From making perfect popcorn, to creating caramel
popcorn or kettle corn…you will find many fun recipes to try!
© 2014 Wendy Toy
ToytownTreasures.com
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Table of Contents
How to Make Perfect Popcorn ………………………………...
Popcorn Cak e …………………………………………………..
Apple Cinnamon Popcorn ……………………………………..
Almond Toffee Popcorn………………………………………...
Baked Caramel Corn Popcorn ………………………………...
Butter Crunch Popcorn………………………………………….
Cheese Popc orn…………………………………………………
Caramel Nut Popcorn …………………………………………..
Caramel Corn Balls …………………………………………….
Cheesy BBQ Popcorn ………………………………………….
Cherry Almond Popcorn Clusters …………………………….
CHE X Caramel Corn …………………………………………..
Choc olate Caramel Nut Popcorn ……………………………..
Choc olate Popcorn Squares ………………………………….
Cracker Jacks Clone …………………………………………...
Crispy Nutty Popcorn …………………………………………..
Granola Popcorn………………………………………………..
Maple Popcorn …………………………………………………
Pastel Popcorn Balls …………………………………………..
Peanut Butter Popcorn …………………………………………
Popcorn Crackles ……………………………………………….
Popcorn Crunch ………………………………………………...
Poppycock ………………………………………………………
Sweet & Salty Popcorn ………………………………………...
Peanut Popcorn ………………………………………………..
Popcorn Surprise ……………………………………………….
Nutty Orange Popcorn …………………………………………
M & M Peanut Butter Popcorn ……………………………….
Velma’s Caramel Popcorn …………………………………….
Kettle Corn ……………………………………………………..
Recipe cards ……………………………………………………
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Tip: Be sure to read through the recipe before you start. Many of these use varying ingredients or need a
candy thermometer.
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How to Make Perfect Popcorn (from Alton Brown)
3 tablespoons peanut oil
3 ounces popcorn kernels, approximat ely 1/2 cup
1/2 teaspoon popcorn salt
3 tablespoons unsalted butter
Directions:
Place the oil, popcorn and salt in a large, 6-quart, metal mixing bowl. Cover with heavy -duty aluminum foil
and poke 10 slits in the top with a knife.
Place the bowl over medium heat and shake constantly using a pair of tongs to hold the bowl. Continue
shaking until the popcorn finishes popping, approximately 3 minutes.
Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the
bowl.
Melt the butter in the microwave.
Slowly drizzle over the popcorn, while spinning the bowl.
Serve immediately.
===== ============================================
Popcorn Cake
*Recip e by Crazy Daisy
3 qts. popped popcorn
1 (16 oz.) bag mini marshmallows
1/4 cup oil
1 stick butter
1 cup salted dry roasted peanuts
1 (16 oz.) bag M&M's.
Directions:
Grease bundt pan (angel food cake pan or 9x13 works, too) using butter or cooking spray.
Pop corn.
Remove kernels. Pour it into a large bowl.
Melt marshmallows, oil, and margarine. Gently stir in popcorn. Add peanuts and M&M's and stir gently.
Press into prepared pan. Aft er cool, turn on to plat e to cut and serve.
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Apple Cinnamon Popcorn
2 cups chopped dried apples
10 cups popped popcorn
2 cups pecan halves
4 tablespoons butter, melted
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
Directions:
Preheat oven to 250 degrees F. Place apples in a large shallow baking pan.
Bake for 20 minutes.
Remove pan from oven and stir in popcorn and nuts. In a small bowl combine remaining ingredients.
Drizzle butter mixture over popcorn mixture, stirring well.
Bake for 30 minutes, stirring every 10 minutes.
Pour onto wax paper to cool.
Store in airtight container.
= = = = = = = = == = = = = = = = = = = = = = = = = = = = =
Almond Toffee Popcorn
1 cup sugar
1/2 cup butter
1/2 cup white corn syrup
1/4 cup water
1 cup chopped toasted almonds
1/2 tsp. vanilla
1/2 cup corn, popped
Directions:
In a heavy saucepan, combine sugar, butter, corn syrup, water and almonds.
Cook over a moderate heat to 280 degrees on a candy thermometer.
Add the vanilla.
Stir well and pour over the popped corn.
================================
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Baked Caramel Corn Popcorn
1 cup butter or margarine
2 cups firmly packed brown sugar
1/2 cup light or dark corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
6 quarts popped popcorn, unsalted
Melt butter. Stir in brown sugar, corn syrup and salt.
Bring to a boil, stirring constantly.
Boil without stirring for 5 minutes.
Remove from heat. Stir in baking soda and vanilla extrac t.
Gradually pour over popped corn, mixing well.
Turn into 2 large shallow baking pans.
Bake at 250 degrees F for 1 hour, stirring every 15 minutes.
Remove from oven; cool completely. Break apart.
Makes about 5 quarts.
======================================
Butter Crunch Popcorn
1 1/2 cups pecan halves, toasted
10 cups popped uns alted popcorn
1 cups granulated sugar
1 cup unsalted butter
1/4 cup light corn syrup
2 tablespoons maple syrup
Directions:
Grease a 15 x 10 x 1-inch jellyroll pan; set aside. Grease a large bowl.
Toss together pecans and popcorn in prepared bowl.
Combine sugar, butter, corn syrup and maple syrup in a heavy 2-quart saucepan.
Cook over medium-high heat, stirring constantly until mixture reaches 225 degrees F on a candy
thermometer.
Pour over popcorn mixture, stirring to coat.
Spread on prepared jellyroll pan. Cool completely.
Break into pieces.
=======================================
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Cheese Popcorn
1/4 cup butter
1 oz. bleu chees e
1/2 cup corn, popped
1/4 cup grated parmesan cheese
Directions:
In a heavy saucepan put the butter and bleu cheese.
Cook over a moderate heat, stirring till melted.
Pour over popped corn.
Sprinkle with the grated parmesan.
======================================================
Caramel Nut Popcorn
3 quarts fres hly popped corn
1 cup unsalted roasted cashews
1 cup salted roasted macadamia nuts
1 cup whole almonds or pec an halves
1 cup firmly packed dark brown sugar
1/2 cup light corn syrup
1/2 cup unsalted butter
1 tablespoon finely grated orange zest
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon baking soda
Directions:
Preheat oven to 250 degrees F. Butter a large roasting pan.
Combine popped corn and nuts in the prepared pan, mixing well.
Place in the oven while preparing the glaze.
In a large heavy saucepan over medium heat, combine the brown sugar, corn syrup, butter, orange zest
and salt. Bring to a boil, stirring constantly until the sugar dissolves.
Boil for 4 minutes without stirring. Remove from the heat and mix in the vanilla and baking soda.
Gradually pour the glaze over the popped corn mixture, stirring to coat well.
Bake until dry; stirring occasionally, approximately 1 hour.
Remove from the oven. Using a metal spatula, free the popcorn from the bottom of the pan. Let cool
completely in the pan.
Break into clumps.
Store in an airtight container at room temperat ure for up to 1 week.
Yields about 4 quarts.
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Caramel Corn Balls
7 quarts popped popcorn
2 cups brown sugar
1 cup butter
vanilla
1/2 cup corn syrup
1 tsp. salt
1/2 tsp. soda
Directions:
Boil sugar, butter and corn syrup 4 minutes.
Remove from stove and add salt, soda and vanilla. (This will foam when soda is added).
Pour sauce over the popped popcorn, stir carefully.
Put into a large pan into oven at 250F fo r 1 hour.
Carefully stir every 10 minutes.
If pan is big enough, shake popc orn--it doesn't crumble as much.
===================================
Cheesy BBQ Popcorn
2 Tbs. butter or margarine -- melted
1/2 tsp. chili powder
1/2 tsp. garlic salt
1/4 tsp. onion powder
8 cups popped popc orn
1/4 c. grated parmesan cheese
Directions:
Combine first 4 ingredients, pour mixture over popcorn, stirring to coat.
Sprinkle with cheese, stirring well.
==========================================
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Cherry Almond Popcorn Clusters
2 cups granulated sugar
1 1/2 cups water
1/2 cup light corn syrup
1 teaspoon vinegar
1/2 teaspoon salt
1 teaspoon almond extract
1 cup red glacé cherries, cut into quarters
1/2 cup toasted blanched whole almonds
Directions:
After popcorn is popped, keep it warm in a 300 degrees F oven.
In a heavy medium-size saucepan, combine sugar, water, corn syrup, vinegar and salt.
Bring to a boil. Clip a candy thermometer to the side of the pan.
Cook syrup to 250 degrees F (hard ball stage).
Stir in almond extract. Scatter cherries and almonds over the popcorn.
Slowly pour syrup over all; toss lightly to coat evenly. Spread popcorn on buttered cookie sheet.
Cool. Separate int o clusters with a fork.
========================================
Chex® Caramel Corn
4 1/2 cups Chex cereal (corn, rice or combination)
4 cups popped popc orn
1/2 cup cashew halves or honey-roasted peanuts, if desired
1/4 cup butter or margarine
6 tablespoons packed brown sugar
2 tablespoons light corn syrup
1/4 teaspoon vanilla extract
Directions:
Mix cereal, popc orn and cashews in large microwaveable bowl; set aside.
Microwave butter, brown sugar, corn syrup and vanilla in large microwaveable bowl uncovered on HIGH
for about 2 minut es, stirring with spoon after 1 minute, until mixture is boiling.
Pour over cereal mixture; stir with spoon or rubber spatula until evenly coated.
Microwave for 5 to 6 minutes, stirring and scraping bowl after every minute.
Spread on wax paper to cool, stirring occasionally to break up pieces.
Store in airtight container.
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Chocolate Caramel Nut Popcorn
24 cups popped popcorn
3 cups granulated sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
2/3 cup water
6 tablespoons stick butter or margarine
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons vanilla extract
12 ounces semisweet chocolate chips (2 cups )
1 cup sliced almonds, toasted
Directions:
Spread popcorn in 2 large, deep roasting pans. Bring sugar, corn syrups and water to boil in 4 -quart
saucepan. Add butter and cook, stirring occasionally, until a candy thermometer registers 300 degrees F
to 310 degrees F.
When mixture forms hard, brittle threads, it's ready. Remove from heat. Carefully stir in salt, baking soda
and vanilla extract. Because the candy is very hot, the vanilla extract will spatter and the mixture will
foam. Pour over popcorn and stir to coat. Let cool. Store airtight.
Up to 2 days before giving, break up large chunks, spread coated popcorn on two cookie sheets. Melt
chocolate chips according to package directions. Drizzle over popcorn and, before choc olate hardens,
sprinkle with almonds. Let stand at room temperat ure until chocolate hardens. Store airtight.
=========================================
Chocolate Popcorn Squares
1/4 cup white corn syrup
1/3 cup water
3/4 cup sugar
2 Tbsp. molasses
1 Tbsp. butter
1 tsp. vanilla
1 oz. unsweetened chocolate
1/2 cup corn, popped
1 cup roasted peanuts
Directions:
In a heavy saucepan combine first 5 ingredients.
Cook over moderate heat to 280 degrees on a candy thermometer.
Remove from heat and add the chocolate and vanilla. Stir to combine.
Pour over the popped corn and peanuts. Form into balls.
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Cracker Jacks Clone
3 quarts popped popcorn
(1/2) cup unpopped
1/2 cup margarine
1/4 cup white corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 c. brown sugar
Directions:
Spray inside of a large brown paper grocery bag with vegetable cooking spray. Pour popped corn into
paper bag.
In a microwave-safe bowl (approx 4" deep), combine brown sugar, margarine, corn syrup, and salt.
Microwave on HIGH for 2 minutes.
Stir, microwave on HIGH for 2 more minutes. Stir in soda.
Pour mixture over the popc orn in bag. Close bag by folding down top. Shake well.
Microwave on HIGH for 1 minute. Remove bag and shake again.
Microwave 1 minut e more on HIGH. Shak e well.
Store cracker jack in air-tight container.
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Crispy Nutty Popcorn
10 to 12 cups popped popcorn
1 cup pecan halves
1 cup slivered almonds
1 1/3 cups granulated sugar
1 cup butter (NO SUBS TITUTES )
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
Directions:
In a large bowl, combine popcorn and nuts; set aside.
In a large saucepan, bring sugar, butter and corn syrup to a boil. Boil for 5 minutes, stirring occasionally.
Remove from heat; add vanilla extract, cream of tartar and baking soda.
Drizzle over popcorn mixture; stir to coat.
Immediately spread onto two greased baking sheets; let dry for about 1 hour.
Store in an airtight container.
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Granola Popcorn
1/4 cup butter
3 Tbsp. honey
3 Tbsp. brown sugar
1/2 cup corn, popped
1 cup toasted nuts
1 cup rolled oats
1 cup toasted coconut
1 cup raisins
Directions:
In a heavy saucepan combine first 3 ingredients. Cook over a moderate heat till melted.
Pour over the popped corn, nuts, oats, coconuts and raisins.
Bake at 300 degrees for 30 minutes.
====================================
Maple Popcorn
1/4 cup popcorn kernels
1/4 cup firmly packed brown sugar
1 tablespoon pure maple syrup
1/4 cup water
2 tablespoons coconut, grated
4 tablespoons almond flakes
1 teaspoon cinnamon
Directions:
Pour the popcorn int o an already heated hot-air popcorn popper and start popping, allowing the
popped kernels to fall into a large bowl. Set aside.
In a large skillet over medium heat stir the brown sugar, maple syrup and water until it comes to a boil.
Reduce to a thick syrup (soft-ball stage on a candy thermometer).
Test a drop of syrup in cold water. It should form a ball that flattens when removed and pressed between
your fingers.
Mix in the coconut and almonds.
Pour the topping over the popcorn, stirring gently to flavor each kernel.
Sprinkle with the cinnamon.
As it cools, the topping will harden. Before it cools completely, use your fingers to separate the popcorn
kernels.
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Pastel Popcorn Balls
1/4 cup veget able oil
1/2 cup popcorn, unpopped
1/2 cup light corn syrup
1/2 cup sugar
1/2 tsp salt
food coloring
Directions;
Heat 1/4 cup vegetable oil in 4 quart kettle 3 minutes. Add popcorn. Cover loosely.
Shake frequently over medium heat until popping stops.
Mix corn syrup, sugar and salt. Tint with red or green food coloring.
Flavor the green wit h wintergreen and red with peppermint.
Add to corn, and stir over medium heat 3 to 5 minutes or until corn is completely coated.
Butter hands and shape mixture in balls about 1 1/2" diameter.
Wrap in saran wrap.
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Peanut Butter Popcorn
2 quarts popped corn
2 T. butter or margarine
1/3 cup crunc hy peanut butter
1 t. vegetable oil
Directions:
Put popcorn in bowl.
Combine remaining in 1-pint meas ure, cover with wax paper and microwave on HIGH 1 minute or until
peanut butter is very soft.
Stir well, pour evenly over popc orn & toss well to mix.
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Popcorn Crackles
1 cup molasses
1 cup sugar
3 quarts popped corn
1/2 tsp salt
1 Tbsp butter
Directions:
Melt butter.
Add sugar, salt, and molasses.
Boil to the hard crack stage (285 - 290 F).
Pour over corn, stir while pouring. Spread in thin layer to cool.
Break in piec es
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Popcorn Crunch
2 qts. popped corn
1 1/2 cups pecan halves
2/3 cup whole almonds
1 1/3 cups sugar
1/2 cup light corn syrup
1 cup margarine
Dipping Choc olate (optional)
Directions:
Mix together popped corn and nuts.
In a sauc epan, combine sugar, corn syrup, and margarine.
Bring to a boil, and boil 10 to 15 minutes, stirring constantly.
When mixture turns light caramel in color, remove from heat, and stir in popcorn and nuts.
Spread out on a lightly greased cookie sheet.
Break apart when cool. Can be dipped or spread with chocolate, if desired.
Makes about 40 piec es.
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Poppycock
1 cup halved pecans
1 cup blanched almonds
8 cups popcorn
1 cup butter
1-1/2 cups white or brown sugar
1/2 cup corn syrup
1/2 tsp cream of tartar or baking soda
1 tsp vanilla
Directions:
In a shallow pan, bake at 300F toast pecans and almonds. Set side to cool.
In a very large bowl, combine pecans and almonds and popcorn.
In a medium sized sauc epan, mix sugar, butter, syrup. Cook to hard ball stage, 254F.
Remove from heat, stir in baking soda or cream of tartar, if used, then vanilla.
Pour over popcorn mixture.
Toss with a buttered fork. Press onto a greased cookie sheet.
Break in piec es when cooled and store in a plastic container in the freez er or refrigerator.
It becomes sticky if kept at room temperature.
Makes 10 cups
.
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Sweet & Salty Popcorn
6 cups popped white popcorn
1 cup salted roasted nuts
1/2 cup granulated sugar
1/3 cup orange-blossom honey
1 teaspoon coarse salt
Directions:
Preheat oven to 250 degrees F. Place popcorn and nuts in a large ovenproof bowl and place in oven.
Pour sugar into a small, heavy saucepan and plac e over medium -low heat.
Stir occasionally.
When sugar is melted and a light caramel color, add honey and stir until smooth and liquid.
Remove from heat.
Take popcorn from oven, sprinkle it with salt and then pour sugar s yrup over it. Using a potholder to
steady bowl with one hand, stir quickly, using a large fork, to fluff and coat popcorn. Spread on baking
sheet and let cool.
Break into large pieces; store in an airtight tin.
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Peanut Popcorn
1/3 cup margarine, melted
1/4 cup confectioners' sugar
1 cup dry roasted peanuts
8 cups popped corn
Directions:
Combine margarine and sugar; stir in peanuts.
Pour mixture over popcorn; stir to coat popcorn well.
Turn mixture ont o baking sheet.
Bake at 325 degrees F for 7 to 10 minutes, or until lightly crisp; stir once.
Let stand on baking sheet, stirring once or twic e as mixture cools.
When thoroughly cool, divide int o 8 sandwich bags.
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Popcorn Surprise
8 cups popped corn
1 cup sugar
1/3 cup light corn syrup
1/3 cup hot water
1/8 t salt
1/2 t vanilla
1 lb. chocolate coating
Directions:
Measure popped corn into a large bowl. In a small saucepan, combine sugar, syrup, water, and salt.
Cover tightly and bring to a rolling boil.
Remove lid and add thermomet er. Cook to 270 degre es; remove from heat and stir in vanilla.
Pour cooked syrup over the popped corn, stirring to coat corn. Cool complet ely, then run through a food
chopper.
Melt chocolate coating in top of double boiler. Stir ground popcorn into chocolat e, using as much popcorn
as the chocolate will hold.
Pack into chocolate lined molds or roll out between waxed paper and cut into shapes with cookie cutters
or knives.
Makes about 50 piec es.
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Nutty Orange Popcorn
3 quarts popped popcorn
1 cup peanuts or cashews
1/2 cup butter, melted
1 tablespoon orange peel, shredded
1/4 teaspoon nutmeg
1/2 cup raisins
Directions:
In a large baking pan, combine the popcorn and nuts.
Combine butter, honey, orange peel and nutmeg.
Pour over popcorn and toss well.
Bake at 300 degrees F for 20 to 25 minutes, stirring once or twice.
Stir in raisins, and allow to cool.
Break into pieces to serve.
==========================================
M&M Peanut Butter Popcorn
10 cups popped popcorn
1/2 cup plain M&M's
1 tablespoon butter
1/2 cup peanut butter
1/2 cup granulated sugar
1/4 cup honey
1/4 cup light corn syrup
1/2 teaspoon vanilla extract
Directions:
Put popcorn and candies into large bowl.
Grease the sides of a medium-size pan wit h the butter.
Put sugar, honey and corn syrup in a pan.
Set the pan over medium heat. Bring to a full rolling boil.
Stir sugar mixture carefully with a large wooden spoon for 3 minutes, then remove pan from heat.
Add peanut butter and vanilla extract to hot syrup, being careful not to let syrup splatter.
Stir with a wooden spoon until peanut butter is melted and smooth.
Pour peanut butter mixture over popcorn and candies.
Mix with 2 large spoons until popcorn is completely coated.
Spoon onto a large pan and spread.
Let cool. Break into bite-size pieces.
== =========================================
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Velma's Caramel Popcorn
1 cup brown sugar
1/4 cup white corn syrup
1/2 cup butter
1/4 tsp. cream of tartar
1/4 tsp. salt
1/2 tsp. baking soda
1/2 cup corn, popped
1 cup toasted chopped pecans
Directions:
Put the brown sugar, corn syrup, butter, cream of tartar and salt in a heavy saucepan.
Melt over medium heat and bring to a boil. Boil 5 minutes.
Remove from heat and add the baking soda.
Stir well.
Pour over the popped corn and pec ans.
Stir well, put in a baking pan and bake at 250 degrees for 30 minutes, stirring occasionally.
Pour onto buttered cookie sheets to cool.
========================
Kettle Corn
1/4 cup veget able oil
1/2 cup popcorn kernels
1/3 cup sugar
3/4 teaspoon salt
Directions:
Heat oil in a large pot over medium-high heat.
Add popcorn and sugar giving it a quick stir and then cover with lid.
Once popcorn starts popping, pick it up and give it a quick shake every few seconds until popping slows
down, between 3-4 minutes.
Remove immediately from heat and pour into a large bowl.
Sprinkle with salt and serve immediat ely.
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We hope you have found some fun popcorn recipes to try with family or friends.
Be sure to check out our website: http://www. ToytownTreasures.com for other ebooks you
may enjoy.
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Just the Facts: the 50 states
Learn the Presidents in Order
The Cat of Bubastes Study Guide
With Lee in Virginia Study Guide
In the Reign of Terror Study Guide
About My State
Creative Review Game
History Worksheets (free)
Grammar and Writing Worksheets (free)
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