Halloween party guests with this colorful,
white-chocolate coated popcorn mix.
much like fall, is a crunchy treat.
even more of a treat when you pop it up with the flavors of
the season — Halloween and football-friendly flavors like
pumpkin spice, peanut butter and honey, white chocolate and
candy corn, Buffalo Ranch, bacon Parmesan.
scoured the internet for the most tempting popcorn recipes
for fall and found several winners. These recipes are all
easy to make — some take only a few minutes to mix up —
and they’re perfect for Halloween parties, tailgates or
even simple snacking.
also is inexpensive, plus it’s high in fiber and low in
calories if you pop it yourself. We started all of these
recipes by popping the corn from kernels, something that’s
easy to do. Just heat up a quarter cup of oil at the bottom
of a big pot, then add enough kernels to cover the bottom.
Move the pot around on the burner until the popping slows.
All of the five recipes included here were made using just
one 32-ounce bag of kernels, and we had about eight cups
also can use microwave popcorn or bagged popcorn, but the
calories and cost both go up if you do.
cups popped popcorn
teaspoon granulated garlic or garlic powder
teaspoon sea salt
teaspoons hot sauce, like Frank’s RedHot
small bowl combine granulated garlic, dill, cumin and sea
salt. Set aside. In another bowl, melt butter and add sauce.
Mix until combined. Toss butter with popcorn in a large
bowl. Then toss with seasoning.
about 8 cups
cup popcorn kernels
cup peanut butter (should be free of added sugar)
clean paper shopping bag or oversized mixing bowl ready.
4-quart heavy pan over medium heat and film the bottom with
vegetable oil. When the oil is hot but not smoking, add the
popcorn, shake to distribute, then put a lid on the pan,
leaving a small crack for steam to escape. When the first
kernel pops, put the lid on all the way. As the popcorn
starts popping, shake vigorously to make sure the kernels
are distributed evenly. When the popping slows to a few
seconds between pops, take the pan off the heat.
the popcorn into the paper bag or bowl to cool, and attempt
to leave any unpopped kernels behind in the pan. (Coated
with peanut butter caramel, the unpopped kernels are a
serious tooth hazard). Lightly salt the popcorn to taste.
the honey and sugar in a small saucepan and bring to a boil.
Let it simmer for about 2 minutes, then remove from the heat
and add the peanut butter. Stir vigorously until all the
peanut butter is melted, then mix in the vanilla.
pour the peanut butter caramel over the popcorn and stir
with a long-handled wooden spoon until it’s all coated.
Let cool for at least 10 minutes before serving.
This recipe will also cover one standard bag of microwave
popcorn, so you can substitute that for the stovetop
popcorn, if you wish. This keeps well overnight. If you want
the gooey-ness of freshly made popcorn, though, warm a bowl
of leftover popcorn in 15-second bursts in the microwave
until slightly warm and soft.
HALLOWEEN DELIGHT POPCORN
cups popped corn
ounces white chocolate chips, melted
cup candy corn
cup pretzel sticks
cups Reese’s pieces
sure unpopped kernels are removed from popcorn. Place it in
a large bowl. Melt white chocolate in a microwave-save bowl
in the microwave. Pour chocolate over popcorn in bowl and
stir to coat. Spread the mixture onto two large cookie
sheets lines with wax paper. Distribute candy corn, pretzel
sticks and Reese’s Pieces over the popcorn. Allow
chocolate to set up and break mixture into pieces.
AND CHEESE POPCORN
16 cups popcorn
quarts popped popcorn
cup butter or margarine
teaspoon hickory liquid smoke seasoning
cup bacon bits or soy ‘bacon’ bits
cup grated Parmesan cheese
teaspoon seasoned salt or kosher salt
popcorn in a large serving bowl. Place butter in a small
bowl and melt in microwave, about 20 seconds. Stir liquid
smoke into butter. Pour butter mixture over popcorn and toss
to distribute evenly. Sprinkle bacon bits, Parmesan cheese
and salt over popcorn. Toss and serve immediately.
CARAMEL POPCORN RECIPE
cups plain popped popcorn
sticks butter, cubed
cup light corn syrup
teaspoons pumpkin pie spice
the oven to 225 degrees. Line a sheet pan with parchment
paper or a Silpat. Place the popcorn in a large bowl and set
aside. In a medium saucepan over medium-high heat, bring the
butter, sugar, corn syrup, molasses, pumpkin pie spice and
salt to a boil. Stir briefly to combine the ingredients and
then allow them to boil for three minutes without stirring.
the saucepan from the heat and immediately pour onto the
popcorn. Stir until evenly coated. Spread the popcorn evenly
on the prepared sheet pan and place in the oven. Allow to
cook for one hour, stirring every 20 minutes. Remove from
the oven and break into pieces (or enjoy as clusters). Serve
popcorn warm or at room temperature.