Microwave Popcorn Maker Recipes

Transcription

1 Microwave Popcorn Maker Recipes Provided to you by Cindy Slykhuis Independent Sales Director with Pampered Chef The Family-Size Microwave Popcorn Maker gives you the convenience of a bag of microwaveable popcorn without the extra cost and chemicals. Just add two capfuls of popcorn kernels, add oil or butter if you want, and put it in the microwave you ll have a healthy snack in minutes.

2 Details Makes about 12 cups of popcorn. Includes bowl, lid, and cup. 9¾" diameter. Cup has a ¼-cup capacity. Pop with or without oil or butter. Silicone. Collapses for compact storage. Dishwasher-safe. One-year guarantee. Use & Care Cleaning Wash prior to first use; all components are dishwasher-safe on the top rack. Do not wash bowl in collapsed position. After using, allow to fully cool before cleaning. Do not clean with bleach, scouring powders or creams, or metal or scouring pads. This can damage the surface. Use 1. Fully extend the bowl from the collapsed position. 2. Measure kernels in the top cup. 3. Pour two cups of kernels into the bowl. 4. Spread the kernels evenly over the bottom of the bowl. 5. Place the lid on the bowl. 6. Place the top cup in the lid opening.

3 7. If desired, add oil or butter to the top cup. Note: The butter may brown, which creates a nutty flavor. 8. Place the bowl offset on the turntable in the microwave. 9. Microwave based on desired cooking method listed in the chart below. For best results, listen for popping to slow to 1 2 seconds between pops. Use oven mitts to remove the bowl from the microwave and to remove the lid. Lift the lid away from your body to avoid steam. 10. For consecutive batches, wipe the bowl with a clean cloth prior to each new batch. 11. After cleaning, place the bowl on the counter and push down to collapse for storage. Suggested cook times (based on a 1100 watt microwave) Desired Cooking Method Approximate Cook Time Cup Lid Configuration Tips No oil or butter 4 minutes Closed 2 tbsp (30 ml) oil 4 tbsp (60 ml) oil 2 tbsp (30 ml) butter 4 tbsp (60 ml) butter 4½ minutes 4½ minutes 4½ minutes 5½ minutes Closed Closed Opened Opened Cook times are estimates. It may take more or less time depending on the wattage of the microwave being used. All times are based on using 'High' setting on the microwave. For best results, listen for popping to slow to 1 2 seconds between pops. For 4 tbsp (60 ml) of butter, place 2 tbsp (30 ml) in the cap and 2 tbsp (30 ml) in the bowl with the kernels. Note: Do not use the microwave popcorn function, as this function was designed for pre-packaged microwave popcorn bags. Safegueards Do not place on or near a hot gas or electric burner. Do not use on the stovetop or under the broiler. Do not exceed 7 minutes of continuous popping time, as this might burn the popcorn and result in discoloration of the inside surface of the bowl. Extreme caution must be used when removing the lid and pouring hot popcorn. Do not use without popcorn kernels and lid. Guarantee

4 One-year guarantee for noncommercial use. Refer to sales receipt or website for details. POPCORN TOPPING RECIPES Parmesan Garlic Oil Dipping Seasoning Place 1 tbsp (15ml) softened butter and 1 tbsp (15ml) Parmesan Garlic Oil Dipping Seasoning in 1-cup (250ml) Silicone Prep Bowl. Microwave 30 seconds or until melted. Pour over popcorn and toss to coat. Smoky Barbeque Rub Place 1 tbsp (15ml) softened butter and ½ tbsp (7ml) Smoky Barbeque Rub in 1-cup Silicone Prep Bowl. Microwave 30 seconds or until melted. Pour over popcorn and toss to coat. Coarse Sea Salt and Ground Black Pepper Spray popcorn with oil using the Kitchen Spritzer and top with salt and pepper using the Salt and Pepper Grinder Set. Homemade Kettle Corn Add 3 tbsp (45ml) melted coconut oil, 2 tbsp (30ml) sugar, ½ tsp (2ml) salt, and 2 red cups (1/2 cup) of popcorn kernels to the bottom of the Family Sized Popcorn Maker. Cover with the lid, and leave the cup cover open to vent. Place the popper offset in the microwave. Microwave 4-5 minutes, or until popping slows to about 1-2 seconds between pops. Let popcorn stand for 1-2 minutes to let mixture crisp. Popcorn Crunch Bark Ingredients Nonstick cooking spray 8 cups popped Microwave Popcorn Maker popcorn 1 cup (250 ml) mini pretzel twists 12 oz (350 g) vanilla- or chocolate- flavored almond bark or candy melts (see cook's tip) Variation Choco-Peanut Butter Chocolate Chunk Cookie Mix-ins Cup lightly salted, fry roasted peanuts 1 cup peanut butter morsels 8 chocolate chink cookies, coarsely crushed 1 cup semi-sweet chocolate morsels

5 Granola Candy Cranberry Pistachio 1 cup granola cereal 1 cup raisins ½ cup candy coated chocolate pieces 1 cup salted, roasted shelled pistachios 1 cup dried cranberries 1 tsp Korintje Cinnamon Directions 1. Choose a variation. Spray bottom of Large Sheet Pan with nonstick cooking spray. Pop popcorn according to Microwave Popcorn Maker directions. 2. Place popcorn in large Stainless Steel Mixing Bowl, being careful not to add unpopped kernels. Place pretzels in small resealable plastic bag; seal. Using hands, break up into smaller pieces and add to mixing bowl. 3. Place almond bark in large Silicone Prep Bowl. Microwave, uncovered, on HIGH 1½ minutes; stir. Continue microwaving 1 1½ minutes, stirring every 30 seconds until melted and smooth. (*If preparing Cranberry Pistachio Variation, stir cinnamon into melted bark). 4. Pour melted bark over popcorn mixture. Mix gently with Small Mix N Scraper until evenly coated. Add remaining mix-ins and mix gently. 5. Pour popcorn mixture onto pan, spreading evenly. Refrigerate, uncovered, 5 10 minutes or until set. Break into pieces and serve. Store at room temperature in airtight container for up to 5 days. Holiday Popcorn Crunch Bark Ingredients Nonstick cooking spray 8 cups popped Microwave Popcorn Maker popcorn 1 cup (250 ml) mini pretzel twists 12 oz (350 g) vanilla- or chocolate- flavored almond bark or candy melts (see cook's tip)

6 Variations Coconut Macadamia Peppermint Gingersnap Double Chocolate Mint Mix-ins 11/2 cups (375 ml) toasted sweetened coconut (see cook s tips) 1 cup (250 ml) lightly salted, macadamia nuts, coarsely chopped 1 cup (250 ml) blue candy coated chocolate pieces 7 large candy canes or 20 peppermint hard candies, coarsely crushed 1 cup (250 ml) red & green candy coated chocolate pieces 1 cup (250 ml) pecans, coarsely chopped 16 gingersnap cookies, coarsely crushed (1 cup/250 ml) 1 tsp (5 ml) ground ginger 16 fudge-covered mint cookies, coarsely crushed (1 cup/250 ml) 1 cup (250 ml) dark chocolate & mint morsels Directions 1. Chose a variation. Spray bottom of Large Sheet Pan with nonstick cooking spray. Pop popcorn according to Microwave Popcorn Maker directions. 2. Place popcorn in large Stainless Steel Mixing Bowl, being careful not to add unpopped kernels. Place pretzels in small resealable plastic bag; seal. Using hands, break up into smaller pieces and add to mixing bowl. 3. Place almond bark in large Silicone Prep Bowl. Microwave, uncovered, on HIGH 1½ minutes; stir. Continue microwaving 1 1½ minutes, stirring every 30 seconds until melted and smooth. (*If preparing Gingersnap Variation, stir ginger into bark). 4. Pour melted bark over popcorn mixture. Mix gently with Small Mix N Scraper until evenly coated. Add remaining mix-ins and mix gently. 5. Pour popcorn mixture onto pan, spreading evenly. Refrigerate, uncovered, 5 10 minutes or until set. Break into pieces and serve. Store at room temperature in airtight container for up to 4-5 days. Cook s Tips: To toast coconut, place in Large Micro-Cooker. Microwave, uncovered, on HIGH 2½ -3 minutes, stirring every 30 seconds. Watch carefully to prevent burning.

7 To crush peppermint candies, place in small resealable bag; seal. Using flat side of Meat Tenderizer, crush into small pieces. Monster Munch Popcorn Ingredients ½ cup (125 ml) white or yellow popcorn kernels, divided ½ tsp (2 ml) salt, divided 1½ cups (375 ml) mini pretzel twists, divided ½ cup (125 ml) bear-shaped honey or chocolate graham snacks, divided ½ cup (125 ml) lightly salted, dry roasted peanuts (optional), divided ½ cup (125 ml) candy corn, divided ½ cup (125 ml) candy coated chocolate pieces 2 oz (60 g) vanilla-flavored almond bark Purple concentrated food gel (optional) Directions 1. Add ¼ cup (50 ml) popcorn kernels into the Microwavable Popcorn Maker. Microwave, covered, on HIGH 2 2½ minutes. Place the popcorn in the Large Serving Bowl, being careful not to add un-popped kernels. Sprinkle with ¼ tsp (1 ml) of the salt. 2. Top popcorn with half of the: pretzels, graham snacks, peanuts, candy corn, and chocolate candy. 3. Place almond bark in 1-cup (250 ml) Silicone Prep Bowl. Microwave, uncovered, on HIGH 1 minute; stir. Continue microwaving seconds, stirring after 30 seconds until the bark is melted and smooth. Add food coloring until the desired color is reached. 4. Pour half of the melted bark into the Chocolate Drizzler. Drizzle over the popcorn mixture. 5. Microwave the remaining popcorn kernels. Add popcorn to the bowl and sprinkle with the remaining salt. Top with remaining pretzels, graham snacks, peanuts, candy corn, and chocolate candy. Drizzle with the remaining almond bark. 6. Let stand 5 10 minutes or refrigerate until set. Cook s Tips: You can change up the color of the melted chocolate depending on the season or holiday!

8 Caramel Corn Snack Mix Ingredients 8 cups popped popcorn using the Microwave Popcorn Maker 4 cups oven-toasted rice cereal squares 2 cups miniature pretzel twists 1 cup pecan halves 1 cup packed brown sugar 1/2 cup butter or margarine 1/4 cup light corn syrup 1 teaspoon vanilla 1/2 teaspoon baking soda Directions 1. Preheat oven to 300ºF. Combine popcorn, cereal, pretzels and pecans in Rectangular Lid/Bowl. 2. Combine brown sugar, butter and corn syrup in (2-qt.) Saucepan. Cook and stir with Bamboo Spoon over medium heat until mixture comes to a boil over entire surface. Reduce heat to medium-low. Cook without stirring 5 minutes. (Mixture should continue to bubble gently over surface.) Remove saucepan from heat. 3. Quickly stir in vanilla and baking soda, stirring carefully. Pour over popcorn mixture in Lid/Bowl, stirring until well coated. 4. Bake 30 minutes, stirring after 15 minutes. Transfer popcorn mixture to large piece of Parchment Paper. Cool completely, breaking mixture into clusters as it cools. Yields 15 cups. Theater-Style Butter Popcorn Movie theaters use butter-flavored oil, which has a lower water content than butter so it makes popcorn less soggy. Real clarified butter has the same effect. To make it, melt 2 sticks butter in a glass measuring cup in the microwave. Let sit for a few minutes; the butter will separate into 3 layers. Skim off the top layer of foam, then slowly pour the clarified butter into a heatproof container; discard the bottom layer of milk solids. Use 3 tablespoons hot clarified butter for 10 cups popcorn; refrigerate the rest (it's great for sauteing). Caramel Corn Boil 1/2 cup honey, 1 tablespoon molasses, 1/2 stick unsalted butter, 1 teaspoon vanilla and 1/2 teaspoon salt in a saucepan. Toss with 10 cups popcorn. Spread on a rimmed baking sheet and bake at 300 degrees F until crisp, 10 to 15 minutes, checking often. Cool completely.

9 Sweet and Salty Party Mix Ingredients 5 cups popped popcorn using the Microwave Popcorn Maker 3 cups miniature pretzel twists 2 cups dry-roasted salted peanuts (can substitute pecans, walnuts or macadamia nuts) 2 cups oven-toasted rice cereal squares 1 cup butter (2 sticks) 1 cup packed light brown sugar 1/3 cup corn syrup 1 tsp baking soda Directions 1. Preheat oven to 300 F. In Stainless (6-qt.) Mixing Bowl, combine popcorn, pretzels, peanuts and cereal; set aside. Combine butter, brown sugar and corn syrup in (2-qt.) Saucepan. Cook and stir with Bamboo Spoon over medium heat until mixture comes to a boil. Continue to cook without stirring 3 minutes. Remove from heat; carefully stir in baking soda. 2. Pour caramel sauce over popcorn mixture; stir until evenly coated. Spoon onto Large Bar Pan; bake 30 minutes, stirring occasionally. Remove from oven. 3. Transfer popcorn mixture to large piece of Parchment Paper. Cool completely, breaking mixture into clusters as it cools. Pour into Bamboo Large Round Bowl. Makes 12 cups. Can be stored in airtight container for 3 days. Mix up one of these spice combos to give your popcorn a twist: Italian: dried oregano, dried basil, grated Parmesan cheese British: sea salt, vinegar powder Tex-Mex: chili powder, dark brown sugar Asian: wasabi powder, sugar, sea salt Indian: ground cumin, curry powder, fine salt

10 More Topping Variations Adapted from Food Network 1. Brown Butter Lemon Cook 6 tablespoons butter in a skillet over medium heat until browned, about 7 minutes. Remove from the heat and stir in 1 1/2 teaspoons grated lemon zest; drizzle over 16 cups hot popcorn. Toss with 2 teaspoons kosher salt. 2. Ranch Melt 4 tablespoons butter with a 1-ounce packet ranch seasoning mix; toss with 16 cups hot popcorn and 2 tablespoons chopped chives. Season with salt. 3. Garlic-Herb Melt 4 tablespoons butter in a saucepan; add 4 grated garlic cloves and 1 teaspoon each finely chopped fresh rosemary, sage and thyme and cook1 minute. Drizzle over 16 cups hot popcorn and toss with 2 teaspoons kosher salt. 4. Parmesan-Rosemary Toss 16 cups hot popcorn with 1/2 cup grated parmesan, 3 tablespoons olive oil, 1 tablespoon finely chopped fresh rosemary and 2 teaspoons kosher salt. 5. Frito Pie Toss 12 cups hot popcorn, 6 tablespoons melted butter, 4 cups Fritos (or other corn chips) and 2 tablespoons chili powder; spread on baking sheets. Top with 2 cups shredded cheddar and 2 chopped scallions. Bake at 350 degrees F until the cheese melts, 3 minutes. Season with salt. 6. Truffle Toss 16 cups hot popcorn with 6 tablespoons melted butter, 1 1/2 tablespoons truffle oil, 1/4 cup grated parmesan, 1 teaspoon kosher salt and 1/2 teaspoon pepper. 7. Movie Theater Melt 1 stick butter in a small saucepan over low heat, skimming off the foam and solids; drizzle over 16 cups hot popcorn and toss with 2 teaspoons kosher salt. 8. Veggie Pulse 2 cups each mixed veggie chips and dehydrated snap peas in a food processor until powdery; toss with 8 cups hot popcorn and 2 cups each veggie chips and dehydrated snap peas. Season with salt. 9. Three-Cheese Toss 16 cups hot popcorn with 2 cups shredded cheddar, 1 cup grated parmesan and 1/2 cup grated pecorino; spread on baking sheets. Bake at 350 degrees F until the cheddar melts, 3 minutes. Season with salt. 10. Gruyere-Porcini Pulse 1/2 cup dried porcini mushrooms in a spice grinder until powdery. Add 2 tablespoons chopped fresh parsley and 1 1/2 teaspoons kosher salt;

11 pulse again until powdery. Drizzle 6 tablespoons melted butter over 16 cups hot popcorn; toss with the porcini powder and 1 cup finely grated gruyere. 11. Everything Bagel Toss 12 cups hot popcorn with 4 cups broken bagel chips, 6 tablespoons melted butter, 2 tablespoons each white and black sesame seeds, 1 tablespoon each caraway seeds, granulated onion and granulated garlic, and 1 1/2 teaspoons kosher salt. 12. Mustard-Pretzel Whisk 4 tablespoons melted butter with 2 tablespoons dijon mustard, 1 teaspoon sugar and 1/2 teaspoon kosher salt; drizzle over 12 cups hot popcorn and toss with 4 cups mini pretzels. 13. Sesame Heat 6 tablespoons butter with 2/3 cup sesame seeds in a small skillet over medium heat until the seeds are toasted, about 5 minutes. Stir in 1 tablespoon each sugar and kosher salt; toss with 16 cups hot popcorn. 14. Sushi Whisk 1 1/2 tablespoons each vegetable oil and soy sauce with 2 teaspoons each toasted sesame oil and rice vinegar; drizzle over 16 cups hot popcorn. Toss with 2 cups torn roasted seaweed snacks and1 cup wasabi peas. 15. Crab Boil Melt 4 tablespoons butter with 2 tablespoons Old Bay Seasoning in a small skillet over medium heat; drizzle over 12 cups hot popcorn and toss with 4 cups oyster crackers. 16. Pepperoni Pizza Cook 1 cup chopped pepperoni in 1 tablespoon vegetable oil in a large pot until crisp; drain on paper towels, reserving the drippings. Use the drippings instead of oil to pop the popcorn; toss with the pepperoni, 1 cup shredded mozzarella, 1/2 cup grated parmesan, 2 tablespoons olive oil and 1 teaspoon each granulated garlic and dried oregano. Season with salt. 17. Chorizo-Manchego Cook 1 cup diced chorizo in 2 tablespoons vegetable oil until crisp; drain on paper towels, reserving the drippings. Toss 16 cups hot popcorn with the chorizo, chorizo drippings and 1 cup grated manchego. Season with salt. 18. Bacon-Chive Cook 6 slices chopped bacon until crisp; drain on paper towels, reserving the drippings. Drizzle 2 tablespoons each reserved bacon drippings and melted butter over 16 cups hot popcorn. Toss with the bacon, 1/2 cup chopped chives and 1/2 teaspoon cayenne. Season with salt. 19. Bacon-Jalapeno Dip 4 thinly sliced jalapenos in 1/2 cup cornstarch whisked with 1/3 cup seltzer. Heat 1 inch vegetable oil in a small saucepan to 350 degrees F. Fry the jalapenos until golden and crisp, 2 minutes; drain on paper towels. Make Bacon-Chive Popcorn (No. 18), omitting the cayenne. Toss with the fried jalapenos.

12 20. Spicy Pork Rind Heat 1/4 cup vegetable oil with 1 1/2 tablespoons chili powder, 2 teaspoons grated lime zest and 1/2 teaspoon cayenne in a skillet over medium heat, 2 minutes; drizzle over 16 cups hot popcorn. Toss with 2 cups pork rinds and 1 tablespoon lime juice. Season with salt. 21. Szechuan Heat 1 cup each peanuts and dried arbol chiles, 1/2 cup each peanut oil, sesame seeds and Szechuan peppercorns, and 4 teaspoons each sugar and kosher salt in a large skillet over medium heat until the nuts and chiles are toasted, 4 minutes; pour over 16 cups hot popcorn. Toss with 2 tablespoons toasted sesame oil. 22. Sriracha-Lime Whisk 5 tablespoons melted butter with 1/4 cup Sriracha, 1 1/2 teaspoons grated lime zest and 1 tablespoon lime juice; drizzle over 16 cups hot popcorn and toss. Season with salt. 23. Chipotle Melt 4 tablespoons butter with 2 tablespoons chipotle hot sauce and 1 tablespoon chipotle chile powder; drizzle over 16 cups hot popcorn. Toss with 2 cups corn nuts. Season with salt. 24. Crunchy Ramen Soak two 3-ounce packages ramen noodles (any flavor; reserve the packets) in warm water, 4 minutes; pull apart and pat dry. Heat 1/4 inch vegetable oil in a large skillet over medium-high heat. Fry the noodles in a single layer until crisp; drain. Break into pieces; toss with 8 cups hot popcorn, and the flavor packets to taste. 25. Curry Melt 1 stick butter in a saucepan over low heat. Add 2 cups each golden raisins and pistachios, 3 tablespoons sugar and 1 tablespoon curry powder and cook 2 minutes; toss with 16 cups hot popcorn and 2 teaspoons kosher salt. 26. Thai Curry Heat 1/2 inch vegetable oil in a medium saucepan to 350 degrees F. Fry 4 ounces rice vermicelli until crisp, about 20 seconds; drain. Warm 1/4 cup each red Thai curry paste and vegetable oil and 1 teaspoon kosher salt in the microwave, 1 minute; drizzle over 16 cups hot popcorn. Toss with 2 cups roasted cashews and the fried noodles. 27. Jamaican Jerk Whisk 5 tablespoons melted butter with 1 1/2 tablespoons jerk seasoning, 1 teaspoon curry powder and 1/4 teaspoon cayenne; drizzle over 16 cups hot popcorn. Toss with 1 cup toasted coconut and 2 teaspoons grated lime zest. Season with salt. 28. Za atar Whisk 6 tablespoons melted butter, 2 tablespoons za atar spice blend and 1 teaspoon kosher salt; drizzle over 12 cups hot popcorn and toss with 4 cups broken pita chips.

13 29. Mole Whisk 6 tablespoons each melted butter and jarred mole sauce; toss with 16 cups hot popcorn. Season with salt. 30. Cajun Melt 4 tablespoons butter with 1 tablespoon Cajun seasoning, 1 teaspoon grated lemon zest, 1/4 teaspoon cayenne and 2 chopped scallions; drizzle over 16 cups hot popcorn and toss. Season with salt. 31. Buffalo Melt 6 tablespoons butter with 1/3 cup Buffalo hot sauce; toss with 16 cups hot popcorn, 1/2 cup crumbled blue cheese and some celery leaves. Season with salt. 32. Caesar Heat 1/3 cup olive oil, 4 minced anchovy fillets and 1 teaspoon each grated garlic and lemon zest over medium heat, 2 minutes; drizzle over 12 cups hot popcorn. Toss with 4 cups toasted bread cubes and 1/3 cup grated parmesan. Season with salt. 33. Herb Toss 16 cups hot popcorn with 6 tablespoons melted butter, 1/4 cup each chopped fresh parsley, chives, tarragon and chervil, and 2 teaspoons kosher salt. 34. French Onion Dip Melt 6 tablespoons butter with a 1-ounce packet onion soup mix; toss with 16 cups hot popcorn and a 6-ounce package French-fried onions. 35. Salt and Vinegar Combine 1/4 cup malt vinegar and 2 teaspoons kosher salt in a small spray bottle; shake to dissolve the salt. Spray over 16 cups hot popcorn. 36. Barbecue Melt 4 tablespoons butter with 1 teaspoon each cumin, paprika, granulated garlic, chili powder and barbecue sauce, and a pinch of cayenne; toss with 12 cups hot popcorn and 4 cups lightly crushed barbecue potato chips. Season with salt. 37. Margarita Melt 6 tablespoons butter with 2 tablespoons each lime juice and tequila, 2 teaspoons each sugar and kosher salt, and 1 1/2 teaspoons grated lime zest in a skillet over medium heat; drizzle over 12 cups hot popcorn and toss with 4 cups lightly crushed lime-flavored tortilla chips. 38. Blue Cheese Almond Drizzle 4 tablespoons melted butter over 16 cups hot popcorn; toss with 1 cup each crumbled blue cheese and toasted sliced almonds, and 1 teaspoon kosher salt. 39. Peanut Butter Heat 1 cup honey and 3/4 cup sugar over medium heat, stirring, until the sugar dissolves, about 5 minutes. Stir in 1 cup peanut butter and 1 teaspoon each vanilla extract and kosher salt until smooth; pour over 16 cups hot popcorn and 2 cups peanuts and toss. Spread on baking sheets and let cool.

14 40. Peanut Butter Banana Make Peanut Butter Popcorn (No. 39), adding 1 cup dried banana chips and 1/2 cup chocolate chips with the peanuts. 41. Tropical Spread 2 cups sweetened shredded coconut on a baking sheet and bake at 350 degrees F until golden, about 10 minutes. Toss with 16 cups hot popcorn, 1 1/2 cups chopped dried pineapple and 3 tablespoons each confectioners sugar and melted butter. Season with salt. 42. Strawberry Pulse 1 cup freeze-dried strawberries and 6 tablespoons confectioners sugar in a food processor until powdery. Drizzle 4 tablespoons melted butter over 16 cups hot popcorn and sprinkle with the strawberry sugar. Toss with 1 cup freeze-dried strawberries. 43. Yogurt-Granola Melt 6 tablespoons butter with 2 tablespoons each brown sugar and honey over medium heat, stirring, until the sugar dissolves, 3 minutes; drizzle over 12 cups hot popcorn. Toss with 4 cups granola and 2 cups yogurt-covered raisins. Season with salt. 44. Cinnamon Sugar Drizzle 6 tablespoons melted butter over 12 cups hot popcorn; toss with 4 cups cinnamon cereal (such as Cinnamon Toast Crunch), 1/3 cup sugar, 2 teaspoons cinnamon and 1 teaspoon kosher salt. 45. Maple-Pecan Heat 2 cups sugar, 1 cup maple syrup and 1/2 cup light corn syrup in a large pot until it reaches 260 degrees F on a candy thermometer, about 12 minutes. Add 3 cups pecans and cook 2 minutes. Stir in 3 tablespoons butter until melted, then pour over 16 cups hot popcorn; toss to coat. Spread on baking sheets and let cool. 46. Sticky Marshmallow Melt 8 cups mini marshmallows and 6 tablespoons butter with 1/2 cup each sugar and light corn syrup in a large saucepan over medium heat, stirring; pour over 16 cups hot popcorn. Add 4 cups cornflakes and mix well. Season with salt. 47. Rocky Road Whisk 5 tablespoons melted butter with 2 teaspoons each vanilla extract and kosher salt; drizzle over 16 cups hot popcorn. Toss with 2 cups each mini marshmallows, chocolate chips and toasted pecans. Spread on baking sheets and bake at 350 degrees until the marshmallows and chocolate are slightly melted, about 2 minutes. 48. S'mores Make Rocky Road Popcorn (No. 47), replacing the pecans with lightly crushed graham crackers. 49. Cookies and Cream Warm 1/4 cup sweetened condensed milk in a saucepan over medium heat; drizzle over 12 cups hot popcorn. Toss with 4 cups lightly crushed chocolate sandwich cookies (such as Oreos).

15 50. Kettle Corn Mix 2 tablespoons and 2 teaspoons confectioners sugar, 2 teaspoons granulated sugar, ¼ teaspoon kosher salt, and 2 red cups (1/2 cup) of popcorn kernels in the bottom of the Family Sized Popcorn Maker. Cover with the lid and leave the cup cover open to vent. Place the popper offset in the microwave. Microwave 4-5 minutes, or until popping slows to about 1-2 seconds between pops. Let popcorn stand for 1-2 minutes to let mixture crisp. Many thanks to consultant, Alicia Lipe, for creating this compilation.