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COCONUT POPCORN CRISP

2 cups brown sugar
1 8 oz. package coconut
4 quarts freshly popped corn
1 12 oz. package salted peanuts
1 cup dark corn syrup
1 tablespoon butter

Combine sugar, syrup and butter in a saucepan, cook to a hard ball stage. Pour over popped corn, nuts and coconut. Mix well and press into a bread pan or cake pan. When cool, slice - can also be made into balls.

POPCORN Goody Squares

2 quarts popped corn
11/4 cups peanuts
1 pound dates

Grind all through a food grinder, using medium size chopper plate.

1/2 cup light corn syrup
1 cup light cream
1 cup sugar

Boil to a soft ball stage, and pour over the above mixture. Mix well and place in a buttered 8" x 8" pan. Press down, and when cool, cut into squares.

CINNAMON POPCORN CRACKLE

2 quarts popped corn
1 slightly beaten egg white
1/2 cup sugar
2 teaspoons cinnamon

Mix and spread on cookie sheet ? bake 15 minutes at 325 degrees.

CHEESE SNACKS

2 quarts popped corn
1/2 cup grated American or Parmesan cheese
1/2 cup butter or margarine
1/2 teaspoon salt

Spread freshly popped corn in a flat pan, keep hot and crisp in oven. Melt the butter and grated cheese and add the salt. Pour mixture over the corn, stirring until every kernel is cheese covered.

POPCORN TREATS

1/2 cup chunk peanut butter
1/2 lb. miniature marshmallows
1-6 oz. package butterscotch morsels
6 cups popped corn

Melt peanut butter, morsels and marshmallows in a 3 quart pan (over hot water). When melted, mix and blend well. Add the 6 cups of popped corn. Press into a greased pan. Cool and cut into squares.

JANE'S POPCORN BARS

2 cups white sugar
3 tablespoons cocoa
1/2 cup white corn syrup
1/4 cup milk
pinch of salt
1 teaspoon vanilla
2 tablespoons butter
2 cups ground popcorn

Thoroughly mix the sugar, cocoa, syrup, milk and salt, boil to soft ball, remove from fire and add remaining ingredients. Stir well until mixed, pour into buttered pans and flatten to about 1/4 inch thickness, and cut into bars.

PINK PEARL POPCORN BALLS

1 cup light corn syrup
1 cup coarsely chopped peanuts
1 package red gelatin
1/2 cup sugar
9 cups popped corn

Combine syrup and sugar, bring to boil. Remove from heat, add gelatin stirring until dissolved. Form into balls. These may be formed around suckers for the youngsters ? provides a "handle" to keep stickiness at a minimum.

POP-A-RONI

2 cups sugar
1 teaspoon salt
1/2 cup cocoa
1/2 cup butter or oleo
1/2 cup milk

Mix and boil for 1 minute. When done, add 1/2 cup peanut butter, 3 cups popped corn, 1/2 cup nutmeats, chopped and 1 teaspoon vanilla. Spoon out on waxed paper, cool.

TRICK OR TREAT CORN BALLS

4 quarts popped corn
11/2 cups candy corn
1 cup evaporated milk
1/3 cup frozen orangejuice concentrate
1/4 cup butter or margarine
1 cup corn syrup
1/4 teaspoon salt
1 cup sugar

Mix popped corn and candy corn in a large bowl. Heat milk and butter in saucepan until butter melts. In a heavy 2 qt. saucepan mix sugar, corn syrup, salt and orange juice. Cook and stir over medium heat until it comes to a boil and sugar is dissolved. Continue boiling to a firm ball stage (244 degrees) stirring often. Stir in milk mixture slowly so that sugar mixture does not stop boiling. Cook until it reaches a firm ball stage again. Pour over popcorn and stir until coated; with buttered hands, shape into 3" balls - makes two dozen balls.

PEANUT BUTTER POPCORN BALLS

1 cup corn syrup
1/2 cup sugar
1 teaspoon cream of tartar
1 cup small Spanish peanuts
1/2 cup peanut butter
1/4 teaspoon soda
3 quarts popped corn
1 cup coconut

ombine corn syrup, sugar and cream of tartar. Cook until a spoonful dropped in cold water forms a hard ball. Stir in peanut butter and soda. Mix popcorn, peanuts and coconut. Pour syrup mixture over popcorn mixture. Mix well and form into balls.

CHOCOLATE POPCORN FUDGE

2 cups sugar
11/2 quarts popped corn, ground
2 squares unsweetened chocolate
1 tablespoon butter
1/4 cup sweetened condensed milk
1 teaspoon vanilla
3/4 cup water
1/8 teaspoon salt

Melt chocolate in heavy pan, add sugar, milk, water, butter and salt. Boil to soft ball stage. Remove from fire, add flavoring and popped corn which has been ground. Cool and beat until creamy. Pour into buttered shallow pan, cut in squares.

MARSHMALLOW POPCORN BARS

30 marshmallows
2 tablespoons butter (melted)
1/2 cup nutmeats
1/2 cup coconut
2-3 quarts popped corn

Melt marshmallows in top of double boiler, when melted stir in coconut, nutmeats and popped corn. Pour into buttered dish. Press down firmly. Cool, cut into squares or bars.

POPSNACKS

2 quarts popped corn
1 cup salted peanuts molasses
3/4 teaspoon salt
2 tablespoons butter
2 1/2 tablespoons light molasses
1/2 cup hot water
1/4 cup light corn syrup

Mix popcorn and peanuts; place in a very slow oven - 250 degrees - to keep crisp. Cook sugar, corn syrup and molasses and salt together to light crack stage (270 degrees). Stir occasionally to prevent scorching. Remove from heat, add butter, pour quickly over warm popcorn, tossing to mix well. Spread quickly on greased cookie sheet and break into bite-sized pieces. Makes about 9 cups.

QUICK POPCORN BALLS

1 tablespoon butter or margarine
3 tablespoons water
1 cup confectioners sugar
1 tablespoon syrup or molasses

Boil above mixture till it threads. Pour over 2 quarts popped corn. Make into balls ? or it can be left loose.

HONEYED POPCORN

1 cup honey
2 tablespoons butter
1 cup granulated sugar
3/4 tablespoon water
3/4 cup popped corn

Boil together the first four ingredients until it forms a hard ball in cold water. Pour while hot, over the previously popped corn and stir until the honey is evenly distributed. Jumbo corn is best for this.

CHOCOLATE POPCORN BALLS

11/2 cups white sugar
1/3 cup white corn syrup
3 tablespoons oleo
21/2 tablespoons cocoa
2/3 cup milk
1 teaspoon vanilla

Mix sugar, syrup, cocoa, milk and cook until it reaches the hard ball stage - 250 degrees on a candy thermometer. Add oleo and vanilla and pour over 3 quarts popped corn. Form balls with buttered hands or leave as popcorn snack.

CARAMELED CORN

2 cups brown sugar
1 cup butter or margarine
3 quarts popped corn
1/2 cup corn syrup
1/2 teaspoon soda

Combine sugar, butter and syrup. Bring to a boil; boil 5 minutes. Add soda after removing from heat and slowly pour the mixture over the popped corn. Place in 200 degrees oven for 80 minutes, stirring every 20 minutes. Cool slightly, serve.

CAMPERS DELIGHT

2 quarts popped popcorn
3/4 cup raisins
1/2 cup sunflower seeds
3/4 cup peanuts
3/4 cup coconut
salt, if desired

Mix cool popcorn and other ingredients together. Pack in plastic bags or clean coffee cans with plastic lids.

CRACKER JACK

1 cup mild molasses
1 cup brown sugar
2 cups white sugar
1/2 cup water

Boil until hard ball stage; add 2 tablespoons butter and 1 teaspoon vinegar. Boil 30 seconds, then add 1 teaspoon soda in 1 teaspoon hot water. Pour over popcorn.

POPCORN DAINTIES

2 cups sugar
1/2 cup syrup
1/2 tsp. cream of tartar
2 egg whites
1 tsp. vanilla
1 pint popped corn ground

Boil sugar, water, cream of tartar to soft ball stage. Grind popped corn with food grinder and stir into the syrup mixture before removing it from the fire. Have the egg whites stiffly beaten and add vanilla. Pour popcorn over this, beat until light and frothy. Pour into buttered pan when cool, cut into squares. A whole popcorn grain may be pressed into the squares, or a piece of chocolate candy.

POPCORN BARS

2 cups popped corn
1/2 cup water
1 cup walnut meats, ground in food grinder
1 cup white sugar
1 tablespoon vinegar
1 cup brown sugar

Boil sugars, water and vinegar until it reaches soft ball stage. Pour over popcorn and nut mixture and pour into buttered pan. Cool, cut into squares and wrap in waxed paper.

LEMON NUT BARS

1/2 light corn syrup
2 cups sugar
3/4 cup unsweetened pineapple juice
1/2 cup water
5 quarts popped corn
Walnuts

Combine the above ingredients and cook without stirring, to light crack stage (265 degrees). Remove from heat and add 1 teaspoon lemon juice, 1 teaspoon vanilla and a few drops of yellow vegetable coloring. Pour over 5 quarts of freshly popped corn; stir constantly. Form in 3 inch ovals and roll in chopped California walnut meats. Make 24 popcorn balls.

RICE-CHEESE-POPCORN CROQUETTES

1 cup rice
2 cups boiling salted water
11/2 cups grated sharp cheese
ground popped corn
salt and pepper
2 eggs
1 beaten egg

A delicious meat substitute, easy on the budget.

Cook rice in boiling water, then rinse with cold water. Combine with cheese and 1 beaten egg, season with salt and pepper; shape into balls. Beat 2 additional eggs, roll rice balls first in ground popped corn, then in the beaten egg, then again in the popcorn. Fry until golden brown, drain and serve.

CHEWY CANDY

Mix "A" well in a greased pan. Cook "B" to soft ball stage, pour over "A" mixture, mix well, cool, cut into squares.

PEANUT BRITTLE POPCORN BALLS

1/2 stick margarine or 1/4 cup butter
1/4 cup water
1/4 cup light corn syrup
1/4 lb. peanut brittle
4 quarts popped corn

Place butter or margarine, peanut brittle and water in a skillet, cover and cook over low for five minutes. Uncover and add corn syrup, stir and cook until all the peanut brittle is dissolved. When small amount forms a hard ball when dropped into cold water, pour over corn.

Cool and form into balls. Makes 24-21/2" balls.

CINNAMON POPCORN

10 qts. popped corn
1 12 oz. pkg. red hots

Put red hots into 2 cup measure and fill to top with sugar. Put in pan, add:

2 sticks margarine
1/2 cup white corn syrup
1 teaspoon salt

Boil ingredients for 5 minutes. Remove from heat and add:

1/2 teaspoon soda
1 teaspoon flavoring

Pour over popcorn and bake 1 hour or do as for microwave carmel corn; put into paper bag and cook on full power for 11/2 minutes, shake and cook another 11/2 minutes.

SUGARED POPCORN

2 cups sugar
1 cup water

Boil until syrup 'threads' from spoon or hardens when dropped into cold water. Pour over 6 quarts of freshly popped corn and stir well until all the corn is sugared. Food coloring may be added to the syrup to color the corn.

CORN SNACKS

10 quarts freshly popped corn
11/2 teaspoons garlic salt
11/2 teaspoons seasoned salt
1 tablespoon Worcestershire sauce
1 cup salad oil

Mix oil, sauce and salt together thoroughly and pour over the popped corn. Place in a warm oven to keep crisp.

Popcorn Facts

Popcorn's nutritious value comes from the fact that, like cereal grains, its primary function is to provide the body with heat and energy. Its high carbohydrate content spares protein allowing the body to store much needed body fuel. It's also low in calories. One cup of plain popped corn has only 27 calories; one cup of oil-popped measures up to 33 calories.

Water plays an important part in getting popcorn to pop. Water is stored in a small circle of soft starch in each kernel. As the kernel is heated, the water heats, builds up pressure, and eventually, the hard surface surrounding the starch gives way, causing popcorn to explode. The soft starch pops out, the kernel turns inside out, steam inside the kernel is released and the corn pops.

Out of five varieties of corn (sweet, dent, flint, pod and popcorn), popcorn is the only corn that pops. And although popcorn has a scientific name, zea mays everta, no two kinds of popcorn are alike. Kernels range in color from off-white to light gold, to red, black and many colors in between.

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