A favorite snack all over the world, we rarely think to use popcorn in recipes. Here are some to ponder.



5 cups air-popped popcorn

2 cups miniature marshmallows

1 tablespoon coconut oil or butter

3 tablespoons candied ginger, minced

1⁄2 cup shredded coconut

4 ounces semi-sweet chocolate

1 teaspoon coconut oil or butter

Place popcorn in large bowl.

Place marshmallows and coconut oil or butter in medium saucepan over medium-low heat. Stir until melted; remove from heat.

Stir in shredded coconut and candied ginger. Mix well. Pour over popcorn and mix again.

Spray hands with nonstick cooking spray, then scoop up one tablespoon of popcorn mixture.

Roll mixture with hands to form a ball. Place ball on baking sheet lined with parchment paper or foil.

Repeat to make 36 balls.

Place chocolate in small, microwavesafe bowl. Heat in microwave on HIGH for one minute, until melted. If not completely melted, microwave for another 15 seconds and stir again.

Stir 1 teaspoon coconut oil into melted chocolate.

Place chocolate in zipper-style plastic bag and seal. Snip off a tiny corner of bag.

Pipe chocolate on popcorn balls in a decorative pattern.

Garnish with extra shredded coconut and extra minced candied ginger if desired.

Place truffles in a cool place until chocolate is set.


2 quarts popped popcorn, unsalted

1 can (4 ounce) flaked coconut, toasted

1 cup sugar

1 cup light corn syrup

1⁄2 cup butter or margarine

1⁄4 cup water

2 teaspoons salt

1 teaspoon vanilla

1 quart vanilla, spumoni or butter pecan ice cream

Sweetened fresh or defrosted frozen fruit or chocolate sauce, if desired

1 12-inch pizza pan

Mix popcorn and coconut in a large buttered bowl. Combine sugar, syrup, butter or margarine, water and salt in saucepan. Bring to boil over low heat, stirring until sugar dissolves. Continue cooking until syrup reaches the hard crack stage (290 to 295 degrees Fahrenheit).

Stir in vanilla. Pour syrup in fine stream over popcorn mixture; stir until particles are evenly coated with syrup.

Turn half of popcorn mixture onto buttered 12-inch pizza pan; spread in thin layer covering bottom of pan. Mark off into wedge-shaped servings. Repeat using remaining popcorn mixture; cool.

Cover one layer with ice cream; top with second popcorn layer. Store in freezer. To serve, cut in wedges. Serve plain or with desired fruit or sauce.



10 cups freshly popped popcorn

2 cups whole almonds

1 cup firmly packed light brown sugar

1⁄2 cup butter or margarine

1⁄4 cup light corn syrup

2 teaspoons vanilla

1 teaspoon almond extract

1⁄2 teaspoon baking soda

Preheat oven to 225 degrees. Spray 15-by-10 baking sheet with non-stick spray. Mix popcorn and almonds in large bowl.

Combine brown sugar, butter and corn syrup in medium saucepan. Over low heat, stir mixture until sugar dissolves. Increase heat to high and boil 5 minutes. Remove from heat; stir in vanilla, almond extract and baking soda.

Pour over popcorn and almonds, immediately stirring gently to coat. Pour mixture onto prepared baking sheet, spreading evenly.

Bake for 1 hour in preheated oven. Cool completely. Break into pieces and store in airtight container.


3 quarts popped popcorn, unsalted

1 can (61⁄2 ounce) salted mixed nuts

1 pound light brown sugar

1 cup light corn or maple syrup

1⁄2 cup butter or margarine

1⁄2 cup water

2 teaspoons salt

1 1⁄2 teaspoons cinnamon

Mix popcorn and nuts in large buttered bowl.

Combine sugar, syrup, butter or margarine, water, salt and cinnamon in saucepan.

Heat slowly to the boiling point, stirring until sugar melts.

Cook to hard crack stage (290 to 295 degrees Fahrenheit).

Pour syrup in a fine stream over popcorn and nuts.

Stir until popcorn and nuts are evenly coated with syrup.

Spread out on large buttered surface or waxed paper.

Separate into bite-size portions with forks. Cool.


3 cups sugar

1⁄2 cup unsweetened cocoa powder, sifted

1 cup milk

2 tablespoons vanilla extract

1 teaspoon glycerin, optional (available at drug stores)

6 quarts popped popcorn

Place popcorn in a large bowl that has been sprayed with cooking spray; set aside. Line a baking sheet or work surface with waxed paper or foil.

Stir sugar, cocoa, milk and vanilla together in a medium saucepan. Cook, stirring occasionally, until mixture registers 250 degrees on a candy thermometer.

Stir in glycerin, if desired, and pour hot mixture over popcorn.

Stir to coat popcorn completely.

Spread popcorn onto prepared surface and allow to completely. Break into pieces to serve.

Store in an airtight container.



2 cups sugar

2⁄3 cup apple juice or water

2⁄3 cup maple syrup

1⁄2 cup butter

1 1⁄2 teaspoons salt

1 tsp. vanilla

4 quarts warm popped popcorn

1 cup honey-roasted, unsalted or salted peanuts

1 8-ounce package chopped dates (11⁄2 cups)

Combine sugar, apple juice, syrup, butter and salt in a heavy saucepan.

Bring to a boil, stirring occasionally.

Remove sugar from sides of pan with a wet brush.

Cook, without stirring, until mixture reaches 270 degrees Fahrenheit, or the soft crack stage on a candy thermometer.

Add vanilla.

Pour mixture over popped popcorn, peanuts and dates; mix well. Wet or butter hands and shape into 3-inch balls.



6 c. popped popcorn

1 c. brown sugar

1⁄4 c. honey

1⁄3 c. water

1 Tbsp. light margarine

butter flavored cooking spray

3 Tbsp. prepared cinnamon sugar mixture (2 Tbsp. sugar to 1 Tbsp. cinnamon)

mini pretzel sticks

Combine sugar, honey, and water in a 2-quart saucepan; bring to a boil over high heat, stirring constantly until sugar is dissolved.

Cook until sugar forms thick, “ropy” threads that drip from the spoon.

Add butter and stir to mix. Slowly pour mixture over popcorn, tossing to mix.

When popcorn has cooled slightly, spray hands with cooking spray and shape into small balls.

Insert pretzel stick to create a lollipop.

Roll in cinnamon-sugar mixture and wrap in plastic wrap or store in zipper-style bags.

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