Salty Dawg Popcorn Recipes

Steps:

• Preheat the oven to 250 degrees F.
• In a small saucepan (or in the microwave), melt the butter.
• Remove from heat and stir in the soy sauce, garlic powder and ginger.
• Place the popped corn, chow mein noodles and pretzels in a large roasting pan.
• Pour the butter mixture over the popcorn mixture and stir to coat thoroughly.
• Bake the mixture uncovered for about 40 minutes, stirring periodically.
• Remove pan from the oven and let cool to room temperature.
• Store in an airtight container for 2 to 3 weeks.

Steps:

• Measurements are approximate. Use the quantities on your package of popcorn. Adjust salt and sugar to your taste.
• Heat oil over medium high heat until shimmery in a 2 quart, heavy pot. (Make sure the pot has a lid!).
• Add popcorn kernels to pan and put lid on.
• Shake pan periodically until popping comes nearly to a stop.
• Remove pan from stove.
• Transfer popcorn to a big bowl, sprinkle on salt and sugar. Toss carefully, or put a lid over the bowl and shake.
• Enjoy!
• Variation: leave out the salt and toss in a tablespoon of cocoa powder!

Steps:

• Place popcorn in a large bowl.
• In a small microwave-safe bowl, melt butter; whisk in the pudding mix, corn syrup, vanilla and salt until smooth.
• Microwave, uncovered, for 45 seconds or until bubbly. Pour over popcorn; toss to coat.
• Spread in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
• Bake at 250° for 25-30 minutes or until crisp, stirring once.
• Remove popcorn from pan to waxed paper to cool.
• Break into clusters.
• Store in airtight containers.