Cinnamon Popcorn

Yes, I realize we posted two sweet recipes last week, but this is really the only thing I have ready to post.  I don't think you'll mind, though, because this is so yummy!  It's also very addicting, so beware!  A few weeks ago, one of our friends brought cinnamon popcorn to Bible study and it was just so delicious, I had to ask for the recipe.  She gave it to me, but she makes it in her Whirley Pop.  I don't have one, but I figured that since it's possible to make kettle corn in a regular stock pot, it would also be possible to make cinnamon popcorn in a stock pot.  It took a little experimentation and adjusting the recipe, but I eventually came up with a recipe with which I was happy!

Cinnamon Popcorn
1/4 cup oil
1/2 cup popcorn kernels
1/2 cup plus 1/4 cup sugar, divided
2 tsp cinnamon
1/4 tsp salt

In a small bowl, combine 1/4 cup sugar, cinnamon, and salt.  Set aside.

In a large stock pot, heat oil over medium/medium-high heat (depending on your range).  Put three kernels in the oil.  When all three kernels pop, quickly add remaining kernels and 1/2 cup sugar.  Place lid on pot and continue to cook, shaking the pan frequently.  When the popping slows, remove from heat and add the cinnamon mixture.  Carefully stir the popcorn for about 2 minutes; transfer popcorn to a bowl.  Be careful while stirring the popcorn, as there may be some kernels still popping.  If this is the case, you may want to use the lid as a shield so you don't get hit by one (they're HOT!).

Bacon Popcorn

Now that thanksgiving is over, we really should be post healthy, low-fat, low-calorie recipes for a little while before we get into the Christmas recipes.  But I've had quite a few requests for this recipe, and we like to keep our readers happy.

This recipe came about after our dad made a comment about how a childhood friend (or college roommate or cousin's boyfriend...I can't really remember) of his used to eat popcorn.  He said they used to drizzle bacon drippings over it as we usually do with butter.  And since everything is better with bacon, I just had to try it.

But drizzling flavor on popcorn means there is some left without.  So I started using the bacon grease to pop the popcorn on the stove.  Every kernel gets flavored!

Some warnings.  Bacon grease burns more easily than vegetable oil.  Use a lower heat than you normally would.  Also, bacon grease has a tendency to spatter.  Keep kids away from the stove when popping bacon popcorn.

Bacon Popcorn
2 Tbsp. bacon grease
1/4 c. popcorn kernels
salt, to taste

In large pot, melt bacon grease over medium heat.  Add popcorn kernels and shake pan to distribute.

Cover pot with lid slightly ajar to let steam escape but not so much that grease spatters everywhere.

After popping has started, carefully shake pan occasionally.  When popping slows down, remove from heat.  Add salt, return lid, and shake to distribute salt while holding lid on.

Chocolate Covered Caramel Corn

I apologize for another sweet post, but Monday is Halloween, so this is the last chance to get this in before Halloween.  It's not necessarily a Halloween recipe, but it can be good for all of fall...or all year long, actually.  It's different than the chocolate-caramel corn recipe I posted a while back.  Instead of popcorn coated in chocolate caramel, this is caramel corn drizzled with chocolate.  How can you go wrong with popcorn, caramel, and chocolate?!

The recipe calls for 12 cups of popped popcorn.  There are several ways you can make the popcorn.  The first is in a good, old-fashioned air popper.  You can also use a microwavable popcorn popper.  Actually, though, you don't need any sort of special equipment.  There are two ways of making microwavable popcorn with things that you probably already have on hand.  One is the paper bag method Sumiko wrote about last year.  Another way is to put a tablespoon or two of kernels in the bottom of a Pyrex mixing bowl, cover it with a plate or a microwave cover, and microwave until most of the kernels are popped.  If you use this method, be careful when getting the bowl out of the microwave - it will be hot!!

A simple microwavable popcorn popper!

Pop!

Chocolate Covered Caramel Corn
12 cups popped popcorn
1 stick butter
1 cup packed brown sugar
1/4 cup corn syrup
1/2 tsp salt
1/4 tsp baking soda
1/2 tsp vanilla
Chocolate chips (I used dark chocolate)
White chocolate chips (optional)
Shortening
Food coloring (optional)

Butter the bottom and sides of a jelly roll pan and set aside.  Place popcorn in a large mixing bowl; set aside.  If you're feeling nutty, mix some peanuts or almonds in with the popcorn.  Sorry for the (pop)corny pun!

Preheat oven to 250 degrees.

In a medium saucepan, melt butter over medium heat.  Add brown sugar, corn syrup, and salt.  Stir constantly until mixture boils.  Let it boil for 5 minutes without stirring.  If you stir it, you may end up with crystallization (i.e. grainy caramel).  So resist the urge and just let it be!

After 5 minutes, remove from heat and carefully stir in the baking soda and vanilla.  There will be a reaction and it may spray out a little bit, so be careful (trust me, having hot caramel splashed onto your skin is no fun)!  Pour the caramel over the popcorn and stir to combine.  Turn caramel corn out onto prepared pan and spread it evenly over the pan.  Bake the caramel corn for 1 hour, stirring ever 15 minutes.  Remove from the oven, cool completely, and break it apart.

Melt chocolate chips.  Drizzle as much or as little as you'd like over the caramel corn.  Allow to harden.  If you want each piece to have a lot of chocolate on it, wait for the chocolate to harden, break it apart and mix the caramel corn, and drizzle more chocolate on it.  If desired, melt some white chocolate with shortening, then add food coloring.  Drizzle over the chocolate covered caramel corn; allow to cool and harden.

If you're looking for some savory Halloween recipes, check out Sumiko's slime soup and pumpkin pizza from last year!  She didn't post the pumpkin pizza recipe, but it's basically regular pizza made in the shape of a pumpkin with creatively placed toppings.

Kettle Corn

I was cleaning out the photos on my computer when I came across pictures from when I made kettle corn and realized I had never posted this recipe!!!  I love kettle corn, and while there's nothing that compares to kettle corn from a fair, this is pretty delicious (and easy...and cheap)!  I haven't made it for a while, but I think that needs to change sometime soon! 

Kettle Corn
1/4 cup vegetable oil
1/4 cup sugar
1/2 cup popcorn kernels
Salt

Heat oil and 3 kernels in a large pot over medium heat.  Once all three kernels pop, quickly add kernels and sugar. 

Cover and shake frequently until popping slows to every 2-3 seconds.  Remove from heat and add salt to taste; shake to evenly distribute salt.

It's that easy and tastes oh-so-yummy!!!

Easy, Homemade Gifts: Chocolate-Caramel Corn

When money is tight, holidays and birthdays can be difficult, but I've found that homemade sweets make excellent gifts that people really enjoy!  And all it takes is a little time, creativity, and packaging to make them look cute, too!  Chocolate-Caramel Corn is a great gift for those with a sweet tooth!  With Sumiko's homemade microwavable popcorn, this is a very easy and inexpensive gift to make.



I got the original recipe from Kraft, but I have changed it a little, so here's my version:

Chocolate-Caramel Corn

10 cups plain popped popcorn

2 cups peanuts

1 2/3 cups semi-sweet chocolate chips

1 cup packed brown sugar

1/2 cup light corn syrup

1/2 cup (1 stick) butter

1/2 tsp baking soda

1 tsp vanilla

Preheat oven to 225 degrees. 

Spray a jelly-roll pan with non-stick cooking spray.  Combine popcorn and nuts in large bowl.

Bring chocolate, sugar, corn syrup, and butter to a boil in a medium saucepan over medium heat, stirring constantly.  Reduce heat to medium-low and simmer for 5 minutes, continuing to stir constantly.  It is important to stir this while it's cooking, because the sugar can burn easily.  Remove from heat and add baking soda and vanilla.  Note: I've made this with and without baking soda, and Sumiko and I both think we actually like it better without the baking soda.

Pour chocolate mixture over popcorn and peanut mixture and gently fold to combine, being careful not to crush the popcorn. 

Pour the chocolate-covered popcorn into the prepared pan and spread evenly.

Bake for 1 hour.  Once the popcorn cools, break it into small pieces.  If you're giving it as a gift, there are several ways to package it.

1. Cellophane bags, which can be purchased at any craft store or Wal-Mart, tied with a ribbon
2. Chinese take-out boxes
3. Party favor pails
4. Cupcake boxes
5. Favor boxes
6. Be creative!  The possibilities are endless!