Harvest Popcorn Recipes

FALL HARVEST POPCORN

Steps:

• Pop 10 cups of popcorn and remove all of the un-popped kernels. Salt it liberally and set it aside in a large bowl.
• Add 3 tablespoons of butter to a medium saucepan. Melt the butter on medium heat, stirring occasionally until the butter is completely melted.
• Add 3 cups of mini marshmallows to the melted butter.
• Stir until the marshmallows are covered in the butter, and then continue to stir until the marshmallows are completely melted.
• Take the marshmallow mixture off of the heat as soon as the last marshmallow has melted.
• Slowly pour about a third of the marshmallow mixture over the salted popcorn.
• Gently fold the marshmallow mixture in with the popcorn. Continue to add the marshmallow mixture a bit at a time, stirring between each addition. The popcorn should be completely covered in the warm marshmallow mixture.
• Now pour the popcorn onto a cookie sheet covered with parchment paper, foil, or a Silpat liner. Use the spatula to even the popcorn out on the cookie sheet.
• Once the popcorn is covered in marshmallow mixture it is time to add the candy. But don't wait too long. You want the marshmallow mixture to still be warm and sticky so the candy and sprinkles will stick to it. Sprinkle the candy onto the popcorn. We decorated our popcorn with Yellow, Red, and Brown M&M's, Hershey's Drops Candy, and a liberal sprinkling of Sprinkles.
• Allow the Fall Harvest Popcorn to cool. Break apart into pieces and serve.

HARVEST POPCORN

Steps:

• Heat oven to 350 degrees.
• Mix butter, dillweed, lemon pepper, Worcestershire sauce, garlic powder, onion powder, and salt. Toss with remaining ingredients.
• Spread popcorn mixture in a jelly roll pan and bake for 8 minutes, stirring once. Let cool in pan then store in airtight container.
• *Tip: ⅓ cup unpopped corn makes about 2-1/2 quarts popped corn.

HARVEST POPCORN

Steps:

• Heat butter, seasonings, and worcerstershire sauce in saucepan.
• Put popcorn, shoestring potatoes, and nuts in large pan. Drizzle butter mixture over popcorn mixture and bake at 350 for 10 minutes, stirring once or twice. Cool.

HARVEST POPCORN SNACK MIX

Steps:

• Heat oven to 300ºF.
• Combine first 3 ingredients in large bowl.
• Cook butter, half-and-half and corn syrup in saucepan on medium heat until butter is melted and mixture is well blended, stirring frequently.
• Add sugar and dry gelatin mix; cook and stir 2 min. Bring to boil, stirring constantly; simmer on medium-low heat 5 min., stirring frequently. Pour over popcorn mixture; toss until evenly coated.
• Spread onto 2 foil-covered rimmed baking sheets sprayed with cooking spray.
• Bake 10 min.; cool completely. Add candy corn; mix lightly.
• Microwave chocolate in microwaveable bowl on HIGH 30 to 60 sec., stirring every 30 sec.; drizzle over popcorn mixture. Let stand until chocolate is firm.
• Break popcorn mixture into bite-size pieces; place in large bowl.