Flavored Popcorns
Butter Pecan Popcorn
8 cups popped popcorn (about 1/3 to 1/2 cup unpopped)
Nonstick spray coating
1/2 cup broken pecans
2 tablespoons butter or margarine
1/3 cup light corn syrup
1/4 cup Instant butter pecan pudding mix
1/4 teaspoon vanilla extract
Discard unpopped popcorn kernels. Spray a 17 x 12 x 2-inch roasting
pan with nonstick coating. Place the popped corn and pecans in the
pan. Keep popcorn warm in a 300 degree F oven for 16 minutes,
stirring halfway through baking. Remove the pan from the oven. Turn
mixture onto a large piece of foil. Cool popcorn completely.
When cool, break into large pieces. Store leftover popcorn, tightly
covered, in a cool, dry place for up to 1 week.
Makes about 9 (1 cup) servings.
Key Lime Popcorn
1 teaspoon lime flavoring (optional)
1 tablespoons fresh lime juice
2 tablespoons fresh lime peel
1 tablespoon green colored decorator sugar
1/4 teaspoon salt (optional)
1/3 cup graham crackers, coarsely chopped
4 tablespoons popcorn
4 tablespoons oil
4 tablespoons granulated sugar
Measure and mix the lime juice, lime peel, sugar, flavoring, salt
and graham crackers in a small bowl. Have this mixture ready next to
popper. Have bowl ready for popcorn.
Put oil, popcorn and sugar into the popper. Fasten the lid securely
and hold hot pad with left hand over steam vent while stirring with
the right hand. Use high heat. Popping should start in about 2
minutes. Remove from heat when popping almost stops.
Quickly open lid and pour mixture over hot popcorn; then close lid
and continue stirring (no heat) until thoroughly mixed. Pour into
large bowl, tapping bottom of pan with hot pad to remove all the
popcorn and syrup. Finish stirring with large spoon. Cool and store
in airtight container.
6 servings
Lemon Meringue Popcorn
1 tablespoon lemon peel, freshly grated
1 tablespoon fresh lemon juice
3 tablespoons granulated sugar
1/4 teaspoon salt, optional
1 cup miniature marshmallows
4 tablespoons popcorn
4 tablespoons oil
4 tablespoons granulated sugar
Measure and mix the lemon peel, lemon juice, sugar, salt and
marshmallows in a small bowl. Have this mixture ready next to
popper. Have bowl ready to put popcorn in.
Put oil, popcorn and sugar into the popper. Fasten the lid securely
and hold hot pad with left hand over steam vent while stirring with
the right hand. Use high heat. Popping should start in about 2
minutes. Remove from heat when popping almost stops.
Quickly open lid and pour mixture over hot popcorn; then close lid
and continue stirring (no heat) until thoroughly mixed. Pour into
large bowl, tapping bottom of pan with hot pad to remove all the
popcorn and syrup. Finish stirring with large spoon. Cool and store
in airtight container.
6 servings