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Who doesn’t love popcorn? Try these various flavors and see which one is the most popular in your home. These would be so cute to serve at an at-home movie night.
1 bag plain microwave popcorn, popped
2 teaspoons smoked paprika
2 teaspoons Pereg Cumin
1 teaspoon ground coriander seed
2 teaspoons salt
zest of 1 lime
1 bag plain microwave popcorn, popped
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1 bag plain microwave popcorn, popped
3 tablespoons butter, melted
3 tablespoons grated or ground parmesan cheese
1 teaspoon Montreal steak spice (or to taste)
2 teaspoons salt
3 quarts (3L) popped popcorn
1 cup unsalted dry roasted peanuts
1/2 cup slivered almonds
2 and 1/2 cups Rice Chex
3/4 cup butter, cubed
1 cup sugar
1/2 cup packed brown sugar
1/4 cup Gefen Light Corn Syrup
1/4 cup strong coffee
1/8 teaspoon ground cinnamon
2 teaspoons Gefen Vanilla Extract
8 cups popped plain popcorn
1/2 cup butter
1 cup sugar
1/4 cup dark corn syrup
2 tablespoons strawberry Jell-O powder such as Gefen Strawberry Jell Dessert
1/4 teaspoon Gefen Baking Soda
Mix flavorings and toss with popcorn.
Combine all the spices in a large bowl and mix. Toss with hot popcorn to coat.
In a large bowl, toss all the ingredients together until well mixed.
In a large bowl, combine popcorn, peanuts, almonds, and Rice Chex. Set aside.
In a large saucepan, combine the butter, sugars, corn syrup, coffee, and cinnamon.
Bring to a boil over medium heat; keep at a boil, stirring, for 5 minutes.
Remove from heat; stir in vanilla.
Pour over popcorn mixture and stir until coated.
Transfer to two greased cookie sheets. Bake, uncovered, at 250 degrees Fahrenheit (130 degrees Celsius) for 45–55 minutes or until golden brown, stirring every 15 minutes.
Spread onto waxed paper; cool completely. Store in airtight containers.
Yields about 12 cups
Preheat oven to 250 degrees Fahrenheit (130 degrees Celsius).
Melt butter in a saucepan. Add the sugar and dark corn syrup and bring to a boil.
Let boil for 2 minutes, then remove from heat.
Stir in Jell-O powder and baking soda.
Pour over popcorn. Spread out on a greased baking sheet and bake for ½ hour, stirring once during baking time.
Break into pieces if necessary before serving.
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