1. Pampered Chef Popcorn Recipes by Deena Hiltbrand Senior Executive Director Independent Consultant Pampered Chef

2. HOMEMADE MICROWAVE POPCORN
INGREDIENTS
Popcorn
1/2 cup (100 mL) unpopped popcorn kernels
DIRECTIONS:
1. Place popcorn kernels in Microwave Popcorn Maker.  Place in microwave off center for better results.
2. Pop /2 minutes or until popping slows, with about 1-2 seconds in between pops. 
3. Using oven mitts, remove from microwave. 
4. Optional, add different ingredients and flavors
Variations and Ingredients: Parmesan-Garlic Oil Dipping Seasoning: 1 tbsp (15 mL) softened butter 1 tbsp (15 mL) Parmesan-Garlic Oil Dipping Seasoning Place butter and rub in 1-cup (250 mL) Silicone Prep Bowl. Microwave 30 seconds or until melted. Pour over popcorn and toss to coat. Smoky Barbecue Rub: 1 tbsp (15 mL) softened butter 1/2 tbsp (7 mL) Smoky Barbecue Rub Course Sea Salt & ground black pepper: Oil for spritzing Salt & Pepper, to taste Spray popcorn with oil using Kitchen Spritzer and top with salt & pepper using Salt & Pepper Grinder Set. Coconut Macadamia 2 ¼ c toasted sweetened coconut 1 ½ c lightly salted macadamia nuts, coarsely chopped 1 1/2 c blue candy-coated chocolate pieces

3. Caramel Corn Snack Mix Ingredients 8 cups popped popcorn
4 cups oven-toasted rice cereal squares
2 cups miniature pretzel twists
1 cup pecan halves
1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
1 teaspoon vanilla
1/2 teaspoon baking soda
Directions
Preheat oven to 300°F
Combine popcorn, cereal, pretzels and pecans in Roasting Pan.
Combine brown sugar, butter and corn syrup in Executive Sauce Pan.
Cook and stir with Nylon Whisk over medium heat until mixture comes to a boil over entire surface, Reduce heat to medium-low, Cook without stirring 5 minutes. (Mixture should continue to bubble gently over surface.)
Remove saucepan from heat, Quickly stir in vanilla and baking soda, stirring carefully.
Pour over popcorn mixture in Roasting Pan, stirring until well coated,
Bake 30 minutes, stirring after 15 minutes,
Transfer popcorn mixture to large piece of Parchment Paper,
Cool completely, breaking mixture into clusters as it cools.
Yield: 15 cups
Nutrients per serving (1 cup): Calories 220. Fat 11 g. Sodium 290 mg. Dietary Fiber less than 1 g
COOK’S TIP: You can use a microwave popcorn product to shorten your preparation time. A reduced fat (light or natural) type of popcorn will produce the crispiest results in this snack mix.

4. Sweet & Salty Party Mix Ingredients
1 pkg (3-3.5 oz) microwave popcorn (about 5 cups popped)
3 cups miniature pretzel twists
2 cups dry-roasted salted peanuts
2 cups oven-toasted rice cereal squares
1 cup butter (2 sticks)
1 cup packed brown sugar 1/3 cup corn syrup
1 tsp baking soda
Directions
Preheat oven to 300°F. Prepare popcorn according to package directions. In Stainless Steel 6 quart Mixing Bowl, combine popcorn, pretzels, peanuts and cereal; set aside.
Combine butter, brown sugar and corn syrup in (2-qt.) Saucepan. Cook and stir with Bamboo Spoon over medium heat until mixture comes to a boil.
Continue to cook without stirring for 3 minutes. Remove from heat; carefully stir in .baking Soda.
Pour caramel sauce over popcorn mixture; stir until evenly coated. Spoon onto Large Bar Pan; bake 30 minutes, stirring occasionally. Remove from oven.
Transfer popcorn mixture to large piece of Parchment Paper. Cool completely, breaking mixture into clusters as it cools.
Yield: 12 cups
Nutrients per serving (1 cup): Calories 430, Total Fat 25 g, Saturated Fat 11 g, Cholesterol 40 mg, Carbohydrate 46 g, Protein 7 g, Sodium 620 mg, Fiber 3 g
Cook's Tips:
This recipe can be stored in an airtight container for up to three days.
Do not use dark brown sugar when preparing this recipe as it may alter the taste and appearance. For an extra punch of caramel flavor, sprinkle the party mix with ¼ cup Sweet Caramel Sprinkle after removing from oven; stir until evenly coated.
Pecans, walnuts or macadamia nuts can be substituted for the peanuts, if desired.

5. HOMEMADE KETTLE CORN ingredients 3 tbsp (45 mL) coconut oil, melted
2 tbsp (30 mL) sugar
½ tsp (2 mL) salt
½ cup (125 mL) popcorn kernels (2 of the red cups)
DIRECTIONS
Add oil, sugar, salt, and popcorn kernels to bottom of the Family-Size Microwave Popcorn Maker. Cover with the lid, and leave the cup cover open to vent. Place the popper offset in the microwave.
Microwave for 4–5 minutes, or until popping slows to about 1–2 seconds between pops.
Let popcorn stand for 1–2 minutes to let the mixture crisp.
Yield:
4  servings
Nutrients per serving:
U.S. Nutrients per Serving (about 2½ cups/625 mL): Calories 200, Total Fat 1 g, Saturated Fat 9 g, Cholesterol 0 mg, Sodium 290 mg, Carbohydrate 23 g, Fiber 4 g, Sugar 7 g, Protein 2 g
Cook's Tips:
Coconut oil is great for popping popcorn because it can take high heat. It adds a slight coconut flavor to the popcorn, but it isn’t overwhelming. You can use canola oil if you don’t have coconut oil.

6. MONSTER MUNCH POPCORN INGREDIENTS
½   cup (125 mL) white or yellow popcorn kernels, divided
½   tsp (2 mL) salt, divided
1½   cups (375 mL) mini pretzel twists, divided
½   cup (125 mL) bear-shaped honey or chocolate graham snacks, divided
½   cup (125 mL) lightly salted, dry roasted peanuts (optional), divided
½   cup (125 mL) candy corn, divided
½   cup (125 mL) candy coated chocolate pieces
2   oz (60 g) vanilla-flavored almond bark
 Purple concentrated food gel (optional)
DIRECTIONS
Add ¼ cup (50 mL) popcorn kernels into the Microwavable Popcorn Maker. Microwave, covered, on HIGH 2–2½ minutes. Place the popcorn in the Large Serving Bowl, being careful not to add unpopped kernels. Sprinkle with ¼ tsp (1 mL) of the salt.
Top popcorn with half of the: pretzels, graham snacks, peanuts, candy corn, and chocolate candy.
Place almond bark in 1-cup (250 mL) Silicone Prep Bowl. Microwave, uncovered, on HIGH 1 minute; stir. Continue microwaving 30–60 seconds, stirring after 30 seconds until the bark is melted and smooth. Add food coloring until the desired color is reached.
Pour half of the melted bark into the Chocolate Drizzler. Drizzle over the popcorn mixture.
Microwave the remaining popcorn kernels. Add popcorn to the bowl and sprinkle with the remaining salt. Top with remaining pretzels, graham snacks, peanuts, candy corn, and chocolate candy. Drizzle with the remaining almond bark.
Let stand 5–10 minutes or refrigerate until set.
Yield:
15 servings  servings
Nutrients per serving:
 U.S. Nutrients per serving (about 1 cup/250 mL servings): Calories 160, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 25 g, Fiber 2 g, Sugars 14 g, Protein 3 g
Cook's Tips:
 You can change up the color of the melted chocolate depending on the season or holiday!

7. POPCORN CRUNCH BARK INGREDIENTS Nonstick cooking spray
1 bag (93 g) lightly salted, unbuttered microwave popcorn (about 8 cups/2L popped)
1 cup (250 mL) mini pretzel twists
12 oz (350 g) vanilla- or chocolate- flavored almond bark or candy melts (see cook's tip)
Variation Mix-Ins
Choco-Peanut Butter 1 cup (250 mL) lightly salted, dry roasted peanuts; 1 cup (250 mL) peanut butter morsels
Chocolate Chunk Cookie 8 chocolate chunk cookies, coarsely crushed; 1 cup (250 mL) semi-sweet chocolate morsels
Granola Candy 1 cup (250 mL) granola cereal; 1 cup (250 mL) raisins; ½ cup (125 mL) candy coated chocolate pieces
Cranberry Pistachio* 1 cup (250 mL) salted, roasted shelled pistachios; 1 cup (250 mL) dried cranberries; 1 tsp (5 mL) Korintje Cinnamon 
DIRECTIONS
Choose a variation. Spray bottom of Large Sheet Pan with nonstick cooking spray. Pop popcorn according to package directions.  
Place popcorn in large Stainless Steel Mixing Bowl, being careful not to add unpopped kernels. Place pretzels in small resealable plastic bag; seal. Using hands, break up into smaller pieces and add to mixing bowl. 
Place almond bark in large Silicone Prep Bowl. Microwave, uncovered, on HIGH 1½ minutes; stir. Continue microwaving 1–1½ minutes, stirring every 30 seconds until melted and smooth. (*If preparing Cranberry Pistachio Variation, stir cinnamon into melted bark). 
Pour melted bark over popcorn mixture. Mix gently with Small Mix ‘N Scraper® until evenly coated. Add remaining mix-ins and mix gently. 
Pour popcorn mixture onto pan, spreading evenly. Refrigerate, uncovered, 5–10 minutes or until set. Break into pieces and serve. Store at room temperature in airtight container for up to 5 days.  
Yield:
32  servings of ½  cup/125 mL average of all
Nutrients per serving:
Calories 123, Total Fat 6.5 g, Saturated Fat 4 g, Cholesterol 0 mg, Sodium 74 mg, Carbohydrate 16 g, Fiber 1 g, Protein 1 g  
Cook's Tips:
 You can find almond bark in the baking section of your grocery store. Candy melts can be found in specialty craft stores. 

8. PEPPERMINT POPCORN CRUNCH BARK
Ingredients 
8 cups lightly salted, unbuttered popcorn (1 bag)
1 cup mini pretzels oz vanilla flavored almond bark 
7 large candy canes or 20 peppermint hard candies, coarsely crushed
1 cup Christmas colored M&Ms
Directions:
1. Spray bottom of Large Sheet Pan with nonstick cooking spray. Pop popcorn according to package directions.  Or use Pampered Chef’s Microwave Popcorn Maker.
2. Put popcorn in large mixing bowl (take out unpopped kernels!!). Crunch up pretzels into the popcorn.
3. Put almond bark in large Silicone Prep Bowl. Microwave, uncovered, on HIGH 1½ minutes; stir. Keep heating for 30 seconds until completely melted.
4. Pour melted bark over popcorn mixture. Mix gently with until evenly coated. Add remaining mix-ins and mix gently. 
5. Pour popcorn mixture onto pan, spreading evenly. Refrigerate 5–10 minutes or until set. Break into pieces and serve. Store at room temperature in airtight container for up to 5 days. 

9. HOLIDAY POPCORN CRUNCH BARK
INGREDIENTS
 Nonstick cooking spray
1 bag (93 g) lightly salted, unbuttered microwave popcorn (about 8 cups/2L popped)
1 cup (250 mL) mini pretzel twists
12 oz (350 g) vanilla- or chocolate- flavored almond bark or candy melts (see cook's tip)
Variations Mix-Ins
Coconut Macadamia 11/2 cups (375 mL) toasted sweetened coconut (see cook’s tips); 1 cup (250 mL) lightly salted, macadamia nuts, coarsely chopped; 1 cup (250 mL) blue candy coated chocolate pieces
Peppermint  7 large candy canes or 20 peppermint hard candies, coarsely crushed; 1 cup (250 mL) red & green candy coated chocolate pieces
*Gingersnap 1 cup (250 mL) pecans, coarsely chopped; 16 gingersnap cookies, coarsely crushed (1 cup/250 mL); 1 tsp (5 mL) ground ginger
Double Chocolate Mint 16 fudge-covered mint cookies, coarsely crushed (1 cup/250 mL); 1 cup (250 mL) dark chocolate & mint morsels 
DIRECTIONS
Chose a variation. Spray bottom of Large Sheet Pan with nonstick cooking spray. Pop popcorn according to package directions.  
Place popcorn in large Stainless Steel Mixing Bowl, being careful not to add unpopped kernels. Place pretzels in small resealable plastic bag; seal. Using hands, break up into smaller pieces and add to mixing bowl. 
Place almond bark in large Silicone Prep Bowl. Microwave, uncovered, on HIGH 1½ minutes; stir. Continue microwaving 1–1½ minutes, stirring every 30 seconds until melted and smooth. (*If preparing Gingersnap Variation, stir ginger into bark). 
Pour melted bark over popcorn mixture. Mix gently with Small Mix ‘N Scraper® until evenly coated. Add remaining mix-ins and mix gently. 
Pour popcorn mixture onto pan, spreading evenly. Refrigerate, uncovered, 5–10 minutes or until set. Break into pieces and serve. Store at room temperature in airtight container for up to 4-5 days.  
Yield:
32  servings of 1/2 cup/125 mL average of all
Nutrients per serving:
Calories 132, Total Fat 7.5 g, Saturated Fat 5 g, Cholesterol 0 mg, Sodium 74 mg, Carbohydrate 17 g, Fiber 1 g, Protein 1 g   
Cook's Tips:
You can find almond bark in the baking section of your grocery store. Candy melts can be found in specialty craft stores.
To toast coconut, place in Large Micro-Cooker®. Microwave, uncovered, on HIGH 2½ -3 minutes, stirring every 30 seconds. Watch carefully to prevent burning.
To crush peppermint candies, place in small resealable bag; seal. Using flat side of Meat Tenderizer, crush into small  pieces.

10. Stove Top Sriracha Lime Popcorn
Ingredients
3 tablespoons organic coconut oil , divided
1/2 cup popcorn kernels
1 to 1 1/2 teaspoons sriracha (you can also use tabasco)
1 lime
1/4 teaspoon kosher salt
Directions
In a Dutch oven or large, heavy pot with a lid, melt 2 tablespoons of the coconut oil over medium-high heat. Put a few popcorn kernels into the oil and put on the lid. Once the first kernel pops, the oil is ready.
Add the remaining popcorn to the pot, put on the lid, hang onto both sides of the pot and give it a vigorous shake to distribute the popcorn. Continue cook the popcorn, shaking the pot every 30 seconds or so, until the popping diminishes and the popcorn is done.
While the popcorn is cooking, stir the remaining tablespoon of coconut oil and the sriracha together in a small bowl until blended. Microwave on high until melted, about 15 seconds.
When the popcorn is popped, transfer to a large bowl. Zest the lime over the popcorn, sprinkle on the salt, drizzle with the melted coconut oil/sriracha and use your hands to toss the popcorn until it is evenly coated.

11. Caramel Peanut Popcorn
Ingredients
1 3-1⁄2-oz. package plain (unbuttered natural flavor) microwave popcorn
1  cup packed light brown sugar
1⁄4  cup light corn syrup
6  Tbs. unsalted butter, melted
1⁄4  tsp. salt
2  tsp. vanilla extract
1⁄2  tsp. baking soda
1  cup lightly salted peanuts (extra large, if available), roughly chopped
Preparation
Heat the oven to 250°F. Line a rimmed baking sheet with parchment paper and set aside.
Pop the popcorn according to the package instructions. Coat a large mixing bowl with nonstick cooking spray and transfer the popcorn from the bag to the bowl, then set the bowl aside.
Whisk the sugar, corn syrup, butter, salt, and 2 Tbs. of water in a pot and bring to a simmer over medium-high heat. Continue to simmer, stirring often, until the mixture reads 250°F on a digital thermometer, 3 to 4 minutes. Turn off the heat and whisk in the vanilla and the baking soda. Immediately pour the hot mixture over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn until all of the popcorn is coated. Gently stir in the peanuts and transfer the mixture to the prepared baking sheet. Bake for 1 hour, stirring every 20 minutes. Remove from the oven and place on a cooling rack for 20 minutes. Gently break up the popcorn and serve immediately, or store in an airtight container for up to 5 days (less if it’s hot and humid).
Yields about 10 cups

12. Mexican Chocolate Popcorn
Ingredients
4 c popped popcorn see Note*
3 Tbsp honey 
2 Tbsp coconut oil or unsalted butter
2 Tbsp dark or regular cocoa powder
1/2-1 tsp Mexican Chocolate Spice Mix see Note**, amount based upon your preference for how spicy you would like it
1/4 tsp salt
Directions
Preheat oven to 325°F and line a baking sheet with a silicone mat or parchment paper. Place popcorn in a large bowl.
In a small pot, combine honey, coconut oil or butter, cocoa powder, Mexican Chocolate Spice Mix (or combination of spices as per Note**), and salt over low heat, and stir until melted and smooth.
Drizzle mixture over popped popcorn and gently stir until evenly coated. This may take a couple of minutes to ensure the glaze is evenly distributed.
Spread popcorn into a single layer on prepared baking sheet.
Bake for 5 minutes, remove from the oven and stir, then spread back out into a single layer.
Return to the oven and bake in 3 minute intervals, stirring each time until the popcorn is nearly dry. You will probably need two or three more 3 minute intervals. Be careful to avoid burning the popcorn.
Allow to cool completely. Popcorn will continue to harden as it cools. Store in an airtight container.

13. Parmesan Pesto Popcorn
Ingredients
2 tablespoons oil
1/4 cup popcorn kernels
4 tablespoons butter
2 tablespoons pesto
1/4 teaspoon salt
2 tablespoons grated parmesan
Instructions
Heat oil in a deep saucepan over medium, and add three popcorn kernels.
When the kernels pop, the oil is ready. Pour in the rest of the kernels and shake pan to evenly coat kernels in oil. Continue shaking every few seconds to help the kernels pop. Once the popping slows to 1-2 every 10 seconds, pour popcorn into a large bowl. Or use Pampered Chef’s Microwave Popcorn Maker.
Melt butter in the microwave or in a small saucepan, and whisk in pesto.
Drizzle butter mixture over the popcorn and stir to coat, then sprinkle on salt and parmesan and stir again. Serve!

14. Everything Bagel Popcorn
Ingredients
1/4 cup coconut oil
1/2 cup yellow popcorn or white
1 Tbsp poppy seeds
1 Tbsp sesame seeds white and/or brown
1 Tbsp dried onion flakes
1 1/2 tsp salt
3/4 tsp caraway seeds
1/4 cup crushed pita chips, optional
Instructions
Stove Top
Place coconut oil in a large pot with a tight-fitting lid. Place over medium- high heat to melt coconut oil.
Once coconut oil has melted, add popcorn kernels. Cover with lid and let heat, shaking periodically. Once popcorn begins to pop, shake frequently. Remove from heat when there are more than 3 seconds between pops.
Meanwhile, combine spices and salt in a small bowl. When popcorn has been removed from heat, add spice mixture and toss thoroughly before serving.
Air Popper
Pop popcorn in air popper following manufacturer’s instructions. Meanwhile, combine spices and salt as instructed above, and melt coconut oil in the microwave or in a small saucepan over medium-low heat. Drizzle coconut oil over popped popcorn, then add spice mixture and toss thoroughly before serving. Or use Pampered Chef’s Microwave Popcorn Maker.