Holiday Recipes

Browse our delicious holiday themed popcorn recipes:

Halloween Mini Popcorn Balls

• 10 cups popped corn
• 1 (1-lb.) bag miniature marshmallows
• 1/4 cup (1/2 stick) butter or margarine
• 1 cup diced dried fruit (papaya, mango or peaches)
• 1 cup butterscotch chips
• Orange food coloring

1. Place popcorn, fruit and butterscotch chips in large bowl; set aside.
2. Heat marshmallows and butter in a large saucepan over low heat until melted and smooth. Stir in several drops of food coloring. Pour over popcorn and candy, tossing to coat evenly. Cool 5 minutes.
3. Grease hands and form into 3-inch balls.

Yield: About 16 balls

Nutritional Information:
(Based on 1 serving)
Total Calories 250; Total Fat 8g; Cholesterol 10mg; Sodium 60mg; Carbohydrate 43g; Fiber 1g; Sugars 31g; Protein 2g

Haunted Popcorn Hands

• Clear Polyethylene food service gloves
• Candy corn
• Popcorn
• Ribbon or yarn

1. Place 1-3 pieces of candy corn at the end of each finger (depending on size of glove), pointy side first, to make fingernails.
2. Fill the glove with popcorn and tie it off with ribbon or yarn.

Halloween Heaven

• 8 cups air-popped popcorn
• 7 ounces marshmallow cream
• ½ cup reduced fat peanut butter
• 1 cup candy corn

1. Combine marshmallow cream and peanut butter in a large bowl; mix until smooth.
2. Stir in popcorn and candy corn and mix until coated evenly.
3. Drop by heaping spoonfuls on wax paper or non-stick surface and allow to cool. Store in airtight container.

Holiday Popcorn Snowman

• 10 cups popped popcorn
• 1 (1-lb.) package large marshmallows
• 1/4 cup (1/2 stick) butter or margarine
• 1 teaspoon vanilla
• Decorations: sprinkles, licorice, gum drops, cinnamon candies, etc.

1. Melt marshmallows and butter in a large saucepan. Remove from heat and stir in vanilla. Let stand for 5 minutes.
2. Pour over popcorn and stir. Butter hands well and form into balls. Decorate as desired.

Yield: 10 balls, 5 Snowmen (2 balls each)

Nutritional Information:
Note: Analysis does not include suggested decorations e.g. sprinkles, etc.
(Based on 1 serving)
Total Calories 490; Total Fat 15g; Cholesterol 25mg; Sodium 170mg; Carbohydrate 85g; Fiber 2g; Sugars 54g; Protein 5g

Popcorn Easter Eggs

• 10 cups freshly popped popcorn
• 1 cup pastel colored jelly beans
• 1/4 cup butter or margarine
• 1 package (10 ½ oz.) miniature marshmallows
• 1 package (3 oz.) blueberry, strawberry or lemon gelatin

1. Combine popcorn and jelly beans in large bowl; set aside.
2. Microwave butter and marshmallows in large glass bowl on HIGH for 2 minutes or until marshmallows are puffed. Stir in gelatin.
3. Pour marshmallow mixture over popcorn and jelly beans. Mix lightly until coated.
4. Shape into 16 (2-inch) eggs with greased hands.

Yield: 16 "eggs"

Nutritional Information:
(Based on 1 "egg")
Total calories: 180 Fat: 5 g Carbohydrate: 34 g Sugar: 23 g Fiber: 1 g Protein: 2 g
Sodium: 130 mg Cholesterol: 10 mg