Popcorn Recipes
Grandma Kathryn's Caramel Popcorn
After going through your website, and with conversation this morning, it
is very apparent that all of you there care about your product and your
customers on the highest level. I am a small town raised kid that holds
an importance within myself to conduct my business affairs with
companies that hold these values.
I grew up in the small town of Pomeroy, WA located in the southeastern
corner of the state. My mother, bless her heart, loved to cook, and most
of the recipes she used were old family recipes. When the holidays
rolled around she would start making homemade candies and treats for all
of us to snack on. The favorite with all of us was her homemade caramel
corn.
I have passed this recipe down to my daughter and her family. My
daughter now literally makes dozens upon dozens of batches of this
caramel corn for her children to take to school for special occasions.
This, in hand, has turned into the families of these children wanting
this caramel corn for a treat in their homes
I, at this time, would like to share my mother's recipe with you for you
to enjoy and to share with others. After you have tried this recipe, if
you would like to share with others, you have my blessing to place this
in your website for others to try and enjoy. The only request that I
have is that it is in my mother's name, Grandma Kathryn.
- 1/2 cup cane sugar
- 1/2 cup light brown sugar
- 1/2 cup (1 cube ) sweet cream unsalted butter (do not use
margarine)
- 3/4 cup light Karo syrup
- 1 can Eagle Brand sweetened condensed milk
- 6-8 quarts of air popped popcorn
Put all of the ingredients (except for the popcorn, of course) in a
medium sized non-stick sauce pan and cook over a medium to medium
high heat. It is extremely important to continually stir the caramel
while cooking as this recipe will easily scorch. Continue cooking
until the caramel reaches a soft ball stage. When the caramel has
reached the soft ball stage pour over the popcorn and stir until
evenly coated.
When properly made this caramel corn will remain gooey and slightly
sticky when cooled. It will be so creamy, buttery and sweet that it
is hard to stop eating.
Note: If, when making the caramel, if you do not have a candy
thermometer to be able to read the temperature for the soft ball
stage, you can just drop a few drops of caramel in a bowl of cold
water to test the caramel. The caramel, when getting close to the
proper temperature, will start to feel slightly thicker when
stirring. Take a spoonful of the hot caramel, drop a little bit in
the cold water. Reach into the water and pick up the caramel with
your fingers and when you can form into a soft ball, it is ready.
Word of caution when doing the soft ball test: Be sure to take the
pan off of the burner while doing the cold water test. After putting
all of the time and care into this you don't want it to scorch.
Sincerely,
David Johnson
How Oma Made Caramel Popcorn
- 6 cups air-popped popcorn
- 2 cups brown sugar
- 1/2 cup sorghum syrup (or you can use light molasses)
- 1 cup butter
- 1 tsp. salt
- 1 tsp baking soda
Combine brown sugar, butter sorghum syrup and salt. Boil five minutes.
Remove from heat. Stir in baking soda. Pour over popcorn in a large
pan lined with parchment paper or aluminum foil. Bake 1 hour at 200º
F. Stir every 15 minutes.
"Oma" was Sophie Wieder, my mother, who came over from Germany in
1956. We grow our own sorghum and no one can take just one bite of this
delicious snack! Carl Wieder, Wisconsin Gold Harvest
Making Homemade Kettle Popcorn
- popcorn, unpopped
- oil
- salt
- sugar
Make it in a heavy pot like you are making regular popcorn on the stove.
But you must either reduce the corn by 20% volume or increase oil by 30%.
This helps compensate for the heat and oil absorbed by the sugar. Put the
sugar in as soon as the popping starts, not at the get-go. This helps to
prevent burning the sugar. Submitted by Cecila Crockett.
Caramel Corn
- 4 cups air-popped popcorn
- 1/2 cup brown sugar
- 2 T buttermilk
- 1/4 tsp. salt
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
Please fee free to contribute your favorite recipes. Recipes will be added to this column, or visit the U.S. Popcorn Boards recipe link, www.popcorn.org
Popcorn Con Pesto
- 5 quarts popped popcorn
- 1/2 cup melted butter
- 1 tablespoon dried basil leaves, crushed*
- 1 teaspoon dried parsley, crushed
- 1 teaspoon garlic powder
- 1/3 cup Parmesan cheese
- 1/2 cup pine nuts (optional)
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.
Touchdown Treat
- 4 quarts popped popcorn
- 1 cup unsalted cocktail peanuts
- 1 cup seedless raisins
- 1 cup honey
- 1/2 cup water
- 1 tablespoon lemon juice
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.
Disco Doodle Popcorn Mix
- Hot popped popcorn*
- Butter-flavor salt
- Nuts (peanuts, almonds, etc.)
- Dried fruit (raisins, apricots, dates, etc.)
- Soy nuts
- Pumpkin seeds
- Carob pieces
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.
Hot Mustard Popcorn
- 2 quarts popcorn popped in 1/4 cup oil
- 1 teaspoon mustard (dry)
- 1/2 teaspoon thyme
1/4 teaspoon ground black pepper
- Dash cayenne pepper
- Optional: 1/2 teaspoon low-sodium salt
Keep popcorn warm. Mix seasonings together. Add to popped popcorn and mix thoroughly.
Yield: 2 quarts.
Nacho-Cheese Popcorn
- 1/3 cup cooking oil
- 3 or 4 dried chilies
- 1 large clove garlic, cut into quarters
- 1 teaspoon cumin seed
- 1/3 cup unpopped popcorn
- 3 tablespoons hot oil
- 1/3 cup Parmesan cheese
- 1 teaspoon paprika
- 1/2 teaspoon salt
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.
Light Yummy Yogurt Popcorn
- 2 1/2 quarts popped popcorn (air popped)
- 1 cup plain non-fat yogurt
- 6 oz. light pancake syrup
- 2 teaspoons maple or caramel extract
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.