Popcorn Recipes

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Popcorn Balls

3 oz Jell-O (any flavor)
1 c sugar
1 c corn syrup
4 qt popped popcorn

Cook first 3 ingredients and bring to a boil. Pour over popped corn. Quickly shape into balls with buttered hands.

Italian-Style Popcorn

1/4 c margarine or butter
1/2 tsp dried Italian seasoning
1/4 tsp garlic powder
10 c warm popped popcorn
1/3 c grated Parmesan cheese

In saucepan cook and stir margarine, Italian seasoning, and garlic powder until margarine melts. Toss with popcorn, coating evenly. Toss with cheese. Makes 10 cups (20 servings).

Hobo Popcorn

4 sq heavy foil, each 4x4" <,br> 4 tsp cooking oil
4 tblsp popcorn
heavy string
4 long sticks

In the center of each square of foil, place 1 teaspoon oil and 1 tablespoon popcorn. Fold corners of foil squares in to center to make pouches. Seal edges allowing room for popcorn to expand while it pops. Tie pouches to sticks. Place over hot coals, shaking constantly until corn is thoroughly popped. Makes 4 servings. Season with butter and salt, if desired.

Cajun Popcorn

Pop one batch of popcorn 1/4 c oil
1 tblsp paprika
1 tsp crushed thyme
1 tsp garlic powder
1/4 tsp crushed red pepper
1/2 tsp salt

Heat the above ingredients in the oil and pour over popped popcorn.

Pizza Flavored Popcorn

2 tblsp grated parmesan cheese
1 tsp garlic powder
1 tsp Italian herb seasoning
1 tsp paprika
1/2 tsp salt
dash pepper
2 qts popped popcorn (about 1/2 c.un-popped)

Shake all ingredients in jar. Place popcorn in large bowl; sprinkle with cheese mixture. Toss to coat evenly. Yield: 3 quarts.

Popcorn With Basil And Sun-Dried Tomatoes

2 tblsp corn oil
2 tblsp olive oil
2 garlic cloves, split
3/4 c popping corn
1/4 c grated aged provolone
6 finely chopped oil-cured sun-dried; tomatoes
1 tblsp oil from the tomatoes
12 finely chopped basil leaves
dash cayenne pepper (optional)

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.
Serves 6

Sonoma Pop

1/4 c un-popped corn (8 cups popped)
1/4 c extra virgin olive oil
1/2 c dried tomato bits (half of a 3 oz jar)

Pop popcorn. Drizzle olive oil over the unseasoned popcorn. Sprinkle with the dried tomatoes and toss until will blended.
Recipe From: The Thanksgiving Cookbook Holly Garrison Macmillan Publishing Company, 1991

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