Popcorn Recipes

The A to Z recipes

First Edition

 

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A-Z Table of Contents

Across The Border Popcorn Almond Mocha Popcorn Almond Toffee Popcorn
Ammaretto Popcorn
Apricot Treat Popcorn
Astronaut Popcorn
Bacon & Cheese Popcorn Bayou Popcorn
BBQ Popcorn
Buffalo HotCorn
Butter Pecan Popcorn
Butterscotch Brownies APoppin
Butterscotch Popcorn Crunch Cajun Popcorn
Candy Apple Popcorn Balls Caramel Popcorn
Cheddar Popcorn
Cherry Popcorn
Chicken Popcorn
Chili Popcorn
Chinese Popcorn Delight Chocolate Cream Popcorn Chocolate Glazed Popcorn Squares
Chocolate Popcorn
Cinnamon Apple Popcorn CocoaPop Fudge
Coconut Pecan Popcorn Coconut Popcorn Pie
Cracklies
Cranberry Popcorn Balls Curry Parmesan Popcorn Drunken Popcorn Balls
French Fried Popcorn
Fruited Popcorn Bake
Fruity Popcorn Cookies
Garlic Cheddar Popcorn Balls Golden Popcorn Squares Granola Crunch Popcorn Granola Popcorn Bars Harvest/Fall Popcorn
Hawaiian Popcorn Mix Heavenly Hash Popcorn Holiday Popcorn Balls
Honey Pecan Popcorn
Hot Mustard Popcorn
Ice Cream Popcornwiches Jamaican Popcorn
Jelly Bean Popcorn Heaven Jungle Popcorn
Kentuky Praline Popcorn Kiddie Popcorn Crunch Lemon Popcorn
Licorice Popcorn
LolliPopCorn Surprise
Mac-Corn-Roon Cookies Mapled Corn Squares
Marshmallow Creme Corn Mushroom Popcorn
Nacho Popcorn
Orange Candied Popcorn Parmesan Chive Popcorn Parmesan Pepper Popcorn Peanut Butter Popcorn Peanut Butter Popcorn Cups Peppermint Candy Popcorn Peppery Popcorn
Pesto Popcorn
Pina Colada Popcorn
Piquant Popcorn
Pizza Popcorn
Popcorn ala Koolaid
Popcorn Clusters
Popcorn Haystacks
Popcorn Honey Balls
Popcorn Italiano
Popcorn Macaroons
Popcorn Muffins
Popcorn on a Stick / Popsicle Style
Popcorn Party Cake
Popcorn Peanut Chip Cake Popcorn Power Munch
Popcorn Pudding
Popcorn Snowmen
Pop-N-Fluff Cookies
Praline Popcorn Crunch
Pumpkin Spice Popcorn
Rainbow Popcorn Balls
RockyPop Fudge
RumCorn Balls
Saffron Butter Popcorn
Savory Italian Popcorn Mix Sesame Maple Popcorn
Simon & Garfunkel Popcorn Southern BBQ Popcorn Mix Sugar & Spice Popcorn
Sugared Popcorn Balls
Sun Dried Tomato Basil
Popcorn
SuperBowl Popcorn
Sweet Cinnamon Popcorn Mix Swiss Popcorn
Thai Popcorn
Toffee Popcorn & Peanuts Triple Herb Popcorn
TropiPopCorn
Vanilla Popcorn
Vermont Maple Popcorn Balls Wonder Popcorn Bread
Yogurt Glazed Popcorn

Across The Border Popcorn

1/4 c Unpopped corn (8 cups Popped)
1 c Shredded Monterey Jack Cheese
2 t Chili powder
2 t Paprika
2 t Ground cumin

Pop popcorn. Mix spices into the shredded cheese. Sprinkle mixture over unseasoned popcorn and toss until well blended.

 

Almond Mocha Popcorn

1/2 cup Strong coffee
1/2 cup White corn syrup
1/4 cup Butter
1 cup Brown sugar
1 tablespoon Cocoa
1/2 cup Popcorn -- popped
1 cup Almonds; chop -- toasted

In a heavy sacuepan put the coffee, corn syrup, butter, brown sugar and cocoa. Cook over a moderate heat to 280~ on a candy thermometer. Pour over the popped corn and almonds

 

Almond Toffee Popcorn

1 cup Sugar
1/2 cup Butter
1/2 cup White corn syrup
1/4 cup Water
1 cup Almonds; chopped & toasted
1/2 teaspoon Vanilla
1/2 cup Popcorn -- popped

In heavy saucepan, combine sugar, butter, corn syrup, water and almonds. Cook over a moderate heat to 280~ on a candy thermometer. Add the vanilla. Stir well and pour over the popped corn.
National Popcorn Week is the week before Halloween.

Ammaretto Popcorn

3 quarts Popped popcorn
1 cup Unblanched whole almonds
1/2 cup Margarine or butter
1/2 cup Brown sugar -- packed
1/2 cup Amaretto

Heat oven to 250~. Arrange popcorn on 2 jelly roll pans; sprinkle almonds over popcorn. In small saucepan, melt margarine over low heat; stir in the brown sugar and amaretto. Bring to a boil, stirring occasionally. Boil 3 minutes. Remove from heat. Pour over popcorn; toss until thoroughly coated. Bake at 200~ for 1 hour; spread on foil or wax paper to cool. Store in loosely covered container.

Apricot Treat Popcorn

1/4 cup Butter
2 tablespoons apricot Jelly or jam
2 tablespoons Brown sugar
1/2 cup Popcorn -- popped
1/2 cup Coconut -- toasted
1/2 cup Almonds -- toasted
1 cup Dried apricots -- cut small

In a heavy saucepan, put the butter, jelly and brown sugar. Cook over moderate heat to 235~ on a candy thermometer. Pour over the popped corn, coconut, almonds and apricots.

 

Astronaut Popcorn

8 cups Popped popcorn -- *
1/2 cup Sugar
1/2 cup Tang -- powdered orange drink
1/3 cup Light corn syrup
1/3 cup Water
1/4 cup Butter
1/2 teaspoon Orange extract
1 teaspoon Baking soda
* 2 tbls of unpopped popcorn makes 4 cups (or 1 ounce) popped popcorn.

Place popcorn in a large buttered baking pan. In separate pan, combine sugar, drink mix, syrup, water and butter. Stir over medium heat until sugar is dissolved. Cook until mixture reaches 250~ on a candy thermometer, stirring frequently. Remove from heat and stir in orange extract and baking soda. Pour over popcorn, mixing well. Bake for 1 hour, stirring occasionally. Allow to cool completely.

Bacon Cheese Popcorn

4 quarts Popped popcorn
1/3 cup Butter -- melted
1/2 teaspoon Seasoned salt
1/2 teaspoon Hickory-smoked salt
1/2 cup American cheese -- grated
1/3 cup Bacon bits

Pour freshly popped corn in large bowl. Combine margarine with hickory-smoked salt. Pour over popcorn; toss well to coat. Sprinkle with cheese and bacon bits. Toss again and serve while warm.

Bayou Popcorn

3 tb Butter; or margarine
1/2 ts Garlic powder
1/2 ts Cayenne pepper
1/2 ts Paprika
1/2 ts Dried thyme
1/2 ts Salt
12 c Popped corn

In a heavy saucepan, melt butter over med. heat. Stir in remaining ingredients except popcorn. Cook for 1 min. Pour over popcorn, tossing to coat evenly. Serve at once.

 

BBQ Popcorn

6 tablespoons Hot air-popped popcorn
1/3 cup Butter
3 tablespoons Chili sauce
1 teaspoon Onion powder
1 teaspoon Chili powder
1/2 teaspoon Salt
2 tablespoons Grated Parmesan cheese

Place popcorn in large bowl. In small saucepan, melt margarine. Stir in chili sauce, onion and chili powder and salt. Pour chili mixture gradually over popcorn, tossing to mix well. Sprinkle with cheese and toss.

Buffalo HotCorn

2 1/2 qt.. popped corn
2 Cups corn chips -- slightly broken
1 Cup Dry-Roasted Peanuts
1/4 Cup butter
2 Tbsp. Louisiana-Style Hot Sauce
1 Tsp. celery seed
1/4 Tsp. salt

In small bowl, place 2 cups popped corn; set aside. Combine remaining popcorn with corn chips and peanuts. In small saucepan, melt butter with hot sauce, celery seed and salt; pour over popcorn/peanut mixture, tossing gently to coat. Spread on l5x10-inch baking sheet. Bake at 350'F for 10 minutes. Remove from baking sheet to large serving bowl. Toss with remaining 2 cups popped corn. Serve immediately or store in airtight container.

Butter Pecan Popcorn

8 c Popped popcorn (about 1/3 to 1/2 cup unpopped) Nonstick spray coating
1/2 c Broken pecans
2 tb Butter
1/3 c Light corn syrup
1/4 c Instant butter pecan pudding Mix
1/4 ts Vanilla

Discard unpoppped popcorn kernels. Spray a 17x12x2-inch roasting pan with nonstick coating. Place the popped corn and pecans in the pan. Keep popcorn warm in a 300-degree oven for 16 minutes, stirring halfway t hrough baking. Remove the pan form the oven. Turn mixture onto a large piece of foil. Cool popcorn completely. When cool, break into large pieces. Store leftover popcorn, tightly covered, in a cool, dry place for up to 1 week.

Butterscotch Brownies A-Poppin

1 cup dark-brown sugar, firmly packed ¼ cup vegetable oil
1 egg
1 teaspoon vanilla
¾ cup finely ground, popped popcorn
1 teaspoon baking powder
½ teaspoon salt

Preheat oven to 350? F (177? C). Butter an 8-inch-square baking pan. In a large bowl, stir together brown sugar, oil and egg until smooth. Mix in nuts and vanilla. Mix together ground popcorn, baking powder and salt. Add to the oil mixture, stirring well. Spread evenly in the buttered pan. Bake for 20 minutes or until browned. Cut into squares while warm. Makes 16 brownies.

Butterscotch Popcorn Crunch

1/2 cup Unpopped popcorn
1 cup Light brown sugar packed
1/2 cup Light corn syrup
1/2 cup Butter
1/4 cup Butterscotch chips
1 teaspoon Vanilla extract
1/2 teaspoon Baking soda
1/4 teaspoon Salt
2 cups Walnuts toasted

Heat oven to 250. Grease 14x10" roasting pan. Pop the popcorn. Put nuts and popcorn in a very large bowl. Bring brown sugar, corn syrup and butter to boil, stirring until sugar is dissolved. Reduce heat and cook for 5 minutes. Remove from heat; stir in butterscotch chips, vanilla, baking soda and salt until blended and smooth. Working quickly and using two wooden spoons pour syrup over popcorn and nuts, stir to coat thoroughly. Pour mixture into pan; bake 45 minutes, stirring occasionally. Remove from oven, cool mixture in pan about 15 minutes. Turn mixture out of pan onto foil to cool completely. Break popcorn into smaller pieces; store in airtight containers in cool dry place up to 2 weeks. Makes about 4 quarts.

Cajun Popcorn

1/2 c Butter, melted
2 ts Paprika
2 ts Lemon pepper seasoning
1 t Salt
1 t Garlic powder
1 t Onion powder
1/4 ts Ground red pepper
20 c Popped popcorn

Preheat oven to 300. In a small bowl, combine margarine, paprika, lemon pepper, salt, garlic powder, onion powder, and red pepper. Place popcorn in a large baking pan; pour butter mixture over popcorn and stir until well coated. Bake 15 minutes, stirring every 5 minutes. Remove from oven; cool completely. Store in airtight container.
Popped corn takes up to 37 times as much room as unpopped corn

Candy Apple Popcorn Balls

2 tablespoons Butter
2 tablespoons Sugar
2 tablespoons Brown sugar
1/4 cup Molasses
1/4 cup White corn syrup
1/4 teaspoon Cinnamon
1/8 teaspoon Ginger
ds Cloves
1/2 c Popcorn; popped
1 c Walnuts; chop, toasted
1 c Dried apples; cut small
In a heavy sacuepan, put the butter, sugar, brown sugar, molasses, corn syrup, cinnamon, ginger and cloves. Cook over moderate heat to 280~ on a candy thermometer. Pour over the popped corn, walnuts and apples. Shape into balls.

Caramel Popcorn

2 c Brown sugar
1/2 c Dark corn syrup
1 c Butter
1 ts Vanilla extract
1 pn Cream of tartar Salt to taste
1/2 ts Baking soda
8 qt Popcorn; popped

Combine sugar, syrup and butter in saucepan. Bring to boil and cook 5 minutes. Remove from heat and add vanilla, cream of tartar, salt and baking soda. Stir until it turns lighter in color and increases in volume. Pour the mixture over the popcorn and toss to mix. Place in a roasting pan. Bake at 200 degrees for 1 hour stirring 2 or 3 times. Pour on waxed paper and separate to cool. Makes 8 quarts.

Cheddar Popcorn

2/3 c Unpopped popcorn
1/3 c Butter
1 c Finely grated cheddar cheese
salt & pepper to taste
Pop the popcorn. Melt the butter. Grind some pepper into the butter. Stir. Layer the cheese into the popcorn. Pour the butter mixture on top, and salt.

Cherry Popcorn

2 ½ quarter air-popped popcorn Butter flavored spray
1 package cherry flavored gelatin Put popcorn into a very large bowl and spray lightly with butter flavored oil. Sprinkle with gelatin. Put in 350 degree oven for five minutes. Gelatin will dissolve slightly and stick to the popcorn.

Chicken Popcorn

2-1/2 tablespoons butter
1 cube chicken bouillon
2 qts. Popped popcorn Salt to taste

Melt butter over low heat. Dissolve bouillon cube in melting butter. Drizzle over popcorn. Add salt to taste. Makes 2 quarts.

 

Chili Popcorn

1 teaspoon Salt
1 teaspoon Chili powder
1/2 teaspoon Garlic powder
1 teaspoon Ground cumin
1 tablespoon Dried onion flakes Cayenne pepper to taste
1/2 cup Popcorn -- popped Butter to taste

Combine the salt, chili powder, garlic powder, cumin, onion flakes and cayenne and mix well. Use one or two teaspoons per 1/2 cup corn, popped with butter.
What has ears but can't hear?
A stalk of (popping) corn.

Chinese Popcorn Delight

2 1/2 quarts popped popcorn
1 cup Chow Mein noodles, optional
1/2 cup peanuts
1/3 cup peanut oil
2 tablespoons soy sauce
1 teaspoon five-spice powder
1/2 teaspoon garlic powder
1/2 teaspoon sesame salt or salt
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/8 teaspoon sugar

Keep popcorn, noodles and peanuts warm. Combine remaining ingredients and mix thoroughly. Slowly pour over popcorn mixture, tossing to blend. Pour into a large roasting pan. Heat in a 300-degree Fahrenheit oven for 5-10 minutes, stirring once.

Chocolate Cream Popcorn

2 qt Popped Corn
1 c Sugar
1/2 c Water
1/3 c Cornsyrup
1/4 ts Salt
3 tb Margarine
1/3 c Chocolate pieces
1 t Vanilla extract

Lightly grease large bowl; in it, place popped corn. In saucepan, mix sugar, water, corn syrup and salt. Cook over moderate heat to 240 degrees F on candy- thermometer. Add marggarine; when it is melted; add chocolate. Stir in vanilla. Slowly pour hot syrup over popped corn, stirring constantly with two forks. Continue stirring until corn is coated and syrup loses its gloss. When mixture is cool; store in tightly covered containers.

Chocolate Glazed Popcorn Squares

1 pk Microwave popcorn -- popped
2 tb Butter
10 1/2 oz Mini marshmallows
1/4 c Chocolate ready-to-spread - frosting
1/2 c Salted peanuts
Chocolate Glaze:
1/3 c Chocolate ready-to-spread - frosting

Grease 9x13" pan. Remove and discard unpopped kernels from popcorn. Place butter in 4-qt microwavable bowl. Microwave, uncovered, on HIGH, for about 30 seconds, or until melted. Stir in marshmallows and frosting until marshmallows are coated. Microwave, uncoverd, 2-3 minutes, stirring every minutes, just until mixture is smooth. Fold in peanuts and popcorn until coated. Press mixture into pan. Spread with chocolate glaze; cool. Cut into bars. CHOCOLATE GLAZE: Place ready to spread frosting in small microwavable bowl. Microwave, on HIGH, about 30 seconds or until just melted.

Chocolate Popcorn

12 cups popcorn
1 cup unsalted peanuts
1 cup sugar
2/3 cup corn syrup
2 tablespoons butter
6 ounces semisweet chocolate
1 teaspoon vanilla extract

Preheat oven to 250 degrees. Spray a large, shallow roasting pan with vegetable spray. Mix popcorn and peanuts in roasting pan. In a heavy 2 quart saucepan, cook corn syrup, sugar and margarine over medium heat, until the mixture boils, stirring constantly. Stir in chocolate and continue to cook for 5 minutes or until the chocolate is completely melted and the mixture has thickened. Remove from heat and stir in vanilla. Pour over popcorn and peanuts; stir to coat well. Bake for 1 hour, stirring occasionally. Pour onto foil and let cool. Store in tightly covered containers.

Cinnamon Apple Popcorn

2 cups Chopped dried apples
10 cups Popped popcorn
2 cups Pecan halves
4 tablespoons Butter -- melted
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 tablespoons Brown sugar
1/4 teaspoon Vanilla extract

Preheat oven to 250 degrees. Place apples in a large shallow baking pan. Bake 20 minutes. Remove pan from oven and stir in popcorn and nuts. In a small bowl combine remaining ingredients. Drizzle butter mixture over popcorn mixture, stirring well. Bake for 30 min, stirring every 10 min. Pour onto waxed paper to cool. Store in airtight container. Makes 14 cups mix.

CocoaPop Fudge

2 c Sugar
2 Squares unsweetened chocolate
1/4 c Sweetened condensed milk
3/4 c Water
1 1/2 c Popped corn, chopped
1 tb Butter
1 t Vanilla
1/8 ts Salt

Melt chocolate in saucepan. Add sugar, milk, water, butter, and salt. Boil to soft ball stage (234 - 238 F). Remove from fire. Add flavoring and popped corn. Cool to room temperature. Stir until creamy. Pour into well-buttered, shallow pan. Cut in squares.

Coconut Pecan Popcorn

16 cups Popped popcorn
1 package Coconut-pecan frosting mix
1/2 cup butter
1/4 cup Light corn syrup
1/3 cup Water
1/2 teaspoon Salt
1/2 teaspoon Baking soda

Heat oven to 200~. Divide popcorn between 2 ungreased rectangular pans. Heat frosting mix (dry), margarine, corn syrup, water and salt, stirring occasionally, until bubbly around edges. Continue cooking over medium heat 5 minutes, stirring occasionally. Remove from heat. Stir in baking soda until foamy. Pour over popcorn. Stir until well coated. Bake 1 hour, stirring every 15 minutes. Store in airtight container. Makes 16 cups.

Coconut Popcorn Pie

2 quarts popped popcorn, unsalted
1 can (4 ounce) flaked coconut, toasted
1 cup sugar
1 cup light corn syrup
1/2 cup butter
1/4 cup water
2 teaspoons salt
1 teaspoon vanilla
1 quart vanilla, spumoni or butter pecan ice cream

Sweetened fresh or defrosted frozen fruit or chocolate sauce, if desired
1 12-inch pizza pan.
Mix popcorn and coconut in a large buttered bowl. Combine sugar, syrup, butter or margarine, water and salt in saucepan. Bring to boil over low heat, stirring until sugar dissolves. Continue cooking until syrup reaches the hard crack stage (290-295 degrees Fahrenheit). Stir in vanilla. Pour syrup in fine stream over popcorn mixture; stir until particles are evenly coated with syrup. Turn half of popcorn mixture onto buttered 12-inch pizza pan; spread in thin layer covering bottom of pan. Mark off into wedge-shaped servings. Repeat using remaining popcorn mixture; cool. Cover one layer with ice cream; top with second popcorn layer. Store in freezer. To serve, cut in wedges. Serve plain or with desired fruit or sauce.

Cracklies

1 c Molasses
1 c Sugar
3 qt Popped corn
1/2 ts Salt
1 tb Butter Melt butter.
Add sugar, salt, and molasses. boil to the hard crack stage (285 - 290 F). Pour over corn, stir while pouring. Spread in thin layer to cool. Break in pieces.

Cranberry Popcorn Balls

2 cups sugar
1 10-ounce package (1 cup) frozen cranberry-orange relish
1/2 cup cranberry juice
1/2 cup light corn syrup
1 teaspoon vinegar
1/2 teaspoon salt
5 quarts unsalted popped popcorn

Combine all ingredients, except popcorn, in a heavy saucepan. Bring to a boil; lower heat and cook to 250 degrees Fahrenheit on a candy thermometer. Mixture will bubble up in pan, so watch to keep from boiling over. Pour slowly onto hot popcorn and mix until well-coated. Let stand 5 minutes or until mixture can easily be formed into balls. Butter hands and form into 3-inch balls.

Curry Parmesan Popcorn

1/2 c butter, melted
1/3 c Grated Parmesan cheese
1/2 ts Salt
1/4 ts Curry powder
12 c Popcorn (Already Popped)
Mix margarine, cheese, salt and curry powder. Pour over Popcorn; toss.

Drunken Popcorn Balls

2 qt Popped popcorn
1/2 cup dry whiskey sour mix (2 packets of individual drink mix)
1/2 cup sugar
1/4 tsp salt
1/4 cup light corn syrup
1/2 cup water
1/2 tsp vinegar

Preheat oven to 250. Place popcorn in a large 4 inch deep buttered baking pan. Keep warm in over. Combine other ingredients in a large saucepan. Cook until mixture reaches 250 on a candy thermometer. Remove popcorn from oven. Pour syrup mixture over popcorn. Mix well and shape!!

French Fried Popcorn

4 pt Salad oil
1 pk Popcorn
1 ts Salt

Preheat oil and using a long handled tablespoon lower corn into hot oil, fry until kernels pop and rise to top. Remove and put on paper toweling to drain. Sprinkle with salt.

 

Fruited Popcorn Bake

7 cups Cooked Popcorn
1 cup Pecans pieces
3/4 cup Candied red cherries cut up
3/4 cup Brown sugar packed
6 tablespoons Butter
3 tablespoons Light corn syrup
1/4 teaspoon Baking soda
1/4 teaspoon Vanilla

Remove all unpopped kernals from popcorn. In a 17x12x12 " baking pan, combine popcorn, pecans and cherries. In a 1 quart saucepan combine brown sugar, butter and corn syrup. Cook and stir over medium heat until butter melts and mixture comes to a boil. Cook over low heat 5 minutes more. Remove from heat. Stir in baking soda and vanilla. Pour mixture over heat 5 minutes more. Remove from heat. Stir in baking soda and vanilla. Pour mixture over 10 minutes more. Remove popcorn to large bowl, cool

Fruity Popcorn Cookies

1 c Finely ground popped corn
1 c Sugar
1 c Finely cut dried fruit, any -kind
1/2 c Melted shortening
1/4 c Sweetened condensed milk
1/4 c Water
1 Egg, well beaten
1 c Flour
1 c Corn-meal
1 ts Salt
1 1/2 ts Nutmeg
4 ts Baking powder

Sift flour, measure, and sift with baking powder, nutmeg, salt, and corn-meal. Combine shortening sugar. Add egg. Add milk and water. Mix thoroughly. Add flour mixture, popped corn, and dried fruit. Mix thoroughly. Turn onto lightly floured board. Roll in sheet 1/3 inch thick. Cut with floured cutter. Place on slightly oiled baking sheet. Bake in hot oven (425 F) 10-12 minutes.

Garlic Cheddar Popcorn Balls

50 Cloves fresh garlic
2 ts Salt
4 c Shredded Cheddar cheese
5 qt Popped corn
Peel garlic and mince with salt to prevent sticking and to absorb garlic juices. Toss garlic with cheese. In large glass or plastic bowl, make alternate layers of popped corn and garliccheese mixture, coating popcorn as evenly as possible, especially at edge of bowl. Place in microwave oven and cook 1 minute. Shake bowl gently; turn 180 degrees and cook 1 more minute. Do not overcook. Immediately turn out onto cookie sheet, and quickly shape into plum-size balls. Set balls on sheets of waxed paper. Makes 4 dozen popcorn balls.

Golden Popcorn Squares

2 c Sugar
1/2 c Syrup -- light
1 c Water -- hot
1/4 ts Salt
Boil to soft ball stage. Add 1 t. vanilla, 1 t. lemon juice. Pour over 5 qts of popcorn, heated with 1 c. peanuts or 1 c. Walnut meats. Cover with hot syrup. Mix and spread. The cut into squares.

Granola Crunch Popcorn

1/4 cup Butter
3 tablespoons Honey
3 tablespoons Brown sugar
1/2 cup Popcorn -- popped
1 cup Nuts -- toasted
1 cup Rolled oats
1 cup Coconut -- toasted
1 cup Raisins
In a heavy saucepan, put the butter, honey and brown sugar. Cook over a moderate heat untl melted. Pour over the popped corn, nuts, oats, coconut and raisins. Bake at 300~ for 30 Minutes.

Granola Popcorn Bars

2 qt Popped popcorn
1 c Honey
2 c Oats
1 c Raisins
1/2c Chopped