Red Hot Popcorn

February 9, 2015February 5, 2015 ~ lk529 ~ 1 Comment

My favorite snack hands down has to be popcorn. I’ve had my eyes set on making this red hot popcorn for quite some time and when we were invited to a hot cocoa party I knew this was exactly what I’d be bringing with me.

If you send treats to school with your kids for Valentine’s Day this popcorn would be a fun and different snack to break up all the chocolate and sweathearts candies.

While the beautiful color of this popcorn lends itself perfectly for Valentine’s Day enjoyment this sweet and spicy snack can be enjoyed all year round. Particularly if you like those red hot cinnamon candies!

Red Hot Popcorn

Ingredients:

canola oil, enough to coat bottom of pot
1/2 C popcorn kernels
1/2 stick butter
1/2 C sugar
1/8 C corn syrup
3 oz red hot candies

Steps:

Preheat oven to 300 degrees F.
Put canola oil in pot over medium high heat along with 2-3 kernels of popcorn. Cover and stand by. Once you hear the kernels pop, add the 1/2 C of popcorn. Cover and cook over medium heat until popping slows. Gently shake the pot during the popping process so as not to burn the popcorn at the bottom. Remove from heat and remain covered until popping has ceased, unless you want to be pelted with popcorn. (If you have another method of popping popcorn, feel free to use it.) Place popcorn in a large bowl.
In a saucepan over medium high heat melt together butter, sugar, corn syrup, and red hots. Carefully pour over popped popcorn and toss evenly.
Spread popcorn out onto large baking sheets. Bake 20-30 minutes, tossing every 10 minutes. Allow popcorn to cool before serving.
Popcorn will keep in an air tight container for 3-4 days.

*This recipe is adapted from Jaime at http://momstestkitchen.com/2014/02/red-hot-candied-popcorn.html*

You might also like: Red Velvet Puppy Chow

Salted Honey Popcorn

January 30, 2014February 5, 2015 ~ lk529 ~ 8 Comments

I want to end this week of popcorn with one more sweet option for your Super Bowl spread.

This popcorn recipe is Stuart’s favorite and the one he requests whenever we pop some popcorn for movie night.

Salted Honey Popcorn

Ingredients:

canola oil, enough to coat bottom of pot
1/2 C popcorn kernels
2 tbsp honey
2 tbsp salted butter
1/4 tsp kosher salt

Steps:

Put canola oil in pot over medium high heat along with 2-3 kernels of popcorn. Cover and stand by. Once you hear the kernels pop, add the 1/2 C of popcorn. Cover and cook over medium heat until popping slows. Gently shake the pot during the popping process so as not to burn the popcorn at the bottom. Remove from heat and remain covered until popping has ceased, unless you want to be pelted with popcorn. (If you have another method of popping popcorn, feel free to use it.)
In a small saucepan over medium-low heat, melt together butter and honey. Season with salt.
Transfer popcorn to a large bowl. Pour the honey over top and gently mix until all the popcorn is coated with salty sweetness. (It won’t look like enough honey, but I assure you it is – keep mixing!)

*This recipe is adapted from Katrina at http://splashofsomething.com/2012/09/21/the-easiest-snack-youll-ever-make-salted-honey-butter-popcorn/*

Caramel Popcorn

January 29, 2014January 22, 2014 ~ lk529 ~ 5 Comments

You know those popcorn tins you get around the holidays? There’s that regular butter popcorn, that takes up the most room, then there’s cheddar popcorn, and finally everyone’s favorite, caramel covered popcorn.

This recipe for caramel popcorn is almost identical. And without the preservatives! I don’t know if that really makes it healthier… it is still full of sugar, butter, and more sugar.

Caramel Popcorn

Ingredients:

canola oil, enough to coat bottom of pot
1/2 C popcorn kernels
4 tbsp unsalted butter
1/2 C brown sugar
1/8 C corn syrup
1/4 tsp kosher salt
1/2 tsp vanilla extract
1/4 tsp baking soda

Steps:

Put canola oil in pot along with 2-3 kernels of popcorn. Cover and stand by. Once you hear the kernels pop, add the 1/2 C of popcorn. Cover and cook over medium heat until popping slows. Gently shake the pop during the popping process so as not to burn the popcorn at the bottom. Remove from heat and remain covered until popping has ceased, unless you want to be pelted with popcorn. (If you have another method of popping popcorn, feel free to use it.)
Melt together butter, sugar, syrup, salt, and vanilla. You can do this either over the stove top or in the microwave for 2 minutes. Whisk until combined and add in the baking soda.
Pour caramel over cooked popcorn. Toss until popcorn is completely coated.
Cover popcorn and microwave for 1:30 min. Toss and microwave for another 1:30. Spread popcorn out on a wax paper lined surface and allow to cool. Break apart clumps if desired.

*This recipe is modified from Brenda at http://www.afarmgirlsdabbles.com/2013/12/23/moms-microwave-caramel-popcorn-recipe/*

Mustard Pretzel Popcorn

January 28, 2014January 22, 2014 ~ lk529 ~ Leave a comment

When many people think football, they think pretzels! Pretzels with beer, pretzels wrapped around hotdogs, and pretzels with mustard.

This popcorn recipe also comes from Food Network Magazine’s January/February 2014 booklet of 50 Flavored Popcorns. The recipe I present to you is the one from Food Network. But I highly suggest reducing the amount of liquid, or maybe popping (see what I did there?) the mixture in the oven for a few minutes. I found that the final result was a bit soggy for my preference. I did break small pretzels sticks in half as that’s what I already had in my pantry, maybe actual small pretzels would have enough surface area to help absorb the butter-mustard mixture.

Mustard Pretzel Popcorn

Ingredients:

canola oil, enough to coat bottom of pot
3/4 C popcorn kernels
4 tbsp butter, melted
2 tbsp Dijon mustard
1 tsp sugar
1/2 tsp kosher salt
4 C small pretzels

Steps:

Put canola oil in pot along with 2-3 kernels of popcorn. Cover and stand by. Once you hear the kernels pop, add the 3/4 C of popcorn. Cover and cook over medium heat until popping slows. Gently shake the pop during the popping process so as not to burn the popcorn at the bottom. Remove from heat and remain covered until popping has ceased, unless you want to be pelted with popcorn. (If you have another method of popping popcorn, feel free to use it.)
Whisk together melted butter, mustard, sugar, and salt.
In a large bowl mix popcorn and pretzels. Toss with butter-mustard.

Taco Popcorn

January 27, 2014January 22, 2014 ~ lk529 ~ Leave a comment

This week I will be bringing you 4 different popcorn flavors. Perfect for your Super Bowl party!

I want to start with one that can kinda-sorta fall into my Mexican Monday theme.

This popcorn comes from Food Network Magazine’s January/February 2014 booklet of 50 Flavored Popcorns. Popcorn is tossed with corn chips, butter, and chili powder. Then quickly baked with cheese and scallions.

Taco Popcorn

Ingredients:

canola oil, enough to coat bottom of pot
3/4 C popcorn kernels
3 C corn chips
6 tbsp salted butter, melted
2 tbsp chili powder
1 C shredded cheddar cheese
2 scallions, chopped

Steps:

Put canola oil in pot along with 2-3 kernels of popcorn. Cover and stand by. Once you hear the kernels pop, add the 3/4 C of popcorn. Cover and cook over medium heat until popping slows. Gently shake the pop during the popping process so as not to burn the popcorn at the bottom. Remove from heat and remain covered until popping has ceased, unless you want to be pelted with popcorn. (If you have another method of popping popcorn, feel free to use it.)
Preheat oven to 350 deg.
In an extra large bowl toss together popped popcorn and corn chips. Toss with chili powder. Toss with melted butter.
Place popcorn mix on a baking sheet in an even layer. Top with shredded cheese and scallions. Bake for 3 minutes, or until cheese is melted. Season with salt to taste.