Vanilla Popcorn

3 quarts popcorn (popped)
1 cup white sugar
1/2 cup butter
1/4 cup corn syrup (light)
1/2 - 1 tsp vanilla (to taste)
1/4 tsp baking soda
Chopped nuts *optional, amount to taste

• Combine all ingredients except for the vanilla and the popcorn in a saucepan, and boil for 2 minutes on medium heat–stir frequently. Stir in the vanilla and pour the hot liquid over the popcorn. Frequently shake and toss the popcorn so it’s all covered. Add the nuts at this point.–mix in well so that they are evenly distributed. Chill in the refrigerator. Break off pieces to serve.

Lemon Dill Popcorn

lemon juice *amount to taste
dill weed *amount to taste
lemon pepper

• Fill a large bowl half full with hot, lightly buttered popcorn, spritz lightly with lemon juice, sprinkle dill weed. Shake and toss the popcorn in the bowl to mix, then repeat the lemon juice and dill weed topping. Shake to mix again. Top with sprinkles of lemon pepper. Amounts are to taste, but careful not to over butter or over spritz with lemon juice–will result in soggy popcorn. Use a spray bottle that has a light spray for the lemon juice.

Cheesy Herb Popcorn

1/2 cup grated parmesan cheese
1 tsp oregano (dried)
2 tsp basil (dried)
lemon pepper or black pepper

• Mix cheese and spices then sprinkle over hot, buttered popcorn. Shake and toss to evenly distribute. Serve while still warm.

Gooey Cheese Popcorn (Velveeta)

1 inch slice Velveeta (cut into cubes)
2 TBS butter
Salt to taste

• Place the cubes of Velveeta and the butter in a bowl and melt in the microwave, stirring as needed making sure all cheese lumps are gone and butter is well blended in the cheese. Drizzle the cheese over hot, fresh popcorn stiring the popcorn constantly so that the cheese covers all of it. Sprinkle with salt and enjoy.

Chocolate & Cherries Popcorn

4 ounces chocolate
1 ounce butter
2 TBS double cream
Glazed cherries, chopped *optional, amount to taste
Nuts *optional, amount to taste

• Melt chocolate and butter over low heat, then stir in cherries and cream. Lightly pour over popcorn, stirring continuously so all the popcorn is covered in the chocolate mix. Sprinkle top with roughly crushed nuts. Refrigerate for approximately 2 hours before serving.

Paul’s Picture Show Popcorn Crunch Source

1 cup whole almonds
1 cup pecan halves
1 cup cashews or walnuts
1 bag (3.5 oz.) Newman’s Own Microwave Popcorn
½ cup margarine
½ cup unsalted butter
1 1/3 cups sugar
¼ cup light corn syrup
1 Tbsp. pure vanilla extract

• Preheat the oven to 300°F. Coat a large heatproof mixing bowl (16 cups or larger) and a 15 X 10-inch baking pan with margarine or nonstick cooking spray.
• In another 15X10-inch baking pan, combine the almonds, pecans, and cashews, and toast for 20 minutes, stirring occasionally. Remove the pan from the oven and cool the nuts to room temperature.
• Pop the popcorn following the package directions. Pour the popcorn into the prepared bowl. Add the nuts and mix well.
• Melt the margarine and butter in a heavy 2-quart saucepan over medium heat. Add the sugar, corn syrup, and ¼ cup of water. Mix well and stir often. Continue to cook over medium-high heat until it reaches 275°F on a candy thermometer. Remove the pan from the heat and slowly stir in the vanilla extract. (Stir carefully because the vanilla extract will spatter when added to the hot syrup.)
• Pour the hot syrup over the popcorn-nut mixture and mix until evenly coated. Immediately pour the popcorn into the prepared baking pan. Let cool for 1 hour. Break into pieces and serve or store in an airtight container.

Carmel Popcorn Bake

2 cups brown sugar
1 cup butter
1/2 cup corn syrup
1 tsp salt
1/2 tsp baking soda
vanilla
nuts - optional
popped popcorn - 6 quarts (store in a large roasting pan)

• Melt the butter over medium heat; stir in corn syrup, brown sugar, salt and bring to a boil–stir constantly. Now without stirring, let boil for 5 minutes. Remove from heat and add baking soda, vanilla and nuts (if using). Pour evenly over popcorn and stir the mix until all popcorn is covered. Bake for one hour on low heat–250 degrees, stir well every 15 minutes. Remove pan from oven and let cool. Break into chunks and store in airtight containers.

You may also like this Pink Popcorn Recipe

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