Add Pizazz To Popcorn With Seasonings

Sunny or rainy days, vacation or school days, work days or holidays - any day is a perfect day for popcorn.

Combine flavorful popcorn treats with almost any autumn activity. Let hot seasoned popcorn serve as an accompaniment while cheering on your favorite football team. Serve a variety of popcorn snack mixes for a work break or to help satisfy afterschool visitors’ appetites. Include popcorn refreshments with an evening of board games or a video fest of cartoons, classics or horror movies.

For a quick seasoning, toss popcorn with a favorite seasoning blend or powdered salad dressing mix. Seasoning won’t stick to air- or microwave-popped corn; you need to first mist it with a bit of nonstick vegetable cooking spray or water.

Here are some combinations for your consideration.

Italian Popcorn

4 quarts popped popcorn, unpopped kernels discarded

1/2 cup melted butter or margarine (see note)

2 tablespoons dried oregano

2 teaspoons garlic powder

2 teaspoons dried basil

1 cup grated Parmesan cheese (see note)

Place prepared popcorn in a large bowl. Melt butter and stir in oregano, garlic and basil. Pour over popcorn and toss to blend. Sprinkle with Parmesan cheese and toss to mix.

Yield: 4 quarts.

Note: To reduce fat and calories, substitute butter-flavored nonstick vegetable cooking spray for the butter and reduce Parmesan cheese to a light sprinkle.

Candy Corn Popcorn Balls

1/4 cup (1/2 stick) butter or margarine

1 (10-1/2-ounce) bag miniature marshmallows

1 box (4-serving size) flavored gelatin (any flavor)

3 quarts (12 cups) popped popcorn, unpopped kernels discarded

1 cup candy corn

Microwave butter and marshmallows in large microwaveable bowl on high power for 1-1/2 to 2 minutes, or until marshmallows puff up. Stir in gelatin until well mixed.

Pour marshmallow mixture over popcorn and candy corn in large bowl. Mix lightly until well coated. Shape into 15 balls or other shapes with greased or wet hands.

Yield: 15 servings.

Southwestern Popcorn

1/4 cup butter or margarine, melted (see note)

1 cup shredded colby and jack cheeses (see note)

1 to 2 teaspoons taco seasoning mix

2 quarts popped popcorn, unpopped kernels discarded

Melt butter; add cheeses and stir until smooth. Stir in taco seasoning mix. Pour over popcorn and toss to coat.

Yield: 2 quarts.

Note: To reduce fat and calories, substitute butter-flavored nonstick vegetable cooking spray for the butter and reduce cheese to a light sprinkle.

Scarecrow Stuffing

1 bag microwave popcorn, popped

1 cup miniature herb or seasoned crackers

1 cup thin pretzel sticks

1/4 cup butter or margarine

1/2 teaspoon dried basil

1/4 teaspoon garlic powder 1/4 teaspoon lemon pepper

Pop popcorn according to package directions. Toss with crackers and pretzels in large bowl. Melt butter; stir in basil, garlic and pepper. Drizzle over popcorn mixture and toss to mix.

Yield: About 10 cups.

Caramel Clusters

1 bag microwave popcorn, popped

48 pecan halves

1 (14-ounce) bag caramels, unwrapped

3 tablespoons half-and-half

1 tablespoon butter or margarine

1 teaspoon rum flavoring

1/2 cup fudge frosting (canned or homemade)

Place 6 cups popped popcorn in large bowl; set aside. Arrange pecan halves in groups of 3 on a greased baking sheet; set aside.

Combine caramels, cream and butter; cook over low heat or in microwave oven until caramels are melted, stirring frequently. Remove from heat. Stir in rum flavoring. Pour caramel mixture over popcorn and toss to coat well.

Working quickly, spoon heaping tablespoonfuls of popcorn mixture onto the center of each pecan group. Heat frosting over low heat or in microwave oven until softened. Spoon over each cluster. Store in a cool place.

Yield: 16 clusters.

Peanut Butter Popcorn Nibble

1 cup cut-up dried fruit (raisins, dates, apricots, etc.)

2 teaspoons sesame seeds

1/2 cup honey

1/3 cup peanut butter

2-1/2 quarts popped popcorn, unpopped kernels discarded

Chop fruit with sesame seeds in a food processor or blender. Combine honey, peanut butter and fruit mixture and heat over low heat or in microwave oven, stirring frequently.

Place popped popcorn in a 15-1/2- by 10-1/2- by 2-1/2-inch baking pan. Pour fruit mixture over popcorn. Bake at 350 degrees for 10 minutes, stirring 2 or 3 times. Remove from oven and cool. Store in a plastic bag or airtight container.

Yield: About 3 quarts.

Peppery Popcorn Party Mix

2-1/2 quarts popped popcorn, unpopped kernels discarded.

2 cups corn chips, slightly broken

1 cup dry-roasted peanuts

1/4 cup butter or margarine

2 tablespoons Louisiana-style hot sauce

1 teaspoon celery seed

1/4 teaspoon salt, optional

Place 2 cups of popped corn in a small bowl; set aside. Combine remaining popped corn with corn chips and peanuts.

Melt butter with hot sauce, celery seeds and salt, if desired; pour over popcorn mixture, tossing gently to coat.

Spread on a 10- by 15-inch jellyroll pan. Bake at 350 degrees for 10 minutes. Remove from baking sheet to a large serving bowl. Toss with remaining 2 cups popped corn. Serve immediately or store in an airtight container.

Yield: About 2 quarts. , DataTimes ILLUSTRATION: Photo

MEMO: Have a food question? Looking for a recipe? Laura Carnie, a certified family and consumer scientist and food consultant in Coeur d’Alene, would like to hear from you. Write to Cook’s Notebook, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210. As many letters as possible will be answered in this column; sorry, no individual replies.

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