Super Popcorn Recipes

By Sherril Steele-Carlin

These gourmet popcorn recipes are simply super for the Super Bowl, but they make good family snacking fare any other time of the year, too! They're so easy to make, you'll never choose prepared popcorn in those tins again – and these are healthier, too!

Almond Mocha Popcorn

  • 1/2 cup strong coffee
  • 1/2 cup white corn syrup
  • 1/4 cup butter
  • 1 cup brown sugar
  • 1 tablespoon cocoa
  • 1/2 cup popcorn, popped
  • 1 cup almonds, chopped and toasted

Put coffee, corn syrup, butter, brown sugar and cocoa in a heavy saucepan. Cook over a moderate heat to 280 degrees on a candy thermometer. Pour over the popped corn and almonds. Let cool a bit and serve.

Bacon Cheese Popcorn

  • 4 quarts popped popcorn
  • 1/3 cup butter, melted
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon hickory-smoked salt
  • 1/2 cup American cheese, grated
  • 1/3 cup bacon bits

Pour freshly popped corn in large bowl. Combine margarine with salt and hickory-smoked salt. Pour over popcorn; toss well to coat. Sprinkle with cheese and bacon bits. Toss again and serve while warm.

Bayou Popcorn

  • 3 Tbsp. butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon Kosher salt
  • 12 cups popped corn

In a heavy saucepan, melt butter over med. heat. Stir in remaining ingredients except popcorn. Cook for 1 min. Pour over popcorn, tossing to coat evenly. Serve at once.

Across The Border Popcorn

  • 1/4 cup unpopped corn (8 cups popped)
  • 1 cup shredded Monterey Jack cheese
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin

Pop popcorn. Mix spices into the shredded cheese. Sprinkle mixture over unseasoned popcorn and toss until well blended.

Garlic Cheddar Popcorn Balls

  • 50 cloves fresh garlic (or to taste)
  • 2 teaspoons Salt
  • 4 cups shredded cheddar cheese
  • 5 quarts popped corn

Peel garlic and mince with salt to prevent sticking and to absorb garlic juices. Toss garlic with cheese. In large glass or plastic bowl, make alternate layers of popped corn and garlic-cheese mixture, coating popcorn as evenly as possible, especially at edge of bowl. Place in microwave oven and cook 1 minute. Shake bowl gently; turn 180 degrees and cook 1 more minute. Do not overcook. Immediately turn out onto cookie sheet, and quickly shape into plum-size balls. Set balls on sheets of waxed paper. Makes 4 dozen popcorn balls.

Coconut Pecan Popcorn

  • 16 cups popped popcorn
  • 1 package coconut-pecan frosting mix
  • 1/2 cup butter
  • 1/4 cup light corn syrup
  • 1/3 cup water
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon baking soda

Heat oven to 200 degrees. Divide popcorn between 2 ungreased rectangular pans. Heat frosting mix (dry), butter, corn syrup, water, and salt, stirring occasionally, until bubbly around edges. Continue cooking over medium heat 5 minutes, stirring occasionally. Remove from heat. Stir in baking soda until foamy. Pour over popcorn. Stir until well coated. Bake 1 hour, stirring every 15 minutes. Store in airtight container. Makes 16 cups.

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