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Popcorn!

We never get tired of it! Just look at all the popcorn machines on the market and the popcorn isle in the grocery store…It’s a great delicious snack. Did you know that most of the popcorn consumed in the world is grown in the United States?  Popcorn is high in bulk & fiber, low in fat, has no cholesterol and is free of added sugar.  Plain popcorn only has 55 calories per cup (but who eats just one cup?). It’s what we add to it that adds calories.

Caramel Corn

Also known in the 1970’s, as “Fiddle Faddle”

 

Pop enough corn to make 4 quarts & set aside (see popcorn arithmetic in tips)

2  cups light brown sugar, packed

1  cup (2 sticks) butter, softened

½ cup light corn syrup

½ tsp. salt

½ tsp. baking soda

1 tsp. vanilla

 

Pop the corn and place in a very large bowl (large enough to stir well later) Combine brown sugar, butter, corn syrup and salt in large saucepan. Bring to a boil and boil for 5 minutes (time). Remove from stove and add baking soda and vanilla. Pour the mixture over the popped corn and stir to mix well. Preheat oven to 250º. Spread mixture evenly on a cookie sheet and bake for 1 hour, stirring occasionally.

Experimenting with Different Popcorn Seasonings

Here are 6 choices you might like to try.

 

These amounts are for 2 quarts of popped corn. Melt  4 tablespoons of melted butter, pour over popped corn, shake vigorously; sprinkle seasoning choice, shake again, mixing well.   Remember the spice amounts are to taste, so increase for your own preference.

 

Place popped corn in a large bowl with an airtight lid (Tupperware is perfect), or large paper grocery bag; toss with melted butter, sprinkle one of these seasonings to taste, secure top and shake vigorously!

 

1.  1 tsp. seasoned salt

2.  3 Tbsp. dry onion soup mix

3. ½ tsp. celery salt

4.  ½ tsp. garlic salt

5.  4 Tbsp. Parmesan cheese

 

For 4 quarts of Cheddar Popcorn: Melt ½ cup of butter; stir into popped corn. Sprinkle with 1½  cups finely shredded Cheddar cheese; stir into hot popped cornk, add salt to taste and toss until thoroughly mixed.

Mexican Seasoning Blend

A popular blend

 

¼ cup chili powder

3 Tbsp. ground cumin

1 Tbsp. garlic powder

1 Tbsp. black pepper

1 Tbsp. salt

1  tsp. cayenne pepper

 

Makes ½ cup mix. Store in airtight container. A recycled herb container would be perfect because it has an airtight cap with a shaker underneath. Use mixture sparingly!

Easy way to mix popped corn:

At grocery store get a large paper grocery bag. Put the popped corn in the bag; drizzle melted butter; shake; add seasoning and shake again!!!

 

Store un-popped popcorn kernels in an airtight jar, not in the fridge.

 

Flavored popcorn makes a great Christmas gift.

  

A handful of popped corn is a great topping for soup!

Popcorn Arithmetic

 

2   Tbsp. kernels = 1 quart popped

4   Tbsp. kernels   (1/4 cup) = 2 quarts popped

6  Tbsp. kernels   (1/3 cup) = 3 quarts popped

8   Tbsp. kernels   (1/2 cup) = 4 quarts popped

12 Tbsp. kernels   (3/4 cup) = 6 quarts popped

16 Tbsp. kernels   (1 cup)    = 8 quarts popped

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