From Seed to Snack
Popcorn, like all six types of corn, is a cereal grain. It resembles corn on the cob in appearance and cultivation, but only pop-corn kernels have the ability to pop. Most of the world’s popcorn is grown in the central United States.
A DIY Dessert that Pops
A popcorn bar is a fun and easy way to have guests take an active role in the party. Provide a wide range of toppings and watch them get creative dreaming up delicious flavor combinations. You can even host a taste test and award prizes to the tastiest concoctions.
Simply set out a large bowl of popcorn and surround it with smaller bowls with various popcorn fixings. Let each person fill a paper bag or other container with popcorn and top or mix with their desired flavorings.
- Dried fruit (raisins, cranberries, apricots)
- Dried herbs and spices (oregano, cinnamon, nutmeg)
- Nuts (pine nuts, peanuts, slivered almonds, pumpkin seeds)
- Small candies (chocolate pieces, peanut butter chips, marshmallows)
Nutty ’n’ Natural PopcornIngredients
- 2 tablespoons sunflower seed kernels, finely ground
- 2 tablespoons almonds, finely ground
- 2 tablespoons walnuts or hazelnuts, finely ground
- 4-6 tablespoons melted margarine or butter
- 2 1/2 quarts popped popcorn
- 2 tablespoons wheat germ
- 1 6-ounce package (1 2/3 cups) chopped dried fruits and raisins
- Pour melted margarine over popcorn. Sprinkle with ground nuts and wheat germ; toss to mix. Stir in dried fruits.
Marmalade Popcorn BallsIngredients
- 1 1/2 cups sugar
- 1 1/4 cups water
- 1 cup orange marmalade
- 1/2 teaspoon salt
- 1/2 cup light corn syrup
- 1 teaspoon vinegar
- 5 quarts popped popcorn
- In saucepan combine sugar, water, marmalade, salt, light corn syrup and vinegar. Bring to boil, stirring until sugar dissolves. Cook to hard-ball stage (250°F).
- Pour slowly over popped popcorn and mix thoroughly. Butter hands and shape into 2 1/2-inch balls.
Sea Salt Caramel PopcornIngredients
- 2 quarts popped popcorn
- 1 1/2 cups pecan halves
- 1/2 cup almonds
- 1 1/3 cups granulated sugar
- 1 cup (2 sticks) butter or margarine
- 1/2 cup light corn syrup
- 1 teaspoon vanilla
- 1 teaspoon coarse sea salt
- Line large, rimmed 17-by-12-inch baking pan with foil and spray lightly with cooking spray; set aside.
- Spray large glass or metal bowl with cooking spray and place popcorn and nuts inside.
- In medium saucepan, combine granulated sugar, butter and corn syrup. Bring to boil over medium heat, stirring constantly. Clip on candy thermometer and boil, stirring occasionally, until temperature reaches 290°F (about 15 minutes). Remove candy thermometer and stir in vanilla. Pour mixture over popcorn and stir to coat well.
- Spread popcorn mixture in even layer on prepared baking pan. Sprinkle with sea salt and allow to cool completely before breaking into pieces to serve.
- Store in an airtight container.
SOURCE: The Popcorn Board