Snack Attack/ Homemade Gourmet Popcorn and Other Delicious Recipes

With the last of the winter snows (hopefully) blowing across the Midwest a hint of the idea that would require scraping off the car and going outside when is met with a less than enthusiastic response by my family. Saturday night finds us parked in front of the fireplace with a few friends and neighbors (hopefully the ones who had the foresight to rent a movie from Red Box) and pigging out on junk food (like we REALLY didn’t have enough to eat this weekend).

Junk food in our house usually consists of chips, salsa, anything chocolate and some form of popcorn or mixed nut/cereal snack. While some purists might say that popcorn is a dish best served with salt and a touch or butter I like to dress it up with all sorts of seasonings both sweet and savory.

The following recipes should tickle the taste buds of even the most discerning popcorn/snack food gourmet and they all can be made up on Friday so that when the beginning credits roll on the worst movie ever made (the one you kids just HAD to see) your snacks will end up being the feature presentation.

NOTE: 1 ounce of un-popped popcorn kernels makes approximately 4 cups of popped popcorn

SNACK ATTACK POPCORN (dairy)

1/3 cup butter or margarine

1 teaspoon Worcestershire sauce

1/4 teaspoon garlic salt

1/4 teaspoon onion salt

6 cups unsalted popped popcorn

1 cup thin pretzel sticks

1/2 cup salted, roasted peanuts

Preheat oven to 250. In a large bowl combine the popcorn, pretzel sticks and peanuts. Set them aside. In a microwave bowl melt the butter and stir in the seasonings. Drizzle the butter/seasoning mixture over popcorn mixture making sure to stir to coat well. Spread the mixture in a large, shallow ungreased baking pan and put it in the oven to bake for 25 to 35 minutes. Stir with a wooden spoon every 10 minutes while it’s baking.  Yield: 7 to 8 cups.

OVEN CARMEL CORN (dairy or pareve)

7 to 8 quarts popped corn
2 cups of blend of salted peanuts, shelled pumpkin seeds and sunflower
seeds
1 cup brown sugar
1 cup white sugar
1 cup butter or margarine
1 teaspoon salt
1/2 cup white corn syrup
1 teaspoon vanilla
1 teaspoon butter flavoring
1 teaspoon maple flavoring
1 teaspoon baking soda

Preheat oven to 250. Place popcorn and your choice of nuts in a large container. In a saucepan, combine sugars, butter, salt, syrup and flavorings. Bring to a boil. Boil 5 minutes, stirring occasionally. Remove from heat and add baking soda, STIR QUICKLY. Pour over popcorn mix in a large flat pan. Bake for 1 hour, stirring several times. Remove from oven and stir occasionally while the mixture cools. Store in airtight container. Makes 7 quarts.

ACROSS THE BORDER PARTY MIX (dairy)

This snack mix gives a new twist to an old favorite with the addition

Of pumpkin seeds.

1 cup small pretzels (twists)

1 cup corn chips

1 cup oyster crackers

1 cup toasted pumpkin or sunflower seeds

1 cup honey-roasted peanuts

2 tablespoons melted butter or margarine

2 tablespoons brown sugar

1 teaspoon Worcestershire sauce

1 teaspoon. chili powder

1/2 teaspoon. ground cumin

1/8 teaspoon. ground red pepper (optional)

Preheat oven to 300. In a large bowl, combine the pretzels, corn chips crackers seeds and peanuts.  Set aside the mixture.  In a small bowl, combine the butter or margarine, brown sugar, Worcestershire sauce, chili powder, cumin and red pepper mix well. Pour mixture over pretzel mixture; toss to coat. Place on ungreased 15×10-inch shallow baking pan. Bake 25 minutes or until peanuts are golden brown, stirring halfway through cook time. Cool completely. Mixture becomes crisp as it cools.  Note: Recipe can be easily doubled, using 2 baking sheets. Makes 5 cups

WHITE TRASH MIX (dairy or pareve)

3 1/2 cups honey coated breakfast cereal

3 cups peanuts

2 cup peanut butter

1/2 cup butter or margarine

12 oz chocolate chips (dairy or pareve)

12 oz raisins

1 1/2 cup powdered sugar

In a large bowl combine the cereal, peanuts and raisins. Set the mixture aside. In a small saucepan melt together the peanut butter, butter and chocolate chips. Pour the chocolate mixture over the cereal and nuts. Mix well and when cooled n pour the powdered sugar over the mixture and mix to coat completely. Makes 5 cups.

PIZZA POPCORN

6 to 8 cups popped popcorn

1/4 cup grated Parmesan cheese

1 1/2 tablespoons dry Italian-style salad dressing mix

1/2 tsp. oregano

3 tablespoons butter

3 tablespoons tomato Ketchup

In large bowl, place hot popped corn; set aside. In small bowl, combine 2 tablespoons Parmesan cheese, dry salad dressing mix and oregano and set aside. In small saucepan, melt the butter and ketchup. Pour the mixture over the popped corn, tossing gently to coat. Sprinkle the dry salad dressing mixture over popped corn, tossing again to evenly coat all pieces. Spread coated corn on l5x10-inchbaking sheet. Bake at 350 for 5 minutes. Sprinkle the remaining Parmesan cheese over baked corn and let cool 5 minutes. Serve immediately or store in airtight container. Makes 3 quarts.

MILK CHOCOLATE POPCORN (dairy)

Popcorn and peanuts glazed with a crispy, chocolate coating.

12 cups popped popcorn
2 1/2 cups (12oz can) salted peanuts
1 3/4 cups (11-1/2 oz bag) milk chocolate chip morsels
1 cup corn syrup
1/4 cup butter

Preheat oven to 300. Grease large roasting pan. Combine the popcorn and nuts in prepared roasting pan and set aside. Combine morsels, corn syrup and butter in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture boils. Pour over popcorn; toss well to coat. Place the mixture in the preheated oven and bake, stirring frequently, for 30 to 40 minutes. Loosen popcorn from pan and allow to cool slightly in pan. Remove the mixture to a cookie sheet covered with wax paper to cool completely. Store in airtight container for up to two weeks. Makes about 14 cups.

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3 Comments (+add yours?)

  1. FAL
    Mar 03, 2012 @ 20:25:55

    Such diverse and wonderful looking recipes to try. I am a bit confused, however, as to why the picture of the buffalo wings.

    Reply

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