Creating popcorn treats a great stay-at-home diversion

Like everyone around the globe, Canyon Lakers are trying to figure out how best to keep safe and sane during these trying times. Obviously, there are serious issues at stake and more pressing news to report than perhaps sharing popcorn recipes, but stay at home orders translate into self-entertaining. Popcorn to the rescue!

Also, keeping a few weeks worth of pantry staples on hand and making fewer trips to the grocery store makes good sense. Popcorn is a whole grain snack and, if stored properly, can last up to a year or more. And popcorn is inexpensive, costing pennies per serving. That makes good “cents” too.

Whether for a simple art project or crafty snack, popcorn is the perfect food when you’re looking for a creative outlet. You can mix just about anything into a popcorn ball and roll or wrap them into yummy treats. Try these Brown Sugar Lolli-pops, Popcorn Pretzel Sticks, Popcorn Caramel Apple, or Hoppity Poppity Easter Eggs.

As you pop your popcorn, be careful. Despite what well-intentioned food, lifestyle or health promoters promote, it’s not OK to use a brown paper bag in the microwave oven.

Brown paper bags are not made for use in the microwave. While they are safe for their intended non-heated use, they contain more volatiles than microwave bags. Heating releases these volatiles. There has been extensive research and resources that have gone into the development of microwave popcorn bags to ensure the product is safe for consumption and delicious.

Pop-a-rif-ic Popcorn Balls

Yield: 14 balls

Ingredients

• 3 quarts popped popcorn, unsalted
• 1 (1-lb.) pkg. marshmallows
• 1/4 cup butter or margarine

Directions

Place popped popcorn in a large bowl. In a large saucepan, cook marshmallows and butter or margarine over low heat until melted and smooth. Pour over popcorn, tossing gently to mix well. Cool five minutes.

Butter hands well and form 2 1/2 inch balls. Makes about 14 balls. To color the popcorn balls, add a few drops of food coloring to the smooth marshmallow mixture. Mix well to distribute color evenly, then pour over popcorn as instructed.

Brown Sugar Lolli-Pops

Yield: Varies

Ingredients

• 6 cups air-popped popcorn
• 1 cup brown sugar
• 1/4 cup honey
• 1/3 cup water
• 1 tablespoon light margarine
• Butter flavored cooking spray
• 3 tablespoon cinnamon-sugar mixture (2 tablespoon sugar to 1 tablespoon cinnamon)
• Mini pretzel sticks

Directions

Combine sugar, honey, and water in a 2-quart saucepan; bring to a boil over high heat, stirring constantly until sugar is dissolved. Cook until sugar forms thick, “ropy” threads that drip from the spoon. Add butter and stir to mix. Slowly pour mixture over popcorn, tossing to mix. When popcorn has cooled slightly, spray hands with cooking spray and shape into small balls.

Insert pretzel stick to create a lollipop. Roll in cinnamon-sugar mixture and wrap in plastic wrap or store in zipper-style bags.

Hoppity Poppity Easter Eggs

Ingredients

• 10 cups freshly popped popcorn
• 1 cup pastel colored jelly beans
• 1/4 cup butter or margarine
• 1 package (10 1/2 oz.) miniature marshmallows
• 1 package (3 oz.) blueberry, strawberry or lemon gelatin

Directions

Combine popcorn and jelly beans in large bowl; set aside. Microwave butter and marshmallows in large glass bowl on HIGH for 2 minutes or until marshmallows are puffed. Stir in gelatin. Pour marshmallow mixture over popcorn and jelly beans. Mix lightly until coated. Shape into 16 (2-inch) eggs with greased hands.

Sweet N Salty Popcorn Pretzel Sticks

Yield: Serves 6

Ingredients

• 6 large pretzel rods
• 6 tablespoons peanut butter
• 3 cups popped popcorn Sugar sprinkles
• 3/4 cup mini chocolate chips, optional

Directions

Spread 1 tablespoon of peanut butter over pretzel, leaving a 2-inch ‘handle’ without peanut butter. Press and roll popcorn onto peanut butter to coat. Sprinkle with sugar sprinkles.

Notes

For optional chocolate drizzle: – Place chocolate chips in a small sealable plastic bag and seal bag. Microwave 30 seconds or until chocolate is melted. Clip a small corner from the bag and squeeze bag to drizzle chocolate over popcorn. Sprinkle with additional sugar sprinkles. Allow chocolate to harden before serving.

Popcorn Caramel Apples

Yield: 4 apples

Ingredients

• 1 quart freshly popped popcorn
• 1 (9.5 oz) package caramels, unwrapped (35 caramels)
• 1/4 cup light cream or “half and half’
• 4 lollipop sticks (or wooden candy apple sticks)
• 4 apples
• 1/2 cup chocolate chips
• Sugar sprinkles
• Decorative ribbon, optional

Directions

Place popcorn in a large bowl; set aside. Place a sheet of waxed paper on work surface. Heat caramels and cream in a small saucepan over medium-low heat. Stir frequently until caramels are melted and cream is blended into caramels. Push a stick into an apple center and dip into caramel. Spoon caramel over apple to coat.

Place caramel-coated apple into bowl of popcorn and press popcorn onto caramel to cover. Place apple on waxed paper to set; repeat with remaining apples. Place chocolate chips in a small, resealable plastic bag. Microwave 10 seconds and press chips to aid melting. Repeat, heating at 10-second intervals, until chips are completely melted. Cut a small corner off bag and squeeze chocolate onto each apple allowing chocolate to drip down sides. Sprinkle with sugar sprinkles.

Tie a bow to each apple stick, if desired. To serve, cut apple into slices.