Rania’s Recipes: Popcorn 6 Ways!

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(Photo Credit: KDKA)

(Photo Credit: KDKA)

If you like popcorn, you’re in for a treat. Rania Harris stopped by Pittsburgh Today Live Wednesday to show off six great popcorn recipes!

Blazin’ Cajun Corn

4 quarts freshly popped corn
1/3 cup butter, melted
2 teaspoons hot smoked paprika
1-1/2 teaspoons onion powder
1-1/2 teaspoons garlic powder
½ teaspoon cayenne pepper
½ teaspoon chili powder
½ teaspoon salt
½ teaspoon lemon pepper

Directions

Preheat the oven to 300 degrees. Line a baking sheet with foil or a silicone baking sheet and set aside.

Put the popcorn in a large, clean paper bag or a washable muslin bag. In a small bowl, whisk together the butter, paprika, onion powder, garlic powder, cayenne pepper, chili powder, salt, and lemon pepper. Drizzle the mixture over the popcorn, fold over the top of the bag, and shake until the popcorn is coated and moist.

Spread the popcorn evenly over the baking sheet and bake until the popcorn is dry, 5 to 7 minutes.

Makes: 4 Quarts

Chile-Lime-Tequila Popcorn

4 quarts freshly popped corn
1/3 cup butter, melted
2 teaspoons freshly squeezed lime juice
½ teaspoon lime zest
1 teaspoon tequila
½ small jalapeno, seeds and membrane removed, minced
½ teaspoon freshly ground black pepper
1-1/2 teaspoons salt
1 teaspoon red pepper flakes
1 teaspoon ground cumin

Directions:

Preheat the oven to 300 degrees. Line a baking sheet with foil or a silicone baking sheet and set aside.

Put the popcorn in a large, clean paper bag or a washable muslin bag. In a medium-size bowl, whisk together the butter, lime juice and zest, and tequila. Add the jalapeno. In a small bowl, combine the black pepper, salt, red pepper, and cumin.

Drizzle the butter mixture over the popcorn, fold over the top of the bag, and shake until the popcorn is coated and moist. Sprinkle the pepper mixture over the popcorn, fold over the top of the bag, and shake a few times to coat.

Spread the popcorn evenly over the baking sheet and bake until the popcorn is dry, 5 to 7 minutes.

Makes: 4 Quarts

General Zuo’s Popcorn

4 quarts freshly popped corn
one 13 ounce can dry chow mein noodles
1 cup roasted, salted peanuts
1/3 cup butter, melted
1 teaspoon vinegar-based Asian hot sauce, such as Sriracha
1 teaspoon sugar
½ teaspoon garlic powder
2 teaspoons soy sauce

Directions:

Preheat the oven to 300 degrees. Line a baking sheet with foil or a silicone baking sheet and set aside.

Put the popcorn, noodles and peanuts in a large, clean paper bag or a washable muslin bag. In a small bowl, whisk together the butter, hot sauce, sugar, and garlic powder. Drizzle the butter mixture over the popcorn, fold over the top of the bag, and shake until the popcorn is coated and moist. Drizzle the soy sauce over the popcorn, fold over the top of the bag, and shake a few times to coat.

Spread the popcorn evenly over the baking sheet and bake until the popcorn is dry, 5 to 7 minutes.

Makes: 4 Quarts

Gorgonzola and Green Onion Popcorn

4 quarts freshly popped corn
1/3 cup butter, at room temperature
3 ounces gorgonzola cheese, crumbled
2 tablespoons finely chopped green onions
¼ teaspoon freshly ground black pepper
¼ teaspoon salt

Directions:

Preheat the oven to 300 degrees. Line a baking sheet with foil or a silicone baking sheet and set aside.

Put the popcorn in a large, clean paper bag or a washable muslin bag. In a small microwavable bowl, combine the butter and 2 ounces of the cheese; heat briefly until melted, about 15 seconds. Whisk in 1 tablespoon of the green onions, black pepper, and salt. Drizzle the butter mixture over the popcorn, fold over the top of the bag, and shake until the popcorn is coated and moist.

Spread the popcorn evenly over the baking sheet and bake until the popcorn is dry, 5 to 7 minutes. Remove the popcorn from the oven, transfer to a large bowl, and top with the remaining cheese and green onions; toss gently to combine.

Makes: 4 Quarts

Popcorn Comfort, Southern Style

4 quarts freshly popped corn
1/3 cup butter, melted
1 tablespoon light corn syrup
2 tablespoons bourbon
½ teaspoon vanilla extract
½ teaspoon salt
1 cup pecans, chopped
2 tablespoons sugar

Directions:

Preheat the oven to 300 degrees. Line a baking sheet with foil or a silicone baking sheet and set aside.

Put the popcorn in a large, clean paper bag or a washable muslin bag. In a small bowl, whisk together the butter, corn syrup, bourbon and vanilla. Drizzle the butter mixture over the popcorn, fold over the top of the bag, and shake until the popcorn is coated and moist. Sprinkle the salt and pecans over the popcorn, fold over the top of the bag, and shake to combine.

Spread the popcorn evenly over the baking sheet and bake until the popcorn is dry, 5 to 7 minutes. Transfer the popcorn to a large bowl, sprinkle with the sugar, and toss to coat.

Makes: 4 Quarts

Parm And Pepper Popcorn

4 quarts freshly popped corn
½ teaspoon red pepper flakes
¼ teaspoon freshly ground black pepper
¼ teaspoon sweet paprika
¼ teaspoon salt
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil

Directions:

Put the popcorn in a large, clean paper bag or a washable muslin bag. In a small bowl, combine the red pepper, black pepper, paprika, salt and Parmesan.

Drizzle the oil over the popcorn, fold over the top of the bag, and shake until the popcorn is coated and moist. Sprinkle the pepper mixture over the popcorn, fold over the top of the bag, and shake a few times to coat.

Makes: 4 Quarts

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