Popping Tips for Good Old-Fashioned Popcorn
Nothing’s better than a great batch of popcorn. Here are a few tips for perfect popping, every time.

• Warm the heavy pan or heavy skillet. Be sure the lid of the pan is loose enough to allow steam to escape and keep the pan moving when popping popcorn on the stove.
• Add ¼ cup of vegetable (cooking) oil to the pan. Allow the oil to heat. The best popping temperature is between 400-460 degrees Fahrenheit. Note: Oil burns at 500 degrees Fahrenheit, so if your oil starts to smoke, it’s too hot.
• Test the heat of the oil by dropping in one or two kernels. When the kernel spins in the oil you’re ready to add the remaining popcorn. Pour just enough kernels to cover the bottom of the pan.
• Cover and shake the pan to be certain the oil coats each kernel. When you hear the last few pops, remove the pan from the heat, take off the lid and empty the popped popcorn into a large bowl.

Popcorn Caramel Apples
1 quart popped popcorn
1 (9.5 oz.) package caramels, unwrapped (35 caramels)
¼ cup light cream or 'half and half'
4 lollipop sticks (or wooden candy apple sticks)
4 apples
½ cup chocolate chips
Sugar sprinkles
Decorative ribbon, optional

• Place popcorn in a large bowl; set aside. Place a sheet of waxed paper on work surface.
• Heat caramels and cream in a small sauce pan over medium-low heat. Stir frequently until caramels are melted and cream is blended into caramels.
• Push a stick into an apple center and dip into caramel. Spoon caramel over apple to coat completely. Place caramel–coated apple into bowl of popcorn and press popcorn onto caramel to cover completely. Place apple on waxed paper to set; repeat with remaining apples.
• Place chocolate chips in a small, resealable plastic bag. Microwave 10 seconds and press chips to aid melting. Repeat, heating at 10-second intervals, until chips are completely melted. Cut a small corner off bag and squeeze chocolate onto each apple allowing chocolate to drip down sides. Sprinkle with sugar sprinkles.
• Tie a bow to each apple stick, if desired. To serve, cut apple into slices.

Yield: 4

Pop-a-rific Popcorn Balls
3 quarts popped popcorn
1 (1-lb.) pkg. marshmallows
1/4 cup (1/2 stick) butter or margarine

• Place popped popcorn in a large bowl. Set Aside. In large saucepan, heat marshmallows and butter or margarine over low heat until melted and smooth. Pour over popcorn, tossing gently to mix well. Cool to allow handling (5 min.). Butter hands well and form 2 ½-inch balls.*

Yield: About 14 balls

Popcorn S'mores
1 cup firmly packed light brown sugar
1/2 cup (1 stick) butter or margarine
1/2 cup corn syrup
1/2 teaspoon baking soda
10 cups freshly popped popcorn
1 package (10 1/2 oz.) miniature marshmallows
2 cups mini graham cookies (teddy bears)
1 cup chocolate chips

• Combine brown sugar, butter and corn syrup in medium saucepan. Cook over high heat for 5 minutes; remove from heat and stir in baking soda.
• Combine popcorn and marshmallows in large bowl. Pour sugar mixture over popcorn to coat. Gently stir in graham cookies and chocolate chips. Spread mixture evenly into greased 15 x 10 inch pan. Let cool completely. Break into pieces. Store in an airtight container.