Popcorn Pumpkins Recipes

PUMPKIN-POPCORN SOUP

Pumpkin-Popcorn Soup image

Provided by Geoffrey Zakarian

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons unsalted butter
2 medium leeks (white and light green parts), thinly sliced and well rinsed
2 cloves garlic, chopped
1 tablespoon chopped peeled fresh ginger
2 teaspoons curry powder
2 1/2 cups plain popped popcorn
1 quart chicken stock
1 cup canned pumpkin puree
1/2 cup heavy cream
Juice of 1 lime (about 2 tablespoons)
Kosher salt

Steps:

In a medium saucepan, melt the butter over medium heat. Add the leeks and cook until wilted, about 5 minutes. Add the garlic, ginger and curry powder and cook, stirring, until fragrant, about 1 minute. Add 2 cups of the popcorn and toss to coat in the butter.
Add the stock, pumpkin and heavy cream. Bring to a simmer. Cook until the leeks are very tender, the popcorn has dissolved away from the kernels and the kernels are softened, about 15 minutes.
Puree the soup with a hand blender or in batches in a countertop blender. Stir in the lime juice and taste for seasoning, adding a little salt if necessary. Thin with up to 1/2 cup water, if desired. Serve in individual bowls with the remaining popcorn as a garnish.

PUMPKIN SEED POPCORN SNACK MIX

Pumpkin Seed Popcorn Snack Mix image

Take your snacking experience to a whole new level with this crunchy snack mix of sweet & spicy caramel coated popcorn and pumpkin seeds.

Provided by Betty Crocker Kitchens

Categories Snack

Time 1h15m

Yield 20

Number Of Ingredients 10

Ingredients

8 cups unsalted plain popped popcorn
1 cup unsalted pumpkin seeds (pepitas)
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup light corn syrup
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper (cayenne)

Steps:

Heat oven to 250°F. Spray 17x12-inch half-sheet pan with cooking spray. In large bowl, mix popcorn and pumpkin seeds; set aside.
In 2-quart saucepan, melt butter over medium-low heat; stir in brown sugar and corn syrup. Heat to boiling over medium heat; boil 2 minutes. Stir in chili powder, salt, cumin, cinnamon and red pepper. Pour over popcorn mixture; stir to coat completely. Spread mixture in pan.
Bake uncovered 30 minutes, stirring occasionally. Cool completely in pan on cooling rack.

Nutrition Facts : Calories 120, Carbohydrate 19 g, Fat 1, Fiber 1/2 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 100 mg

POPCORN PUMPKINS

Popcorn Pumpkins image

Make and share this Popcorn Pumpkins recipe from Food.com.

Provided by kzbhansen

Categories Dessert

Time 30m

Yield 12 pumpkins

Number Of Ingredients 7

Ingredients

3 quarts popped popcorn
1/4 cup butter
1 (10 1/2 ounce) mini marshmallows
1 (3 ounce) orange gelatin
12 green dots decorative candies
1 -2 tablespoon marshmallow cream, as glue
black licorice strings

Steps:

Place the popcorn in a very large bowl.
In microwave safe bowl, heat butter and marshmallows on high for 1 1/2-2 minutes or until melted; stir in the orange gelatin powder until dissolved.
Pour mixture over popcorn and toss well to coat.
I spray my hands with Pam or you can lightly coat your hands with butter to prevent sticking. Quickly shape popcorn mixture in twelve 3 inch balls or pumpkin shapes. Place on a piece of wax paper.
For stems insert the green dots candy using some of the marshmallow cream as adhesive or glue LOL.
Use the black licorice for eyes, nose etc.
***Be Creative with other candies to decorate your pumpkins with***.

Nutrition Facts : Calories 175.1, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 81.8, Carbohydrate 33.9, Fiber 1.2, Sugar 21.1, Protein 2.1

PUMPKIN SPICE POPCORN

Pumpkin Spice Popcorn image

Provided by Fake Bake

Categories dessert

Time 30m

Yield About 5 cups

Number Of Ingredients 3

Ingredients

One 3.2 ounce bag microwave kettle-corn-style popcorn
1 cup caramel-flavored baking chips
2 teaspoons pumpkin pie spice

Steps:

Pop the popcorn according to the package instructions. Spread the popcorn on a parchment-lined baking sheet, discarding any unpopped kernels. Place one cup of caramel baking chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the mixture is melted and smooth. Transfer to a resealable plastic bag and snip the corner with scissors. Drizzle the caramel over the popcorn and immediately sprinkle with 1 teaspoon pumpkin pie spice. Let the coated popcorn stand until the candy is set, about 15 minutes. Break the popcorn mixture into pieces using a wooden spoon or your hands. Sprinkle with 1 additional teaspoon pumpkin pie spice. Transfer to a serving bowl. Store leftover popcorn in an airtight container.

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