Hobo Popcorn

Individual containers of popped corn

4 squares heavy foil, each 4x4 inches
4 tsp. cooking oil
1/4 c. popcorn
string

In center of each square of foil, place 1 tsp. oil and 1 tablespoon popcorn. Bring the foil corners together to make a pouch. Seal edges well, allowing for expansion of the popped corn. With a string, tie each pouch to a long stick. Place pouch directly on coals and shake constantly till corn is popped. Season with butter and salt.
Recipe from Better Homes and Gardens magazine pullout
My Note: To me a 4x4 square doesn't seem big enough.

 Old Fashion Popcorn Balls

 Ingredients

1 cupful molasses

1/4 teaspoonful baking soda

1 cupful corn syrup or sugar

1/2 teaspoonful salt

1 cupful molasses

1/4 teaspoonful baking soda

1 cupful corn syrup or sugar

1/2 teaspoonful salt

 Directions

Mix the molasses and syrup or sugar and cook them to the crack stage. Then add the soda and salt and pour the mixture over popped corn,--about six quarts. Stir the corn while pouring the syrup. Let the sweetened corn stand a few minutes. Then dip the hands into cold water, shake off the water, and with the two hands press some corn into a ball. Repeat until all the corn is shaped into balls.

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 3 Herb Popcorn

6 Quarts popped corn

Salt to taste

!/2 cup Butter

1 tsp Dried Basil

1 tsp Dried chervil

1/2 tsp Dried Thyme

1 - 12 ounce can of mixed nuts

Place popped corn in a large container or roasting pan.

Salt to taste and set aside.

Melt butter in small sauce .         

Remove from heat and add Basil,Chervil and Thyme.

Drizzle butter mixture over popcorn and toss lightly to coat.

Stir in nuts. 

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Nacho Popcorn

3 Quarts popcorn

2 cups Corn chips

1/4 cup Butter

1 1/2 teaspoons Mexican seasoning mix

3/4 cup shredded taco cheese

Heat oven to 300 degrees

Spread popcorn and corn chips in a shallow baking pan (line with foil  for easy clean up )

Melt butter, Stir in  Mexican seasoning

Pour over popcorn and chips-toss to mix

Sprinkle cheese over popcorn and chips- mix well

Bake for 5-7 minutes or until cheese melts.

Serve immediately

  Kettle corn

INGREDIENTS:  

PREPARATION:

1. Place the oil and 4 popcorn kernels into a large heavy-bottomed or nonstick pot or work, with a lid. Turn the heat to just under medium. Cover the pot. When you hear the 4 kernels pop, you will know the oil has reached the right temperature. Open the lid, add the sugar and corn syrup and stir to dissolve. Immediately add the remaining popcorn kernels and salt. Cover the pot.
2. With kitchen towels or oven mitts to protect your hands, hold the lid on the pot or wok and shake continuously over the heat. Keep the contents moving or the sugar will burn and the popcorn will stick. Do not remove the lid or the kernels will shoot out. Once the popping has slowed, remove from heat to prevent the sugar from scorching. Immediately transfer the kettle corn to a large bowl.

TIP: Try with Splenda sugar substitute for a sugar-free treat.

STORAGE: Store for up to one day in an airtight container.

                     Chocolate Popcorn

12 cups popcorn
1 cup unsalted peanuts
1 cup sugar
2/3 cup corn syrup
2 tablespoons butter
6 ounces semisweet chocolate
1 teaspoon vanilla extract

Preheat oven to 250 degrees. Spray a large, shallow roasting pan with vegetable spray. Mix popcorn and peanuts in roasting pan. In a heavy 2 quart saucepan, cook corn syrup, sugar and margarine over medium heat, until the mixture boils, stirring constantly. Stir in chocolate and continue to cook for 5 minutes or until the chocolate is completely melted and the mixture has thickened. Remove from heat and stir in vanilla. Pour over popcorn and peanuts; stir to coat well. Bake for 1 hour, stirring occasionally. Pour onto foil and let cool. Store in tightly covered containers.

Jell-O Popcorn Balls

Ingredients

1 cup Corn Syrup

1/2 cup Sugar

1(3ounce)package Jell-O (any flavor or color)

10 cups popped popcorn

Directions : 

 * Variation-  1 1/2 cups Peanuts, coarsely chopped

 Popcorn Macaroons

Ingredients:
1 cup un-popped popcorn
1 cup walnuts, finely chopped
3 egg whites
1 cup powdered sugar
3/4 teaspoon vanilla

 Directions:
Preheat oven to 300 degrees. Pop popcorn and remove all un-popped kernels. Put in blender and finely chop. Combine in a bowl with nuts. Beat egg whites until foamy, then add sugar and beat until stiff. Blend in vanilla and mix carefully with popcorn and nuts. Drop by spoonfuls onto a lightly oiled cookie sheet. Bake for 30-35 minutes.
Makes 60 cookies.

Step 1:
First thing you will need to do is pop the popcorn and spread it out on a large sheet of wax paper. Let it cool while you are doing step two. Spread it evenly and don't have kernels on top of one another. Remove any unpopped kernals.

Step 2:
In a microwave-safe container put in four squares of chocolate-flavored almond bark (or candy coating). Make sure that you chop up the squares into smaller pieces so that it melts easier. Put in for one minute at a time and stir. It should be ready in one minute thirty seconds.

Step 3:
Put melted chocolate in the sandwich bag and close. Slide to the side and snip an end off with a pair of scissors. Don't cut off too much as you want it to drizzle not pour out.

Step 4:
Lightly drizzle chocolate over the popcorn until you have covered all the kernels lightly. This doesn't have to be solidly covered, but every piece should have some chocolate on it. Give it 30 minutes to an hour to dry and break apart. Store in a air-tight container.