Poppin’ with Flavor

Popcorn doesn’t have to be buttered to be delicious. There are so many great recipes offering a variety of flavors and blends. I have a couple I made recently that I love. One is a sweet and crunchy Caramel Popcorn and the other is a Savory Popcorn Blend made with a variety of herbs, nuts and dried fruit.

Savory Popcorn Blend

The Savory Popcorn is made with a blend of herbs, nuts and cranberries. The star of this recipe is the sage leaves. They are fried in olive oil until they are crispy. You can crumble them or simply add them whole. Then mix in olive oil, pecans, cranberries, rosemary and parsley. The flavor is amazing.

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Savory Popcorn Blend

A savory “adult” popcorn with a blend of herbs, pecans and dried cranberries. The fried sage leaves add an amazing flavor.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 6
Calories: 535kcal

Ingredients

  • 6 tablespoons canola oil
  • ½ cup popcorn kernels
  • 12 leaves sage leaves whole
  • to taste salt
  • 4 tablespoons unsalted butter
  • 2 cups pecans roughly chopped
  • 1 cup dried cranberries
  • ¼ cup fresh parsley chopped
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh thyme finely chopped
  • dash cayenne pepper (optional)

Instructions

  • Heat 3 tablespoons of canola oil with a few popcorn kernels in a large pot over medium high heat. Wait until one or two of the kernels pops and then add the remaining kernels, cover with a tight fitting lid and cook. Shake the pot occasionally until the popping subsides. This should take 3-5 minutes.
  • Meanwhile, heat the remaining 3 tablespoons of canola oil in a small skillet over medium-high heat. Add half of the sage leaves and cook until crisp (about 5 seconds) and then remove with a slotted spoon and drain on a paper towel. Season with salt and repeat with the remaining sage leaves.
  • Melt the butter in a small saucepan over medium heat and whisk in the black pepper and a dash of cayenne pepper (optional).
  • Combine the popcorn, pecans, dried cranberries, parsley, rosemary and thyme in a large bowl. Drizzle with the butter mixture, season with salt and toss.
  • Crumble the fried sage leaves over the popcorn mixture and toss gently.
Nutrition Facts
Savory Popcorn Blend
Amount Per Serving
Calories 535 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 8g50%
Cholesterol 20mg7%
Sodium 4mg0%
Potassium 202mg6%
Carbohydrates 32g11%
Fiber 6g25%
Sugar 15g17%
Protein 5g10%
Vitamin A 527IU11%
Vitamin C 6mg7%
Calcium 36mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Caramel Popcorn

I’ll admit that I’m not a huge sweet eater, but I do love the flavor of caramel popcorn. I found that most of the caramel popcorn I have had was always too sweet and sticky. If you love caramel corn, you’ll enjoy this recipe. It’s so easy to make and has great flavor. Best of all, it’s not sticky and will stay crunchy for several days.

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Caramel Popcorn

The caramel syrup coats the popcorn well, but isn't sticky. You won't be able to stop eating it.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4
Calories: 482kcal

Ingredients

  • ½ cup Popcorn
  • 1 cup brown sugar packed
  • ½ cup butter cubed
  • ¼ cup corn syrup
  • ½ teaspoon salt
  • 1.5 teaspoons vanilla extract
  • ¼ teaspoon baking soda

Instructions

  • Cook popcorn and set aside
  • In a saucepan, combine the brown sugar, butter, corn syrup and salt; bring to a boil over medium heat stirring constantly. Boil for 5 minutes, stirring occasionally.
  • Remove from heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into greased 13×9 inch pan.
  • Bake uncovered at 250 degrees for 45 minutes, stirring every 15 minutes. Cool completely. Store in airtight containers.
Nutrition Facts
Caramel Popcorn
Amount Per Serving
Calories 482 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 15g94%
Cholesterol 61mg20%
Sodium 591mg26%
Potassium 73mg2%
Carbohydrates 72g24%
Fiber 1g4%
Sugar 70g78%
Protein 1g2%
Vitamin A 709IU14%
Calcium 55mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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