VANILLA POPCORN
"This sweet crunchy snack is my family's favorite," writes Carolyn Roney of Scipio Center, New York. "For variety, substitute almond extract or maple flavoring or add nuts for extra crunch."
Provided by Taste of Home
Categories Snacks
Time 10m
Yield 3 quarts.
Number Of Ingredients 6
Steps:
- Place popcorn in a large bowl; set aside. In a saucepan, combine the sugar, butter and corn syrup. Bring to a boil over medium heat; boil and stir until mixture is golden, about 2 minutes. , Remove from the heat; stir in baking soda and vanilla. Pour over popcorn and toss to coat. Cool slightly; break apart while warm. Store in an airtight container.
Nutrition Facts : Calories 206 calories, Fat 11g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 209mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 1g protein.
SPICED POPCORN
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Pop the kernels according to package directions and transfer to a large serving bowl.
- Melt the butter in a small saucepan over medium heat. Mix in the remaining ingredients until well combined. Pour the spiced butter over the popcorn and toss until evenly coated. Serve.
- Copyright 2009, Television Food Network, G.P., All Rights Reserved
SPICED POPCORN
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat the oil over medium-high heat in a large pot. Add 1 kernel to the pot and cover. When the kernel pops, pour in the remaining kernels, chili powder cumin and cayenne. Cook, covered, shaking the pan until the popping ends. Season with salt to taste and toss.
HICKORY AND GORGONZOLA POPCORN
Provided by Damaris Phillips
Time 10m
Yield 10 to 12 cups
Number Of Ingredients 7
Steps:
- Put the oil and 3 popcorn kernels in a 6-quart saucepan. Cover and cook over medium-high heat until the kernels pop. Add the remaining kernels, cover, and remove from the heat for 30 seconds. Return the pan to the heat; within a minute you should hear the kernels start to pop. Cook, gently shaking the pan occasionally, until the popping sound slows down, about 2 minutes. Towards the end of popping, lift up the lid slightly to let out the steam to help keep the popcorn crisp. Wait 5 seconds and pour the popcorn into a large paper bag.
- Melt the butter in the popcorn saucepan and drizzle it over the popcorn. Shake the bag, then add the gorgonzola powder, salt, pepper and hickory smoke powder. Shake the bag once more to coat all the kernels.
SPICED POPCORN
The spice mix is also great rubbed on meat or chicken before grilling and to season the dressing for South of the Border Chopped Salad.
Provided by Food Network
Time 20m
Yield 3 tablespoons spice mixture, e
Number Of Ingredients 7
Steps:
- To make the spice mix, stir together salt and spices in a sealable plastic bag. Store up to 1 month.
- Pop as much corn as you want. While hot, mix well with melted butter (you need butter for spices to stick to corn). In a big bowl or a paper bag, sprinkle spices over buttered popcorn, using about 1 tablespoon mixture for every 4 cups popped corn. Stir or shake to coat well.
SPICY POPCORN
When I want to indulge in a snack, I make this spicy popcorn. One batch doesn't last long at our house. You can add more or less red pepper flakes to suit your family's taste. -Kay Young, Flushing, Michigan
Provided by Taste of Home
Categories Snacks
Time 5m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Place popcorn in a large bowl. In a small bowl, combine the butter, paprika, cumin and red pepper flakes. Pour over popcorn; toss to coat. Sprinkle with Parmesan cheese and toss again.
Nutrition Facts : Calories 204 calories, Fat 16g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 337mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
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CRAZY GOOD SPICY ITALIAN POPCORN - ONCE UPON A CHEF
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Cuisine ItalianTotal Time 15 minsCategory AppetizersCalories 194 per serving
- Heat the vegetable oil in a very large pan over medium-high heat. Add the popcorn, then cover with a tight fitting lid (alternatively, cover tightly with foil). Wait for the popcorn to start popping, then shake the pan gently every now and again to keep the kernels moving. When the popping slows to 2-3 seconds apart, remove the pan from the heat.
- Melt the butter in the microwave (be sure the bowl is big enough so that it won't bubble over). Add the garlic and microwave for 1 minute more. Pour the garlic butter through a fine meshed strainer into a small bowl; discard the garlic.
- In a mini food processor or spice grinder, grind the Parmigiano-Reggiano, red pepper flakes, oregano and salt until the mixture resembles coarse sand.
- Transfer the popcorn to a serving bowl. Pour the garlic butter over the popcorn and toss to coat. Sprinkle with the cheese mixture and toss again until the popcorn is evenly coated.
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