Pop Up Holiday Fun

November 28, 2012

Popcorn Trio (plain, cheesy and caramel popcorns)

This year, pop up some holiday fun by making these clever — and delicious — popcorn treats. With these recipes it’s easy to create edible décor, gifts for friends and neighbors, and munchable snacks for the whole family. You can find more creative holiday recipes at www.popcorn.org.

Popcorn Trio
Yield: Varies
Cheesy Popcorn
6 cups popped popcorn
1 tablespoon melted butter, optional
1 tablespoon nutritional yeast or brewer’s yeast (found at health food stores)
1/2 teaspoon curry powder, optional
Caramel Popcorn
6 cups popped popcorn
1/2 cup sugar
1 tablespoon light or dark corn syrup
1 tablespoon water
2 tablespoons butter
1/8 teaspoon salt
1/8 teaspoon vanilla extract
Plain Popcorn:
Cover bottom of 3 to 4-quart pan with thin layer of vegetable oil.
Place 3 kernels of popcorn in pan; cover with a loose lid that allows steam to escape, and heat.
When kernels pop, pour in enough popcorn to cover bottom of pan, one kernel deep; cover pan and shake to evenly spread oil.
Shake as popcorn continues to pop.
When popping begins to slow to a few seconds apart, remove pan from stovetop. The heated oil will still pop remaining kernels.
Sprinkle lightly with popcorn salt, if desired, and store in an airtight container.
Cheesy Popcorn:
Follow instructions for making Plain Popcorn.
When you remove popcorn from heat, transfer popcorn to serving bowl. Pour butter over popcorn and toss. Sprinkle yeast and curry powder, if desired, over popcorn and toss to distribute evenly.
Serve immediately or store in an airtight container.
Caramel Popcorn:
Line large baking sheet with lightly buttered foil.
In medium saucepan, combine sugar, corn syrup and water and bring to a boil.
Cook syrup over medium heat, without stirring, until amber in color; about 6 minutes. Remove from heat and stir in butter, salt and vanilla until blended.
Stir in popcorn until coated. Spread caramel corn in a single layer onto but­tered foil.
Allow to cool before breaking into pieces. Store in an airtight container until serving time.

Festive Popcorn Trees
Yield: 10 trees
10 cups air-popped popcorn
1 10-ounce bag miniature marshmallows
2 tablespoons butter
1 teaspoon vanilla extract
Decorating sugar (green, blue)*
1 tube of white frosting (with decorating tip)
Assorted small colorful candies, such as sprinkles and miniature silver dragées
Place popcorn in large bowl.
Place marshmallows and butter in medium saucepan over medium-low heat. Stir until marshmallows are melted and mixture is smooth. Remove from heat.
Stir in vanilla extract.
Pour mixture over popcorn in bowl. Toss well to coat popcorn evenly.
Line baking sheet with foil.
Spray hands with nonstick cooking spray, then scoop up about 1 cup of popcorn mixture.
Shape mixture into a cone shape, keeping the base flat. This forms the tree.
Sprinkle tree with decorating sugar; place tree on baking sheet. Make the rest of the trees.
Pipe frosting on trees to make a gar­land, then decorate them with colorful candies.
Serving suggestion: Place each tree on a sugar or gingerbread cookie, and dec­orate your serving tray with shredded coconut to resemble snow.
Notes: It’s important that this recipe starts with unflavored white popcorn for best color and flavor.
*Make your own colored sugar by ad­ding food coloring to sugar, stirring in a bowl or shaking vigorously in a sealed container. Add more food coloring for more intense tones.

Holiday Wreath Popcorn Treats
Yield: 8 5-inch wreaths
3 quarts popped popcorn
4 tablespoons (1/2 stick) butter or margarine
3 cups miniature marshmallows
3 tablespoons (1/2 of a 3-ounce box) lime gelatin dessert mix
Decorations: small red candies, jellybeans, red fruit leather, etc.
Spray large mixing bowl lightly with cooking spray and place popcorn inside.
In medium saucepan, melt butter over low heat. Stir in marshmallows and gel­atin dessert powder until marshmallows are melted and mixture is smooth. Pour over popcorn and mix well until coated.
Spray hands with cooking spray and press firmly to form into 9-inch logs and then bend to form wreaths.
Place wreaths on wax paper. Press candy decorations onto wreath to decorate. Add a ribbon cut from fruit leather. Serve immediately, or wrap individually in plastic wrap for storage.

Holiday Popcorn Snowman
Yield: 10 balls, 5 snowmen (2 balls each)
1 1-pound package large marshmallows
1/4 cup (1/2 stick) butter or margarine
1 teaspoon vanilla extract
10 cups popped popcorn
Decorations: sprinkles, licorice, gum drops, cinnamon candies, cookies, etc.
Melt marshmallows and butter in a large saucepan. Remove from heat and stir in vanilla.
Let stand for 5 minutes.
Pour over popcorn and stir.
Butter hands well and form popcorn into balls.
Decorate as desired.

Gingersnap Popcorn Snack Mix
Yield: 2 quarts
2 quarts popped popcorn
Butter flavored cooking spray
1/3 cup granulated sugar substitute
2 teaspoons ground ginger
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon freshly ground black or white pepper
Preheat oven to 325°F.
Spread popcorn on baking sheet and spray lightly with cooking spray.
Combine remaining ingredients in small bowl, and sprinkle evenly over popcorn.
Spray again with cooking spray and toss to coat evenly.
Bake 7 minutes and serve warm.

COLLEGE STATION — Sweetwater went 2-1 Thursday, beating Cuero and Boerne in pool play at the Texas...
Several Sweetwater High School football players will be spending Thursday and Friday in College...
James Clift, a 2014 grad-uate of Sweetwater High School and former SHS athlete, has been named by...

 

Premium Drupal Themes by Adaptivethemes