Green Popcorn Recipes

GREEN 'SUPERFOOD' POPCORN RECIPE

Steps:

• 1. Place the tablespoon of ghee in a large, lidded pot over medium heat and let it melt. 2. Add a few corn kernels and close the lid. Once they pop, add the rest of the popcorn. 3. Keep shaking and moving the pot a bit while the corn pops. Once the popping slows down, lower the heat while allowing any remaining kernels to pop. 4. While the corn is popping, heat the 1/4 cup of oil in a small pot. Remove from the heat and add the salt, garlic powder, and cayenne. Let cool slightly before adding the chlorella and reishi. 5. Transfer the oil mixture to a serving bowl. Pour in the popcorn and toss until it is coated and has a nice green color. 6. Eat up! This recipe comes from the book Super Powders, Adaptongenic Herbs and Mushrooms for Energy, Beauty, Mood and Well-Being, written by Katrine van Wyk, published by The Countryman Press, a division of W. W. Norton & Company

GREEN SLIME POPCORN

Steps:

• Lightly crush 2 cups of caramel popcorn and mix with the uncrushed popcorn.
• Add the butter and marshmallows to a microwave-safe bowl. Microwave on high until hot and the marshmallows are beginning to melt, 1 minute 30 seconds to 2 minutes. Stir very well until completely combined.
• Add the food coloring to get the desired bright green color (we used 10 drops yellow and 1 drop green) and stir until evenly distributed.
• Add the popcorn and stir very well to completely coat.
• Serve immediately or place in a small slower cooker on low heat to stay warm.

GREEN POPCORN

Steps:

• Preheat the oven to 250 F.
• Melt the butter in a small saucepan over medium-low heat. Stir in the sugar and light corn syrup. Let it come to a boil. When the sugar dissolves, remove the caramel syrup from the heat.
• Stir in the salt and baking soda. The syrup will bubble up. Let it settle down a bit, stirring, then add the green food coloring.
• Start with 4 to 5 drops. Stir it in. Add more food coloring until it reaches the desired shade of green.
• Place the popcorn in a large mixing bowl. Pour the green caramel syrup over the popcorn. Toss to coat the popcorn well.
• Divide the popcorn between two jelly roll pans that have been lined with Silpat mats. Spread the green popcorn out into an even layer.
• Bake in preheated oven for 30 to 45 minutes, stirring every 10 minutes or so.
• Serve and enjoy immediately, or store the popcorn in an airtight container.

GELATIN-FLAVORED POPCORN

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 1/4 sheet pan or two 8x12 inch baking dishes. Generously butter a heavy 2 quart saucepan.
• Distribute popcorn evenly in prepared baking pans. Place in oven to keep warm.
• In prepared saucepan over medium heat, combine butter, sugar, gelatin, corn syrup and water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
• Pour mixture evenly over popcorn and stir until coated. Return popcorn to oven and bake 5 minutes; stir, then bake 5 minutes more.
• Turn popcorn out onto a large piece of foil. Let rest until cool enough to handle, then form into balls. Or let cool completely and break into clusters. Store in an airtight container, in a cool, dry place.

ST. PATRICK'S DAY POPCORN

Steps:

• Place popcorn in a large roasting pan; keep warm in a 250° oven. Meanwhile, in a large heavy saucepan, combine the sugars, water, corn syrup, vinegar and salt. Cook and stir over medium heat until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 260° (hard-ball stage)., Remove from the heat; stir in butter until melted. Stir in food coloring. Drizzle over warm popcorn and toss to coat. Cool. Break into pieces. Store in an airtight container.

MONSTER GREEN POPCORN

Steps:

• Heat oven to 300°F.
• Cover rimmed baking sheet with foil; spray with cooking spray. Place popcorn in large bowl.
• Cook butter and corn syrup in small saucepan on low heat until butter is melted, stirring occasionally. Add sugar, cream and dry gelatin mix; cook and stir 2 to 3 min. or gelatin is completely dissolved. Bring to boil on medium heat, stirring constantly; simmer on low heat 5 min., stirring frequently. Remove from heat. Add food coloring; mix well. Pour immediately over popcorn; toss to evenly coat popcorn with glaze. Spread onto prepared baking sheet, using 2 forks to evenly spread popcorn onto bottom of prepared baking sheet.
• Bake 20 min.; cool completely.
• Meanwhile, place sprinkles in small bowl. Melt chocolate as directed on package. Dip tops of ice cream cones, 1 at a time, into chocolate, then into sprinkles, gently tapping cone after dipping in chocolate to remove any excess chocolate. Place in single layer in parchment-lined pan. Refrigerate until chocolate coating is firm. Reserve remaining melted chocolate for later use.
• Pour reserved melted chocolate into small resealable plastic bag; cut small piece off one bottom corner of bag. Use to secure candy eyes to cones as shown in photo. Draw the mouths with remaining chocolate. Let stand 15 min. or until chocolate is firm.
• Break glazed popcorn into small pieces; place in prepared cones. Serve any remaining glazed popcorn on the side.