FLAVORED POPCORN

Ranch Popcorn

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This is Jaymin's Favorite Popcorn Snack
RANCH POPCORN
1/2 c. popcorn kernels popped (10-12 c. popcorn)
Drizzle with olive oil
2-3 Tbsp. Ranch Salad Dressing Mix (to taste)
Instructions
  • Pop your popcorn, using any method that you prefer.  We've done it in a popcorn popper and also in a pan on the stove.  
  • Once it's popped, pour a small amount into a large bowl and drizzle with olive oil.
  • Then sprinkle the Ranch Salad Dressing over it.
  • Repeat this process, until you have covered all your popcorn lightly with olive oil and Ranch seasoning.
  • Serve immediately. 
  • This stores very well, and we've often eaten any leftovers the next day.

Movie Night w/ Popcorn

Cheddar Cheese Popcorn

CHEDDAR CHEESE POPCORN
1/2 c. popcorn kernels popped (10-12 c. popcorn)
Drizzle with olive oil
3-4 Tbsp. c. cheddar cheese powder (to taste)
salt (to taste)
Instructions
  • Pop your popcorn, using any method that you prefer.  We've done it in a popcorn popper and also in a pan on the stove.  
  • Once it's popped, pour a small amount into a large bowl and drizzle with olive oil.
  • Then sprinkle the Cheddar Cheese Powder over it.
  • Repeat this process, until you have covered all your popcorn lightly with olive oil and Ranch seasoning.
  • Serve immediately. 
  • This stores very well, and we've often eaten any leftovers the next day.

Carmel Popcorn

CARMEL POPCORN
1/2 c. popcorn kernels popped (10 c. popcorn)
1 c. butter (sweet cream salted)
1 c. light brown sugar
2 tsp. vanilla
1/2 tsp. baking soda
salt to taste
Instructions
  • Make popcorn.
  • Salt popcorn and set aside.
  • Melt 1 cup of butter in a medium saucepan over medium heat.
  • Add 1 cup of brown sugar and stir until thoroughly mixed.
  • Stirring continuously, bring the butter and sugar mixture up to a boil on medium heat.
  • When it reaches a boil allow it to cook for 5 minutes without stirring on medium heat.
  • Add the 2 tsp. of vanilla at the 4 minute mark and stir to mix.
  • Continue to boil for one addition minute and then add the 1/2 teaspoon of baking soda.
  • Drizzle the caramel mixture over the popcorn. Use a spoon to gently fold the popcorn with the mixture until the kernels are all covered.
  • Pour the popcorn out onto a cookie sheet covered with aluminum foil or a silpat liner.
  • Let the popcorn cool.  Serve.

Gingerbread Caramel Popcorn

GINGERBREAD CARAMEL POPCORN
1/2 to 2/3 c. popcorn kernels popped ( 14 c. popcorn)
3/4 c. packed brown sugar
1/2 c. butter, cubed
1/4 c. light corn syrup
1/4 c. molasses
1-1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. vanilla extract
Instructions
  • Place popcorn in a large bowl coated with cooking spray; set aside.
  • Butter the sides of a small heavy saucepan; add the brown sugar, butter, corn syrup, molasses, ginger, cinnamon and salt. Bring to a boil over medium heat, stirring constantly.
  • Boil without stirring for 5 minutes.
  • Remove from the heat; stir in baking soda (mixture will foam).
  • Stir in vanilla.
  • Quickly pour over popcorn and mix well.
  • Transfer to 2 greased 15x10x1-in. baking pans.
  • Bake at 250° for 1 hour, stirring every 10 minutes.
  • Remove from pans and place on waxed paper to cool.
  • Store in an airtight container.

Parmesan Ranch Popcorn

PARMESAN RANCH POPCORN
1/2 c. popcorn kernels popped (10-12 c. popcorn)
1/4 c. grated Parmesan cheese
2 Tbsp. dry Ranch Salad Dressing Mix
1 tsp. dried parsley flakes
1/4 tsp. onion powder
1/3 c. butter, melted
Instructions
  • Mix first four ingredients.
  • Drizzle butter over popcorn; toss with cheese mixture.
  • Store in airtight containers.

Chocolate Mint Popcorn

CHOCOLATE MINT POPCORN
1/3 c. popcorn kernels popped (8 c. popcorn)
1 pkg. (4 oz.) Junior Mints
2 Tbsp. butter
Instructions
  • Place popcorn in a large bowl. In a small saucepan, melt mints and butter over medium-low heat; stir until smooth. Pour over popcorn; toss to coat.
  • Immediately spread onto waxed paper; let stand until set. Break into pieces. Store in an airtight container.

Cinnamon Roll Popcorn

CINNAMON ROLL POPCORN
1/2 c. popcorn kernels popped  (10 c. popcorn)
1 c. brown sugar - packed
1/2 c. butter
1/4 c. light corn syrup
1/2 tsp. kosher salt
1 Tbsp. ground cinnamon
3 tsp. vanilla extract
1/2 tsp. baking powder
3 oz. white chocolate or almond bark - melted
Instructions 
  • Preheat oven to 325°F, lightly grease a baking sheet or line with parchment paper for easy clean up.
  • Place the popped popcorn in a large bowl. 
  • In a medium saucepan add the brown sugar, butter, corn syrup, and salt. Place over medium heat and bring the mixture to a rolling boil, stirring frequently. Remove from heat and stir the mixture for 1 minute to cool it slightly. 
  • Add the cinnamon, vanilla, and baking powder to the sugar/butter mixture. Stir to combine.
  • Pour the sugar/butter mixture over the popcorn and toss to coat. Spread the popcorn mixture in a single layer on the baking sheet. Bake for 10-12 minutes or until the sugar coating is set. (don’t overbake otherwise it will be HARD).
  • Allow the popcorn to cool slightly. 
  • Drizzle the melted almond bark over the popcorn, let set and then serve! 

Cookies n' Cream Popcorn

COOKIES n' CREAM POPCORN
1/2 c. popcorn kernels popped (10-12 c. popcorn)
14 oz. pkg. vanilla candiquik, almond bark or candy melts
1 c. crushed Oreos
1/4 tsp. kosher salt , optional
Instructions
  • Lay a piece of wax paper on the counter (or a large baking sheet).
  • Place the popped popcorn in a large bowl.
  • Then melt the candiquik in the microwave for one minute.
  • Stir and then microwave an additional 15 seconds, or until melted.
  • Pour over popcorn and stir until coated.
  • Then stir in the Oreos and salt (if desired), until evenly covered.
  • Spread out onto the wax paper to harden.

Cooking w/ Baby Bears
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Jaymin takes his popcorn serious