Who doesn’t love popcorn?  The great thing about this snack is that it is not only easy to prepare, but, with a few twists you can make something ordinary extraordinary!  Check out these popcorn recipe ideas!

 

CURRIED CASHEW POPCORN

  • 10 cups popped plain popcorn (3~ bags or 1/3 cup kernels, popped)
  • 1 teaspoon curry powder
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground turmeric
  • ½ teaspoon fine sea salt
  • 1 ½ tablespoons honey
  • 3 tablespoons salted butter
  • 1 cup roughly chopped cashews

HOW TO:

  1. Pop your popcorn and toss it into a large bowl and set aside.  In a small bowl, stir together the curry powder, cayenne, turmeric, and sea salt.
  2. In a small pan or a microwave safe dish, melt together the honey and butter.  Pour the honey butter onto the popcorn, add in the cashews, and toss well to combine.  Scatter about half of the spice mixture onto the popcorn and toss well.  Add in the rest of the spices and give the popcorn one last good toss and serve.

HONEY ROASTED PEANUT CARAMEL CORN POPCORN

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  • 10~ cups popped plain popcorn (2–3 bags or 1/3 cup kernels, popped)
  • ½ cup unsalted butter
  • ¾ cup brown sugar
  • ½ cup honey
  • ¾ teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 ½ cups honey roasted peanuts

HOW TO:

  1. Preheat your oven to 250F and line two rimmed baking sheets with aluminum foil, dull side up, and grease with non-stick cooking spray.
  2. Pour all of the popcorn into your largest mixing bowl and set aside.
  3. In a medium saucepan over medium heat, melt the butter.  Once melted, add in the sugar, honey, and salt and bring to a boil.  Turn the heat down to medium low and allow the caramel to bubble away for 4¬¬–5 minutes.  Remove the caramel from the heat, stir in the baking soda and vanilla being careful of boil over, and quickly pour the caramel over the popcorn.  Quickly and carefully mix everything together until the popcorn is nicely coated with the caramel, scatter in the peanuts, and continue to stir until well combined and everything is evenly coated.
  4. Divide the caramel corn between the two baking sheets and spread into an even layer.  Bake for 1 hour in the preheated oven, stirring every 15 minutes and rotating the pan halfway through.
  5. Allow the caramel corn to cool completely then break it up and serve!  If you have any leftovers, store in an airtight container for up to 1 week.

MAPLE BACON POPCORN

  • 10~ cups popped plain popcorn (2–3 bags or 1/3 cup kernels, popped)
  • ½ cup unsalted butter
  • ¾ cup brown sugar
  • ½ cup maple syrup
  • ¾ teaspoon kosher salt
  • ½ teaspoon baking soda
  • 6 slices bacon, finely chopped and cooked to just under crisp

HOW TO:

  1. Preheat your oven to 250F and line two rimmed baking sheets with aluminum foil, dull side up, and grease with non-stick cooking spray.
  2. Pour all of the popcorn into your largest mixing bowl and set aside.
  3. In a medium saucepan over medium heat, melt the butter.  Once melted, add in the sugar, maple syrup, and salt and bring to a boil.  Turn the heat down to medium low and allow the caramel to bubble away for 4¬¬–5 minutes.  Remove the maple caramel from the heat, stir in the baking soda being careful of boil over, and quickly pour the caramel over the popcorn.  Quickly and carefully mix everything together until the popcorn is nicely coated with the maple caramel, scatter in the cooked bacon, and continue to stir until well combined and everything is evenly coated.
  4. Divide the maple bacon popcorn between the two baking sheets and spread into an even layer.  Bake for 1 hour in the preheated oven, stirring every 15 minutes and rotating the pan halfway through.
  5. Allow the maple bacon popcorn to cool completely then break it up and serve!  If you have any leftovers, store in an airtight container for up to 1 week.

PAD THAI POPCORN

pad thai

  • 1 tsp, Vegetable Oil
  • 1/2 cup, unpopped Popcorn Kernels
  • 1 Cup Roasted and salted peanuts
  • 1/2 cup, packed Brown Sugar
  • 1/4 cup, Vegetable Oil
  • 1/4 cup, Corn Syrup
  • 2 tsp, Lime Juice
  • 1.5 tbsp, Fish Sauce
  • 1.5 tbsp, Sambal Oelek (Chili Garlic Sauce)
  • 1 tbsp, finely chopped Kaffir Lime Leaf (substitute Lime Zest if unavailable)
  • 1.5 tbsp, seeded dried Red Chillis chopped coarsely
  • 1/3 tsp, Baking Soda

HOW TO:

  1. Preheat oven to 250 degrees. Line a baking sheet with parchment paper, and spray with non-stick spray/brush with oil. Set aside.
  2. In a pot, heat oil and add Popcorn Kernels. Cover, and cook for 5 minutes shaking occasionally until fully popped. Transfer to a large bowl, and add Peanuts.
  3. In a large saucepan add Brown Sugar, Vegetable Oil, Corn Syrup, Lime Juice and Fish Sauce. Cook on medium high heat for 5-6 minutes until thickened. Remove from heat, and stir in Sambal Oelek, Kaffir Lime Leaf, Dried Red Chillis, and Baking Soda. Pour mixture over Popcorn and Peanuts, and stir to coat evenly.
  4. Transfer Popcorn to lined baking sheet in one even layer, and bake for 30 minutes, stirring the mixture every 10 minutes.
  5. Remove from oven, and allow to completely cool before serving.

Why not check out one of these tasty and easy recipes and make the next movie night, the most delicious yet!

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