Fun Popcorn Recipes

Recipes

½ c. medium-ground popcorn flour *
½ c. granola
1 ¼ c. Unsifted all-purpose flour
½ c. brown sugar, firmly packed
2 t. baking powder
1 t. salt
1 t. cinnamon
1 T. lemon juice
1 c. milk
1 egg, beaten
1/3 c. butter, melted
½ c. finely chopped red apple

Directions:

1. Preheat over to 400 degrees Fahrenheit (204 degrees Celsius).
2. Butter two 8-cup muffin tins.
3. In a large bowl, combine dry ingredients.
4. Add lemon juice to milk and mix with egg, melted butter, and chopped apple.
5. Add to dry ingredients, stirring until well moistened.
6. Fill each muff cup approximately 2/3 full.
7. Bake about 25 minutes.

* To make popcorn flour, grind popped popcorn in your blender or food processor. Put a handful of popped popcorn in the blender. Turn the blender on Low. For medium-ground texture, leave the blender on for about 20 seconds. For finely-ground texture, leave blender on for 30 to 40 seconds. Store in a tightly covered canister or jar.

8 qts    Popped CAMP MASTERS popcorn
6 cups  Miniature marshmallows
2 cups  Small spiced red & green gumdrops
2 cups  Whole pecans
2 cups  Butter or Margarine
2 cups  Sugar
1 cup    Light corn syrup
1 tsp     Vanilla

Put popped popcorn, marshmallows, gumdrops, and pecans in a large bowl.

Melt butter, add sugar and corn syrup; bring to a boil, stirring and simmering 3 minutes, add vanilla, pour over popcorn. Mix well, let stand 2 minutes to cool.

Press into buttered ring-mold. Unmold onto wax paper. Decorate with cut gumdrops.

3 cups CAMP MASTERS popcorn (popped); unsalted
2 Egg whites
1/4 cup Sugar
1/4 tsp Cinnamon
1/4 tsp Salt
1 tsp Vanilla

One cup at a time, grind the popcorn in a blender at low speed until it’s fine. The goal is 1-1/2 cups of finely ground popcorn.

In a medium bowl, beat 2 egg whites on high speed until soft peaks form. Make a meringue by gradually adding 1/4 cup sugar; beat until egg whites are stiff. Next, beat in cinnamon, salt and vanilla. Gently fold in ground popcorn and 1/3 cup unsweetened shredded coconut. Place rounded tablespoonfuls onto a greased baking sheet (or use parchment paper). Bake at 325 degrees 10 to 12 minutes or until lightly browned.

1/2 cup butter or margarine
1 cup granulated sugar
1/4 cup light corn syrup
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. vanilla
1/2 tsp. butter extract (optional)
2-1/2 quarts CAMP MASTERS popcorn (popped)
3/4 cup whole almonds, toasted
3/4 cup whole pecans, toasted

Preheat oven to 250°F. Melt butter in medium saucepan. Stir in sugar, corn syrup and salt. Heat to a boil, stirring constantly. Boil for 8 minutes, stirring only once, over lowest heat possible to maintain a boil. Remove from heat; stir in soda, vanilla and butter extract, if desired. Gradually pour over popped pop corn and nuts, mixing well. Turn into a large, shallow baking pan. Bake for 30 minutes, mixing well after 15 minutes. Allow to cool completely on foil. Break apart and store in tightly covered container. (Makes about 3 quarts)

1 cup Sugar
1/2 cup White corn syrup
1/2 cup Water
2 Tbsp Butter
1/2 Tbsp Vinegar
1/2 cup CAMP MASTERS popcorn (popped)
1 cup Chopped toasted pecans

Put sugar, corn syrup, water, butter and vinegar in a heavy saucepan. Cook to about 260 degrees F. on a candy thermometer. Pour over the popped corn and toasted pecans. Stir to coat, butter hands, and make balls.

3 quarts CAMP MASTERS popcorn (popped)
1/4 cup butter or margarine
1 bag (10 oz.) marshmallows
Vegetable food coloring (optional)

Put the popped popcorn in large bowl or pan; set aside. In heavy saucepan, heat butter and marshmallows on low heat, stirring constantly, until melted and smooth. If you wish, add food coloring to the melted marshmallow mix and stir until the color is blended. Pour mixture over pop corn and mix carefully until popcorn is well coated. Butter your hands to protect them from the heat and shape as you wish.

Microwave Magic: Put popped popcorn in large pan or bowl; set aside. In large microwave-safe bowl, microwave butter on HIGH until butter is melted, about 30 to 45 seconds. Add marshmallows. Microwave on HIGH until marshmallows look puffy, about 1 to 1-1/2 minutes. Stir to completely melt marshmallows (CAREFUL – the mixture will be HOT!). Now pour melted marshmallows over the popcorn and mix carefully until the pop corn is coated. (Makes 12)

20 cups CAMP MASTERS popcorn (popped)
2 cups Sugar
1 cup Water
1/2 cup Light corn syrup
1 tsp Vinegar
1/2 tsp Salt
1 tsp Vanilla

Preheat oven to 300 degrees F. Remove all unpopped kernels from popped corn. Put popcorn in a large roasting pan; keep warm in oven. Butter the sides of a 2-quart saucepan. In it combine sugar, water, corn syrup, vinegar, and salt. Cook to 270 degrees F (soft-crack stage), stirring frequently (mixture should boil gently over entire surface). Remove from heat; stir in vanilla. Slowly pour mixture over hot popcorn. Stir just until mixed. Butter hands; using a buttered cup, scoop up popcorn mixture. Shape with buttered hands into 2-1/2 to 3-inch balls.

2 quarts CAMP MASTERS popcorn (popped)
1 cup granulated sugar
1/3 cup light or dark corn syrup
1/3 cup water
1/4 cup butter or margarine
1/2 tsp. salt
1 tsp. vanilla

Keep popped pop corn warm in 200°F oven while preparing syrup.

In 2-quart saucepan, stir together sugar, corn syrup, water, butter and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking without stirring until temperature reaches 270°F on a candy thermometer or until a small amount of syrup dropped into very cold water separates into threads, which are hard but not brittle. Remove from heat. Add vanilla; stir just enough to mix through hot syrup. Slowly pour over pop corn, stirring to coat every kernel. Cool just enough to handle. Shape into balls, using buttered hands. Cool on foil or buttered wax paper. Wrap in plastic wrap; tie with a ribbon. (Makes 12)

(back to top)

8 cups CAMP MASTERS popcorn (popped)
1 cup Peanuts
20 Regular-sized marshmallows
1/2 Stick margarine
Wax paper

Mix peanuts and popcorn in a large bowl. Melt margarine and marshmallows over low heat. Pour marshmallow mixture over popcorn.

Butter hands. Form popcorn and marshmallow mixture into 14 small balls. Place on wax paper. Cover with plastic wrap when cool. (Makes 14)

9 Cups Popped Popcorn.
1 Cup Sugar
1/2 Cup Water
1/4 Cup Light Corn Syrup
1/2 Tsp. Vinegar
1/4 Tsp. Salt
1/2 Tablespoon Vanilla
Butter
Candy Thermometer
Gummy Worms

Place Popcorn in a baking dish and keep warm in a 300 degree oven.

Grease a 2 quart saucepan. In saucepan combine sugar, water, corn syrup, vinegar and salt. Cook and stir over medium – high heat till mixture boils, stirring until sugar dissolves. This takes 5-10 minutes. Continue boiling over medium heat until mixture reaches 250 degrees. Stir in vanilla. Remove from heat, and remove thermometer. Pour mixture over hot popcorn and stir well. Add gummy worms and allow mixture to cool until it is able to be handled.

Roll popcorn into 2″ balls with buttered hands. Wrap in plastic wrap. Makes 10 balls.

8 cups CAMP MASTERS popcorn (popped)
3/4 cup light corn syrup
3/4 cup creamy peanut butter
1/3 cup semi-sweet chocolate pieces
Small peanut butter cups, chocolate stars, mini-candy coated chocolates, candy coated peanuts

Place popped corn in a large bowl. Heat corn syrup in a small saucepan to boiling; boil for three minutes. Remove from heat. Stir in peanut butter and chocolate pieces until almost smooth. Pour syrup mixture over pop corn; toss well to coat. Let cool about 8 minutes. Using a heading tablespoon, shape pop corn mixture into a ball. Flatten slightly and make an indentation in the center with your thumb. Place on lightly buttered wax paper-lined baking sheet. Fill each center with desired topping. Store in airtight container. (Makes about 20)

1 cup Sugar
1 cup Brown sugar; firm pack
3/4 cup Light corn syrup
2/3 cup Water
1 lb Butter
2 cups Pecan halves; toasted
1 cup Cashews; lightly toasted
1 cup Peanuts; lightly toasted
8 cups CAMP MASTERS popcorn (popped)

Combine the granulated sugar, brown sugar, corn syrup and water in a heavy pan fitted with a candy thermometer and place over high heat. Bring mixture to a boil and add the butter, stirring until it has melted. Continue cooking until the mixture reached 350 degrees F, 20-30 minutes. In a large, lightly oiled bowl, toss the nuts and popcorn together. Carefully pour the hot syrup over the popcorn- nut mixture. Carefully, but quickly, toss the mixture with a long-handled wooden spoon to coat the popcorn and nuts completely with syrup. As soon as the mixture is cool enough to handle, quickly shape into 3″ balls and place the balls onto a nonstick or lightly oiled baking sheet to cool. Store, tightly wrapped, in a cool place.

For Halloween – Wrap popcorn balls individually in squares of amber cellophane, tied up with gold or orange and black ribbon; or pile the balls together into a basket with red apples and wrap the basket up in cellophane with orange and black ribbon; or place the balls in a brown paper bag and tie with a ribbon.

3 quarts CAMP MASTERS popcorn (popped)
1/2 cup melted butter or margarine
3 Tbsp. Oregano
Parmesan Cheese (shredded)

In a large bowl, mix the pop corn with melted butter or margarine. Sprinkle on oregano and some Parmesan cheese. Mix the ingredients gently. (3 quarts)

1/3 cup Butter
1 Tbsp Dry taco seasoning mix
1 Tbsp Dry chopped chives
4 quarts CAMP MASTERS popcorn (popped)

In small saucepan, melt butter over low heat. Add taco seasoning and chives. Blend. Pour over popcorn in large serving bowl and toss lightly. Serve at once. Makes 4 qts.

3 quarts CAMP MASTERS popcorn (popped)
butter (for bowl)
1/2 cup sugar
1 1/2 cups light corn syrup
Fruit flavored gelatin (your choice of flavors)

Place about 3 quarts of popped corn in a large, buttered bowl. In a saucepan, combine ½ cup sugar with 1½ cups of light corn syrup. Heat to a boil while stirring constantly.

1/4 cup CAMP MASTERS popcorn, unpopped
1 Tbsp Corn oil
1 pkg Butter Buds Mix, dry
1 tsp Basil leaves
1/2 tsp Oregano leaves
1/4 cup Grated Parmesan cheese
1/8 tsp Black pepper

To prepare popcorn, place oil and unpopped corn kernels in popcorn popper. Cover and pop according to manufacturer’s directions. Remove popped corn from heat. If using a heavy saucepan or skillet, heat, covered, over medium heat. Shake while corn is popping. If using hot-air popcorn popper, spray popped corn lightly with non-stick cooking spray.

Combine warm popcorn with the remaining ingredients in large bowl; toss to mix. (Makes four 1-cup servings)

3 quarts CAMP MASTERS popcorn (popped)
1/2 cup melted butter or margarine
1/2 tsp garlic powder
1/2 tsp onion salt
2 cups grated cheese
3 Tbsp. Oregano

In a large bowl, mix 3 quarts of popped corn with ½ cup melted butter or margarine. Sprinkle on ½ teaspoon each, garlic powder and onion salt. Spread the pop corn on a cookie sheet. Sprinkle 2 cups grated cheddar cheese on top of corn. Bake in conventional oven at 325ºF, 5 to 10 minutes to melt cheese. (3 quarts)

1/2 cup CAMP MASTERS popcorn, unpopped
Oil for popping
3 Tbsp. granulated sugar
a dash of salt

Heat oil in heavy medium pan until hot. Add pop corn and sprinkle all of the sugar over it and add a small dash of salt. Cover and shake quickly and continuously until popped. Remove from heat immediately. (Makes about 1 quart)

2/3 cup CAMP MASTERS popcorn (unpopped)
1/3 cup Butter
1 cup Finely grated cheese (cheddar or colby), (use more if you want it cheesier)
salt to taste
pepper

Pop the popcorn. Melt the butter. Grind some pepper into the butter. Stir. Layer the cheese into the popcorn. Pour the butter mixture on top, and salt.

4 quarts CAMP MASTERS popcorn (popped)
1/2 cup Butter
1 cup Brown sugar
1/4 cup Corn syrup
1/2 tsp Salt
1/4 tsp Baking soda
1/2 tsp Vanilla
2/3 cup Nuts (almonds, pecans, peanuts, etc)

Pop corn and remove unpopped kernels. Spread corn on a large cookie sheet, and preheat in a 250 degree F. oven.

In a saucepan, melt butter, and stir in brown sugar, corn syrup and salt. Stir constantly until mixture comes to a boil. Continue to boil without stirring for about 5 minutes (240 degrees F). Remove from heat, and add baking soda and vanilla, stirring until foamy. If nuts are used, add them now, stirring until heated through, and no longer clumped up.

Pour syrup mixture over preheated popcorn, and stir to coat. Bake for about 30 minutes, stirring 2 or 3 times to evenly distribute the coating. For a crunchier (Cracker Jack) taste, bake about 60 minutes longer, stirring occasionally. Cool, break up and store airtight.