During the Great Depression, Americans ate 3 times more popcorn because it was so cheap. Averaging at 5-10 cents per bag, struggling farmers thrived on the incresingly popular popcorn business. Street vendors would bring their poppers to fairs and into the parks, enticing families and young lovers to buy this salty treat.
So why does popcorn pop? The outer hull of the popcorn kernel is both strong and resistant to moisture. Once the oil is really hot, a pressurized steam is created inside the starch of the kernal. Once it internally reaches about 350 degrees, the popcorn expands and EXPLODES into a light delicious yumminess!
Methods of popping popcorn include on a stovetop popper, popcorn machine, or probably the most poplular, a microwave. By itself popcorn is naturally high in fiber, low in calories and fat, which makes it a great snack for the health conscious....But what fun is that??? This housewife is going to give you some sweet, salty, and even spicy recipes tht will please any crowd. Each recipe is super fast, easy, and makes a really large bowl (which trust me, you're gonna need).
Chocolate Cherry Popcorn with Pecans
2 Bags Microwave Popcorn, Non or Lightly Buttered
4 Oz Almond Bark or White Chocolate
3 Oz Chocolate Chips
4 Oz Sweet Dried Cherries
3 Oz Chopped Pecan Pieces
Line sheet pans or a table with wax paper. Pop the popcorn. Open each bag and shake the bag, settling all of the kernels to the bottom of the bag. Carefully pour the popcorn into a large bowl, making sure that none of the kernels get used. Melt the almond bark in the microwave and drizzle it over the popcorn. Mix lightly and pour onto wax paper. Evenly sprinkle the chocolate chips, cherries, and pecans over the popcorn and lightly mix them all together. Let it sit for 15 minutes, or until it hardens.
For best results, serve within 2 days.
Bacon Caramel Corn
2 Bags of Popcorn, Non or Lightly Salted
1 1/4 Cup Sugar
1/2 Cup Water
1 Pkg Bacon
3 T Maple Syrup
1/2 t Black Pepper
1 t Vanilla
Saute the bacon and chop it. Strain the bacon grease and set it aside.
Put the popcorn into a large lightly greased bowl, making sure to remove all of the unpopped kernals.
In a large saucepan combine the water and sugar and turn it on high heat. This will be brought to a boil and then you need to let it continue to boil intil it gets to a brown caramel color. This should take at least 5 minutes. Be very careful through this whole process because the sugar can eaasily burn you. Turn it off and add the bacon and the grease. The grease will bubble up so stand back after you add it. Mix it in and also add the vanilla and black pepper.
Pour it over the popcorn (keeping your fingers away from the hot sugar)and mix. Pour it onto a wax paper lined sheet pan and cool.
Store in an airtight container for up to 2 days
Basic Caramel Corn
2 Bags of Popcorn, Non or Lightly Salted
1 1/4 Cup Sugar
1/2 Cup Water
6 T Butter
Pinch of Salt
Pinch of Cinnamon
2 t Vanilla
Put the popcorn into a large lightly greased bowl, making sure to remove all of the unpopped kernals.
In a large saucepan combine the water and sugar and turn it on high heat. This will be brought to a boil and then you need to let it continue to boil intil it gets to a brown caramel color. This should take at least 5 minutes. Be very careful through this whole process because the sugar can eaasily burn you. Turn it off and add the butter. The grease will bubble up so stand back after you add it. Mix it in and also add the vanilla, salt, and cinnamon.
Pour it over the popcorn (keeping your fingers away from the hot sugar)and mix. Pour it onto a wax paper lined sheet pan and cool.
Store in an airtight container for up to 2 days
Sweet & Smokey Popcorn
2 Bags Microwave Popcorn, Non or Lightly Buttered
6 Oz Almond Bark or White Chocolate
1/2 Cup Cashews
1/2 Cup Dried Cranberries
1/2 Cup Pistachios
2t Smoked Paprika
1t Garam Masala
A Few Shakes of Cayenne Pepper
Line sheet pans or a table with wax paper. Pop the popcorn. Open each bag and shake the bag, settling all of the kernels to the bottom of the bag. Carefully pour the popcorn into a large bowl, making sure that none of the kernels get used. Melt the almond bark in the microwave and drizzle it over the popcorn. Mix lightly and pour onto wax paper. Evenly sprinkle the spices and the fruit and nuts over the popcorn and lightly mix them all together. Let it sit for 15 minutes, or until it hardens.
For best results, serve within 2 days.
Smores Popcorn
2 Bags Microwave Popcorn, Non or Lightly Buttered
6 Oz Almond Bark or White Chocolate
3 Oz Chocolate Chips
4 Oz Graham Crackers (I like Bunny Grahams)
4 Oz Mini Marshmallows
Line sheet pans or a table with wax paper. Pop the popcorn. Open each bag and shake the bag, settling all of the kernels to the bottom of the bag. Carefully pour the popcorn into a large bowl, making sure that none of the kernels get used. Melt the almond bark in the microwave and drizzle it over the popcorn. Mix lightly and pour onto wax paper. Evenly sprinkle the chocolate chips, graham crackers, and marshmallows over the popcorn and lightly mix them all together. Let it sit for 15 minutes, or until it hardens.
For best results, serve within 2 days.
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