Bina's
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CHAT with Bina
I encourage you to add any recipes of your own you wish to add to this site, just email me the recipe copy. I hope you will find these recipes a tasty addition to your entertainment menu. Please visit the Table of Contents and choose a link to the recipe of your choice. Additional links are provided to navigate throughout the site. Have fun popping!
Popcorn using a hot air popper:
Makes about 4 quarts.
For my international friends, please visit the Metric Conversion site for proper volume conversions, just click the word Metric
DILL ROMANO
LEMON BASIL
NACHO
PIZZA
RAGIN' CAJUN
TACO
WHITE CHEDDAR
SANTA FE TRAIL MIX
CINNAMON
ROCKY ROAD BALLS
Place popcorn in a large bowl. Pour sytup over the popcorn, stir to coat completely. Quickly add marshmellows, nuts, butterscotch and chocolate morsels. Stir well. Using buttered hands to prevent sticking, quickly form mixture int small balls. Cool on a sheet of aluminum foil or wax paper. Wrap each ball in plastic wrap, Store for up to 1 week. Makes about 16 3" balls.
PEANUT BUTTER CRUNCH
WEST COAST COMBO
HONEY ALMOND CRUNCH
KEY LIME
PINA COLADA
MOCHA ALMOND
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1/4 cup = 2 quarts
6 tablespoons = 3 quarts
1/2 cup =4 quarts
When all else fails use Manufacturer's directions.
Popcorn using oil:
Pour 1 tablespoon or up to 1/4 cup of canola or corn oil into a 5-6 quart pan over medium-high heat. Once hot (Hold it!...if the oil is smoking...it's to hot...start over) drop 1 or 2 kernels into the oil. When the kernel pops add 1/2 cup popcorn. Cover with a lid loosing enough to let the steam out and shake the pan to allow the oil to coat the kernels. Keep shaking the pan until you hear the popping almost stopped and remove it from the heat.
Popcorn using a microwave:
If you have a microwave popper which is highly recommended you can pop corn without oil. (Note: Don't try using a brown paper bag...Creates fireworks in the oven...I tried that once...Boy was it an eye opener.)
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MIXING TIPS
Put popcorn in a large paper grocery bag and pour the butter and seasonings over the popcorn, fold closed the bag and shake it really good.
Recipes call for unsalted butter but you may substitute salted if you preferb
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3 tablespoons unsalted butter
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 quarts popcorn
2 teaspoons dried dill weed
1/4 cup freshly grated Romano cheese (use Parmasan if you like)
In a saucepan, melt butter over low heat (do not boil). Stir in garlic powder and salt. Drizzle butter mixture over popcorn. Sprinkle with dill and Romano cheese. Toss to coat evenly. Store in an airtight bag or other container for up to a week. Makes about 2 quarts.
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1/4 cup (1/2 Stick) unsalted butter
2 teaspoons dried lemon peel (fresh grated lemon peel if you like and it's cheaper, too)
1 tablespoon dried crushed basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
3 quarts popcorn
In a saucepan, melt butter over low heat (do not boil). Stir in lemon peel, garlic and onion powders and salt. Cook 1 minute, stirring the mixture. Drizzle the herb butter over the popcorn. Toss to coat evenly and serve. Store in an airtight bag or other container for up to a week. Makes about 3 quarts.
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1/4 cup (1/2 Stick) unsalted butter
1/2 teaspoon ground cumin
1 1/2 tablespoons ground chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon crushed dried oregano
1/4 teaspoon salt
3 quarts popcorn
1 cup (4 oz.) shredded jack cheese
1 cup (4 oz.) shredded sharp cheddar cheese
1/2 cup sliced ripe olives (green or black)
Pre-heat oven to 350°F. In a sauce pan, melt butter over low heat (do not boil). Add remaining dry ingredients. Drizzle the butter mixture over the popcorn in a shallow casserole dish, toss to coat evenly. Sprinkle with cheese and olives. Bake 15 minutes, stir the mix even 5 minutes until the cheese is melted. Serve. Makes about 3 quarts.
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1/2 cup melted
unsalted butter
3 tablespoons dry spaghetti sauce mix (without mushrooms)
1 tablespoon crushed dried oregano
1 teaspoon garlic powder
3 quarts popcorn
Preheat oven to 250 °F. In a saucepan, melt butter over low heat (do not boil). Stir in spaghetti sauce mix, oregano and garlic powder. Cook 1 minute, stirring constantly. Place popcorn in a large bake pan. Drizzle butter mixture over popcorn. Toss to coat evenly. Bake 5 minutes, stirring twice. Store in an airtight bag or other container for up to a week. Makes about 3 quarts
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3 tablespoons melted unsalted butter
1/4 teaspoon dried minced garlic
1 teaspoon paprika
1 1/2 teaspoons hot pepper sauce (or to taste)
1/4 teaspoon cayenne pepper (or to taste)
1 tablespoon crushed dried oregano
1/4 teaspoon crushed dried thyme
1 teaspoon salt
2 quarts popcorn
Preheat oven to 250 °F. In a saucepan, melt butter over low heat (do not boil). Stir in remaining ingredients. Cook 2 minutes, stirring constantly. Place popcorn in a large bake pan. Drizzle butter mixture over popcorn. Toss to coat evenly. Bake 5 minutes, stirring twice, until crisp. Store in an airtight bag or other container for up to a week. Makes about 2 quarts.
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1/4 cup (1/2 Stick) unsalted butter
3 tablespoons dry taco seasoning mix
1 tablespoon crushed dried oregano
1 teaspoon ground cumin
1 teaspoon garlic powder
3 quarts popcorn
Preheat oven to 250 °F. In a saucepan, melt butter over low heat (do not boil). Stir in taco seasoning mix, oregano, cumin and garlic powder. Place popcorn in a large bake pan. Drizzle butter mixture over popcorn. Toss to coat evenly. Bake 5 minutes, stirring twice, until crisp. Store in an airtight bag or other container for up to a week. Makes about 3 quarts.
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1/4 cup (1/2 Stick) unsalted butter
1/2 teaspoon salt
2 quarts popcorn
2 cups (8oz.) finely grated sharp white cheddar cheese (Monterey Jack cheese if you prefer)
ou like)
Preheat oven to 300°F. In a saucepan, melt butter over low heat (do not boil). Drizzle butter over popcorn; sprinkle with the cheese. Toss to coat evenly. Bake 10 minutes, stirring twice, until cheees melts and popcorn is hot. Serve at once. Makes about 2 1/2 quarts.
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1/4 cup (1/2 Stick) unsalted butter
1/2 teaspoon> garlic powder
1 teaspoon ground cumin
1/4 teaspon hot red pepper flakes
1/2 teaspoon salt
1 teaspoon grated lime peel
2 quarts popcorn
1 cup roasted peanuts (or your favorite nut combo)
In a saucepan, melt butter over low heat (do not boil). Stir in garlic powder, cumin, hot pepper flakes and salt. Cook for 1 minute. Stir in lime peel. Pour over the popcorn. Stir gently to coat evenly. Add your nuts and corn chips, mix gently. Store in an airtight bag or other container for up to 3 days. Makes about 2 1/2 quarts.
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1 cup granulated sugar
1 cup water
1 tablespoon distilled white vinegar
3 tablespoons molasses (or substitute with 1 cup brown sugar instead of regular sugar and molasses)
1/4 cup (1/2 stick) unsalted butter
1/4 teaspoon salt
5 drops of red food coloring (optional)
1 teaspoon cinnamon oil
2 quarts popcorn
In a heavy saucepan, combine sugar, vinegar, and water. Boil over mediuim high heat; stir often until sugar dissolves. Stir in molasses, butter, and salt. Gently boil, stirring occassionally, until mixture reaches 280°F on a candy thermometer. Remove from heat and stir in food color and cinnamon oil. Quickly pour syrup over the popcorn, gently stir to coat evenly. Let cool until no longer sticky. Break into small clusters. Store in an airtight container for up to 3 days. Makes about 2 quarts.
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1 cup light corn syrup 1 cup granulated sugar
1 tablespoon white vinegar 2 tablespoons water
1/2 teaspoon salt 1/4 cup (1/2 Stick) butter
1/2 teaspoon baking soda 1 teaspoon vanilla extract
3 quarts popcorn 1 1/2 cups miniature marshmellows
1 cup salted peanuts(favorite nut mix) 1 6oz. package of Butterscotch morsels
1 6oz. pkg of Semi-sweet Chocolate morsels Unsalted butter for rolling
In a heavy saucepan, combine corn syrup, sugar, vinegar, and water. Bring to a boil over mediuim high heat; stirring occassionally, until mixture reaches 280°F on a candy thermometer. Stir in butter and continue cooking, still stirring occassionally, until mixture reaches 260°F. Remove from heat and stir in vanilla extract and soda.
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1/4 cup sugar
1/2 cup light corn syrup
1/2 teaspoon vanilla extract
1/2 cup chunky style peanut butter (plain if you prefer)
1 cup dry roasted peanuts
2 quarts popcorn
In a medium saucepan, heat sugar and corn syrup over medium high heat, stirring constantly unitl sugar is dissolved, about 5 minutes. Bring to a rolling boil. Remove from heat and stir in vanilla extract, peanut butter and peanuts. Pour over popcorn and toss. Store in an airtight bag container for up to 1 week. Makes about 2 1/4 quarts.
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1/4 cup (1/2 Stick) unsalted butter
2 quarts popcorn
1 cup whole almonds
1 cup seedless raisins
1 12oz. package of white chocolate morsels
In a large bowl, toss together popcorn, almonds, and raisins. In a 1-quart glass mearsuring cup microwave the white chocolate morsels on HIGH for 2-3 minutes, stirring each minute , until melted. Remove from mircowave and stir until smooth. Pour over popcorn, almonds and raisins. Stir to coat evenly. Transfer mixture to a large sheet of aluminum foil or wax paper. When cool break into clusters. Store in an airtight container or bag for up to 1 week. Makes about 2 1/2 quarts.
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1/4 cup unsalted butter
1 cup sliced almonds
1 teaspoon almond extract
1/4 cup honey
1/2 teaspoon salt
2 quarts popcorn
Preheat oven to 250 °F. Put popcorn and almonds in a large back pan. In a 1-quart glass measuring cup, combine honey and butter. Microwave on HIGH for 2 minutes strring after each minute. Remove from oven and stir in salt and almond extract. Pour syrup over popcorn and gently stir to coat evenly. Bake for 5 minutes, stirring after 3 minutes. Remove from oven and coated popcorn to a large sheet of aluminum foil to cool. Break into small clusters. Store in an airtight bag or other container for up to a week. Makes about 2 quarts
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3 quarts popcorn
1/4 (1/2 stick) unsalted butter
1 cup granulated sugar
1/2 cup light corn syrup
1 cup bottled key lime juice
2 tablespoon heavy cream
1 tablespoon grated fresh lime peel
Preheat oven to 250 °F. Place popcorn in a large baking pan. In a medium saucepan, melt butter over low heat (do not boil). Stir in sugar, corn syrup, key lime juice, and heavy cream. bring to a boil, stirring constantly. Reduce heat and gently boil, stirring occassionally, until mixture reaches 285°F on a candy thermometer. Remove from heat. Stir in lime peel. Pour syrup over popcorn and gently stir to coat evenly. Bake for 5 minutes, stirring after 3 minutes. Remove from oven and cool. Break into small clusters. Store in an airtight bag or other container for up to a week. Makes about 2 quarts.
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1 1/2 cups schredded coconut
1/2 cup unsalted butter
1 cup granulated sugar
1/4 cup light corn syrup
6 oz. frozen pina colada mix, thawed (bottled if you prefer)
1 teaspoon rum extract
2 quarts popcorn
1 cup diced dried pineapple
Preheat broiler. On a large baking pan and lay out coconut and toast until golden brown (Hey... keep an eye on it, it browns quickly). Set coconut aside. In a heavy saucepan, Stir together sugar, corn syrup and pina colada mix and bring to a boil, stirring constantly. Reduce heat and simmer until mixture reaches 280&176;F on a candy thermometer. Remove from heat and stir in rum extract. In a large bowl, combine popcorn, toasted coconut, and dried pineapple. Pour syrup over popcorn mixture and stir to coat evenly. Spread popcorn on a large sheet aluminum foil or wax paper to cool. Break into small clusters. Store in an airtight bag or other container for up to a week. Makes about 2 quarts.
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1 6 oz. package semisweet chocolate morsels
1 1/2 cups pecans
1/4 cup light corn syrup
1/4 cup (1/2 stick) unsalted butter
1/2 cup powdered sugar
1 teaspoon powdered instant expresso (dark instant coffee will do if you don't have expresso)
1 teaspoon almond extract
1/2 cup sliced almonds
1 quart popcorn
In a 3-quart microwave casserole, stir together chocolate morsels, butter, and corn syrup. Cooke on HIGH heat for 3 to 4 minutes, stirring every 2 minutes, until chocolate is melted and mixture is smooth. Stir in powdered sugar, instant expresso and almond extract. Add popcorn and almonds. Stir to coat evenly. Transfer to a large sheer of aluminum foil or wax paper. Cool completely, break into small clusters. Store in an airtight bag or container up to 3 days. Makes about 1 1/4 quarts.
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