Snacking Fun WITH A POP

Recipes by Popcorn Board
In the Kitchen

January 2, 2024

Graham Cracker Picnic Mix

1/4 cup vegetable oil

1/4 cup sugar

5 to 6 drops pink neon liquid food color

1/2 cup unpopped popcorn kernels

1 package mini pastel marshmallows

1 cup bear-shaped graham crackers

1 package white fudge-covered pretzels

1 cup mini cookies

  1. In a large pot over medium heat, stir oil, sugar and food coloring. Stir in the popcorn kernels. Cover. Cook until popcorn begins to pop. Shake pot over heat until popping slows.
  2. Remove pan from heat. Pour popcorn into a large bowl. Add marshmallows, graham crackers, pretzels and cookies. Toss lightly.

 

Peanut Butter and Jelly Popcorn

8 cups popped popcorn

2 tablespoons raspberry jam

3 tablespoons smooth peanut butter

1/2 cup white chocolate chips

1/4 cup freeze-dried strawberries

1/4 cup dried cranberries

  1. In a large bowl, stir together popcorn and jam until evenly coated. Transfer to a parchment paper-lined baking sheet.
  2. In a double boiler over barely simmering water, add peanut butter and white chocolate chips. Cook, stirring occasionally, for 3 to 5 minutes, or until smooth and melted.
  3. Drizzle peanut butter mixture over the popcorn mixture. Sprinkle with strawberries and cranberries.
  4. Refrigerate for 10 minutes or until the peanut butter mixture is set. Break into pieces to serve. Store in an airtight container in the refrigerator for up to one week.

 

Grab-and-Go Pizza Popcorn

6 quarts popped popcorn

Olive oil cooking spray

1 cup grated Parmesan cheese

2 teaspoons garlic salt

2 teaspoons paprika

1 tablespoon Italian seasoning

  1. Place popcorn in a large, sealable plastic container or a 21/2-gallon plastic sealable bag.
  2. Spray popcorn lightly with cooking spray. Sprinkle cheese, garlic salt, paprika and Italian seasoning over popcorn. Shake to distribute evenly.

 

Minty Green Popcorn Clusters

12 cups unsalted, unbuttered, popped popcorn

4 cups mini marshmallows

2 tablespoons butter or light olive oil

1/2 teaspoon salt

1 tablespoon green food coloring

1/4 teaspoon peppermint extract

1 cup green candy-coated chocolate candies

  1. Place popcorn in a large mixing bowl. In a saucepan over medium heat, melt marshmallows, butter and salt. Stir occasionally until smooth. Remove from heat. Stir in food coloring and peppermint extract.
  2. Toss marshmallow mixture with popcorn. Cool for 2 to 3 minutes or until cool enough to handle. Toss with chocolate candies.
  3. Shape 3 tablespoons of popcorn mixture into a small cluster. Place on a wax paper-lined baking sheet. Repeat with the remaining popcorn mixture. Cool completely.

 

Strawberries and Cream Popcorn

1/4 cup freeze-dried strawberries, ground

6 cups popped popcorn

1 cup white chocolate chips, melted

  1. In a small food processor or spice grinder, pulse freeze-dried strawberries until finely ground.
  2. Place popcorn in a large bowl. Drizzle melted chocolate over the top. Toss until well-coated. Sprinkle evenly with ground strawberries. Toss until well-coated.
  3. Scrape popcorn onto a large parchment paper-lined baking sheet, spreading into an even layer.
  4. Let stand at room temperature for 30 to 60 minutes, or until chocolate is set and hardened. To serve, break into pieces.

 

White Chocolate Peppermint Popcorn Bark

5 cups popped popcorn

12 ounces white chocolate chips or chopped white chocolate

1 cup crushed hard candy peppermints

  1. Cover a baking sheet with foil or wax paper. Set aside. Place popcorn in a large bowl. Set aside.
  2. In a double boiler over barely simmering water, melt chocolate, stirring until smooth. Stir in crushed peppermints.
  3. Pour the chocolate mixture over the popcorn mixture. Stir to coat. Spread onto prepared sheet. Cool completely.
  4. When chocolate is cooled and set, break into chunks for serving. Store in an airtight container at room temperature.

 

Old-Fashioned Bourbon Maple Popcorn With Pecans

8 cups popped popcorn

1/2 cup chopped toasted pecans

1/3 cup maple syrup

1 tablespoon bourbon

2 tablespoons butter

1 tablespoon orange zest

1 dash bitters

  1. Place popcorn and pecans in a large bowl.
  2. In a small saucepan over medium-high heat, combine maple syrup, bourbon and butter. Bring to a boil. Cook, swirling pan, for 3 to 5 minutes or until mixture thickens to corn syrup consistency. Stir in orange zest and bitters.
  3. Drizzle maple syrup mixture over popcorn. Toss to evenly coat. Cool completely before serving.
  4. Options: Substitute bourbon with rye or whiskey. For mocktail popcorn, substitute with nonalcoholic bourbon or whiskey.