Nacho Popcorn
(Recipe courtesy of Betty Crocker)
Ingredients
2 bags (3.5 oz each) microwave popcorn (butter or natural flavor), popped
Chili powder
1/2 cup well-drained sliced ripe olives
1/4 cup well drained Old El Paso™ chopped green chiles
2 cups shredded sharp cheddar cheese (8 oz)
Directions
1. Remove and discard unpopped kernels from popped popcorn. Divide popcorn among four 10-inch microwavable dinner plates. Sprinkle each with desired amount of chili powder and equal amounts of olives, chilies and cheese.
2. Microwave 1 plate at a time uncovered on High about 1 minute or until cheese is melted. (If cheese melts unevenly, rotate plate 1/2 turn after 30 seconds.) Serve warm.
Oven Caramel Corn
(Recipe courtesy of Betty Crocker)
Ingredients
1 1/2 cups walnut or pecan halves or 1 1/2 cups unblanched whole almonds
1/2 cup butter or margarine
1/2 teaspoon baking soda
Directions
1. Heat oven to 200ºF. Divide popcorn and pecans between 2 ungreased rectangular pans, 13x9x2 inches.
2. Heat brown sugar, butter, corn syrup and salt in 3-quart saucepan over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat. Stir in baking soda.
3. Pour mixture over popcorn and walnuts; stir until well coated. Bake 1 hour, stirring every 15 minutes.
Cinnamon Popcorn Snack
(Recipe courtesy of Betty Crocker)
Ingredients
8 cups popped microwave popcorn (from 3-oz bag)
1 cup honey-roasted peanuts
2 tablespoons butter or margarine
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla
Directions
1. Heat oven to 350°F. Remove and discard unpopped kernels from popped popcorn. In large bowl, mix popcorn, cereal, peanuts and raisins; set aside.
2. In 1-quart saucepan, heat corn syrup, honey, butter and cinnamon to boiling. Remove from heat; stir in vanilla. Pour over cereal mixture; toss until evenly coated. Spread in ungreased 15x10x1-inch pan.
3. Bake 15 minutes, stirring occasionally. Cool pan on cooling rack, stirring occasionally. Store loosely covered.
