Martha Stewart’s Popcorn Recipes

This recipe for sweet and spicy popcorn is a delicious snack perfect for parties. It was featured on The Martha Stewart Show, October Fall 2007.

Martha Stewart’s Sweet & Spicy Popcorn Crunch

Domestic Goddess Martha Stewart

Click here: to Watch the Video

Yield: about 11 cups
Ingredients:
2 tablespoons safflower oil
1/2 cup popcorn kernels
1 cup salted peanuts
1/2 cup (1 stick) unsalted butter
1 cup sugar
1/4 cup light corn syrup
1/2 teaspoon coarse salt
1/4 to 1/2 teaspoon cayenne pepper

Directions:

1. Preheat oven to 250 degrees. Line 2 baking sheets with nonstick baking mats; set aside.
2. In a large heavy-bottomed pot, heat oil over medium heat. Add 3 popcorn kernels and cover until they pop. Add remaining popcorn kernels, cover, and shake pot continuously over burner until popcorn is completely popped, 3 to 5 minutes.
3. Transfer popcorn to large bowl; add peanuts and set aside.
4. Combine butter, sugar, and corn syrup in a medium pot over medium heat.
5. Cook, stirring occasionally until sugar has dissolved. Increase heat to medium-high, and cook, without stirring, until golden brown, about 5 minutes, swirling pot occasionally.
6. Remove mixture from heat and quickly stir in salt and cayenne with a heatproof spatula or spoon. Immediately pour over popcorn mixture and stir to incorporate.
7. Divide popcorn mixture evenly between baking sheets. Transfer to oven and bake, about 30 minutes, stirring occasionally.
8. Let cool on sheet pans before breaking apart into clusters. Store popcorn in an airtight container for up to 1 week.

Martha’s Flavored Popcorn

Set the scene for a night at the movies with custom popcorn containers. Trim the tops of white paper bags with scallop scissors, and then draw stripes with a red marker. Print Martha’s popcorn labels on adhesive paper, or attach with glue.

Personalize your popcorn bags

Spice things up with fun varieties, such as pesto, sugar and spice, and s’mores.Place 1/4 cup popcorn kernels in a brown paper lunch bag. Fold down the top of the bag, and crimp to seal. Microwave on high until popped (making about 6 cups), 2 to 2 1/2 minutes. Season popcorn with 1/4 teaspoon salt; transfer to a bowl, and add toppings as suggested below.

Add a Topping:

Yield: Makes 3 to 4 tablespoons seasoning

1. Pesto Presto
2 tablespoons melted unsalted butter + 1 tablespoon plus 1 1/2 teaspoons jarred pesto

2. Sugar and Spice
3 tablespoons unsalted butter melted with 2 tablespoons light-brown sugar (toss with popcorn) + 1/4 teaspoon pumpkin-pie spice

3. S’mores
2 1/2 cups mini marshmallows melted with 2 tablespoons unsalted butter (toss with popcorn) + 2 chopped graham crackers + 1 1/2 ounces chopped semisweet chocolate

More Flavors to Try…

Try these flavored snacks

Directions:  For each of these mixtures, simply place all of the ingredients in a medium bowl; stir until they are combined, and transfer to an airtight container for storage. Season popcorn to taste.

• FOR CAJUN POPCORN

  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper, (optional)

• FOR CURRY POPCORN

  • 1 tablespoon curry powder
  • 2 tablespoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon turmeric
  • 1 pinch of cayenne pepper (optional)

• FOR ITALIAN POPCORN

  • 1/4 cup finely grated (about 1/2 ounce) Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red-pepper flakes, (optional)

• FOR SOUTHWESTERN POPCORN

  • 1 1/2 teaspoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 2 tablespoons salt