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Gourmet Popcorn Creations


April showers mean lots of springtime movie nights. Get your popcorn fill in new ways... and maybe use up some of that leftover Easter candy! Sweet or savory, you can come up with a fun flavor combo that will be perfect for any event, right from the snack aisle at your local Dollar Tree!

Each popcorn creation below starts with about 12 cups of plain popped popcorn (½-cup unpopped kernels or two microwave pouches).

PEEPcorn

  1. Over medium-low heat, melt two packages of marshmallow Peeps® and two tablespoons of butter or margarine, stirring constantly.
  2. Carefully stir in popcorn and one cup of chocolate-covered candy.
  3. Spread in a single layer on wax paper and allow to set for 30 minutes.
  4. Break apart to serve.

    Tip: Lightly grease your hands or spoon with cooking spray to keep unset candy from sticking to them. You can also form into balls instead of spreading the candied popcorn ot wax paper.  

RED HOTcorn

  1. Over medium heat, melt ½-cup Red Hots® candy, ¼-cup water, and one tablespoon butter or margarine, stirring constantly.
  2. Pour over the popcorn a little at a time and stir until well-coated.
  3. Spread out on parchment paper.
  4. Bake in a 250º oven for 10 minutes, stir around, then continue to bake until mostly dry. Allow to cool before serving.

Happy Birthday!

  1. Over medium-low heat, melt 3-oz. of white chocolate (we used Milk-Flavored Bunnies) and ¼-cup vegetable oil.
  2. Remove from heat and add 1½-cups white or yellow cake mix.
  3. Drop mixture by spoonfuls (it will have the consistency of cake batter) into the popcorn and coat well. Stir in ½-cup sprinkles.
  4. Spread onto wax paper and allow to set for 30 minutes (or 10 minutes in the fridge).

Mexicalicorn

  1. Mix together 1-teaspoon salt, ½-teaspoon paprika, ½-teaspoon onion powder, and ¼-teaspoon cayenne pepper (or chili powder).
  2. In the microwave, melt four tablespoons of butter or margarine with two teaspoons of lemon juice.
  3. Toss butter and salt mixtures with the popcorn and spread on a cookie sheet.
  4. Top with one cup shredded Mexican or cheddar cheese and one cup spicy chili peanuts.
  5. Bake in a 350º oven until the cheese is melted. Cool for 10 minutes and serve.

Pizza Corn

  1. In a skillet, sautee 4-oz. pepperoni or hard salami cut into ½-inch bites, until crispy.
  2. Add two tablespoons of butter or margarine and one teaspoon of Italian seasoning, stirring until melted.
  3. Toss mixture with popped corn and one teaspoon of garlic salt (or to taste) and one cup parmesan cheese.