Recipes for "flavored popcorn"

Line a large baking sheet with parchment paper.

Heat the oil in a large stockpot on medium-high heat and add 3 popcorn kernels to the pot. Once the popcorn kernels pop, add the remaining kernels and cover. Remove from the heat and let it rest for 30 seconds.

Put the pot back on medium-high heat and set the lid ajar, preferably to the side so that the oil doesn’t splatter towards you. Step away from the pot while the popcorn is popping.

When the popping slows enough that you can hear individual kernels popping, remove the pot from the heat and let it finish popping off the heat, about 30 seconds longer.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Slowly pour the popcorn onto the baking sheet, keeping unpopped kernels in the pot. Look through the popped popcorn and remove any additional unpopped kernels.

Simply Recipes / Mark Beahm

Wipe out the pot and set it back on the stove.

Add the honey and butter to the pot and heat on low. Stir with a flexible spatula and simmer for 1 minute.

Simply Recipes / Mark Beahm

Use the parchment as a sling to pour the popcorn into the pot. Return the parchment paper to the baking sheet.

Using a flexible spatula, start at the bottom of the pot and scoop up use a folding motion to coat the popcorn with the honey mixture. Scrape the sides and continue stirring from the bottom to the top until the popcorn is evenly coated and no liquid is pooled at the bottom. The popcorn will be a glossy golden-yellow color.

Dump the coated popcorn back onto the parchment-lined baking sheet and spread it out evenly with a flexible spatula. Sprinkle with 1/2 teaspoon of kosher salt, if using.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Bake until the popcorn has deepened to a caramel color and it feels dry and firm, about 45 minutes, stirring every 15 minutes.

The popcorn will end up chewy and soft if not baked long enough. You can tell the popcorn is done when you can smell the honey, the popcorn has darkened slightly, and it feels dry and firm to the touch. It becomes even crispier as it cools.

Let the popcorn cool for 15 minutes, then break the popcorn into bite-sized chunks or individual kernels. Once completely cool, about 30 minutes, serve or store at room temperature in an airtight container for up to 5 days.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Line two baking sheets with waxed paper.

In a large pot or Dutch oven, combine butter, water and sugar. Bring to a boil. Boil 4 minutes; remove from heat. Introduce popcorn and stir to coat evenly. Pour onto prepared baking sheets and let cool before serving.

Gather all ingredients.

Mix together unpopped popcorn and oil in a cup or small bowl.

Pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients.

Cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl.

Enjoy!

Mix the truffle oil, parsley, and Parmesan cheese in a heat-safe bowl.

Place unopened package of popcorn into center of microwave oven; cook on High power until the bag fills with popped corn and the pops occur about 2 seconds apart (1 1/2 to 4 minutes, depending on oven's power). Open hot bag carefully and pour into bowl. Toss with truffle oil mixture; season to taste with sea salt.

Heat the oil in a 3-quart thick-bottomed saucepan on medium high heat. If you are using coconut oil, allow all of the solid oil to melt.

Wait for the popcorn kernels to pop.

When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer

(Count out loud! It's fun to do with kids.)

This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.

As the popcorn pops, try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper and less tough).

Remove the lid and dump the popcorn immediately into a wide bowl.

With this technique, nearly all of the kernels pop, and nothing burns.

If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.

If you let the butter get just a little bit brown, it will add an even more intense, buttery flavor to the butter and to your popcorn.

Just drizzle the melted butter over the popcorn and toss to distribute.

Fun toppings for the popcorn: Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese.

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Preheat the oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.

Combine cinnamon candies, butter, and corn syrup in a medium pot over medium heat. Bring to a boil and cook for 5 minutes.

Pour hot syrup over popcorn in a large, heatproof bowl; stir to cover popcorn as evenly as possible. Spread popcorn out onto the prepared baking sheets.

Bake in the preheated oven until candy coating is set, about 30 minutes.

Combine marshmallows, butter, and brown sugar in a microwave-safe bowl. Heat in the microwave until marshmallows are melted and mixture is smooth, 30 to 60 seconds.

Place popcorn in a large serving bowl. Pour marshmallow mixture over popcorn; stir to coat.