Popcorn Recipes

from http://www.tasteofhome.com/recipes/Sugar-N-Spice-Popcorn

Sugar & Spice Popcorn

Ingredients

  • 4 quarts air-popped popcorn

  • 3 tablespoons butter

  • 1/4 cup sugar

  • 1 tablespoon water

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon salt

Directions

  • Place popcorn in a large roasting pan coated with cooking spray. In a small saucepan, melt butter over low heat. Add the sugar, water, cinnamon and salt; cook and stir over low heat until sugar is dissolved.

  • Pour over popcorn; toss to coat. Bake, uncovered, at 300° for 10-15 minutes. Serve immediately. Yield: 4 quarts.

Nutritional Facts

1 cup equals 62 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 59 mg sodium, 9 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 starch.

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from http://voices.yahoo.com/eating-healthy-try-these-sweet-popcorn-recipes-7545376.html?cat=22

Sweet Almond Popcorn Recipe

16 cups popped popcorn

1 and 1/2 cups sliced almonds

1 and 1/2 cups honey (preferably organic)

1/2 cup Smart Balance Buttery Spread

2 teaspoons vanilla extract

1 teaspoon baking soda

1/2 teaspoon salt, optional

Spray a large bowl with non-stick cooking spray. Pour the popped popcorn into the bowl and sprinkle the sliced almonds on top. In a medium saucepan, melt buttery spread. Add honey and salt. Stir. Bring to a boil. Stir continually for 5 minutes. Remove from heat. Stir in vanilla and baking soda. Pour over popcorn and stir until coated. Spread onto a large cookie sheet lined with parchment paper. Place in oven at 325 degrees for 25 minutes. Stir several times during baking. Remove from oven and break up the pieces. Store in air tight container.

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from http://www.naturalsweetrecipes.com/poppy-chow-peanut-butter-chocolate-popcorn/

Poppy Chow (Chocolate & Peanut Butter Popcorn) (vegan option)

Print Recipe (adapted from tasty kitchen)

1/2 cup Organic Corn Kernels

1/2 teaspoon Pink Salt

1 1/4 cup Semi-Sweet Sugar Free Chocolate Chips

1/2 cup Natural Peanut Butter

3 Tablespoons Butter (or Coconut Oil, but it will be a lot more sticky)

1 teaspoon Vanilla Extract

In an air popper or other popcorn maker, pop your popcorn. A half cup of kernels actually makes a lot of popcorn, so make one batch before deciding if you want/need to double or triple the recipe!

In a medium size bowl melt the chocolate, peanut butter and butter in the microwave or on the stove.

Stir together to combine. Stir in vanilla once cooled slightly. Pour the popped popcorn in a large bowl, Make sure to remove any kernels- this stuff is so yummy, you won’t want to check each bite for kernels, or break a tooth! Pour the chocolate mixture over all the popcorn. Gently stir to evenly coat all the popcorn. Spread out on a cookie sheet and refrigerate to set the chocolate. If you have any left overs, cover and store in a cool place.

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from http://www.popcornpopper.com/honeynuttoss.html

Honey-Nut Toss

Popcorn

Honey

Cashews

Cooking Instructions:

Warm honey and glaze over your favorite nut (I like cashews). Add to popped popcorn and toss.

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from http://www.the-girl-who-ate-everything.com/2010/11/peanut-butter-popcorn.html

Peanut Butter Popcorn

Ingredients

    • 1/2 cup unpopped popcorn or 16 cups popped popcorn (I used 2 bags of microwavable popcorn)

    • 1 1/2 cups dry-roasted peanuts

    • 1 cup sugar

    • 1/2 cup honey

    • 1/2 cup corn syrup

    • 1 cup peanut butter

    • 1 teaspoon vanilla

Instructions

    1. Pop corn and remove any unpopped kernels. Place in a large bowl and stir in peanuts. (Jennifer pops hers in a 9X13 pan and keeps it warm in a 250 degree oven)

    2. In a heavy saucepan, combine sugar, honey and corn syrup. Bring mixture to boiling, continue boiling for 1-2 minutes, stirring constantly. Do not boil too long or your popcorn will be rock hard. Remove from heat.

    3. Stir in peanut butter and vanilla. Immediately pour over popcorn and stir to coat. Serve warm or a room temperature.

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