We all crave the taste (and yummy aroma) of popcorn-a healthy treat that can easily be prepared and served in a salon setting. Loaded with flavor, popcorn is an ideal snack for satisfying clients who book appointments after a long day of work.
In addition to the great taste, popcorn offers nutritional benefits as well. Considered a whole grain, high-fiber food, popcorn also contains more antioxidants (known as polyphenols) than any other snack food. Its' B-complex vitamins also provide an energy boost. Convenient to make, popcorn can be made by microwave or via a stovetop.
From Cajun style to Pesto flavored and Thai spiced, HOT provides a menu of more exotic popcorn options that are sure to tantalize clients' tastebuds. Allow your guests to indulge in these spiced up versions.
Across the Border Popcorn
1/4 cup of unpopped corn (8 cups popped)
1 cup of shredded Monterey Jack cheese
2 tsp. chili powder
2 tsp. paprika
2 tsp. ground cumin
Directions: Pop popcorn using desired method. Mix spices into the shredded cheese.
Sprinkle mixture over unseasoned popcorn and toss until well blended.
Bayou Popcorn
3 tbsp. butter or margarine
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/2 tsp. dried thyme
1/2 tsp. salt
12 cups popped corn
Directions: In a heavy saucepan, melt butter over medium heat. Stir in all seasoning ingredients. Cook for one minute. Pour over popcorn tossing to coat evenly. Serve immediately.
BBQ Popcorn
2 to 3 cups of hot air-popped popcorn
1/3 cup butter
3 tbsp. chili sauce
1 tsp. onion powder
1 tsp. chili powder
1/2 tsp. salt
2 tsp. grated Parmesan cheese
Directions: Place popcorn in large bowl. In a small saucepan, melt butter. Stir in chili sauce, onion, chili powder and salt. Pour chili mixture gradually over popcorn, tossing to mix well. Sprinkle with cheese and toss. Serve immediately.
Cajun Popcorn
2 tsp. paprika
1 tsp. onion powder
1 tsp. garlic powder
2 tbsp. salt
1/2 tsp. fresh ground black pepper
1 pinch cayenne pepper (optional)
Directions: Place all ingredients in a medium bowl; stir until they are combined, and transfer to an airtight container for storage.
Curry Popcorn
1 tbsp. curry powder
2 tsp. salt
1/4 tsp. fresh ground black pepper
1 tsp. turmeric
1 pinch cayenne pepper
Directions: Place all ingredients in a medium bowl; stir until they are combined, and transfer to an airtight container for storage.
Fruit 'n Nut Nosh
12 cups popcorn
3/4 cup dried fruit bits, chopped
3 tbsp. sliced almonds
2 tbsp. honey
1 tbsp. fat-free liquid margarine
3 tbsp. strawberry-flavored protein powder
Directions: Place popped popcorn in a large bowl, removing any unpopped kernels. Add dried fruit and almonds; toss. In a small bowl, combine honey and margarine; mix well. Drizzle over popcorn mixture. Sprinkle with protein powder, mix well to coat.
Italian Popcorn
1/4 cup finely grated Parmesan cheese (about 1/2 ounce)
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
1/4 tsp. crushed red pepper flakes (optional)
Directions: Place all ingredients in a medium bowl; stir until they are combined, and transfer to an airtight container for storage.
Nacho Popcorn
10 cups freshly popped popcorn
1 tsp. ground paprika
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 cup melted butter
1/2 cup grated Parmesan cheese
salt, to taste
Directions: Put hot popcorn into a large serving bowl. Sprinkle the paprika, chili powder and cumin over popcorn; toss to mix. Pour melted butter over it and then sprinkle with Parmesan cheese. Toss again to blend. Serve right away.
Makes 10 cups.
Peanut Butter Popcorn
2 (3.5 ounce) packages microwave popcorn, popped
1/2 cup margarine
3/4 cup brown sugar
1/4 cup peanut butter
20 large marshmallows
Directions: Pour popcorn into a large bowl. In a glass or plastic bowl, combine the margarine, brown sugar and marshmallows. Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, and stir quickly to coat the corn before it cools.
Pesto Popcorn
3 tbsp. butter-flavored sprinkles
2 tbsp. grated Parmesan cheese
1 tsp. dried basil, crushed
1/2 tsp. dried parsley flakes, crushed
1/4 tsp. garlic powder
Directions: In a small bowl combine butter-flavored sprinkles, Parmesan cheese, basil, parsley flakes, and garlic powder. Transfer mixture to 4-ounce bottle. Cover and store in the refrigerator for up to 1 month.
Southwestern Popcorn
1 1/2 tsp. chili powder
2 tbsp. salt
1 tbsp. ground cumin
Directions: Place all ingredients in a medium bowl; stir until they are combined, and transfer to an airtight container for storage.
Sweet Cinnamon Popcorn
4 quarts popped popcorn
1 cup butter or margarine
2/3 cup sugar
1 tbsp. cinnamon
Directions: Place popcorn in a large bowl. In a microwave-safe bowl, combine the butter, sugar and cinnamon. Microwave on high for 1 minute; stir. Microwave 1 minute longer - until butter is melted. Pour over popcorn and toss to coat. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake uncovered at 300 degrees for 10 minutes. Cool. Store in an airtight container.
Thai Popcorn
8 cups freshly popped popcorn
1/2 tbsp. hot Chinese chili sauce
2 tsp. fish sauce
3 tbsp. chopped coriander salt (optional)
Directions: Place popcorn in a large bowl. Combine sauces in a small bowl; toss popcorn with sauce mixture, then immediately with coriander and salt.
Triple Herb Popcorn
6 quarts (24 cups) popped popcorn
(about 1 cup kernels)
Salt to taste
1/2 cup butter
1 tsp. dried basil
1 tsp. dried chervil
1/2 tsp. dried thyme
1 (12 ounce) can of mixed nuts
Directions: Place popcorn in a large container or oven roasting pan. Salt to taste and set aside. Melt butter in a small saucepan. Remove from heat; stir in basil, chervil and thyme. Drizzle butter mixture over popcorn and toss lightly to coat evenly. Stir in the nuts.
Zesty Buffalo Style Popcorn
3 tbsp. hot-pepper jelly
1 tsp. cajun seasoning
1 tbsp. zero-calorie margarine cooking spray
12 cups popcorn
20 baked ranch-flavored crackers
16 reduced-fat cheese snack crackers
Directions: In a small bowl, combine jelly, cajun seasoning and margarine spray; mix well. Place popped popcorn in a large bowl, removing any unpoppped kernels. Add ranch and cheese crackers, toss to combine. Drizzle with jelly mixture. Transfer to two 9-inch microwave-safe pie pans. Microwave each on high for 1-1/2 minutes, stirring halfway through cooking time. Transfer to waxed paper to cool.
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