Friday, October 24, 2014

Elkhart County 4-H Fair Recipes: Popcorn

Posted on Aug. 18, 2013 at 1:00 a.m.

Popcorn

Red Hot Popcorn Pops

Kevin Eyer, Elkhart

4 qts. popped popcorn

1 cup sugar

1/2 cup butter

1/4 cup light corn syrup

1/2 tsp. salt

1 cup redhots

1/4 tsp. baking soda

16 old fashioned cinnamon stick candies

Place popcorn into paper bag. Mix sugar, butter corn syrup, salt and redhots in microwave safe bowl. Heat on high for 1-1/2 minutes. Stir with wooden spoon. Cook again until melted. Add soda and mix well. Pour over popcorn, shaking to coat. Form into 16 small popcorn balls slightly pressing down to flatten bottoms. Add stick candy to middle to form pop.

Cashew Caramel Corn

Arlene Julien, Goshen

10 cups popped popcorn (3/4 cup unpopped corn)

1 cup cashews

1 cup packed brown sugar

3/4 cup butter (no substitutes)

1/4 cup light corn syrup

1/4 tsp. salt

1/4 tsp. baking soda

Combine popcorn and cashews in a large roasting pan. Combine brown sugar, butter, corn syrup and salt in a 2 quart saucepan. Bring to boil over medium heat, stirring almost constantly. Boil gently for 5 minutes. Remove from heat and stir in baking soda. Pour over popcorn and cashews; mix well. Bake in a 300 degree oven 45 minutes, stirring every 15 minutes. Immediately spread out popcorn mixture on counter top and cool completely. Makes about 11 cups.

Zebra Corn

Kevin Eyer, Elkhart

4 qts. popped popcorn

1 cup brown sugar

1/2 cup light corn syrup

1/2 cup butter

Pinch of salt

1/2 tsp. baking soda

1 tsp. vanilla

1/2 cup milk chocolate for dipping

1/2 cup white chocolate

2 Tbsp. sea salt

Place popcorn into large roasting pan that has been greased. Mix brown sugar, corn syrup, butter and salt into a heavy saucepan. Bring to a boil over medium heat stirring constantly. Remove from heat and add baking soda and vanilla. Mix well. Pour over popcorn, stirring to coat. Bake for 45 minutes at 250 degrees, stirring occasionally. Remove from oven and spread onto greased foil. Let cool. Melt dipping chocolate in microwave. Once popcorn is cooled drizzle with milk chocolate. Let set half hour. Melt white chocolate in microwave. Drizzle over popcorn and sprinkle with sea salt. Let set. Store in airtight container.

Savory Popcorn Salad

Pat Stahly, Goshen

2 (8-oz.) cans water chestnuts, cut into small pieces

1 bunch green onions, chopped into small pieces

1 lb. bacon, fried and crumbled

1/2 cup sharp cheddar cheese, shredded

2 cups chopped celery

10-12 cups popcorn

Mix all ingredients except popcorn.

Dressing:

1 cup mayonnaise

1/2 cup sugar

Mix together and refrigerate for at least 1 hour prior to mixing into salad. Just before serving mix popcorn into other ingredients and then mix with dressing. Serve immediately. Serves 10 to 12 people.