Popcorn Recipes

Cinnamon Sugar Kettle Corn
Yield: 3 quarts
Ingredients
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/2 cup confectioner's sugar
1/2 teaspoon kosher salt (or table salt)

Directions
Mix granulated sugar and cinnamon together in a small bowl; set aside.
In a large pot with a lid, heat oil over medium-high heat until hot, but not smoking. Add popcorn kernels and cover. When kernels begin popping, carefully lift lid and sprinkle in confectioner's sugar. Replace lid and continue cooking, shaking pot frequently, until popping begins to slow. Sprinkle with cinnamon-sugar mixture. Replace lid and continue shaking pot until popping has almost stopped (be careful not to burn). Sprinkle with salt and serve immediately.

Spicy Italian Popcorn
Yield: 10 cups
Ingredients
10 cups hot, freshly popped popcorn
2 tablespoons olive oil
1/3 cup grated Parmesan and Romano cheese
1 teaspoon oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic salt

Directions
Drizzle olive oil over popcorn in large bowl.
Add remaining ingredients; toss well.

Rocky Road Popcorn Clusters
Yield: about 3 dozen
Ingredients
1 bag (6 oz.) semi-sweet chocolate chips
1 teaspoon vegetable oil
4 cups popped popcorn
1-1/2 cups miniature marshmallows
3/4 cup chopped walnuts

Directions
Place chocolate chips in a small microwave-safe bowl. Heat in microwave on HIGH 1 minute, until melted. Stir in oil.
Place popcorn, marshmallows and walnuts in large bowl. Pour chocolate over mixture, tossing to coat.
Drop mixture by tablespoonful onto wax paper-lined jellyroll pan.
Refrigerate until firm, about 2 hours or overnight.

Caramel Corn Crunch
Caramel Corn Crunch
Yield: 3 quarts
Ingredients
1/2 cup butter
1/2 cup brown sugar, firmly packed
3 quarts popped popcorn

Directions
Cream butter; add brown sugar and whip until fluffy. In a large baking pan, combine popcorn.
Mix in creamed mixture.
Bake in 350-degree oven for about 8 minutes or until crisp.
Serve warm if desired.