Thursday, September 29, 2011

Jalepeño, Lime and Macademia Nut Popcorn

175g popcorn
1/4 cup oil
25g butter
25g jalapeños, finely chopped
2 limes, zested + 2 tbsp juice
50g macadamia nuts, finely chopped or processed
Sea salt to taste

*1. Heat the oil in a large heavy bottomed saucepan and once hot add the popcorn and cook until all kernels have popped. Remove from the heat and set aside.
2. Heat the butter in a saucepan and add the jalapeños and fry for 2 minutes. Add the lime zest and juice and then the macadamias and cook for a further minute.
3. Mix the macadamia mix through the popcorn and season to taste.

*Instead of this cooking method, I'm just going to use my own popcorn machine to make the popcorn.

Thanks to for sharing this unique recipe on your site

Indian Spiced Popcorn

Indian Spiced Popcorn

1/3 cup vegetable oil
1 small onion, very thinly sliced
3 hot chili peppers, very thinly sliced
2 teaspoons garam masala/ or any curry powder
1 teaspoon nigella seeds/ black onion seeds/kalonji
1/2 teaspoon red pepper flakes
3/4 cup popcorn kernels

In a large pot, heat the vegetable oil. Add the sliced onions and the chili peppers and fry over medium – high  heat, stirring occasionally, until they are golden, about 3-5 minutes. Remove the fried onions and peppers with a slotted spoon and drain on a paper towel.

In the same pot, cook the garam masala/curry powder, pepper flakes and nigella seeds over moderate heat until fragrant, about a minute.

Stir in the popcorn kernels and toss well for all the spices to coat the kernels; cover and cook, shaking the pan every 30 seconds, until the kernels have stopped popping, about 8-10 minutes. Season the popcorn with salt and transfer to a bowl. Sprinkle the popcorn with the fried onions and chili peppers and pepper flakes, gently toss.

Serve as snacks.

Thanks to for this unusual recipe!

How to Decide Which Popcorn Machine, Popcorn Maker, Hot Air Popcorn Popper, or Microwave Popper is Best For You

We all know popcorn is delicious no matter what kind of machine, maker or popper it comes from, but are you curious to know the differences and which one will suit you best?  It’s really pretty simple.  Let me explain:
Popcorn Machines  & Popcorn Makers
Popcorn Machines use a kettle that works much like a pot on your stovetop. You place the oil or butter, seasonings and kernels into the kettle as you would a pot. A heating element then heats the kettle, which in turn heats the oil.  The warmed oil will fry the kernels making them pop. 
So why not just use a pot on the stovetop?  With the stovetop cooking method, it’s inevitable that grease will find its way out of the pot to your countertops, cupboards and other crevices.  This type of clean-up is definitely not enjoyable or easy to do.  Gratefully, popcorn machines keep the mess contained. All the oils are contained within the machine requiring little or no clean up!  Additionally, these machines come with a heated casing allowing the popcorn you make to sit in the machine and stay delightfully warm while your guests mingle!  Yet another great feature of the popcorn machine is the various styles available.  Allowing your popcorn not only taste good, but to look good while waiting to be devoured. 
These are the most common type of popcorn machines and are built for both personal and commercial use. They are perfect for just about any occasion. You see them almost everywhere; movie theaters, carnivals, convenience stores, hotels/motels, charity events, home theaters or game rooms. 
Popcorn Makers work the same way as popcorn machines.  The only difference is this type doesn’t have a kettle.  Instead, a simple heating element is used to heat the oil or butter, which in turn pops the kernels. 
Hot Air Popcorn Poppers & Microwave Poppers
Hot Air Popcorn Poppers are small and usually used to make a few bowls of popcorn to eat during your favorite movie or while hanging out with friends or family.  This type uses hot air, not oil or butter, to heat the popcorn kernels.  The popper generates hot air that flows through the kernels. Once there is enough heat generated inside the popper, the kernels pop out of the popper and into your bowl.  You can season the popcorn as you would like. This type of machine remains the healthy choice because it doesn’t use any fatty oils or butters to pop the kernels!
Unlike Hot Air Popcorn Poppers, Microwave Poppers can pop kernels with or without oil.  Microwave poppers include a bowl and lid.  In order to make the popcorn, you place the popcorn kernels inside the bowl and place the lid securely on top.  Next, you place the popper into the microwave and cook at the appropriate temperature. In only about 2 ½ minutes your kernels will be popped and ready to eat. Another important feature in most style options is that the bowl and lid are dishwasher safe.  Thus, cleanup is a cinch!
Does Size Matter?
Yes, size matters! When shopping for a popcorn machine, maker or popper be sure you choose the right size!  If you will be serving a crowd, you’ll want to choose the machine with a kettle that will pop enough popcorn for all your popcorn-loving guests! The kettles are available in sizes starting from 4 oz. and up to about 64 oz.  Experts recommend 4 to 6 oz. models for home or light commercial use. For large events or commercial areas, 12 to 64 oz. models are recommended.  Hot-air popcorn poppers and microwave poppers are the best option for a smaller setting.
Now that you know the differences between popcorn machines, popcorn makers and hot air popcorn poppers, you can decide for yourself, which is the best option for you, your business, or organization.  Keep on poppin’ on at

Wednesday, September 21, 2011

Popcorn Trail Mix

Yield: 5 cups

IngredientsTrail Mix
8 oz. raisins
6 oz. diced, dried fruit (apricots, apples, etc.)
1 quart popped popcorn (air popped)

Set freshly popped popcorn in large bowl.
Add diced fruit and raisins.
Toss popcorn and fruit until combined thoroughly.

Thanks for this great recipe!

Tuesday, September 20, 2011

Muddy Delight Popcorn

1/2 cup sugar
1/2 cup light corn syrup
1/2 stick butter
2 Tbs cocoa
1/2 tsp salt
8 cups popcorn

Over medium heat, using a 4 qt pot, combine sugar, corn syrup, butter, cocoa, and salt.  Bring to a boil.  Once well mixed, add the popped corn.  Cook and stir until popcorn is coated (approx. 2 minutes).  Cool mixture and shape into 3-inch balls.

Recipe from: The Ewells

Kentucky Praline Popcorn

4 qrts popped popcorn, lightly salted
2 cups chopped pecans
3/4 cup butter
3/4 cup light brown sugar

In large bowl, mix popcorn and pecans.  Combine butter and brown sugar in a small saucepan until brown sugar has melted.  Heat, then stir into popcorn-nut mixture.  Mix well to coat.

Makes 4 qrts.

Recipe from: The Ewells

Jungle Popcorn

8 cups popcorn
1/2 cup honey
1/2 cup butter
1 tsp cinnamon
1 small box of animal crackers

Heat oven to 300 degrees F. Place popcorn in large greased roasting pan. Melt honey, butter and cinnamon in a small pan over low heat.  Dribble honey mixture over popcorn.  Stir to coat thoroughly.  Bake 10-15 minutes, stirring every 5 minutes.  Remove from oven.  Place in large bowl and cool.  Toss in animal crackers.

Microwave option: Place honey, butter and cinnamon in a 2-cup glass measuring cup.  Microwave on HIGH until melted.  Continue as above.

Recipe from: The Ewells

Cinnamon Candy Popcorn

4 quarts popped popcorn (hot air popcorn works best 1/2 cup butter
1/4 cup light corn syrup
1/2 (4.5 oz) pkg red hot candies

Place popcorn in a large bowl and set aside.

In a saucepan, add butter, corn syrup and candies.  Bring to a boil over medium high heat stirring constantly.  Boin for 5 minutes occasionally.  Pour over popcorn and mix thoroughly.  Turn into two greased 15x10x1 in. baking pans.  Bake at 250 degrees F for 1 hour stirring every 15 minutes.  Remove from pans and place on wax paper to cool.  Break apart; store in airtight containers.

Recipe from: The Ewells

Gooey Carmel Popcorn

4 T. Butter
1 c. brown sugar
1/2 c. light corn syrup
1/2 can sweetend condensed milk
1/2 tsp. vanilla

Heat above ingredients in a saucepan over medium heat until well blended.  Pour over popped popcorn.

Hunker Down Popcorn

18 cups popped popcorn
1 Tbs butter or light margarine
2/3 cup light corn syrup
2 tsp vanilla extract
1 (3.4 oz.) box instant butter pecan
butterscotch or vanilla pudding mix
1/2 tsp salt

Heat oven to 300 degrees F. Spray a large roasting pan with Pam . Pop corn in hot air popper.

In Pyrex cup ) microwave butter until melted (or melt in saucepan on stove). Stir in corn syrup, vanilla and pudding mix with a fork. Pour over popcorn and toss with wooden spoon.  Sprinkle salt over corn.  Toss, taste, sprinkle.  Do it again until it says "hello"!  Return to 300 degree F oven for 8 minutes.

Toss again. Determine if it needs another few minutes to make it glossy.  Toss. Taste.

Turn our on a large piece of foil to cool.  Break into bits.  Store leftovers (if any) in a covered tin box.

Recipe from: The Ewells

Almond Toffee Popcorn

1 cup granulated sugar
1/2 cup butter
1/2 cup white corn syrup
1/4 cup water
1 cup toasted almonds, chopped
1/2 tsp vanilla extract
1/2 cup popcorn, popped (I really want this popper -- It would be so cute in my gameroom.)

In a heavy saucepan, combine sugar, butter, corn syrup, water almonds.  Cook over moderate heat to 280 degrees F on candy thermometer.  Add the vanilla extract.  Stir well and pour over the popped corn.

Recipe from: The Ewell's

Vanilla or Chocolate Covered Popcorn

4 qts. popped corn (I used my Hot Air Popcorn Popper, with all the other ingredients I can do with the added fat)
1/2 c. butter
40 marshmallows
1/2 tsp. vanilla
1/4 tsp. salt

Put popcorn in greased 9"x13" pan.  Melt butter and marshmallows.  Stir in vanilla and salt. Pur over popcorn and stir.  Bake in 250 degree oven for 30 minutes.  Stir every 15 minutes.  Cool on wax paper

For chocolate popcorn: Melt 1/2 cup chocolate chips with butter.

Recipe from: The Ewell's