Salty Dawg Popcorn Recipes

SALTY AND SWEET POPCORN BALLS

Steps:

• Light coat a 12-cup muffin tin with cooking spray.
• Combine the popcorn, pretzel pieces, 1 cup of the peanut butter chips and 1 cup of the milk chocolate chips in a large bowl. Toss to distribute evenly.
• Melt the butter, confectioners' sugar, corn syrup and marshmallows in a large microwave-safe bowl in 15 second intervals, stirring between each interval, until completely melted.
• Pour the melted marshmallow mixture over the popcorn mixture and stir until evenly coated. Quickly, but gently form twelve 2 1/2-to-3-inch-diameter balls with either your hands or a large cookie scoop lightly coated with cooking spray. Pretend you're making snowballs, but don't pack them too hard. Place each of them in a well of the prepared muffin tin so they hold their shape as they cool.
• When the popcorns balls are cool, melt the remaining 1/2 cup peanut butter chips, the remaining 1/2 cup milk chocolate chips and the white chocolate chips in each of 3 small microwave-safe bowls in 15 second intervals, stirring occasionally. Transfer the melted chips to each of 3 small piping bags or resealable bags. Snip the tips and drizzle over the popcorn balls. Top evenly with the crushed potato chips and let set, about 30 minutes, before serving.

SALTY DAWG POPCORN

Steps:

• Preheat the oven to 250 degrees F.
• In a small saucepan (or in the microwave), melt the butter.
• Remove from heat and stir in the soy sauce, garlic powder and ginger.
• Place the popped corn, chow mein noodles and pretzels in a large roasting pan.
• Pour the butter mixture over the popcorn mixture and stir to coat thoroughly.
• Bake the mixture uncovered for about 40 minutes, stirring periodically.
• Remove pan from the oven and let cool to room temperature.
• Store in an airtight container for 2 to 3 weeks.

SWEET & SALTY POPCORN

Steps:

• Measurements are approximate. Use the quantities on your package of popcorn. Adjust salt and sugar to your taste.
• Heat oil over medium high heat until shimmery in a 2 quart, heavy pot. (Make sure the pot has a lid!).
• Add popcorn kernels to pan and put lid on.
• Shake pan periodically until popping comes nearly to a stop.
• Remove pan from stove.
• Transfer popcorn to a big bowl, sprinkle on salt and sugar. Toss carefully, or put a lid over the bowl and shake.
• Enjoy!
• Variation: leave out the salt and toss in a tablespoon of cocoa powder!

SWEET & SALTY POPCORN

Steps:

• Place popcorn in a large bowl.
• In a small microwave-safe bowl, melt butter; whisk in the pudding mix, corn syrup, vanilla and salt until smooth.
• Microwave, uncovered, for 45 seconds or until bubbly. Pour over popcorn; toss to coat.
• Spread in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
• Bake at 250° for 25-30 minutes or until crisp, stirring once.
• Remove popcorn from pan to waxed paper to cool.
• Break into clusters.
• Store in airtight containers.