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.
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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.
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