1/4 tablespoon salt (optional)
MIX parmesan cheese and salt in a small bowl. Put oil and popcorn into popper or pan to pop. Fasten the lid securely and stir constantly over high heat. Remove from heat when popping almost stops.
QUICKLY open lid and pour mixture over hot corn, then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl.
Peanut Butter Popcorn Balls
4 quarts popped corn
1/2 cup light corn syrup
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1 teaspoon cream of tartar
1/4 teaspoon baking soda
2 tablespoons margarine
PLACE corn syrup, sugar and cream of tartar in large saucepan. Bring to a boil; boil until soft-ball stage on candy thermometer.
REMOVE from heat and stir in peanut butter. Add baking soda and margarine. Stir until melted and pour immediately over popcorn in large bowl.
FORM into balls.
Piña Colada Popcorn
Makes about 16 servings of 1/2 cup each.
8 cups popped popcorn
2 tablespoons butter or margarine
1/3 cup light corn syrup
1/4 cup instant coconut cream pudding mix
3/4 teaspoon rum extract
1/2 cup diced dried or candied pineapple
1/2 cup coconut, toasted (see note)
Note: To toast coconut, spread it in a thin layer on a shallow baking pan. Bake at 250° for 6 to 7 minutes or until light brown, stirring often.
REMOVE all unpopped kernels from popcorn.
PLACE popped popcorn in a buttered 17- by 12- by 2-inch baking pan. Keep the popcorn warm in a 300° oven while making the coating.
MELT the butter or margarine in small saucepan.
REMOVE saucepan from heat.
STIR in the corn syrup, pudding mix and rum extract.
REMOVE popcorn from oven. Pour the syrup mixture over the popcorn. With a large spoon, gently toss the popcorn with the syrup to coat.
BAKE popcorn, uncovered, in a 300° oven for 15 minutes.
REMOVE popcorn from oven and stir in the dried pineapple and the coconut. Bake the popcorn mixture, uncovered, 5 minutes more.
TURN the mixture onto a large piece of foil. Cool the mixture completely.
SERVE popcorn immediately or store, tightly covered, in a cool, dry place.
1 quart popped popcorn
1 cup peanuts
3 ounces chow mein noodles
12 ounces chocolate chips
TOSS popped corn, peanuts, and chow mein noodles together in large bowl. Set aside.
PLACE chocolate chips in glass bowl. Microwave on medium-high for 3 minutes. Pour over popcorn mixture. Toss until well mixed.
PLACE spoonfuls of the tossed mixture onto wax paper. Cool until firm. Store in tightly covered container.
Spicy Cheese Popcorn
1/4 cup butter or margarine, melted
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
8 cups popped corn
1/4 cup grated parmesan cheese
COMBINE butter, paprika, chili powder, garlic salt and onion powder. Pour over popped corn; stir to coat popcorn evenly.
TURN mixture onto baking sheet. Bake at 325° for 7 to 10 minutes, or until crispy; stir once. Sprinkle with cheese and toss to coat evenly. Let stand on baking sheet, stirring once or twice as mixture cools.
Reach Julie Robinson at jul...@wvgazette.com or 304-348-1230.