Salty Dawg Popcorn Recipes
SWEET, SPICY, AND SALTY POPCORN
This popcorn is a family favorite, giving you an explosion of flavor with every bite. It is easy to adjust depending on taste preferences. Amounts are flexible depending on what you like such as adding more salt, cayenne, or honey. Make sure to keep some napkins handy.
Provided by Bronwyn Jo
Categories Appetizers and Snacks Snacks Popcorn Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Mix cinnamon, garlic powder, onion powder, cumin, cayenne pepper, salt, and allspice together in a bowl.
- Stir butter and honey together in a separate bowl until evenly mixed. Add cinnamon mixture with butter mixture and mix well.
- Place popcorn in a bowl and pour butter mixture over popcorn, flipping often to evenly coat each piece.
Nutrition Facts : Calories 213.7 calories, Carbohydrate 24.1 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 4.1 g, Protein 3.2 g, SaturatedFat 7.4 g, Sodium 156.1 mg, Sugar 4.5 g
SWEET 'N' SALTY POPCORN
"This popcorn recipe is a family favorite on weekend movie nights, thanks to the classic salty and sweet flavor!" Hilary Kerr, Hawks, Michigan
Provided by Taste of Home
Categories Snacks
Time 35m
Yield 10 cups.
Number Of Ingredients 6
Steps:
- Place popcorn in a large bowl. In a small microwave-safe bowl, melt butter; whisk in the pudding mix, corn syrup, vanilla and salt until smooth. , Microwave, uncovered, for 45 seconds or until bubbly. Pour over popcorn; toss to coat. Spread in two 15x10x1-in. baking pans coated with cooking spray., Bake at 250° for 25-30 minutes or until crisp, stirring once. Remove popcorn from pans to waxed paper to cool. Break into clusters. Store in airtight containers.
Nutrition Facts : Calories 91 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 83mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
MARSHMALLOW POPCORN
Our Marshmallow Popcorn is a fun and unique popcorn treat that is sweet, salty, crunchy, and delicious! Your family will ask you to make this again and again.
Provided by Two Sisters Crafting
Categories Popcorn
Time 20m
Number Of Ingredients 4
Steps:
- Pop 10 cups of popcorn and remove all of the un-popped kernels. Salt it liberally and set aside in a large bowl.
- Add 3 tablespoons of butter to a medium saucepan. Melt the butter on medium heat, stirring occasionally until the butter is completely melted.
- Add 3 cups of mini marshmallows to the melted butter.
- Stir until the marshmallows are covered in the butter, and then continue to stir until the marshmallows are completely melted.
- Take the marshmallow mixture off of the heat as soon as the last marshmallow has melted.
- Slowly pour about a third of the marshmallow mixture over the salted popcorn.
- Gently fold the marshmallow mixture in with the popcorn. Continue to add the marshmallow mixture a bit at a time, stirring between each addition. The popcorn should be completely covered in the warm marshmallow mixture.
- Now pour the popcorn onto a cookie sheet covered with parchment paper, foil, or a Silpat liner. Use the spatula to even the popcorn out on the cookie sheet.
- Allow the Marshmallo Popcorn to cool. Break apart into pieces and serve.
Nutrition Facts : Calories 122 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 158 grams sodium, Sugar 9 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
SWEET & SALTY POPCORN
Make and share this Sweet & Salty Popcorn recipe from Food.com.
Provided by Redsie
Categories Lunch/Snacks
Time 40m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Place popcorn in a large bowl.
- In a small microwave-safe bowl, melt butter; whisk in the pudding mix, corn syrup, vanilla and salt until smooth.
- Microwave, uncovered, for 45 seconds or until bubbly. Pour over popcorn; toss to coat.
- Spread in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
- Bake at 250° for 25-30 minutes or until crisp, stirring once.
- Remove popcorn from pan to waxed paper to cool.
- Break into clusters.
- Store in airtight containers.
Nutrition Facts : Calories 36.3, Fat 1, SaturatedFat 0.6, Cholesterol 2.5, Sodium 25.6, Carbohydrate 7.3, Sugar 2.6
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3/5 (3)Category SnackCuisine IndianTotal Time 20 mins
- Make sure to buy popcorn kernels and not normal corn kernels.Take a thick bottomed pan with lid, I used my sauce pan.Add oil to it.Swirl the pan so that oil is evenly distributed. Heat oil in medium flame,then add 2 corn kernels.
- It will pop up in few seconds.This is the right temperature we need.Now add all the popcorn kernels.
- Add it,give a quick stir and cover it with a lid.Simmer the flame.Now lift the pan from flame and shake it for 2 seconds then place in flame.Repeat this until all the kernels are popped out.Once the popping sound is stopped, you can switch off flame and remove it.Set aside.
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4.3/5 (6)Total Time 10 minsCategory SnacksCalories 160 per serving
- Heat the olive oil and two popcorn kernels in a saucepan on medium heat. Cover the saucepan and wait for the kernels to pop. This can take several minutes and that's ok. Be patient. When they pop, you know you're ready to go!
- Add the rest of the kernels into the pot and sprinkle the sugar on top. Quickly stir everything together and replace the lid.
- Shake the pot occasionally before the popping starts, then at regular intervals when it's popping to ensure all the kernels are popping and they don't burn.
- When the popping stops, remove from heat, pour into a bowl, sprinkle with salt (start with a pinch, taste, and add more if desired) and serve.
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5/5 (7)Total Time 15 minsCategory SnackCalories 205 per serving
- Add oil to large saucepan and heat on medium high. Drop in a kernel or two and see if it spins. Once it spins, the oil is ready to go. Pour in half a cup of popping corn and 3 heaps tablespoons of caster sugar, give it a quick stir and put on the lid. Occasionally give the saucepan a good shake and let the corn pop away.
- When the popping starts to subside, remove from heat and leave it for a few seconds for the last few to pop. Its better to remove it from the heat early, otherwise it may burn. Pour into a bowl and sprinkle generously with salt.
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From myrecipes.com
4.5/5 (2)Calories 138 per servingTotal Time 25 mins
- Line a large baking sheet with parchment. Combine butter, sugar and corn syrup in a small saucepan over medium heat and cook, stirring occasionally, until butter has melted. Bring to a boil, add condensed milk and continue to boil for 5 minutes, stirring to prevent scorching. Remove from heat and stir in vanilla.
- Place popcorn in a large bowl. Pour butter mixture over popcorn and stir gently to coat completely. Set aside until mixture has cooled enough so that it's still sticky but won't melt candy, 3 to 5 minutes. Toss in peanuts, toffee bits and white chocolate chips.
- When popcorn mixture is cool enough to handle, grease hands with cooking spray or vegetable oil and roll mixture into 2-inch balls (use about 1/4 cup per ball). Place balls on baking sheet. Sprinkle with salt, if desired. Let cool completely. Store in an airtight container at room temperature.
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From asideofsweet.com
5/5 (1)Total Time 7 minsCategory SnacksCalories 66 per serving
- Once the kernels pop, add the remaining kernels. Cover and shake the pot, holding the lid on. Remove the pot from the heat for about 20 seconds.
- Return the pot to heat and cook, shaking occasionally, until the popping sound slows and almost stops, about 3-5 minutes.
- Combine the honey, melted butter and sea salt. Pour over freshly made popcorn. Put the lid back on and shake vigorously to coat. Add more sea salt as needed.
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- Put 1 tablespoon olive oil, kernels and salt into a large pan. Make sure the kernels are in a single layer.
- Cover the pot and heat it over medium high heat. Wait about 30 seconds until you hear popping sounds. Take it from heat and shake the pan moving it back and forth. Put it back on the heat with its lid slightly ajar. Repeat this two or three times in a minute.
- When the popping slows down, remove the pot from the heat and wait until you hear no sound, about a minute. Make sure the pot is still ajar.
- When there is no popping at all, remove the lid. Drizzle 1 tablespoon olive oil over it, sprinkle cumin and chili powder and stir with a spoon well until all kernels are coated.
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