Asian Popcorn Medley

Yield: 8 Cups

 

Ingredients:

6 cups popped popcorn

2 cups Oriental rice cracker mix

3 tbsp. butter or margarine

1 tbsp. soy sauce

1/2 to 1 teaspoon ground ginger (may vary to taste)

1/2 to 3/4 teaspoon sesame oil (may vary to taste)

 

Directions:

• Mix popcorn and rice cracker mix together in a large bowl.

• In a small microwave-safe bowl, microwave butter on HIGH until melted, about 20 seconds.

• Stir in soy sauce, ginger and oil.

• Drizzle over popcorn mixture; toss.

• Spread mixture on a baking sheet and bake in a 300° F oven for 20 minutes, stirring once.

• Allow to cool, serve or store in airtight container.

 

Popcorn S’mores

Yield: 20 pieces

 

Ingredients:

1 cup firmly packed light brown sugar

1/2 cup (1 stick) butter or margarine

1/2 cup corn syrup

1/2 teaspoon baking soda

10 cups freshly popped popcorn

1 package (10 1/2 oz.) miniature marshmallows

2 cups mini graham cookies (teddy bears)

1 cup chocolate chips

 

Directions:

• Combine brown sugar, butter and corn syrup in medium saucepan.

• Cook over high heat for 5 minutes; remove from heat and stir in baking soda.

• Combine popcorn and marshmallows in large bowl.

• Pour sugar mixture over popcorn to coat.

• Gently stir in graham cookies and chocolate chips.

• Spread mixture evenly into greased 15 x 10 inch pan.

• Let cool completely. Break into pieces.

• Store in an airtight container.

 

Lime Pickle Popcorn Snack Mix

Yield: About 2 1/2 quarts

 

Ingredients:

1 tablespoon vegetable oil

1 1/2 teaspoons mustard seeds

1 tablespoon lime juice

1 teaspoon dill pickle brine or white vinegar

3/4 teaspoon freshly ground black pepper

1/2 teaspoon salt

1/4 teaspoon turmeric

1/8 teaspoon cayenne pepper

3 quarts popped popcorn

 

Directions:

• In a 6-quart Dutch oven, heat oil over medium heat.

• Add mustard seeds: cover and cook about 1-2 minutes or just until the seeds stop popping (be careful not to burn seeds).

• Reduce heat and stir in lime juice, pickle brine, pepper, salt, turmeric and cayenne pepper.

• Stir in popcorn until well coated.

• Serve immediately or spread popcorn mixture on sheets of foil to cool. Store in an airtight container.

 

Yield: 12 bars (3 X 2-inch)

Fiber and protein from nutritious ingredients in a handy crispy bar—and without corn syrup!

Ingredients:

2 Quarts Popped Popcorn

½ cup sliced almonds

½ cup shredded coconut

½ cup chopped dried apricots

½ cup sweetened dried cranberries

½ cup roasted soy nuts(or shelled sunflower seeds)

 

3 Tablespoons Butter or Margarine

⅔ cup honey

¼ cup brown sugar (light or dark)

2 teaspoons vanilla extract

½ teaspoon salt

 

Directions:

• Preheat oven to 300 degrees F.
• Line a 13×9-inch pan with foil and spray lightly with cooking spray; set aside. Place popcorn, almonds, coconut, apricots, cranberries and soy nuts in a large bowl; set aside, In a small saucepan, heat butter, honey, brown sugar, vanilla and salt over medium heat.
• Stir to blend and bring to a boil. Boil 2 minutes, stirring constantly; pour over popcorn mixture.
• Stir to blend all ingredients and pour into foil-lined pan.
• With damp hands, press mixture lightly and evenly into pan.
• Bake 30 minutes or until lightly browned.
• Cool in pan at least 3 hours before cutting into rectangles to serve.
• Wrap individually in plastic wrap and store in an airtight container up to 2 weeks.

 

Preparation time: 20 minutes

Baking time: 30 minutes