Popcorn Recipes

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Border Corn

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

Cajun Corn

1/4 cup unpopped popcorn (8 cups popped)
4 tblsp butter
1 tsp paprika
1 tsp lemon pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground cayenne pepper

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
tsp lemon juice
tsp crushed dried parsley flakes
tsp crushed dried chervil, basil or savory
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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