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Bulk popcorn costs a lot less than the popcorn in those microwave popcorn packages. Here’s a slick way to make your own popcorn-in-a-bag.

Put a measure of popcorn in a plain paper bag. Fold it over twice and stick it in the microwave and set it on high. When it quits popping, take it out.

That’s it.  Now you can put real butter on it (or not). No artificial flavors. No grease.

We tried this in the test kitchen to make sure it really works.  It does.  Better popcorn for a fraction of the cost.

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And it just got better:
Get your popcorn for free! 

Enter to win our Retro Kettle Popcorn Popper and we’ll give you a coupon for free popcorn–just for entering!

Kansas City Popcorn Emporium Gourmet Popcorn, large 28 oz.  (We’ve stacked this up against other brands. This really is better.)

Enter to win and get your free popcorn here!

Now let’s make some candy popcorn!

Candy popcorn is a great summertime treat!  Use it for kids’ parties, Family Home Evening, picnics, road trips, and when friends come over.  It’s easy to make, very inexpensive, and everyone likes it.

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Get “The Popcorn Handbook it’s free with tips and recipes like “Bubba’s Friday Night Root Beer Popcorn”

These are two of my favorite recipes from this handy e-cookbook. Both are remarkably good.

Popcorn Popping on the Apricot Tree Apricot Popcorn

1/2 cup unpopped popcorn kernels
1/4 cup (1/2 stick) butter
1/4 cup white corn syrup (Karo)
1/8 cup water
1 cup granulated sugar
1/4 teaspoon baking soda
2 teaspoons Apricot Flavor
2 drops of Americolor Orange food coloring gel or equal

Yields 14 cups of candy popcorn. This recipe can also be doubled successfully.

  1. Pop the popcorn kernels. Set aside in 2 large bowls.
  2. Over medium heat, melt the butter in a medium sauce pan.
  3. Add the corn syrup and water. Stir.
  4. Add the sugar. Make sure not to let any sugar stick to the edges of the pan. If one grain of sugar is left undissolved, it can cause the whole batch to crystallize.
  5. Bring to a boil and continue to cook until the mixture reaches 235-245 degrees. (Please use a candy thermometer). It is important for the mixture to reach this temperature, if it doesn’t the candy will not harden properly.
  6. Add the baking soda and stir quickly as the mixture begins to bubble. Once bubbly and frothy, remove the pan from heat.
  7. Add the flavor and food coloring until mixed in.
  8. Pour over the popped popcorn in both bowls. Fold into the popcorn until evenly coated.

Apricot flavor is available online but likely not in your grocery store.  If you would like to get it from us, you can save 50%.

Save 50% on Marsden and Bathe Apricot Flavor. Limit 1. Offer expires 5/31/2016

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Yellowstone Huckleberry Delight Popcorn

1/2 cup unpopped popcorn kernels
1/4 cup (1/2 stick) butter
1/4 cup white corn syrup (Karo)
1/8 cup water
1 cup granulated sugar
1/4 teaspoon baking soda
3 teaspoons Huckleberry
3 drops of Americolor Electric Purple

Yields 14 cups of candy popcorn. This recipe can also be doubled successfully.

  1. Pop the popcorn kernels. Set aside in 2 large bowls.
  2. Over medium heat, melt the butter in a medium sauce pan.
  3. Add the corn syrup and water. Stir.
  4. Add the sugar. Make sure not to let any sugar stick to the edges of the pan. If one grain of sugar is left undissolved, it can cause the whole batch to crystallize.
  5. Bring to a boil and continue to cook until the mixture reaches 235-245 degrees. (Please use a candy thermometer). It is important for the mixture to reach this temperature, if it doesn’t the candy will not harden properly.
  6. Add the baking soda and stir quickly as the mixture begins to bubble. Once bubbly and frothy, remove the pan from heat.
  7. Add the flavor and food coloring until mixed in.

Pour over the popped popcorn in both bowls. Fold into the popcorn until evenly coated.

Save 50% on Marsden and Bathe Huckleberry Flavor. Limit 1, offer expires 5/31/2016

You can substitute other flavors and colors to create your own favorite candy popcorn recipes.

 

About the Author

Dennis Weaver has burned food from Point Barrow, Alaska, to Miami, Florida. He and his wife Merri Ann are the founders of The Prepared Pantry in Rigby, Idaho and he is the author of How to Bake: The Art and Science of Baking available as an E-book.

Dennis and Merri Ann live in Rigby, Idaho. They have five wonderful children and five beautiful granddaughters.