popcorn

Here are some popcorn tips:
Yellow popcorn – has more hull & is meatier – great for caramel corn
White Popcorn – has less hull – better for those with diverticulitis
Baby or Ladyfinger popcorn is the best.

If popcorn won’t pop or is old, try this:
Put 2 cups popcorn and 1 T. water in a quart jar. Shake 2-3 times a day until the popcorn absorbs water. Pop when the corn is dry.

Here is a fun popcorn recipe:

HONEY BUTTER POPCORN
1 cube real butter
1/3 c. light corn syrup
½ c. honey
1 c. sugar
1 c. cream or canned milk
½ t. salt
1 t. vanilla
Cook to 238º. Pour on popped corn. This popcorn does not go hard, it is gooey and very good.

Yield Makes about 30 cups

Ingredients

25 cups (from about 1 cup kernels) popped popcorn
4 cups raw whole macadamia nuts, toasted (about 1 pound)
1 1/4 cups packed light-brown sugar
5 tablespoons light corn syrup
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 teaspoons coarse salt
3/4 teaspoon baking soda

Directions

Preheat oven to 200 degrees. Put popcorn in a large bowl. Add the nuts; set aside. Put sugar, corn syrup, butter, and salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 4 minutes. Stop stirring; continue cooking until mixture lightens in color, 5 minutes more. Remove from heat; stir in baking soda.

Pour sugar mixture over popcorn and nuts; toss to coat. Transfer to rimmed baking sheets; bake, stirring every 20 minutes, until almost dry, about 1 hour. Let cool on sheets on wire racks.

Variations

To make this recipe as seen on "Martha Stewart's Haunted House," use cashews instead of macadamia nuts.

Yield Makes about 30 cups

Ingredients

25 cups popped popcorn (from about 1 cup kernels)
3 cups unsalted whole skin-on almonds, toasted (about 1 pound)
1 cup sugar
1 cup light corn syrup
8 tablespoons (1 stick) unsalted butter
1/4 cup unsweetened cocoa powder
2 teaspoons coarse salt

Directions

Preheat oven to 200 degrees. Put popcorn in a large bowl. Add the nuts; set aside. Put sugar, corn syrup, butter, cocoa, and salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 5 minutes.
Pour sugar mixture over popcorn and nuts; toss to coat. Transfer to rimmed baking sheets; bake, stirring every 20 minutes, until almost dry, about 1 hour. Let cool on sheets on wire racks.

http://www.marthastewart.com/317100/chocolate-almond-popcorn

Skip the movie theater and still indulge your kids' popcorn cravings -- this extra-crunchy version (with some sweetness) will make them applaud right at home.
Everyday Food, October 2007

Prep Time 10 minutes
Total Time 1 hour
Yield Serves 6

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Ingredients

4 tablespoons butter, plus more for baking sheet
10 cups plain unsalted popped (from 1/2 cup kernels or a 3.3-ounce bag microwave popcorn) popcorn
1 cup cashews, coarsely chopped (optional)
1/2 cup packed light-brown sugar
Coarse salt

Directions

Preheat oven to 300 degrees. Butter a large rimmed baking sheet; set aside. Place popcorn in a large bowl; if using cashews, add to bowl and toss to combine. Set aside.
In a small saucepan, bring butter, sugar, 1/8 teaspoon salt, and 2 tablespoons water to a boil, stirring constantly. Working quickly, drizzle popcorn with sugar syrup, and toss.
Spread popcorn evenly on prepared baking sheet. Bake, tossing occasionally, until golden and shiny, about 40 minutes. Transfer hot popcorn to parchment-paper-lined baking sheet; let cool.

http://www.marthastewart.com/314440/crunchy-caramel-corn

http://www.marthastewart.com/326513/spiced-caramel-corn

Yield Serves 8

Ingredients

4 ounces whole macadamia nuts (about 1 cup), optional
1/2 teaspoon vegetable oil
1/3 cup unpopped popcorn
1/4 cup water
2 cups sugar
2 tablespoons light corn syrup
1 vanilla bean, split lengthwise and scraped
3/4 teaspoon ground cinnamon
1 1/2 teaspoons freshly grated nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon ground cardamom
1 1/2 teaspoons coarse salt

Directions

Preheat the oven to 325 degrees. Spread nuts on a small rimmed baking sheet, and bake until fragrant and beginning to brown, 10 to 15 minutes. Remove from oven, and let stand until cool. Coarsely chop; set aside.
Line a baking sheet with a Silpat (a French nonstick baking mat); set aside. In a medium stockpot, heat oil over high heat. Add popcorn, and cover. Once the corn begins to pop, shake the pan constantly. When the corn has finished popping, remove from the heat, uncover; set aside.
In a large deep pot, at least 12 inches wide, stir together water, sugar, and corn syrup. Add vanilla pod and seeds, cinnamon, nutmeg, cloves, cardamom, and salt. Bring to a boil over medium-high heat without stirring. Using a pastry brush dipped in water, brush down the sides of the pan to remove any undissolved sugar granules. Reduce heat to medium, and cook, tilting and swirling the pan, until the mixture just begins to smoke and is a deep caramel color, 4 to 5 minutes more.
Stir in the popcorn and nuts. Cook, stirring, while moving the pot on and off the heat to prevent the caramel from burning, until the popcorn is completely coated and the mixture is deep mahogany in color. Pour onto prepared baking sheet, and spread in an even layer. Let cool. Remove and discard vanilla bean. Store in an airtight container at room temperature for up to 3 days.

http://www.marthastewart.com/315089/flavored-popcorn

All of the variations can be doubled or tripled, depending on the size of the container you plan to use. The Italian mixture should be kept in the refrigerator, as it contains fresh cheese.
Expand
Martha Stewart Living, October 1999

Yield Makes 3 to 4 tablespoons seasoning

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Ingredients

FOR CAJUN POPCORN
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons salt
1/2 teaspoon freshly ground black pepper
1 pinch cayenne pepper, (optional)
FOR CURRY POPCORN
1 tablespoon curry powder
2 tablespoons salt
1/4 teaspoon freshly ground black pepper
1 teaspoon turmeric
1 pinch of cayenne pepper (optional)
FOR ITALIAN POPCORN
1/4 cup finely grated (about 1/2 ounce) Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red-pepper flakes, (optional)
FOR SOUTHWESTERN POPCORN
1 1/2 teaspoons chili powder
1 tablespoon paprika
1 tablespoon ground cumin
2 tablespoons salt

Directions

For each of these mixtures, simply place all of the ingredients in a medium bowl; stir until they are combined, and transfer to an airtight container for storage. Season popcorn to taste.

Cook's Note

For each of these mixtures, simply place all of the ingredients in a medium bowl; stir until they are combined, and transfer to an airtight container for storage.