October is National Popcorn Poppin' Month. Celebrate this relatively low-calorie, whole-grain snack food with one of our yummy recipes!
Caramel Corn
- 2 bags of microwaved popcorn (buttered is best)
- 1 cup packed brown sugar
- ½ cup butter
- ¼ cup light corn syrup
Heat oven to 200℉. Cook brown sugar, butter, and corn syrup over medium heat, stirring occasionally, until bubbly around edges. Be careful not to burn the mixture with the heat too high. Continue cooking for 5 minutes, then remove from heat.
Pour mixture over popcorn and mix it together until it is evenly coated (or close to it). It's easiest to do this part in chunks. Layer it in a 9x13-inch pan.
Cook in the oven for one hour, stirring every 15 minutes or so to break up the popcorn.
Thanks to my friend, Barb, for this best-ever caramel corn recipe!
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Candy Corn Popcorn
- 4-5 cups of popcorn (I used microwave popcorn)
- ½ cup candy corn
Line a cookie sheet with parchment paper. Spread 4-5 cups of popcorn into a single layer on the pan.
Melt the candy corn in the microwave using 30 second intervals (be sure to use a microwave safe bowl). Stir often until completely melted. With a spoon, drizzle melted candy corn evenly over the popcorn. Let harden, this will only take a minute.
If you like this recipe, you'll love our monthly e-newsletter Macaroni Kid EATS!
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Popcorn Balls
- 9 cups plain popped popcorn
- 1 cup granulated sugar
- ⅓ cup light corn syrup
- ⅓ cup water
- 1½ teaspoons kosher salt
- 4 Tablespoons unsalted butter (½ stick), cut into small pieces
- ¾ teaspoon vanilla extract
Coat a large bowl with butter or cooking spray and place popped popcorn in the bowl; set aside.
Meanwhile, add sugar, corn syrup, water, and salt to a medium saucepan and stir to combine over medium heat until sugar is dissolved. Bring to a boil, remove from heat, and stir in butter and vanilla until melted and smooth.
Drizzle sugar mixture over popcorn and stir continuously with a rubber spatula, scraping the bottom of the bowl, until popcorn is thoroughly coated and cool enough to handle.
Using buttered hands, tightly press mixture (it may still be a bit warm) into 2-inch rounds. Place on waxed paper to cool completely. Popcorn balls will keep for at least 5 days if stored in airtight container.
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Popcorn Seasonings
You can also add a special touch to your popcorn with one of these homemade seasonings. Spray warm popcorn lightly with butter-flavored spray, then sprinkle the spice mixture liberally.
Sweet Popcorn Seasoning
Mix one part each ground nutmeg, ground cloves, and ground allspice with four parts each ground cinnamon and sugar.
Cajun Popcorn Seasoning
Mix 2 teaspoons paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 tablespoons salt, ½ teaspoon fresh ground black pepper, and a pinch of cayenne.
Pizza Popcorn Seasoning
Mix 2 tablespoons grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon Italian herb seasoning, 1 teaspoon paprika, ½ teaspoon salt, and a dash of pepper.
