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Full Online Book HomeLearning KitchenSnacks - Popcorn - Popcorn Recipes By Beck
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Snacks - Popcorn -  Popcorn Recipes By Beck Post by :kdemoise Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3534

Click below to download : Snacks - Popcorn - Popcorn Recipes By Beck (Format : PDF)

Snacks - Popcorn - Popcorn Recipes By Beck

4 qt popped corn
2 T sugar
1/4 t ground cinnamon
1/4 t ground nutmeg
1/3 c butter or margarine


Melt butter and add sugar, cinnamon and nutmeg. Stir until sugar is dissolved. Drizzle over popcorn and toss until well coated.



Barbecued Popcorn

6 c Hot air-popped popcorn
1/3 c Margarine
3 tb Chili sauce
1 ts Onion powder
1 ts Chili powder
1/2 ts Salt
2 tb Grated Parmesan cheese


Place popcorn in large bowl. In small saucepan, melt margarine. Stir in chili sauce, onion and chili powder and salt. Pour chili mixture gradually over popcorn, tossing to mix well. Sprinkle with cheese and toss.



Pizza Flavored Popcorn

2 tb Grated parmesan cheese
1 ts Garlic powder
1 ts Italian herb seasoning
1 ts Paprika
1/2 ts Salt
1 ds Pepper
2 qt Hot popcorn


In blender, blend cheese, garlic powder, Italian seasoning, paprika, salt and pepper about 3 minutes. Place popcorn in large bowl; sprinkle with cheese mixture. Toss to coat evenly.



Barbecued Popcorn

2 ts Dried parsley flakes
2 ts Paprika
1/2 ts Hickory smoked salt
1/2 ts Onion powder
1/4 ts Garlic powder
2 qt Popped popcorn


Combine ingredients and pour over freshly popped popcorn. Toss.



Chili Popcorn

1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 teaspoon ground cumin
1 tablespoon dried onion flakes
cayenne pepper to taste
1/2 cup popcorn, popped
butter to taste


Combine the salt, chili powder, garlic powder, cumin, onion flakes and cayenne and mix well. Use one or two teaspoons per 1/2 cup corn, popped with butter.
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8 C popcorn 3 oz. pecans 3 oz. almonds 1 1/2 C brown sugar 1 C butter or margarine 1/2 C corn syrup 1/2 tsp. vanilla 1/2 tsp. cream of tartar Cook sugar, butter, syrup, vanilla and cream of tartar over medium heat for 15 minutes. Mix nuts and popcorn in bowl; pour cooked mixture over and stir. Cool on greased cookie sheets in freezer. Break into pieces and store in covered container. Poppy Cock 12 cups of popped corn 2/3 cups sliced almonds 1 cup pecans 1 1/2 cup white sugar 1 cup butter or margarine 1 tsp vanilla 1/2
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4 qts popped popcorn 11/2 cups sugar 1/2 cup light corn syrup 2 Tbsp butter 1/2 tsp salt 1/4 tsp cream of tartar 3 or 4 Tbsp flavored gelatin (Jello) 1 tsp baking soda Preheat the oven to 250o. Place the popcorn in a large 4 inch baking pan. Keep it warm in the oven. Cut 2 large pieces of waxed paper to fit 2 cookie sheets. Lightly butter the wax paper. In a large saucepan combine the sugar, corn syrup, butter, salt and cream of tartar. Bring to a boil stirring constantly. Cook, without stirring, until the mixture reaches 250o
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