1/4 c unpopped corn (8 cups popped)
1 c shredded monterey jack cheese
2 tsp chili powder
2 tsp paprika
2 tsp ground cumin
Pop popcorn. Mix spices into the shredded cheese. Sprinkle mixture over unseasoned popcorn and toss until well blended.
Recipe From: The Thanksgiving Cookbook Holly Garrison Macmillan Publishing Company, 1991
Pop popcorn. Melt butter and add the spices. Drizzle over the unseasoned popcorn and toss until well blended.
Recipe From: The Thanksgiving Cookbook Holly Garrison Macmillan Publishing Company, 1991
Sweetened Popcorn
2 tblsp butter
1/4 c water
1 c white sugar
6 c popped butter flavor popcorn
Line two baking sheets with waxed paper.
In a large pot or Dutch oven, combine butter, water and sugar. Bring to a boil. Boil 4 minutes; remove from heat. Introduce popcorn and stir to coat evenly. Pour onto prepared baking sheets and let cool before serving.
Makes 12 servings
Nacho Popcorn
1/4 c butter, melted
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp crushed red pepper
10 c popped popcorn
1/3 c grated Parmesan cheese
Combine melted butter, paprika, crushed red pepper, and ground cumin; toss with popcorn, coating evenly. Sprinkle with cheese; toss.
Makes 10 cups.
Boullion Buttered Popcorn
2-1/2 tblsp butter
1 cube chicken bouillon
2 qts Popped popcorn
Salt to taste
Melt butter over low heat. Dissolve bouillon cube in melting butter. Drizzle over popcorn. Add salt to taste. Makes 2 quarts.
Recipe From: Weaver Popcorn Co
Peanut-Buttered Butter Popcorn
1 tblsp peanut butter, creamy or chunky
2 tblsp butter
2 qts Popped popcorn
Salt taste
Melt butter and butter over low heat until smooth. Pour over popcorn and mix well. Add salt to taste. If desired, increase the amount of peanut butter while decreasing the butter an equal amount.
Variations:
Other nut butters such as almond, cashew, sesame seed or sunflower seeds are available in health food stores.
Recipe From: Weaver Popcorn Co
French Herb Butter Popcorn
2 tblsp butter
1/4 tsp lemon juice
1/4 tsp crushed dried parsley flakes
1/4 tsp crushed dried chervil, basil or savory
1/2 tsp finely chopped chives
2 qts Popped popcorn
Salt to taste
Melt butter over low heat. Stir herbs and lemon juice into the melting butter. Drizzle over popcorn. Add salt to taste. Makes 2 quarts.
Recipe From: Weaver Popcorn Co
Carmel Popcorn
16 c popped popcorn
1 stick butter
1 c brown sugar
1/2 tsp salt
1/4 c light Karo
1/2 tsp baking soda
3/4 c peanuts, optional
Place butter, sugar, salt, karo in microwaveable bowl. Microwave (high) for 1 1/2 minutes. Stir microwave 3 minutes more. Remove from microwave stir in baking soda until foamy. Place popcorn and peanuts in brown grocery bag. Pour syrup over popcorn in bag. Fold top over 3 times. Microwave 1 minute. Shake closed bag well. Microwave 1 minute more. Shake again. Microwave 30 seconds more. Carefully cool on cookie sheets.
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