If you love popcorn (who doesn’t?) you might be interested to know that the typical American consumes 68 quarts of the stuff every year.
If you mostly eat concession stand movie popcorn, those 68 quarts are costing a bundle. To get a handle on that cost without giving up the joy, why not have more at-home movie nights (your local public library is likely to have all kinds of movies on DVD you can borrow for cheap or even free) when you make your own popcorn? Add a little variety to your popcorn and you might find it not only cheaper, but better to stay home now and then.
- 1/2 cup un-popped popcorn kernels
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
Place the popcorn, sugar and salt in a large pot with vegetable oil. Cover then place over medium heat. When you hear the first pop, shake the pot and continue shaking back and forth to ensure that the popcorn kernels and oil do not burn. Once the popping has slowed, remove the pot from heat. Servings: 5.
- 1 cup butter
- 2 cups brown sugar
- 1/2 cup corn syrup
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 5 quarts popped popcorn
Preheat oven to 250 F. Place popcorn in a very large bowl. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces. Servings: 20.
Good ‘n Healthy Popcorn
- 2 tablespoons vegetable oil
- 3/4 cup unpopped popcorn
- 1/4 cup butter, melted (optional)
- 1/4 cup nutritional yeast*
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
Heat oil in a large saucepan or soup pot over medium-high heat. Add popcorn, and place the lid on the pan. Shake to coat kernels with oil. When the corn starts to pop, shake the pan constantly until the popping stops. Remove from heat, and pour popped corn into a large bowl.
Drizzle the melted butter over the corn if using, and sprinkle with yeast, chili powder, cumin and salt. Stir to mix. Servings: 6.
*Nutritional yeast tastes similar to parmesan cheese and is healthy, low-fat, and has lots of amino acids. Find it in natural food or health stores.
- 1/2 cup butter, melted
- 3 teaspoons taco seasoning
- 1 gallon popped popcorn
- 1/2 cup shredded Cheddar cheese
In a small bowl, mix together butter and taco seasoning. Place still-warm popcorn in a large bowl. Sprinkle with the butter mixture and Cheddar cheese. Toss until well mixed. Servings: 16.
Question: Got a great popcorn recipe you’d like to share? Please do that in the comments below.