Popcorn Pumpkins Recipes

HALLOWEEN POPCORN PUMPKINS

Steps:

• Grease a muffin pan and set aside. Place popcorn, candy corn and peanuts into a large bowl and set aside.
• Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange. When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow.
• Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it. Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!

BONNIE'S POPCORN PUMPKINS FOR HALLOWEEN

Steps:

• 1. Grease a muffin pan and set aside. Place popcorn, candy corn and peanuts into a large bowl and set aside.
• 2. Melt the butter in a large saucepan over medium heat. Stir in marshmallows, carmel, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange. When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow.
• 3. Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it. Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch! Enjoy!
• 4. cook's Tip: I spray my hands with Pam butter flavored kitchen spray before handling. It makes it easier.

PUMPKIN SEED POPCORN SNACK MIX

Steps:

• Heat oven to 250°F. Spray 17x12-inch half-sheet pan with cooking spray. In large bowl, mix popcorn and pumpkin seeds; set aside.
• In 2-quart saucepan, melt butter over medium-low heat; stir in brown sugar and corn syrup. Heat to boiling over medium heat; boil 2 minutes. Stir in chili powder, salt, cumin, cinnamon and red pepper. Pour over popcorn mixture; stir to coat completely. Spread mixture in pan.
• Bake uncovered 30 minutes, stirring occasionally. Cool completely in pan on cooling rack.

AUTUMN PUMPKIN POPCORN

Steps:

• Mix sugar and pumpkin pie spice together in small bowl.
• Pop corn in your microwave according to package directions, or your microwave settings.
• Remove from microwave and open bag (be careful of the steam!).
• Sprinkle pumpkin spice mixture over hot popcorn and shake up to distribute evenly.
• Enjoy!

PUMPKIN-POPCORN SOUP

Steps:

• In a medium saucepan, melt the butter over medium heat. Add the leeks and cook until wilted, about 5 minutes. Add the garlic, ginger and curry powder and cook, stirring, until fragrant, about 1 minute. Add 2 cups of the popcorn and toss to coat in the butter.
• Add the stock, pumpkin and heavy cream. Bring to a simmer. Cook until the leeks are very tender, the popcorn has dissolved away from the kernels and the kernels are softened, about 15 minutes.
• Puree the soup with a hand blender or in batches in a countertop blender. Stir in the lime juice and taste for seasoning, adding a little salt if necessary. Thin with up to 1/2 cup water, if desired. Serve in individual bowls with the remaining popcorn as a garnish.

PUMPKIN SPICE POPCORN

Steps:

• Pop the popcorn according to the package instructions. Spread the popcorn on a parchment-lined baking sheet, discarding any unpopped kernels. Place one cup of caramel baking chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the mixture is melted and smooth. Transfer to a resealable plastic bag and snip the corner with scissors. Drizzle the caramel over the popcorn and immediately sprinkle with 1 teaspoon pumpkin pie spice. Let the coated popcorn stand until the candy is set, about 15 minutes. Break the popcorn mixture into pieces using a wooden spoon or your hands. Sprinkle with 1 additional teaspoon pumpkin pie spice. Transfer to a serving bowl. Store leftover popcorn in an airtight container.