Hot Popcorn Popper
 

Exotic Recipes

Browse our delicious exotic popcorn recipes:

Asian Popcorn Medley

  • 6 cups popped popcorn
  • 2 cups Oriental rice cracker mix
  • 3 tbsp. butter or margarine
  • 1 tbsp. soy sauce
  • ½ to 1 tsp. ground ginger (may vary to taste)
  • ½ to ¾ tsp. sesame oil (may vary to taste)
  1. Mix popcorn and rice cracker mix together in a large bowl.
  2. In a small microwave-safe bowl, microwave butter on HIGH until melted, about 20 seconds.
  3. Stir in soy sauce, ginger and oil.
  4. Drizzle over popcorn mixture; toss.
  5. Spread mixture on a baking sheet and bake in a 300° F oven for 20 minutes, stirring once.
  6. Allow to cool, serve or store in airtight container.

Yield: 8 cups


Boston Tea Party Popcorn

  • 2 1/2 quarts popped popcorn
  • 1/4 cup melted butter
  • 2 tablespoons instant lemon-flavored iced tea mix
  • 1 tablespoon sugar
  1. Put freshly-popped popcorn in a large bowl.
  2. Drizzle butter over it and toss.
  3. Combine tea and sugar.
  4. Add to buttered popcorn and toss again.

Yield: 2 1/2 quarts.


Cajun Corn

  • 2 1/2 quarts popped popcorn
  • 1/4 cup butter, melted
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon lemon pepper
  1. Pour butter over warm popcorn.
  2. Combine remaining seasonings and sprinkle over popcorn; toss to mix.
  3. Bake in 300-degree Fahrenheit oven for crispy popcorn.

Yield: 2 1/2 quarts.


Cranberry Popcorn Balls

  • 2 cups sugar
  • 1 10-ounce package (1 cup) frozen cranberry-orange relish
  • 1/2 cup cranberry juice
  • 1/2 cup light corn syrup
  • 1 teaspoon vinegar
  • 1/2 teaspoon salt
  • 5 quarts unsalted popped popcorn
  1. Combine all ingredients, except popcorn, in a heavy saucepan.
  2. Bring to a boil; lower heat and cook to 250 degrees Fahrenheit on a candy thermometer.
  3. Mixture will bubble up in pan, so watch to keep from boiling over.
  4. Pour slowly onto hot popcorn and mix until well-coated.
  5. Let stand 5 minutes or until mixture can easily be formed into balls. Butter hands and form into 3-inch balls.

Yield: 18 balls.


bacon-popcornBacon Popcorn

  • Bacon
  • Popping corn
  • Salt
  • Pepper 
  1. Crisp bacon in a large saucepan, or dutch oven.
  2. When the bacon is sizzling hot and crisp, remove the bacon from the pan, and add popcorn kernels to the grease released by the bacon.
  3. Cover the pot, you wouldn't want your popcorn to bounce everywhere.
  4. When the corn is finished popping, season with pepper and a bit of salt, and the crumbled pieces of bacon. The flavor of the corn with the bacon is salty and splendid, the texture is light and crunchy.

Crunchy Popcorn Trail Mix

  • 3 cups whole grain oat cereal
  • 1/3 cup raisins
  • 1/3 cup peanuts (or other nuts)
  • 1/3 cup sunflower seeds
  • 1/4 cup (1/2 stick) butter or margarine
  • 6 tablespoon brown sugar
  • 2 tablespoon light corn syrup
  1. Stir together popcorn, cereal, raisins and nuts in large microwavable bowl; set aside.
  2. Combine butter, brown sugar and corn syrup in small saucepan. Heat until boiling; cook for 3 minutes, stirring occasionally. Pour over popcorn mixture, stirring to coat evenly.
  3. Microwave 3-4 minutes, stirring and scrapping bowl after each minute. Spread onto greased cookie sheet; cool. Break into pieces and store in airtight container.

Yield: 9 servings

Nutritional Information:
(Based on 1 serving)
Total Calories 230; Total Fat 13g; Cholesterol 15mg; Sodium 180mg; Carbohydrate 27g; Fiber 3g; Sugars 13g; Protein 4g


Dilly Lemon Munch

  • 2 quarts popcorn popped in 1/4 cup of oil
  • 2 tablespoons shredded lemon peel
  • 1 teaspoon dill weed
  • Optional: 1/2 teaspoon low-sodium salt

Toss popcorn with lemon peel and dill weed. Flavor enhances as popcorn stands.

Yield: 2 quarts.


Disco Doodle Popcorn Mix

  • Hot popped popcorn
  • Butter-flavor salt
  • Nuts (peanuts, almonds, etc.)
  • Dried fruit (raisins, apricots, dates, etc.)
  • Soy nuts
  • Pumpkin seeds
  • Carob pieces
  1. Set out a large bowl of popped popcorn; sprinkle with butter-flavored salt.
  2. Put bowls of any or all the accompaniments around popcorn.
  3. Let each person fill a small bowl with popcorn and top with desired health snacks.

Five-Spice Popcorn

  • 2 1/2 quarts popped popcorn
  • 1 cup Chow Mein noodles, optional
  • 1/2 cup peanuts
  • 1/3 cup peanut oil
  • 2 tablespoons soy sauce
  • 1 teaspoon five-spice powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sesame salt or salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon sugar

Keep popcorn, noodles and peanuts warm. Combine remaining ingredients and mix thoroughly. Slowly pour over popcorn mixture, tossing to blend. Pour into a large roasting pan. Heat in a 300-degree Fahrenheit oven for 5-10 minutes, stirring once.

Yield: 2 1/2 quarts.


Ginger Sesame Popcorn Brittle

  • 8 cups popped popcorn
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup light corn syrup
  • 2 cups sugar
  • 1/3 cup toasted sesame seeds
  • 1 tablespoon black sesame seeds, optional
  • 1/2 cup finely diced candied ginger
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  1. Lightly butter a sheet pan or jelly roll pan; set aside. Spray a large metal bowl with cooking spray and place the popcorn inside. Measure all ingredients and have ready before cooking.* Melt the butter in a large saucepan over medium heat. Stir in corn syrup and sugar until blended. Attach a candy thermometer to saucepan and cook, stirring often, until mixture registers 290º F. Remove pan from heat.
  2. Working quickly, stir in sesame seeds, candied ginger, vanilla and salt until blended. Pour sugar mixture over popcorn and stir to coat thoroughly. Pour mixture out onto prepared pan and spread into single layer. Allow to cool completely before breaking into chunks. Store in an airtight container.

Yield: about 2 pounds


Hot Mustard Popcorn

  • 2 quarts popcorn popped in 1/4 cup oil
  • 1 teaspoon mustard (dry)
  • 1/2 teaspoon thyme
  • 1/4 teaspoon ground black pepper
  • Dash cayenne pepper
  • Optional: 1/2 teaspoon low-sodium salt

Keep popcorn warm. Mix seasonings together. Add to popped popcorn and mix thoroughly.

Yield: 2 quarts.


Hot Wasabi Popcorn

  • 8 cups popped popcorn, warm
  • 3 tablespoons butter or margarine
  • 2 teaspoons prepared wasabi
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sugar, optional
  1. Place popcorn in a large bowl.
  2. Microwave butter 20 seconds or until melted; stir in wasabi until well blended.
  3. Drizzle wasabi butter over popcorn and stir to distribute.
  4. Sprinkle with salt and sugar, if desired, and stir again.

Yield: 8-1 cup servings
Nutrition Information:
(Based on 1 serving, does not include optional ingredients)
Total Calories 100; Total Fat 7g; Saturated Fat 3g; Cholesterol 10mg; Sodium 270mg; Carbohydrate 7g; Fiber 1g; Sugars 0g; Protein 1g


Nutty 'N' Natural Popcorn

  • 2 tablespoons sunflower seed kernels
  • 2 tablespoons almonds, finely ground
  • 2 tablespoons walnuts or hazelnuts, finely ground
  • 2 tablespoons wheat germ
  • 4-6 tablespoons melted margarine or butter
  • 1 6-ounce package (1 2/3 cups) chopped dried fruits and raisins
  • 2 1/2 quarts popped popcorn

Finely grind sunflower kernels and nuts in a food processor or blender. Pour melted margarine over popcorn. Sprinkle with ground nuts and wheat germ; toss to mix. Stir in dried fruits.

Yield: 3 quarts.


Orange Popcorn Balls

  • 1 1/2 cups sugar
  • 1 1/4 cups water
  • 1 cup orange marmalade
  • 1/2 teaspoon salt
  • 1/2 cup light corn syrup
  • 1 teaspoon vinegar
  • 5 quarts popped popcorn

Combine sugar, water, marmalade, salt, light corn syrup and vinegar in a saucepan; bring to a boil, stirring until sugar dissolves.

Cook to hard-ball stage (250 degrees Fahrenheit). Pour slowly over popped popcorn and mix thoroughly. Butter hands and shape into 2 1/2-inch balls.

Yield: 15 balls.


Popcorn Con Pesto

  • 5 quarts popped popcorn
  • 1/2 cup melted butter
  • 1 tablespoon dried basil leaves, crushed
  • 1 teaspoon dried parsley, crushed
  • 1 teaspoon garlic powder
  • 1/3 cup Parmesan cheese
  • 1/2 cup pine nuts (optional)

Put popped popcorn in a large bowl and keep warm. In small saucepan, melt the butter; add basil, parsley, garlic, Parmesan cheese and nuts. Stir to blend.

Pour over popped popcorn, stirring well.

Yield: 5 quarts.


Popcorn Medley

  • 6 tablespoons butter or margarine
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon garlic powder
  • 1 quart popped popcorn, unsalted
  • 1 can (3 oz.) chow mein noodles (about 2 cups)
  • 1 1/2 cups bite-sized shredded wheat biscuits
  • 1 cup pecan halves
  • 1 teaspoon basil

In a large frying pan, melt butter or margarine. Stir in Worcestershire sauce, salt and garlic powder. Add popcorn, noodles, wheat biscuits and pecans; toss gently until well-mixed. Sprinkle with basil.

Spread out on cookie sheet and heat in 250-degree Fahrenheit oven for 45 minutes, stirring occasionally. Cool.

Yield: 2 quarts


Popcorn Poppin' Month Dilly Lemon Munch

  • 2 quarts popcorn popped in 1/4 cup of oil
  • 2 tablespoons shredded lemon peel
  • 1 teaspoon dill weed

Toss popcorn with lemon peel and dill weed. Flavor enhances as popcorn stands.

Nutritional Information (based on 1-cup serving):
Total Calories 92; Fat 7g; Carbohydrate 7g; Sugar .131g; Fiber 1g; Protein 1g; Sodium 1 mg; Cholesterol 0mg.


Popcorn Trail Mix

  • 8 oz. raisins
  • 6 oz. diced, dried fruit (apricots, apples, etc.)
  • 1 quart popped popcorn (air popped)

Set freshly popped popcorn in large bowl. Add diced fruit and raisins. Toss popcorn and fruit until combined thoroughly.

Full Recipe: 1 quart
Yield: 3 cups

Nutritional Information
(based on 3-cup serving)
Total Calories 651; Fat 5g; Saturated Fat 3g;
Carbohydrate 162g; Fiber 15g; Protein 8g; Sodium 420 mg.


Savory Popcorn de Provence

  • 1/4 cup (1/2 stick) butter or margarine
  • 2 garlic cloves, finely minced
  • 2 tablespoon herbs de Provence (a blend of dried marjoram, thyme, summer savory, basil, rosemary, sage, and fennel)

Melt butter in small saucepan; add garlic and cook 1 minute. Stir in herbs de Provence.* Place popcorn in large bowl. Toss flavored butter mixture over popcorn; serve immediately.


 

Yield: 8 servings

Nutritional Information:
(Based on 1 serving)
Total Calories 110; Total Fat 9g; Cholesterol 15mg; Sodium 40mg; Carbohydrate 7g; Fiber 1g; Sugars 0g; Protein 1


Spicy Cajun Popcorn & Nuts

  • 1/2 cup toasted, coarsely chopped pecans
  • 1/2 cup peanuts
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 1/4 teaspoon each: dry mustard, garlic powder
  • 1/8 teaspoon cayenne pepper
  1. Place popcorn and nuts in large bowl.
  2. In small microwave-safe bowl, microwave butter on HIGH until melted, about 30 seconds.
  3. Stir in dry mustard, garlic powder and cayenne pepper.
  4. Drizzle over popcorn mixture and toss well.

Yield: 9 servings


Spicy Italian Popcorn

  • 2 tablespoons olive oil
  • 1/3 cup grated Parmesan and Romano cheese
  • 1 teaspoon oregano
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic salt
  1. Drizzle olive oil over popcorn in large bowl.
  2. Add remaining ingredients; toss well.

Yield: 10 servings

Nutritional Information:
(Based on 1 serving)
Total calories: 90 Fat: 7 g Carbohydrate: 7 g Sugar: 0 Fiber: 1 g Protein: 2 g
Sodium 180 mg: Cholesterol 0 mg


Thai Peanut and Popcorn Crusted Chicken

  • 2 cups popped popcorn
  • 1/2 cup chopped peanuts
  • 1 egg
  • 1 teaspoon soy sauce
  • 1 clove garlic, minced
  • 1/2 teaspoon hot pepper sauce
  • 3 tablespoons vegetable oil
  • 4 (1 3/4 lbs.) boneless, skinless chicken breasts

For the Thai Peanut Sauce:

Mix 3 tablespoons peanut butter, 3 tablespoons honey, 2 tablespoons soy sauce, 2 tablespoons lime juice and 1/2 teaspoon hot pepper sauce in a small bowl until smooth.

  1. Preheat oven to 350º F. Process popcorn in a blender or food processor until ground. Pour ground popcorn into a shallow dish; stir in peanuts and set aside.
  2. In another shallow dish, whisk egg, soy sauce, garlic and hot pepper sauce until blended; set aside.
  3. Heat oil in a large, oven-proof skillet over medium-high heat. Dip chicken breasts first in egg mixture and then in popcorn mixture until well coated. Place in skillet and brown on both sides; about 3 minutes per side.
  4. Place skillet in oven 15 minutes or until chicken is cooked through. Serve with Thai Peanut sauce.

Preparation time: 10 minutes
Cooking time: 25 minutes

Yield: 4
Nutrition Information:
(Based on 1 serving)
Total Calories 440; Total Fat 22g; Saturated Fat 3.5g; Cholesterol 170mg; Sodium 330mg; Carbohydrate 6g; Fiber 2g; Sugars 1g; Protein 53g