Jennys Harvest Popcorn Mix Recipes

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.

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.

YOU BE THE JUDGE POPCORN MIX

Steps:

• In 5-quart Dutch oven, add popcorn and oil. Tilt Dutch oven to spread popcorn evenly. Cover and cook over medium-high heat until 1 kernel pops; remove from heat. Let stand 1 minute, then return to heat.
• Cook, shaking pan occasionally, until popcorn stops popping. Immediately pour into serving bowl. Pick a flavor to add personality to your popcorn. Sugary Sweet Flavor: Stir together 2 tablespoons granulated sugar, 3/4 teaspoon ground cinnamon, 1/4 teaspoon salt and 1/8 teaspoon ground ginger. Drizzle 2 tablespoons melted butter over warm popcorn; toss to coat. Sprinkle with spice mixture, and toss until evenly coated. Stir in 1 cup milk chocolate chips. Angry Jerk Flavor: Stir together 1 teaspoon ancho chile powder, 1/2 teaspoon salt, 1/4 teaspoon dried oregano leaves and 1/4 teaspoon chipotle chile powder. Drizzle 2 tablespoons melted butter over warm popcorn; toss to coat. Sprinkle with spice mixture, and toss until evenly coated. Stir in 1 cup coarsely chopped beef jerky. Flaky Nut Flavor: Stir together 1 teaspoon brown sugar, 1 teaspoon garam masala, 1/2 teaspoon curry powder and 1/2 teaspoon salt. Drizzle 2 tablespoons melted butter over warm popcorn; toss to coat. Sprinkle with brown sugar mixture, and toss until evenly coated. Stir in 2 cups salted cashew halves and 1/2 cup toasted coconut. Worldly Spice Flavor: Stir together 1 teaspoon granulated sugar, 1 teaspoon five-spice powder, 1/2 teaspoon salt and a dash cayenne pepper. Drizzle 2 tablespoons melted butter over warm popcorn; toss to coat. Sprinkle with sugar mixture, and toss until evenly coated. Stir in 2 cups sesame sticks.

JENNY'S HARVEST POPCORN MIX

Steps:

• First, freshly pop your popcorn and measure out 3 quarts, then sift through your popcorn to remove any unpopped kernels.
• Make sure you have a large shallow sheet pan handy (I use a jelly roll pan) and you may wish to line it with foil or parchment paper.
• Preheat oven to 250°F.
• In a very large bowl, mix together the popcorn, dried apples, raisins, and nuts; set aside.
• Combine brown sugar, butter, corn syrup, and salt in a 2 quart size saucepan.
• Cook over medium heat, stirring until the sugar dissolves.
• Continue to boil to the firm ball stage (248°F on a candy thermometer), about 5 minutes.
• Do not overcook!
• Remove from heat and stir in the spices and the baking soda.
• Pour hot caramel over the popcorn mixture and stir quickly to coat.
• Spread popcorn mixture evenly on your pan.
• Bake at 250 F for 45-50 minutes, stirring EVERY 15 minutes.
• Remove from oven and allow to cool completely (or you will burn your tongue- the caramel gets scalding hot).
• I often leave out apples, but you can also use other dried fruits if you desire such as dried cranberries or apricots.
• Just make sure your dried fruits are very fresh- if they are too dried out from age, they will tend to burn.
• I use low-salt nuts, Jenny uses unsalted.