Put popcorn in a large bowl that's been lightly sprayed with vegetable oil cooking spray. Set aside. In a medium sauce pan, mix brown sugar with buttermilk and salt.
Cook over medium heat. Drop a few drips of the liquid into a cup of cold water. When these drops form tiny balls and can be picked up with your fingers, the glaze is ready.
Pour the glaze over the popcorn; stir immediately. Let cool, then dig in.
Makes four 1-cup servings, each fat-free, with 145 calories, 2 grams protein and 34 grams carbohydrates. - Unknown author
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Put popped popcorn in a large bowl and keep warm. In small saucepan, melt the butter; add basil, parsley, garlic, Parmesan cheese and nuts. Stir to blend.
Pour over popped popcorn, stirring well.
Yield: 5 quarts.
*Dried thyme or oregano, or combination of ingredients, may be used in place of basil.
In a large buttered bowl, combine popcorn, peanuts and raisins. Keep warm.
Combine honey, water and lemon juice in a saucepan. Bring to a boil; cook and stir over medium heat until mixture reaches 250 degrees Fahrenheit, or hard ball stage on a candy thermometer.
Pour over popcorn; toss to mix thoroughly. Turn onto a buttered jelly roll pan or large baking pan. Bake in a preheated 300 degree oven for 20 minutes, stirring occasionally.
Yield: 4 quarts.
Set out a large bowl of popped popcorn; sprinkle with butter-flavored salt. Put bowls of any or all the accompaniments around popcorn. Let each person fill a small bowl with popcorn and top with desired health snacks.
* In a 3-quart popper, use 1/3 cup kernels and 3
tablespoons oil. In a 4-quart popper, use 1/2 cup kernels and four tablespoons oil.
Keep popcorn warm. Mix seasonings together. Add to popped popcorn and mix thoroughly.
Yield: 2 quarts.
Place cooking oil, chilies, garlic and cumin seed in a small saucepan. Cook over low heat for 3 minutes; let stand 10 minutes.* Strain. Use 3 tablespoons of seasoned oil for popping corn; reserve the rest. This makes about 2 1/2 quarts popped popcorn.
Pour remaining oil over popped popcorn, tossing to coat. Mix Parmesan cheese, paprika and salt. Sprinkle over popped popcorn, tossing to mix.
Yield: 2 1/2 quarts.
*A larger amount of hot oil may be made and stored for future use.
Put popped popcorn in a large bowl and keep warm. In a 2 1/2 quart saucepan, combine yogurt and light pancake syrup. Bring to 225° on a candy thermometer and remove immediately from heat. Add maple or caramel extract. Pour over popped popcorn, stirring to coat.
Full Recipe: 2 1/2 quarts
Serving Size: 3 cups
Nutritional Information (based on 3-cup serving)
Total Calories 190; Fat - A Trace; Carbohydrate 38g;Sugar 3g; Fiber 1g; Protein 7g; Sodium 72mg.