
     1/4  teaspoon      Onion powder

Heat oven to 325~. Mix popcorn, crackers, almonds and pretzels in a large bowl. Mix remaining ingredients. Pour over popcorn mix. Toss to evenly coat. Spread in ungreased 13x9" pan. Bake 15 minutes; stir. Bake 15 minutes longer. Remove from oven; cool. Store in airtight container. Makes 12 cups snack.
Back to INDEX:
**************************************************************
Southern Country Crunch

   2      quarts        Popped popcorn
     3/4  cup           Pecan halves
     1/2  cup           Candy corn
  24                    Caramels -- about 1/2 lb
   1      tablespoon    Water
   1      tablespoon    Sugar
                        Margarine

Combine popcorn, nuts and candy cron in large bowl; toss to mix. Combine caramels, water and sugar in top of double boiler. Heat over simmering water, stirring frequently, until melted and smooth, about 20 minutes.
Pour over popcorn mix; toss to coat evenly. When caramel is cool enough to handle but still soft, shape mixture with buttered hands into 16 balls, about 1/2 cup each. Place on buttered baking sheet to set.
Back to INDEX:
*********************************************************************
Popcorn Ring

   8      quarts        Popped popcorn
   2      cups          Margarine
   2 2/3  cups          Sugar
   1      cup           Light Karo corn syrup
   1      teaspoon      Vanilla
   2      cups          Whole pecans
   6      cups          Miniature marshmallows
   2      cups          Small spiced gumdrops

Put popped popcorn, marshmallows, gumdrops, and pecans (optional) in large bowl. Melt butter, add sugar and Karo, bring to a boil, stirring and simmering 3 minutes, add vanilla, pour over popcorn. Mix well, let stand 2 minutes to cool. Press into buttered ring-mold. Unmold onto wax paper. Decorate with cut gumdrops. Or make balls with slightly dampened hands.

HALLOWEEN: Use orange and black gumdrops. CHRISTMAS: Use red and green gumdrops.
Back to INDEX:
**************************************************************
Popcorn Snack

   8      cups          Popped corn
   2      cups          Cheddar cheese goldfish
   1      cup           Plain bread croutons
   1      cup           Tiny pretzels
   2      tablespoons   Butter
   1      teaspoon      Worchestershire sauce
     1/2  teaspoon      Garlic powder
     1/2  teaspoon      Onion powder
     1/2  teaspoon      Chili powder

Combine first 4 ingredients in bowl combine margarine and worchestershire sauce drizzle over popcorn. Combine seasonings and sprinkle over mixture, tossing well. Spread on cookie sheet and bake 350~ for 15 minutes stirring once. Let cool in oven and store in airtight container when cool makes 11 cups.
Back to INDEX:
**************************************************************
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.)
Back to INDEX:
**************************************************************
Popcorn With Basil & Sun-dried Tomatoes

   2      tablespoons   Corn oil
   2      tablespoons   Olive oil
   2                    Garlic cloves -- split
     3/4  cup           Popping corn
                        Salt
     1/4  cup           Grated aged provolone
   6                    Sun-dried tomatoes -- oil cure
                        finely chopped
   1      tablespoon    Oil from the tomatoes
  12                    Basil leaves -- finely chopped

ds Cayenne pepper
In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove garlic. Toss popcorn with provolone,
tomatoes, oil, salt and chopped basil.
Back to INDEX:
**************************************************************
Popcorn-Goldfish Snack

   8      cups          Popped corn
   2      cups          Cheddar cheese goldfish
   1      cup           Plain bread croutons
   1      cup           Tiny pretzels
   2      tablespoons   Butter
   1      teaspoon      Worchestershire sauce
     1/2  teaspoon      Garlic powder
     1/2  teaspoon      Onion powder
     1/2  teaspoon      Chili powder

Combine first 4 ingredients in bowl. Combine margarine and worchestershire sauce. Drizzle over popcorn. Combine seasonings and sprinkle over mixture, tossing well. Spread on cookie sheet and bake 350~F for 15 minutes stirring once. Let cool in oven and store in airtight container when cool. Makes 11 cups.
Back to INDEX:
**************************************************************