Popcorndrops Recipes

POPCORN TOPPINGS

Steps:

• In 2 separate small bowls, mix Parmesan-Lemon-Pepper Topping ingredients and Chile-Lime Salt ingredients. Leave in bowls, or transfer to shakers.
• To serve, spoon or sprinkle desired amount of topping on buttered popped popcorn; shake or stir to mix.

PEANUT BUTTER POPCORN

Steps:

• Pour popcorn into a large bowl. In a glass or plastic bowl, combine the margarine, brown sugar, and marshmallows. Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, and stir quickly to coat the corn before it cools.

POPCORN DROPS

Steps:

• Place popped corn in food processor or food grinder. Grind into kernel-size pieces.
• Beat egg whites until frothy and add baking powder, salt and cream of tartar.
• Beat into stiff peaks.
• Add sugar replacement, beating until well blended.
• Fold popcorn pieces into stiffly beaten egg whites.
• Drop by teaspoonfuls onto lightly greased cookie sheets.
• Bake at 350 F for 12 to 14 minutes or until lightly browned. Yield 36 cookies.

50 FLAVORFUL POPCORN RECIPES RECIPE - (4/5)

Steps:

• Brown Butter & Lemon Popcorn: Heat 6 tablespoons butter in a skillet over medium heat until browned, about 7 minutes. Remove from the heat and stir in 1 1/2 teaspoons grated lemon zest; drizzle over popcorn. Toss with 2 teaspoons kosher salt. Ranch Popcorn: Melt 4 tablespoons butter with a 1-ounce packet ranch seasoning mix. Toss with popcorn and 2 tablespoons dried chives. Season with salt. Garlic-Herb Popcorn: Melt 4 tablespoons butter in a saucepan; add 4 minced garlic cloves and 1 teaspoon each finely chopped fresh rosemary, sage and thyme, and cook 1 minute. Drizzle over popcorn and toss with 2 teaspoons kosher salt. Parmesan-Rosemary Popcorn: Toss popcorn with 1/2 cup grated parmesan, 3 tablespoons olive oil, 1 tablespoon finely chopped fresh rosemary and 2 teaspoons kosher salt. Frito Pie Popcorn: Toss popcorn, 6 tablespoons melted butter, 4 cups Fritos and 2 tablespoons chili powder; spread on baking sheets. Top with 2 cups shredded cheddar and 2 chopped scallions. Bake at 350°F until the cheese melts, about 3 minutes. Season with salt. Truffle Popcorn: Toss popcorn with 6 tablespoons melted butter, 1 1/2 tablespoons truffle oil, 1/4 cup grated parmesan, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Movie Theater Popcorn: Melt 1 stick butter in a small saucepan over low heat. Drizzle over popcorn and toss with 2 teaspoons kosher salt. Veggie Popcorn: In a food processor, pulse 2 cups each mixed veggie chips and dehydrated snap peas until powdery. Toss with popcorn and 2 cups each veggie chips and dehydrated snap peas. Season with salt. Three Cheese Popcorn: Toss popcorn with 2 cups shredded cheddar, 1 cup grated parmesan and 1/2 cup grated pecorino. Spread on baking sheets. Bake at 350°F until the cheddar melts, about 3 minutes. Season with salt. Gruyere-Porcini Popcorn: In a spice grinder or blender, pulse 1/2 cup dried porcini mushrooms until powdery. Add 2 tablespoons chopped fresh parsley and 1 1/2 teaspoons kosher salt; pulse again until powdery. Drizzle 6 tablespoons melted butter over popcorn; toss with the porcini powder and 1 cup finely grated gruyere. Everything Bagel Popcorn: Toss popcorn with 4 cups broken bagel chips, 6 tablespoons melted butter, 2 tablespoons each white and black sesame seeds, 1 tablespoon each caraway seeds, granulated onion and granulated garlic, and 1 1/2 teaspoons kosher salt. Mustard Pretzel Popcorn: Whisk 4 tablespoons melted butter with 2 tablespoons dijon mustard, 1 teaspoon sugar and 1/2 teaspoon kosher salt; drizzle over 12 cups popcorn and toss with 4 cups mini pretzels. Sesame Popcorn: Heat 6 tablespoons butter with 2/3 cup sesame seeds in a small skillet over medium heat until the seeds are toasted, about 5 minutes. Stir in 1 tablespoon each sugar and kosher salt; toss with popcorn. Sushi Popcorn: Whisk 1 1/2 tablespoons each vegetable oil and soy sauce with 2 teaspoons each toasted sesame oil and rice vinegar; drizzle over popcorn. Toss with 2 cups torn roasted seaweed snacks and 1 cup wasabi peas. Crab Boil Popcorn: Melt 4 tablespoons butter with 2 tablespoons Old Bay Seasoning in a small skillet over medium heat; drizzle over popcorn and toss with 4 cups oyster crackers. Pepperoni Pizza Popcorn: In a small skillet, fry 1 cup chopped pepperoni until crisp. Add the pepperoni and its drippings to the popcorn. Add 1 cup shredded mozzarella, 1/2 cup grated parmesan, 2 tablespoons olive oil and 1 teaspoon each granulated garlic and dried oregano. Season with salt. Chorizo Manchego Popcorn: Cook 1 cup diced chorizo in 2 tablespoons vegetable oil until crisp. Toss popcorn with the chorizo, chorizo drippings and 1 cup grated manchego. Bacon Chive Popcorn: Cook 6 slices chopped bacon until crisp; drain on paper towels, reserving the drippings. Drizzle 2 tablespoons each reserved bacon drippings and melted butter over popcorn. Toss with the bacon, 1/2 cup chopped chives and 1/2 teaspoon cayenne. Bacon Jalapeno Popcorn: Dip 4 thinly sliced jalapenos in 1/2 cup cornstarch whisked with 1/3 cup seltzer. Heat 1 inch vegetable oil in a small saucepan to 350°F. Fry the jalapenos until golden and crisp, 2 minutes; drain on paper towels. In the same pan, cook 6 slices of chopped bacon. Toss with the fried jalapenos, bacon with 2 tablespoons of bacon drippings with the popcorn. Spicy Pork Rind Popcorn: Heat 1/4 cup vegetable oil with 1 1/2 tablespoons chili powder, 2 teaspoons grated lime zest and 1/2 teaspoon cayenne in a skillet over medium heat, 2 minutes; drizzle over popcorn. Toss with 2 cups pork rinds and 1 tablespoon lime juice. Szechuan Popcorn: Heat 1 cup each peanuts and dried arbol chiles, 1/2 cup each peanut oil, sesame seeds and Szechuan peppercorns, and 4 teaspoons each sugar and kosher salt in a large skillet over medium heat until the nuts and chiles are toasted, about 4 minutes. Add to popcorn. Toss with 2 tablespoons toasted sesame oil. Sriracha Lime Popcorn: Whisk 5 tablespoons melted butter with 1/4 cup Sriracha sauce, 1 1/2 teaspoons grated lime zest and 1 tablespoon lime juice; drizzle over popcorn and toss. Chipotle Popcorn: Melt 4 tablespoons butter with 2 tablespoons chipotle hot sauce and 1 tablespoon chipotle chile powder; drizzle over popcorn. Toss with 2 cups corn nuts. Crunchy Ramen Popcorn: Soak two (3-ounce) packages ramen noodles (any flavor; reserve the packets) in warm water for about 4 minutes; pull apart and pat dry. Heat 1/4 inch vegetable oil in a large skillet over medium-high heat. Fry the noodles in a single layer until crisp; drain. Break into pieces; toss with popcorn, and the flavor packets to taste. Curry Popcorn: Melt 1 stick butter in a saucepan over low heat. Add 2 cups each golden raisins and pistachios, 3 tablespoons sugar and 1 tablespoon curry powder and cook 2 minutes; toss with popcorn and 2 teaspoons kosher salt. Thai Curry Popcorn: Heat 1/2 inch vegetable oil in a medium saucepan to 350°F. Fry 4 ounces rice vermicelli until crisp, about 20 seconds; drain. Warm 1/4 cup each red Thai curry paste and vegetable oil and 1 teaspoon kosher salt in the microwave, 1 minute; drizzle over popcorn. Toss with 2 cups roasted cashews and the fried noodles. Jamaican Jerk Popcorn: Whisk 5 tablespoons melted butter with 1 1/2 tablespoons jerk seasoning, 1 teaspoon curry powder and 1/4 teaspoon cayenne; drizzle over popcorn. Toss with 1 cup toasted coconut and 2 teaspoons grated lime zest. Season with salt. Za'atar Popcorn: Whisk 6 tablespoons melted butter, 2 tablespoons za'atar spice blend and 1 teaspoon kosher salt; drizzle over popcorn, and toss with 4 cups broken pita chips. Mole Popcorn: Whisk 6 tablespoons each melted butter and prepared mole sauce; toss with popcorn. Cajun Popcorn: Melt 4 tablespoons butter with 1 tablespoon Cajun seasoning, 1 teaspoon grated lemon zest, 1/4 teaspoon cayenne and 2 chopped scallions; drizzle over popcorn and toss. Buffalo Popcorn: Melt 6 tablespoons butter with 1/3 cup Buffalo hot sauce; toss with, 1/2 cup crumbled blue cheese and some dried celery leaves. Caesar Popcorn: Heat 1/3 cup olive oil, 4 minced anchovy fillets and 1 teaspoon each grated garlic and lemon zest over medium heat, for about 2 minutes. Drizzle over popcorn. Toss with 4 cups toasted bread cubes and 1/3 cup grated parmesan. Herb Popcorn: Toss popcorn with 6 tablespoons melted butter, 1/4 cup each chopped fresh parsley, chives, tarragon and chervil, and 2 teaspoons kosher salt. French Onion Dip Popcorn: Melt 6 tablespoons butter with a 1-ounce packet onion soup mix; toss with popcorn and a 6-ounce package French-fried onions. Salt and Vinegar Popcorn: Combine 1/4 cup malt vinegar and 2 teaspoons kosher salt in a small spray bottle; shake to dissolve the salt. Spray on popcorn. Barbecue Popcorn: Melt 4 tablespoons butter with 1 teaspoon each cumin, paprika, granulated garlic, chili powder and barbecue sauce, and a pinch of cayenne; toss with popcorn and 4 cups lightly crushed barbecue potato chips. Margarita Popcorn: Melt 6 tablespoons butter with 2 tablespoons each lime juice and tequila, 2 teaspoons each sugar and kosher salt, and 1 1/2 teaspoons grated lime zest in a skillet over medium heat; drizzle over popcorn and toss with 4 cups lightly crushed lime-flavored tortilla chips. Blue Cheese Almond Popcorn: Drizzle 4 tablespoons melted butter over popcorn; toss with 1 cup each crumbled blue cheese and toasted sliced almonds, and 1 teaspoon kosher salt. Peanut Butter Popcorn: Heat 1 cup honey and 3/4 cup sugar over medium heat, stirring, until the sugar dissolves, about 5 minutes. Stir in 1 cup peanut butter and 1 teaspoon each vanilla extract and kosher salt until smooth; pour over popcorn and 2 cups peanuts and toss. Spread on baking sheets and let cool. Peanut Butter Banana Popcorn: Make Peanut Butter Popcorn (see above), add 1 cup dried banana chips and 1/2 cup chocolate chips with the peanuts. Tropical Popcorn: Spread 2 cups sweetened shredded coconut on a baking sheet and bake at 350°F until golden, about 10 minutes. Toss with popcorn, 1 1/2 cups chopped dried pineapple and 3 tablespoons each confectioners' sugar and melted butter. Strawberry Popcorn: Pulse 1 cup freeze-dried strawberries and 6 tablespoons confectioners' sugar in a food processor or blender until powdery. Drizzle 4 tablespoons melted butter over popcorn and sprinkle with the strawberry sugar. Toss with 1 cup freeze-dried strawberries. Yogurt Granola Popcorn: Melt 6 tablespoons butter with 2 tablespoons each brown sugar and honey over medium heat, stirring, until the sugar dissolves, 3 minutes; drizzle over popcorn. Toss with 4 cups granola and 2 cups yogurt-covered raisins. Cinnamon Sugar Popcorn: Drizzle 6 tablespoons melted butter over popcorn; toss with 4 cups cinnamon cereal (such as Cinnamon Toast Crunch), 1/3 cup sugar, 2 teaspoons cinnamon and 1 teaspoon kosher salt. Maple Pecan Popcorn: Heat 2 cups sugar, 1 cup maple syrup and 1/2 cup light corn syrup in a large pot until it reaches 260•F on a candy thermometer, about 12 minutes. Add 3 cups pecans and cook 2 minutes. Stir in 3 tablespoons butter until melted, then pour over popcorn; toss to coat. Spread on baking sheets and let cool. Sticky Marshmallow Popcorn: Melt 8 cups mini marshmallows and 6 tablespoons butter with 1/2 cup each sugar and light corn syrup in a large saucepan over medium heat, stirring; pour over popcorn. Add 4 cups cornflakes and mix well. Rocky Road Popcorn: Mix 5 tablespoons melted butter with 2 teaspoons vanilla extract and kosher salt; drizzle over popcorn. Toss with 2 cups each mini marshmallows, chocolate chips and toasted pecans. Spread on baking sheets and bake at 350°F until the marshmallows and chocolate are slightly melted, about 2 minutes. S'mores Popcorn: Make Rocky Road Popcorn (see above), replacing the pecans with lightly crushed graham crackers. Cookies and Cream Popcorn: Warm 1/4 cup sweetened condensed milk in a saucepan over medium heat; drizzle over popcorn. Toss with 4 cups lightly crushed Oreos. Kettle Corn Popcorn: Mix 1/2 cup confectioners' sugar, 2 tablespoons granulated sugar and 1 teaspoon kosher salt in a small bowl; set aside. Heat a few popcorn kernels in 1/4 cup vegetable oil in a large pot over medium-high heat until one pops. Add 3/4 cup popcorn kernels and cover. Cook, shaking the pot occasionally, until the popcorn starts rapidly popping. Crack the lid open and pour in the sugar mixture. Cover and cook, shaking the pot, until the popping subsides.