Banana Bread Lovers Popcorn
Butterscotch Maple Popcorn
Cappuccino Popcorn
Chamomile & Sleepytime® Popcorn
Cheddar Bacon Popcorn
Cheddar Cheese Popcorn
Chocolate Malt Popcorn
Cinnamon Crunch Popcorn
Cinnamon Honey Bun Popcorn
Cookies & Creamy White Popcorn
Cranberry Orange Walnut Bars
Creamy Caramel Corn

Firelight Orange Spice Popcorn
Florida Key Lime Popcorn
Fresh Lemon Meringue Popcorn
Grasshopper Mint Popcorn
Hickory Smoked Barbecue Popcorn

Herb Buttered Popcorn
Italian Breadstick Style Popcorn
Maple/Peanut Caramel Popcorn
Marshmallow Popcorn Balls
Mesquite Bar-B-Que Popcorn
Pineapple or Pina Colada Popcorn
Double Chocolate Popcorn
Festive Maple Walnut Popcorn
Pizza Flavored Popcorn

Popcorn Balls  

Red Hot Popcorn
Southern Rum Pecan Popcorn
Southwestern Popcorn
Spice Snack Popcorn
Spicy Herb Blend
Strawberry Kiwi Popcorn
Sugar & Spice Popcorn
Sweet Touch Glazed Popcorn
Texas Herb & Spice Blend
Viva Zapata Popcorn
White Chocolate Almond Popcorn
Your Favorite Popcorn
Popcorn Monster Mix
Red/Green KettleKorn

Banana Bread Lovers Popcorn

Prepare banana crumbs. Put 1 cup dried banana slices in food processor with salt and banana flavoring. Process into small pieces and put into small bowl. Have ready next to popper, close to stove. Have bowl ready to put popcorn in. Put oil, sugar and popcorn into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes, then remove from heat when popping almost stops.

Quickly open lid and pour banana mixture over hot corn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl. Add about 1/2 cup of dried banana chips to the bowl. Lightly mix. Cool and store in airtight container. Six (6) servings.

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1 cup dried banana chips, finely chopped
1/4 tsp salt, or to taste
2 tsp banana flavor
4 tbsp popcorn
4 tbsp oil
4 tbsp granulated sugar
1/2 cup dried banana chips

Butterscotch Maple Popcorn

Mix chopped butterscotch chips, maple flavoring and salt in a cup and set by popper. Have bowl ready to put popcorn in.

Put oil, popcorn and sugar into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes, then remove from heat when popping almost stops.

Quickly open lid and pour mixture over hot popcorn, then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl. Cool and store in airtight container. Six (6) servings.

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1/2 cup butterscotch chips, chopped fine
1/2 tsp maple flavoring
1/8 tsp salt, to taste
4 tbsp popcorn
4 tbsp oil
4 tbsp granulated sugar

Cappuccino Popcorn

Mix the sugar, coffee, evaporated milk, powdered coffee creamer and salt in a cup and set by popper. Have bowl ready to put popcorn in.

Put oil, popcorn and sugar into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops.

Quickly open lid and pour mixture over hot popcorn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl. Cool and store in airtight container. Six (6) servings.

*Note: coffee cream flavors can be Amaretto, Hazelnut, Raspberry, Irish Crème, or many others.

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5 tbsp granulated sugar
2 tsp coffee
2 tbsp evaporated milk
1/4 tsp salt
1 tbsp powdered coffee creamer, can be flavored*
4 tbsp popcorn
4 tbsp oil
4 tbsp granulated sugar

Chamomile & Sleepytime® Popcorn

Open 2 bags of chamomile tea packets and 2 bags of Sleepytime® Celestial® Seasonings tea and pour into a cup with the salt. Stir well. Have tea mixture ready next to popper. Have bowl ready to put popcorn in.

Put oil, popcorn and sugar into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops.

Quickly open lid and pour tea mixture over hot popcorn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl. Cool and store in airtight bag or container. Six (6) servings.

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2 pkg chamomile tea,  open tea bags
2 pkg Sleepytime® tea,  open tea bags
1/4 tsp salt, optional
4 tbsp popcorn
4 tbsp oil
4 tbsp granulated sugar

Cheddar Cheese Popcorn

Pop the corn as usual. Pour in bowl and pour cheese powder over hot popcorn. Season with salt as desired. Six (6) servings.

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2 tbsp oil
1/2 cup popcorn
1/4 cup dried cheddar cheese powder

Chocolate Malt Popcorn

Break up the 2 candy bars along with the malted milk powder, cocoa and salt in a food processor, and chop just until mixed but not pasty. Put mixture in a cup and set next to popper. Have bowl ready to put popcorn in.

Put oil, popcorn and sugar into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops.

Quickly open lid and pour mixture over hot popcorn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl. Stir with large spoon. Cool and store in airtight container. Six (6) servings.

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2 bars Three Musketeers® Candy Bars (2.13 oz each bar)
1/2 cup malted milk powder
1/4 tsp salt, to taste
1 tbsp cocoa
4 tbsp popcorn
4 tbsp oil
4 tbsp granulated sugar

Chocolate Mint Marshmallow Bars

Lightly butter a 9" x 13" pan. For thinner bars use an 11" x 15" pan. Measure and mix marshmallows, crème de menthe, peppermint oil and salt in a small bowl. Have this mixture ready next to the popper. Have bowl ready to put popcorn in.

Put oil, popcorn and sugar into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops.

Quickly open lid and pour mixture over hot popcorn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl. Continue stirring with a large spoon. Press mixture into bottom of pan with lightly buttered fingers.

Make top part. Measure and mix marshmallows, finely chopped dark chocolate, cocoa, and salt in a bowl. Have this mixture ready next to popper. Repeat directions above in preparing popcorn and mixture. Pat this mixture on top of the mint layer. Cool and cut into bars. Store in an airtight container. Twelve (12) servings.

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Bottom
2 cups miniature marshmallows
2 tbsp crème de menthe
1/8 tsp peppermint oil
1/4 tsp salt
4 tbsp popcorn
4 tbsp oil
4 tbsp granulated sugar

Top
2 cups miniature marshmallows
1/2 cup dark chocolate, chopped
2 tbsp cocoa
1/4 tsp salt
4 tbsp popcorn
4 tbsp oil
4 tbsp granulated sugar

Cinnamon Crunch Popcorn

In a measuring cup mix cinnamon, salt and 1 tbsp of sugar. Have this spice mixture ready by the popper. 

Put oil, popcorn and sugar into the popper. Fasten the lid securely. Use high heat. Popping should start in about 1-1/2 minutes. Continue stirring until popping almost stops.

Remove quickly from heat, open lid and pour in spice mixture over hot popcorn. Close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl. Continue stirring with a large spoon. Cool and store in an airtight container. Six (6) servings.

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2 tsp cinnamon
1 tbsp sugar
1/4 tsp salt
4 tbsp popcorn
4 tbsp oil
4 tbsp granulated sugar

Cinnamon Honey Bun Popcorn

Measure and mix the honey, cinnamon, butter, granulated sugar and salt in a small bowl or pan. Bring it just to a boil, stirring constantly, if on the stove. It takes about 60 seconds in the microwave. Stop microwave several times and stir. Have this warm mixture ready next to the popper. Have bowl ready to put popcorn in.

Put oil, popcorn and sugar into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops.

Quickly open lid and pour mixture over hot popcorn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl, tapping bottom of pan with hot pad to get all popcorn and syrup out. Finish stirring with large spoon. Cool and store in airtight container. Six (6) servings.

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4 tbsp honey
2 tsp cinnamon
1 tbsp butter
4 tbsp granulated sugar
1/4 tsp salt
4 tbsp popcorn
4 tbsp oil
4 tbsp granulated sugar

Coconut Cream Popcorn

Prepare coconut crumbs in food processor. Measure and mix the coconut, sugar, salt and coconut flavoring into a small bowl. Set this mixture next to popper. Have bowl ready to put popcorn in.

Put oil, popcorn and sugar into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops.

Quickly open lid and pour mixture over hot popcorn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl. Finish stirring with large spoon if needed. Cool and store in airtight container. Six (6) servings.

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1/2 cup coconut, finely ground 
2 tbsp granulated sugar
1/4 tsp salt
1 tsp coconut flavoring
4 tbsp popcorn
4 tbsp oil
4 tbsp granulated sugar

Cookies & Creamy White Popcorn

Prepare the cookie crumbs. I like to use the food processor, or you may break up the cookies by putting them in a sturdy bag and rolling them with a rolling pin. Mix cookie crumbs with cocoa and salt in a small bowl. Have cookie mixture ready next to popper, close to stove. Have bowl ready to put popcorn in.

Put oil, popcorn and sugar into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops.

Quickly open lid and pour cookie mixture over hot popcorn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl. Break up 10-12 cookies into odd size pieces and add to the popcorn in the bowl. Mix lightly. Cool and store in airtight container. Six (6) servings.

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10 Oreo® cookies, finely crumbed
3 tbsp cocoa
1/2 tsp salt, optional
4 tbsp popcorn
4 tbsp oil
4 tbsp granulated sugar

Cranberry Orange Walnut Bars

Measure and mix cranberries, walnuts, orange peel, miniature marshmallows, and salt into a small bowl. Have this mixture next to the popper. Have bowl ready to put popcorn in.

Put oil, popcorn and sugar into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops.

Quickly open lid and pour mixture over hot popcorn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl. Stir with large spoon and then pat into 9" x 13" pan. Cool and cut into serving size pieces. Store in airtight container. Eight (8) servings.

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1 cup dried cranberries, sliced 
1 cup walnuts, chopped 
1 tbsp dried orange peel (or 2 tablespoons fresh)
1/2 tsp salt
2 cups miniature marshmallows
3 tbsp popcorn
3 tbsp oil
3 tbsp granulated sugar

Creamy Caramel Corn

Measure and mix the brown sugar, coffee creamer, butter, salt, vanilla and Karo® syrup in a small bowl or pan. Bring it just to a boil, stirring constantly if on the stove. It takes about 60 seconds in the microwave. Please be sure to stir the mixture several times during micro waving. Have this warm mixture ready next to popper. Have bowl ready to put popcorn in.

Put oil, popcorn and sugar into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops.

Quickly open lid and pour mixture over hot popcorn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl, tapping bottom of pan with hot pad to get all popcorn and syrup out. Stir with large spoon. Cool and store in airtight container. Six (6) servings.

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5 tbsp brown sugar
5 tbsp powdered coffee creamer
1 tbsp butter
1/4 tsp salt
2 tsp vanilla
2 tbsp Karo® syrup
4 tbsp popcorn
4 tbsp oil
4 tbsp granulated sugar

Double Chocolate Popcorn

Chop chocolate chips in food processor. Mix in cocoa if desired. Mix in 1/4 teaspoon salt. Keep this mixture in a measuring cup next to popper. Have bowl ready to put popcorn in.

Put oil, popcorn and sugar into the popper. Fasten the lid securely and begin stirring. Use medium to high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops.

Quickly open lid and pour chocolate mixture over hot popcorn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl and allow to cool and dry. Store in airtight container. Six (6) servings.

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1/2 cup chocolate chips, chopped 
1 tbsp cocoa (only if you like dark chocolate)
1/4 tsp salt
3 tbsp oil
1/3 cup sugar
1/3 cup popcorn

Festive Maple Walnut Popcorn

Measure and mix the maple syrup, maple flavoring, walnuts, sugar and salt in a small bowl or pan. Bring to a boil, stirring constantly if on the stove. It takes about 60 seconds in the microwave. Stop and stir the mixture several times while micro waving. Have this warm mixture ready next to popper. Have bowl ready to put popcorn in.

Put oil, popcorn and sugar into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops.

Quickly open lid and pour mixture over hot popcorn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl, tapping bottom of pan with hot pad to remove all popcorn and syrup. Finish stirring with large spoon. Cool and store in airtight container. Six (6) servings.

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2 tbsp maple syrup
2 tbsp maple flavoring
1/3 cup walnuts, chopped
4 tbsp granulated sugar
1/4 tsp salt, optional
4 tbsp popcorn
4 tbsp oil
4 tbsp granulated sugar

Firelight Orange Spice Popcorn

Open 4 packets of Celestial® Seasoning’s Firelight Orange Spice tea and pour into cup with salt. Stir well. Have this mixture ready next to popper. Have bowl ready to put popcorn in.

Put oil, popcorn and sugar into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops.

Quickly open lid and pour mixture over hot popcorn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl. Cool and store in airtight container. Six (6) servings.

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4 pkg Firelight Orange Celestial® Seasonings tea, open tea bags
1/4 tsp salt, optional
4 tbsp popcorn
4 tbsp oil
4 tbsp granulated sugar

Florida Key Lime Popcorn

Measure and mix the lime juice, lime peel, sugar, flavoring, salt and graham crackers in a small bowl. Have this mixture ready next to popper. Have bowl ready to put popcorn in.

Put oil, popcorn and sugar into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops.

Quickly open lid and pour mixture over hot popcorn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl, tapping bottom of pan with hot pad to remove all the popcorn and syrup. Finish stirring with large spoon. Cool and store in airtight container. Six (6) servings.

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1 tsp lime flavoring, optional
1 tbsp fresh lime juice
2 tbsp fresh lime peel
1 tbsp green colored decorator sugar
1/4 tsp salt, optional
1/3 cup graham crackers, coarsely chopped 
4 tbsp popcorn
4 tbsp oil
4 tbsp granulated sugar

Fresh Lemon Meringue Popcorn

Measure and mix the lemon juice, lemon peel, sugar, salt and marshmallows in a small bowl. Have this mixture ready next to popper. Have bowl ready to put popcorn in.

Put oil, popcorn and sugar into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops.

Quickly open lid and pour mixture over hot popcorn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl, tapping bottom of pan with hot pad to remove all the popcorn and syrup. Finish stirring with large spoon. Cool and store in airtight container. Six (6) servings.

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1 tbsp lemon peel, freshly grated
1 tbsp fresh lemon juice
3 tbsp granulated sugar
1/4 tsp salt, optional
1 cup miniature marshmallows
4 tbsp popcorn
4 tbsp oil
4 tbsp granulated sugar

Grasshopper Mint Popcorn

Measure and mix the crème de menthe, granulated sugar, peppermint oil, and salt into a small bowl. Have this mixture ready next to popper. Have bowl ready to put popcorn in.

Put oil, popcorn and sugar into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops.

Quickly open lid and pour mixture over hot popcorn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl. Cool and store in airtight container. Six (6) servings.

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2 tbsp crème de menthe
4 tbsp granulated sugar
1/8 tsp peppermint oil
1/4 tsp salt, optional
4 tbsp popcorn
4 tbsp oil
4 tbsp granulated sugar

Hickory Smoked Barbecue Popcorn

Measure and mix barbecue seasoning and salt. Have this mixture ready next to popper. Have bowl ready for popcorn.

Put oil and popcorn into popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops. 

Quickly open lid and pour spice mixture over popcorn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl. Cool and store in airtight container. Eight (8) servings.

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1/3 cup hickory smoked barbecue seasoning
1/2 tsp salt, or to taste
5 tbsp popcorn
2 tbsp oil, or to taste

Italian Breadstick Style Popcorn

Measure spices, salt and olive oil into a cup. Using garlic press, squeeze garlic clove into spice and oil mixture and mix well. Put a small rubber spatula in the cup ready to help pour out the mixture. Have the spice mixture ready by the popper. Have bowl ready to put popcorn in.

Put oil and popcorn in the popper. Fasten the lid securely, begin stirring, using high heat. Popping will begin in about 1-1/2 minutes. Continue stirring until popping almost stops.

Remove from the heat, open the lid and sprinkle in the spice mixture. Then close the lid and continue stirring (no heat) for several more rounds until the spices are mixed thoroughly. Pour into bowl and serve. Store in airtight container. Six (6) servings.

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1 tbsp basil
1 tbsp parsley
1 lg clove garlic (or 1/4 tsp garlic powder)
1/2 tsp sea salt
2 tbsp olive oil
5 tbsp popcorn
2 tbsp oil

Low Fat Parmesan Popcorn

Have parmesan cheese and salt mixed in a measuring cup and ready by the popper. Also, have a bowl ready to put popcorn in. 

Put oil and popcorn into popper. Fasten the lid securely and stir constantly over high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops.

Quickly open lid and pour mixture over hot corn then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl. Six (6) servings.

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1 tsp oil, or to taste
1/2 cup popcorn
1/2 cup fat-free parmesan cheese, or to taste
1/4 tbsp salt, optional

Munchy Breakfast Bars

Lightly butter a 9" by 13" pan. Measure and mix marshmallows, salt, peanuts and chocolate mixture into a small bowl. Have this mixture ready next to the popper. Have bowl ready to put popcorn in. 

Put oil, popcorn and sugar into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops.

Quickly open lid and pour mixture over hot corn then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl. Continue stirring with a large spoon. Pat hot mixture into prepared pan with lightly buttered fingers. Cool and cut in bars. Store in airtight container. Twelve (12) servings.

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1 cup unsalted peanut halves
1/2 cup dark chocolate, finely chopped
1/2 tsp salt
2 cups miniature marshmallows
3 tbsp popcorn
3 tbsp oil
3 tbsp granulated sugar

Peanutty Popcorn

Finely chop in a food processor 1/2 cup peanuts (don't blend too long or it will turn to peanut butter). Put chopped peanuts in a measuring cup and mix in 2 tablespoons sugar and 1/2 teaspoon salt. Have above mixture ready by the popper.

Put oil, sugar and popcorn in popper. Fasten lid securely, begin stirring and applying high heat. It might be helpful to have a hot pad handy if hot oil comes out steam holes by the handle. Popping will begin in about 2 minutes. Continue stirring until popping almost stops.

Remove quickly from the heat, open the lid and pour in the peanut mixture. Continue stirring (no heat) until thoroughly mixed. Dump the hot popcorn into a big bowl and allow to cool. Six (6) servings.

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1/2 cup unsalted dry roasted peanuts
2 tbsp granulated sugar
1/2 tsp salt, optional
4 tbsp oil
4 tbsp granulated sugar
4 tbsp popcorn

Pineapple or Pina Colada Popcorn

Measure and mix the flavoring and sugar in a small bowl or cup. Have this mixture next to popper. Have bowl ready to put popcorn in.

Put oil, popcorn and sugar into popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes, then remove from heat when popping almost stops.

Quickly open lid and pour mixture over hot corn then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl. Cool and store in airtight container. Six (6) servings.

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2 tbsp granulated sugar
1 tsp pineapple or Pina colada flavoring
4 tbsp popcorn
4 tbsp oil
4 tbsp granulated sugar

Pizza Flavored Popcorn

Measure and mix seasonings and cheese in small bowl. Have this mixture ready next to popper. Have bowl ready to put hot popcorn in.

Put oil and popcorn into popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes, then remove from heat when popping almost stops.

Quickly open lid and pour spice mixture over hot corn then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl. Cool and store in airtight container. Eight (8) servings.

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1/8 tsp cayenne
1/2 tsp thyme
1 tbsp oregano
1 tbsp basil
1/2 tsp salt
1/2 tsp powdered garlic
1 tsp powdered tomato, optional
4 tbsp parmesan cheese
4 tbsp olive oil, or less (the oil will help the seasonings to stick better and also provide more flavor)
5 tbsp popcorn

Southern Rum Pecan Popcorn

Prepare flavoring: In a small bowl add sugar, rum extract, Karo® syrup, chopped pecans, and salt. Heat in microwave or on stove until heated through and easy to pour. Set next to popper so it is ready to pour in as soon as popcorn is popped.

In the popper: Measure into the popper popcorn, sugar and oil. Fasten the lid securely; begin stirring and applying medium to high heat. Popping will begin in about 1-1/2 minutes; continue stirring until popping almost stops.

Remove from the heat; open the lid and pour in the flavoring mixture, then close the lid and continue stirring (no heat) for several more rounds until mixed thoroughly. Quickly dump the hot popcorn into a big bowl and finish mixing with a large spoon. Store in airtight container. Six (6) servings.

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5 tbsp granulated sugar
2 tsp rum extract
3 tbsp Karo® syrup (corn syrup)
1/2 cup small chopped pecans
1/4 tsp salt, optional
4 tbsp oil
4 tbsp sugar
4 tbsp popcorn

Southwestern Popcorn (Texas Style)

Measure spices into a measuring cup and mix well with fork. Have this mixture ready by the popper. Have a large bowl that will hold at least 6 quarts ready for the finished hot popcorn.

Put oil and popcorn into the popper. Fasten the lid securely and begin stirring and applying high heat. Popping will begin in about 1-1/2 minutes. Continue stirring until popping almost stops.

Remove from the heat, open the lid and sprinkle in the mixed spices; close lid and stir several rounds until the spices are mixed well. Pour hot popcorn into big bowl. Cool and store in airtight container. Eight (8) servings.

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1 tbsp paprika
1 tbsp oregano
1 tbsp cilantro
1 tsp coriander
1 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder 
1/4 tsp cayenne
1/2 tsp salt
4 tbsp olive oil, or less (the oil will help the seasonings stick to the popcorn and provide more flavor)
5 tbsp popcorn

Strawberry Kiwi Popcorn

Open 4 packets Strawberry Kiwi Celestial® Seasonings Tea and pour into cup with salt. Stir well. Have ready next to popper, close to stove. Have bowl ready to put hot popcorn in.

Put sugar, oil and popcorn in the popper. Fasten the lid securely and hold hot pad with left hand over steam vents while stirring with right hand. Use high heat. Popping should start in about 2 minutes. Remove pan from heat when popping almost stops.

Quickly open lid and pour tea mixture over hot corn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl. Cool and store in an airtight bag or container. Six (6) servings.

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4 pkg Strawberry Kiwi Celestial® Seasonings Tea, open tea bags
1/4 tsp salt, optional
4 tbsp oil
4 tbsp popcorn
4 tbsp granulated sugar

Victorian Pink Mint Popcorn

Prepare finely ground peppermint candies (about 20 starlight mints). I like to use the food processor or you may break them up by putting them in a sturdy bag and rolling them with a rolling pin. Mix the crushed mints with the marshmallows and salt in a small bowl. Have mixture ready next to popper. Have bowl ready to put popcorn in.

Put oil, popcorn and sugar into the popper. Fasten lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes. Remove pan from heat when popping almost stops.

Quickly open lid and pour mixture over hot corn. Close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl. Continue stirring with large spoon until evenly mixed. Cool and store in airtight container. Six (6) servings.

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1/2 cup hard peppermint candies, finely ground
1 cup miniature marshmallows
1/4 tsp salt
4 tbsp popcorn
4 tbsp oil
4 tbsp granulated sugar

White Cheddar Popcorn

Pop the popcorn as usual, pour in bowl and pour cheese powder and salt over hot popcorn. Mix well. Six (6) servings.

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1/2 cup white cheddar powder, or to taste
1/4 tsp salt, optional
2 tbsp oil
1/2 cup popcorn

White Chocolate Almond Popcorn

Mix blended white chocolate, sliced almonds and salt in a measuring cup and have by the popper. Have bowl ready to put popcorn in.

Put oil, popcorn and sugar into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops.

Quickly open lid and pour mixture over hot popcorn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl. Finish mixing in bowl with large spoon. Cool and store in airtight container. Six (6) servings.

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1 cup almonds, sliced
1 cup white chocolate, blended in food processor
1/4 tsp salt, optional
4 tbsp popcorn
4 tbsp oil
4 tbsp granulated sugar

Sweet Touch Glazed Popcorn

The ultimate low cost, deliciously sweet, light and crispy popcorn snack. Use it to replace heavy ordinary caramel corn. And it’s so simple to make!

Preheat electric stove (just above medium setting). For gas stoves set low, never higher. Preheating is unnecessary. Pour all ingredients into popper. Stir constantly until popcorn has finished popping. Quickly empty pan onto cookie sheet. While the corn cools, take popper immediately to sink, run hot water into it with liquid detergent. Close lid on suds and let it soak for easy clean-up. When glazed popcorn is cool, break into pieces. Pick out any unpopped kernels. Makes approximately 4 quarts glazed popcorn.

Flavor to taste, if desired. (Choose from coconut, rum, vanilla or other flavorings. Try 1/2 teaspoon in the first batch and increase with each batch to suit your taste.)

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1/3 cup unpopped popcorn
4 tbsp sugar (only 64 calories)
4 tbsp canola oil (any oil will do)

Chocolate Popcorn Bars

About 45 minutes before serving: in 4 quart bowl, combine chocolate pieces, butter and corn syrup. Cook on high 3 to 4 minutes, stirring after 2 minutes, until chocolate is smooth. Stir in confectioners’ sugar and vanilla extract. Add popped corn and coconut to chocolate mixture, stirring gently until coated evenly. With back of spoon, press mixture evenly into greased 8" square baking dish. Chill until firm, about 30 minutes. Cut into 2" squares. Makes 16 bars, 133 calories each.

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6 oz package milk chocolate pieces
1 tsp vanilla extract
1/4 cup butter or margarine
6 cups popped corn (about 1/3 cup kernels)
1/4 cup light corn syrup
1/2 cup shredded coconut
1/2 cup confectioners' sugar

Marshmallow Popcorn Balls

In medium saucepan, melt butter or margarine over medium low heat. Add marshmallows; stir until melted. Blend in dry ingredients. Pour over popcorn, mixing well. With buttered hands, form into balls. Makes 12 medium balls.

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6 tbsp butter or margarine
3 tbsp raspberry flavored gelatin 
3 cups tiny marshmallows
3 qts unsalted popped corn

Red/Green KettleKorn

Here’s the ultimate low cost, deliciously sweet, light and crispy popcorn snack, perfect for holidays and family get together. Use it to replace heavy ordinary caramel corn. And it’s so simple to make!

Preheat electric stove (just above medium setting). For gas stoves set low, never higher; preheating is unnecessary. Pour all ingredients into popper. Stir constantly until popcorn has finished popping. Quickly empty pan onto cookie sheet. While the corn cools, take popper immediately to sink, run hot water into it with liquid detergent. Close lid on suds and let it soak for easy clean-up. When glazed popcorn is cool, break into pieces. Pick out any unpopped kernels. Makes approximately 4 quarts glazed popcorn.

To add color: Add a few drops of food coloring on the unmelted sugar when ingredients are put in popper. Don’t squirt in one spot; it will lump. Dot small amounts around in 6 or 8 places.

Store finished glazed corn in an airtight canister or jar.

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1/3 cup unpopped popcorn
4 tbsp sugar (only 64 calories)
4 tbsp canola oil (any oil will do)
Flavor to taste, if desired (Choose from coconut, rum, vanilla or other flavorings. Try 1/2 teaspoon in the first batch and increase with each batch to suit your taste.)

All Dressed Popcorn

Combine Mesquite Bar-B-Que, Pizza and Hot Nacho spices and popcorn and gently toss.

As a variation, combine White Cheddar, Herb & Garlic and Cool Ranch spices.

Each spice flavor can also be made separately.

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1/2 cup popcorn
1/2 tsp Mesquite Bar-B-Que spice
1/2 tsp Pizza spice
1/2 tsp Hot Nacho spice

Cheddar Bacon Popcorn

Preheat oven to 250°F. In a large baking pan, combine bacon, popcorn and cheese. Bake for 3 to 5 minutes, or until cheese is just melted. Serve at once. Makes about 10 cups.

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2 tbsp salad oil
5 slices bacon, cooked crisp and crumbled 
10 cups popped corn
1/4 lb sharp cheddar cheese, finely grated

Chewy Caramel Popcorn

About 30 minutes before serving, in 4-quart bowl, combine popped corn, and peanuts. Set aside. In small pan, place caramel squares and Half & Half. Cook on medium high 3 minutes, stirring every minute until mixture comes to a boil. Gradually stir caramel sauce into popcorn mixture until well coated.

Return mixture to stove and cook on high 3 minutes, stirring every minute. Cool slightly. Onto waxed paper, spoon caramel-coated popcorn in small clusters. Cool completely. Makes about 8 cups. 350 calories per cup.

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2 qts popped corn (about 1/2 cup kernels)
40 caramel squares (about 14 ounces)
1 cup salted peanuts
2 tbsp Half & Half

Mesquite Bar-B-Que Popcorn

Measure and mix barbecue seasoning and salt. Have this mixture ready next to popper. Have bowl ready for popcorn.

Put oil and popcorn into popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops.

Pour into large bowl. Sprinkle seasoning, toss and serve or cool and store in airtight container. Eight (8) servings.

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1/3 cup Mesquite Bar-B-Que seasoning
1/2 tsp salt, or to taste
5 tbsp popcorn
2 tbsp oil, or to taste

Butterscotch Almond Popcorn Mix

In a 1-quart microwave-safe measuring cup, microwave butter-scotch morsels on high power for 3 minutes, stirring after each minute, until melted and smooth. Pour over popcorn and almonds, stirring gently to mix well. Drop in small clusters onto a lightly-buttered baking sheet. Let cool. Makes about 6 cups.

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12 oz butterscotch morsels
4 cups popped corn
2 cups slivered almonds

Honey & Nut Popcorn Mix

About 20 minutes before serving: in 4-quart bowl, combine popped corn, walnuts, and sunflower seeds. Set aside.

In small pan combine honey, butter, and cinnamon. Cook on high 2 minutes, stirring halfway through cooking.

Pour hot honey mixture over popcorn mixture, stirring to combine evenly. Return to heat and cook on high 5 minutes, stirring halfway through cooking. Stir in raisins. Cool before serving, stirring occasionally to break into pieces. Makes 8 cups, 350 calories per cup.

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2 qts popped corn (about 1/2 cup kernels)
1/4 cup butter or margarine
1 cup chopped walnuts
1/4 tsp ground cinnamon
3/4 cup sunflower seeds (one 4 ounce package)
3/4 cup dark seedless raisins
1/2 cup honey

Popcorn Monster Mix

Combine popped popcorn, nuts and raisins in a bowl. Melt butterscotch chips and stir into mixture. Drop mixture by tablespoonfuls onto cookie sheet. Cool and munch.

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1 cup popcorn
1 cup chopped nuts
1 cup raisins
1 cup butterscotch chips

Snap-Crackle Popcorn & Nuts

About 2 hours before serving: preheat oven to 250°F. Place popped corn, pecans, and walnuts in large open roasting pan (17-1/4" x 11-1/2"); set aside.

Prepare caramel coating: In heavy 2-quart sauce pan over medium heat, heat brown sugar, butter or margarine, corn syrup and salt to boiling; boil 5 minutes, stirring frequently. Remove saucepan from heat; stir in vanilla extract.

Pour hot sugar mixture over popped corn mixture, stirring to coat well. Bake popped corn mixture 1 hour, stirring occasionally.

Spoon caramel-covered popcorn mixture into another large roasting pan or onto waxed paper to cool, stirring occasionally to separate. Store popcorn mixture in tightly covered containers to use within 1 week. Makes approximately 21 cups. 55 calories per 1/4 cup.

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16 cups popped corn (about 3/4 cup kernels)
1/2 cup butter or margarine (1 stick)
1-1/2 cups pecans
1/2 cup light corn syrup
1-1/2 cups walnuts
1/2 tsp salt
1 cup packed brown sugar
1/2 tsp vanilla extract

Herb Buttered Popcorn

Melt 6 tablespoons butter in pan on stove, add the garlic cloves and let set for 5 minutes. Strain out garlic cloves and discard them. Add the parsley and chives. Reheat butter one minute and pour over popcorn slowly, then toss until well coated. Add salt as desired.

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4 qts popped corn
1 tbsp chopped parsley
6 tbsp butter
4 tsp chives (chopped green onions may be substituted)
chopped garlic cloves

Maple/Peanut Caramel Popcorn

Heat oil over medium heat. Add peanuts to the hot oil. Then immediately dump popcorn in, followed by white sugar, brown sugar, and maple flavoring. Stir continuously until corn just stops popping, then remove quickly from heat. Dump immediately into waiting bowl.

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3 tbsp oil
1/3 cup white granulated sugar
1/3 cup peanuts
1 tbsp brown sugar
1/3 cup unpopped corn
1 tsp maple flavoring

Poppy Cock Candy Corn

Place all ingredients, except nuts, into stove top popcorn popper. Cook on medium high heat, stirring continuously. After the popping process, stir in almonds/nuts. Cool on cookie sheet.

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4 tbsp coconut oil or 5 tbsp vegetable oil
1/2 cup sugar
1/3 cup popcorn
1 tsp vanilla or almond flavoring almonds or nuts, chopped

Red Hot Popcorn

Pop all together.

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1/3 cup popcorn
1/3 cup red hots
2 tbsp oil

Southwestern Popcorn

Measure spices into a measuring cup and mix well with fork. Have this mixture ready by the popper. Have a large bowl that will hold at least 6 quarts ready for the finished hot popcorn.

Put oil and popcorn into the popper. Fasten the lid securely and begin stirring and applying high heat. Popping will begin in about 1-1/2 minutes. Continue stirring until popping almost stops.

Remove from the heat, open the lid and sprinkle in the mixed spices; close lid and stir several rounds until the spices are mixed well. Pour hot popcorn into big bowl. Cool and store in airtight container. Eight (8) servings.

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1 tbsp paprika
1 tbsp oregano
1 tbsp cilantro
1 tsp coriander
1 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder 
1/4 tsp cayenne
1/2 tsp salt
4 tbsp olive oil, or less (the oil will help the seasonings stick to the popcorn and provide more flavor)
4 tbsp popcorn

Spice Snack Popcorn

Melt butter slowly. Gently mix in spices and sugar. Stir until the mixture is smooth and all sugar is dissolved. Pour over popcorn and stir until all flakes are coated.

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3 tbsp butter
1/4 tsp nutmeg
2 tbsp sugar
1/2 tsp cinnamon
2 qts popped corn

Spicy Herb Blend

Pop the popcorn using 1 teaspoon canola oil. Remove the popcorn from the popper and lightly coat the warm popped corn with vegetable cooking spray. Sprinkle with the spicy herb blend to taste; toss well and serve. Makes enough seasoning for approximately 12 cups popcorn. Virtually fat free!

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2 tsp chili powder
2 tsp curry powder
1/8 tsp garlic powder

Sugar & Spice Popcorn

In a heavy saucepan, combine all ingredients except popcorn. Cook over medium heat, stirring constantly, until sugar is dissolved. Pour over popcorn, tossing to coat evenly. Spread out evenly on a lightly-buttered baking sheet. Cool. Break into small pieces. Makes approximately 12 cups.

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1 cup firmly packed light brown sugar 
1/4 tsp ground cloves
1/4 cup butter or margarine
1/4 tsp ground nutmeg
1/4 cup heavy cream
dash mace
1 tsp ground cinnamon
12 cups popped corn

Texas Herb & Spice Blend

Pop the popcorn using 1 teaspoon canola oil. Remove the popcorn from the popper and lightly spray the warm popped corn with vegetable cooking spray. Sprinkle with the herb and spice blend to taste; toss well and serve. Makes enough seasoning for approximately 12 cups popcorn. Virtually fat free!

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2 tsp paprika
1 tsp dried oregano
1/2 tsp cayenne pepper
1/4 tsp garlic powder
1/4 tsp ground cumin

Viva Zapata Popcorn

In a heavy saucepan, melt butter over medium heat. Stir in remaining ingredients except popcorn. Boil 1 minute. Drizzle over popcorn, toss to coat evenly. Serve at once. Makes 8 cups.

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3 tbsp butter
1/2 tsp dried thyme
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp freshly-ground pepper
1/4 tsp dried red pepper flakes
1/2 tsp ground cumin
8 cups popped corn
1 tsp dried oregano

Your Favorite Popcorn

Pop corn over medium-high heat, pour in bowl or bag. Pour in seasoning, toss and enjoy.

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1/2 cup popcorn
1/2 cup your favorite seasoning from Wabash Valley
2 tbsp oil

Holiday Popcorn Balls

In medium saucepan, melt butter/margarine over medium-low heat. Add marshmallows; stir until melted. Blend in dry gelatin. Pour over popcorn (after cooling for a few minutes), mixing well. With buttered hands, form mixture into balls. Makes 12 medium, 18 small.

Thanks S.L. of St. Louis, Mizzou (Go Tigers!)
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6 tbsp butter or margarine
3 cups mini-marshmallows
1/2 of 3 oz. package of Jello (approximately 3 tbsp)
3 quarts unsalted popcorn