Popcorn is a delicious and nutritious snack. It's a whole grain, and a complex carbohydrate. Here are some tips and recipes to help you get poppin'!
Directions for Basic Stovetop Popping:
- Use a heavy pot with a lid
- Pour in enough oil (canola oil works great) to cover the bottom of the pot. It should go up the inside of the pot about 1/8".
- Place one kernel in the middle of the oiled pot.
- Turn stovetop element to medium heat.
- Wait until you hear the kernel pop.
- After the kernel pops, pour in more kernels, in one layer, to cover bottom of the pot.
- Using potholders, if necessary, move the pot around on the burner or element surface.
- Listen for the slowing of the popping.
- Immediately pour the popcorn into a ready bowl.
- 3/4 cup light corn syrup
- 1/4 cup butter
- 2 teaspoons cold water
- 2 1/2 cups powdered sugar
- 1 cup marshmallows
- 5 quarts popped popcorn
- In a saucepan over medium heat, combine the corn syrup, butter, cold water, powdered sugar and marshmallows. Heat and stir until the mixture comes to a boil.
- Carefully combine the hot mixture with the popcorn until all of the popcorn is coated.
- Grease hands with oil or shortening and quickly shape the coated popcorn into balls before it cools.
- Wrap with cellophane or plastic wrap and store at room temperature.
- 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
- 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.
Recipes courtesy of The Popcorn Board (popcorn.org).