It’s officially National Popcorn Poppin’ Month, plus popcorn’s a budget-conscious people-pleasing natural for this weekend’s whirl of Halloween parties and get-togethers.
Then, too, we have a couple of humdinger recipes today, starting with this one which first appeared in the Nov. 1, 2010, Forum.
Mrs. Marvin Edison shared the how-to and said, “Friends and family are starting to bug me to make my peanut-butter popcorn balls again. I’ve had the recipe for over 35 years, and have made the balls for high-school fund-raisers, when our boys were attending Lynnwood High School many years ago, and for our granddaughter’s volleyball team.
“They are yummy! I suppose you could make them with microwave popcorn, but I have never tried it. I still use our old yellow air-popcorn machine.”
The second recipe, courtesy of the Popcorn Board, is a snappy Indian take on flavored popcorn.
Mrs. Marvin Edison’s peanut-butter popcorn balls
1/2cup light corn syrup
1/4cup granulated sugar
1/2cup peanut butter, smooth or crunchy
2quarts hot popped popcorn, salted and buttered
Combine corn syrup and sugar in a medium saucepan; cook over medium heat to boiling, stirring until sugar is dissolved. Remove from heat and and stir in peanut butter.
Immediately pour over hot popcorn and stir until evenly coated. (I wet my hands with cool water while forming the balls so the balls will stick together.)
Wrap balls in plastic wrap and tie with curling ribbon.
Makes about 10 to 12 popcorn balls.
Coconut curry cashew popcorn
10 cups popped popcorn
2cups cashews
1/2cup flaked coconut
1/2cup (1 cube) butter
1/2cup sugar
1/4cup honey
1tablespoon mild curry powder
1/2teaspoon baking soda
Cayenne pepper to taste (optional)
Preheat oven to 300 degrees. Place popcorn, cashews and coconut in a large bowl; set aside.
Heat butter, sugar and honey in a medium saucepan; stir mixture over medium heat until it begins to boil. Boil 2 minutes without stirring.
Remove from heat and stir in curry powder and baking soda (mixture will foam).
Pour syrup over popcorn mixture in bowl and stir until evenly coated. Pour mixture onto large, rimmed baking sheet or roasting pan lined with foil and sprayed with nonstick spray.
Bake 30 minutes, stirring twice during baking time. Stir mixture a few times as it cools on baking sheet.
Store in an airtight container.
The next Forum will appear in Monday’s Good Life section.
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