BIG LEAGUE SNACK ATTACK
1/3 c. butter
1 tsp. Worcestershire sauce
¼ tsp. garlic salt
¼ tsp. onion salt
6 c. unsalted popped popcorn
1 c. thin pretzel sticks
½ c. salted, roasted peanuts
Toss together the popcorn, pretzel sticks and peanuts in a large bowl. Melt the butter and stir in the seasonings. Drizzle butter/seasoning mixture over popcorn mixture, stirring to coat well. Spread the mixture in a large, shallow baking pan and put it in a preheated 250 degree oven to bake for 45 minutes. Stir with a wooden spoon every 10 minutes while it’s baking. For an extra-spicy version, sprinkle with red chili flakes.
WHITE CHOCOLATE & PUMPKIN PIE SPICE POPCORN BITES
12 c. unsalted, unbuttered popped popcorn
3 c. chopped white chocolate or white chocolate chips
1 Tbs. light olive oil
2 tsp. pumpkin pie spice
½ c. toffee bits
1 tsp. flaked sea salt, crushed
Line large, rimmed baking sheet with parchment paper or waxed paper. Place popcorn in large mixing bowl. In microwave-safe bowl, combine chocolate, olive oil and pumpkin pie spice; microwave on medium for 2 to 3 minutes or until melted and smooth, stirring after each minute. Pour melted chocolate mixture over popcorn; add toffee bits and toss to combine. Immediately transfer to prepared baking sheet, spreading to edges of pan; sprinkle sea salt over top. Let cool; refrigerate for 1 to 2 hours or until set. Break into chunks for serving.
Tip: Homemade pumpkin pie spice can be made by combining 3 parts ground cinnamon with 1 part each ground nutmeg and ginger, and a dash of allspice and ground cloves.
DOWN HOME APPLE PIE POPCORN
3 Tbs. melted butter
1 tsp. vanilla extract
2 Tbs. brown sugar
1 tsp. ground cinnamon
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
8 c. popped popcorn
1 c. dried apple chips, broken into large pieces
¼ c. toffee bits
Preheat oven to 300°F. Whisk melted butter with vanilla. Toss brown sugar with cinnamon, allspice and nutmeg. Toss popcorn with butter mixture. Sprinkle evenly with brown sugar mixture. Stir. Transfer to baking sheet lined with parchment paper. Sprinkle apple chips and toffee bits over top. Bake for 15 minutes or until toffee bits start to melt. Cool before serving. Yield: 10 cups
Tip: Add chopped pecans for extra crunch.
BACON AND CHEESE POPCORN
4 qt. popped popcorn
1/3 c. butter or margarine
¼ tsp. Liquid Smoke hickory seasoning
1/3 c. Bacon Bits or soy ‘bacon’ bits
1/3 c. grated Parmesan cheese
1 tsp. seasoned salt or kosher salt
Place popcorn in a large serving bowl. Place butter in a small bowl and melt in microwave, about 20 seconds. Stir Liquid Smoke into butter. Pour butter mixture over popcorn and toss to distribute evenly. Sprinkle Bacon Bits, Parmesan cheese and salt over popcorn. Toss and serve immediately.
BBQ POPCORN SEASONING MIX
1 Tbs. brown sugar
1 Tbs. paprika
1 tsp. dry mustard
1 tsp. salt
1 tsp. chili powder
1 tsp garlic powder
1 tsp. onion powder
1 tsp. cumin
½ tsp. cardamom
½ tsp. celery salt
¼ tsp. cayenne pepper
Mix all ingredients together in a small bowl. Store mixture in an airtight container. To Use: Spray popped popcorn with cooking spray. Sprinkle about 2 tsp. seasoning mix for each quart of popped popcorn.
CAJUN CORN
2½ qt. popped popcorn
¼ c. butter, melted
1 tsp. paprika
½ tsp. onion powder
½ tsp. garlic powder
¼ tsp. cayenne pepper
1 tsp. lemon pepper
Pour butter over warm popcorn. Combine remaining seasonings and sprinkle over popcorn; toss to mix. Bake in 300°F. oven for crispy popcorn.
CHEESY POPCORN CORNBREAD
4 c. popped popcorn
1 c. yellow cornmeal
2 Tbs. sugar
2 tsp. baking powder
½ tsp. salt
1 egg
1 c. 2% milk
¼ c. vegetable oil
1 c. shredded jack or pepper jack cheese
1 (4-oz.) can mild, diced green chilies, drained, optional
Preheat oven to 400°F. Spray an 8-inch square baking pan with cooking spray; set aside. Process the popcorn in a blender or food processor until finely ground. Pour ground popcorn into a large bowl and stir in cornmeal, sugar, baking powder and salt until blended. Beat egg, milk and vegetable oil together in a small bowl and stir into popcorn mixture just until blended. Scatter cheese and chilies, if desired, over batter and stir just until evenly distributed. Pour batter into prepared pan and bake for 25 minutes or until lightly browned at edges and tester comes out clean. Cut into squares to serve.