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Popcorn Recipes

From POPCORN – by Patrick Evans-Hylton (published by Sasquatch Books)

POPCORN IN A POT

Makes 1 Quart
1 tablespoon oil of your choice
3 tablespoons popcorn kernels
1 teaspoon salt

Makes 2 Quarts
2 tablespoons oil of your choice
6 tablespoons popcorn kernels
2 teaspoon salt

Makes 4 Quarts
¼ cup oil of your choice
¾ cup popcorn kernels
1 tablespoon plus 1 teaspoon salt

In a deep pot, heat the oil over medium heat. Add a few kernels to the pot. Once they pop, add the remaining kernels and shake the pot until they cover the bottom of the pot evenly. Cover the pot and shake intermittently until the popping slows to 5 seconds between pops. Remove the pot from the heat and transfer the popcorn to a large bowl. Season with the salt immediately, tossing gently to coat.

CLASSIC BARBEQUE POPCORN
Makes 4 Quarts

4 quarts freshly popped corn
¼ cup peanut or olive oil
2 tablespoons barbecue sauce
½ teaspoon onion powder
1 teaspoon chili powder
¼ teaspoon ground cumin
½ teaspoon salt
Dash freshly ground black pepper
2 tablespoons grated Parmesan cheese

Put the popcorn in a large, clean paper bag or a washable muslin bag. In a small bowl, whisk together the oil, barbecue sauce, onion powder, chili powder, cumin, salt, and pepper.

Drizzle the oil mixture over the popcorn, fold over the top of the bag, and shake until the popcorn is coated and moist. Sprinkle the Parmesan over the popcorn, fold over the bag, and shake a few times to coat.

S’MORE POPCORN, PLEASE!
Makes 24 Squares

4 quarts freshly popped corn
6 tablespoons butter
5 cups miniature mashmallows
1 cup honey graham cracker cereal
1 ½ cups milk chocolate chips

Butter a 9-by 13 inch pan; set aside. Put the popcorn in a large mixing bowl. In a large saucepan, melt the butter over low heat. Add the marshmallow mixture over the popcorn and working quickly, stir gently with a wooden spoon until the popcorn is coated. Stir in the cereal and 1 cup of the chocolate chips.

Transfer the popcorn mixture to the prepared pan. With buttered hands, press the mixture evenly into the pan, allow to cool slightly. Melt the remaining chocolate chips according to package instructions and drizzle the chocolate over the popcorn mixture. Allow to cool completely, 20-25 minutes; then cut into squares.

PBP&J SANDWICHES
Makes 48 Half-Sandwiches

4 quarts freshly popped corn
6 tablespoons butter
½ cup creamy peanut butter
5 cups miniature marshmallows
1 cup honey graham cracker cereal
Jam or jelly

Butter a 9-by 13 inch pan; set aside. Put the popcorn in a large mixing bowl. Melt the butter and peanut butter in a large saucepan over low heat. Stir in the marshmallows and cook until melted, stirring constantly. Pour the marshmallow mixture over the popcorn and working quickly, stir gently with a wooden spoon until the popcorn is coated. Stir in the cereal.

Transfer the popcorn mixture to the prepared pan. With buttered hands press the mixture evenly into the pan and allow to cool completely. Cut into 24 generous squares; cut each square in half. Spread the jam over one half, top with other half. Cut each “sandwich” diagonally and pierce with a toothpick for serving.

BANANAS FOSTER MIX
Makes 2 Quarts

2 quarts freshly popped corn
½ cup butter
1 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon banana extract
2 tablespoon dark rum
1 cup dried banana chips

Preheat the oven to 300 degrees. Line a baking sheet with foil or a silicone baking sheet and set aside.

Put the popcorn in a large bowl. In a small saucepan, melt the butter. Add the brown sugar and whisk constantly until smooth, about 5 minutes. Add the vanilla, banana extract, and rum; whisk until fully incorporated. Remove the pan from the heat and immediately pour the mixture over the popcorn, Stir with a wooden spoon until the popcorn is coated and moist.

Spread the popcorn evenly over the baking sheet and bake until the popcorn is dry, 5 to 7 minutes. Transfer the popcorn to a large bowl. Add the banana chips and toss to combine.

CANDY CANE CORN
Makes 24 servings

4 quarts freshly popped corn
1 bag white chocolate chips
2/3 cup finely crushed candy canes

Put the popcorn in a large mixing bowl. Line a baking sheet with foil or a silicone baking sheet and set aside. Melt the chocolate chips according to package instructions.

 

Drizzle the chocolate over the popcorn, gently stirring with a wooden spoon to incorporate. Spread the popcorn evenly over the baking sheet and immediately sprinkle the crushed candy canes over the popcorn, lightly pressing the candy down with a wooden spoon. Allow the chocolate to cool and harden, then break into pieces and serve.

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