Kitchen Krafts:

Get Popping!

By Julie Wardell

Popcorn Granola Snack

1/4 cup butter

1/4 cup honey

1 teaspoon cinnamon

8 cups popped popcorn

1 cup raisins

1 cup dried apricots, diced

1 cup peanuts

1. In small saucepan melt butter over low heat. Stir in honey and cinnamon.

2. In large bowl slowly pour heated mixture over popped corn and stir.

3. Mix in raisins, apricots, and peanuts.

Oven Caramel Corn

2 cups brown sugar

1 cup butter or margarine

1/2 cup light corn syrup

1 teaspoon salt

1 teaspoon baking soda

5 quarts (4.5 liters) popped popcorn

1. Combine brown sugar, butter, syrup, and salt in saucepan. Heat until boiling. Continue cooking 5 minutes, stirring constantly.

2. Mix in baking soda.

3. Place popped corn in large bowl and drizzle carmel over it, mixing well.

4. Bake corn in large, greased roaster pan at 200ºF (95ºC) for 1 hour. Stir every 15 minutes.

5. Remove from oven, let cool, and break into chunks.

Jeweled Popcorn Lollipops

8 cups popped popcorn

3 tablespoons butter or margarine

3 cups miniature marshmallows

lollipops

small gumdrops, diced

1. Melt butter in saucepan over low heat. Add marshmallows and stir until completely melted.

2. Pour mixture over popped corn and stir until well coated.

3. With buttered fingers, shape still-warm mixture around lollipops. Press gum-drop pieces onto popcorn.

Illustrated by Sharon Seegmiller