Diane Sagers

CORRESPONDENT

Christmas time is treat time and what can be better than easy treats? When it comes to simplicity, popcorn is stellar. It is also adaptable. It can be as simple as popping up a bag of microwave popcorn, open and serve, but it can be dressed up to make delightful, quick and inexpensive treats for the holiday season.

Below are several excellent ways to use popcorn for those holiday treats.

Mother Goose Candy Popcorn

(A colorful sweet treat)

6 cups popped popcorn

1/2 cup water

1 teaspoon salt

Food coloring

2 cups sugar

1 Tablespoon butter

1 teaspoon vanilla

Place popped corn on cookie sheet. Mix remaining ingredients in saucepan and bring to a boil. Add food coloring if desired. Pour over popcorn and stir or shake to coat it. Let it sit for 1 or 2 days or until it is dry and sugary.

Mini Marshmallow Popcorn Balls

6 quarts popcorn popped

1 cup margarine

1 1/3 cups sugar

1/2 cup corn syrup

1 teaspoon vanilla

3 cups mini marshmallows

Bring to a boil margarine, sugar and corn syrup. Boil for 3 minutes then add vanilla. Mix popcorn with marshmallows and pour syrup mixture over all. Form into balls.

Popcorn Balls

7 quarts popcorn popped

1 cup sugar

1/3 cup corn syrup

1/4 cup butter or margarine

1/3 cup water

1 teaspoon salt

Preheat oven to 300 degrees. Pop corn and place popped corn in oven to keep warm. Mix remaining ingredients together in saucepan. Heat mixture to 250 degrees using a candy thermometer or heat until a few drops form a hard ball when dropped into cold water. Remove from heat, stir in 1 teaspoon vanilla and 1/2 teaspoon soda. For flavored popcorn, add flavored drink mix (Kool-aid). Stir until dissolved.

Pour syrup over warm popcorn on cookie sheet and place in oven for about 15 minutes. Remove, cool and separate kernels. Popcorn for shaping needs to be sticky, so do not put back into oven. Form flavored popcorn into balls, Christmas wreaths, lollipops on a stick, or mold it over muffin cups or custard cups to form individual shells to fill with nuts and candy.

Microwave Caramel Popcorn

16 cups popped popcorn

1/2 cup butter

1/2 teaspoon salt

1 cup brown sugar

1/4 cup light corn syrup

1/2 teaspoon baking soda

1 teaspoon vanilla

Place butter, salt, brown sugar and corn syrup in microwaveable bowl. Cook on high 1 to 2 minutes until bubbly. Stir. Cook on high 3 minutes more stirring after each minute. Add baking soda and vanilla. Stir. Place popped popcorn in a brown grocery bag and pour caramel over all. Fold the bag down and place in microwave. Cook on high 1 minute. Shake bag. Cook 1 minute, and then shake. Cook 30 seconds, then shake and 30 seconds, then shake and pour out on cookie sheet on counter to cool.

Chocolate Covered Popcorn

1 package microwave popcorn (3 1/2 cups popped)

1/2 pound white chocolate candy coating

1/2 package paramount crystals (1 tablespoon)

(Note: Paramount crystals are a paraffin based product, often found in hobby stores if not available at the grocery)

Melt chocolate. Add paramount crystals. Stir until smooth. Microwave the popcorn. Pour into a large bowl. Immediately pour melted chocolate over popcorn, stirring until completely coated. Spread out onto waxed paper into a thin layer. Cool.

Chocolate Popcorn Balls

8 cups popped popcorn

1/2 cup light corn syrup

1/3 cup butter

1 1/2 cups sugar

1/12 cup water

1 1/2 cups chocolate chips

Keep popped popcorn warm in a 250-degree oven. In a large saucepan mix together sugar, light corn syrup, water and butter. Stir over medium heat until sugar melts and reaches candy stage (about 250 degrees) or until a few drops form a hard ball when dropped into cold water. Remove popcorn from oven and stir in, mixing well to cover. Add 1 1/2 cups chocolate chips. Mix and shape into balls.

Rocky Road Popcorn Balls

8 cups popcorn

2 tablespoons butter

1 7-ounce jar marshmallow cream

1 cup unsalted chopped nuts

1 cup chocolate chips

Combine popcorn and nuts in a large, greased bowl. Melt butter and chocolate in a large saucepan over low heat. Remove from heat and stir in marshmallow cream. Drizzle over popcorn mixture. Stir evenly to coat. Press in greased 9-inch square casserole and refrigerate until firm, about 4 hours. Cut into squares to serve.

Gourmet Caramel Nut Popcorn

3 quarts freshly popped corn

1 cup salted, roasted macadamia nuts

1 cup whole almonds or pecan halves

1 cup firmly packed dark brown sugar

1 tablespoon finely grated orange zest

1/2 teaspoon baking soda

1 cup unsalted cashews

1/2 cup light corn syrup

1/2 cup unsalted butter

1/2 teaspoon salt

1 teaspoon vanilla extract

Heat oven to 250 degrees. Butter a large roasting pan. Combine popped corn and nuts in the prepared pan, mixing well. Place in the oven while preparing glaze.

In a large, heavy saucepan over medium heat, combine the brown sugar, corn syrup, butter, orange zest and salt. Bring to a boil, stirring constantly until the sugar dissolves. Boil for 4 minutes without stirring.

Remove from the heat and mix in vanilla and baking soda. Mixture will foam up. Pour gradually over the popped corn mixture, stirring well to coat.

Bake until dry, stirring occasionally, approximately 1 hour.

Remove from the oven. Using a metal spatula, free the popcorn from the bottom of the pan. Let cool completely in the pan. Break into clumps. Store in an airtight container at room temperature for up to one week.

Flavored Popcorn Butters

Fiesta Butter

2 tablespoons butter

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon parsley flakes

2 teaspoons parmesan cheese

Melt butter, stir in the rest of the ingredients. Mix thoroughly. Pour over popcorn and toss to coat.

Mexicali Butter

1/4 cup Butter

1/2 teaspoon chopped onion

1/2 tablespoon dry taco seasoning mix

Salt to taste

Melt butter and mix in other ingredients. Pour over popcorn and toss to coat.

Cheese Butter

1/2 cup butter

1/2 cup grated parmesan cheese

(Powdered cheese can be used for this. Add garlic powder for cheese garlic butter. Use cheddar cheese if desired.) Melt butter, mix in cheese. Pour over popcorn, toss.