Pizza Popcorn Recipes

Steps:

• Place popcorn in an ungreased 13-in. x 9-in. baking pan. Melt butter in a small saucepan; add the remaining ingredients. Pour over popcorn and mix well. Bake, uncovered, at 350° for 15 minutes.

Steps:

• In a food processor, puree the butter, tomatoes and garlic until it forms a smooth paste. Heat a small saute pan over medium heat and add the butter mixture. Heat the butter until melted down and fragrant, about 3 minutes. Keep warm.
• Heat a large saucepan over high heat. Once hot, add the popcorn kernels and oil, and shake the pan to coat the kernels in the oil. Cover and continue to cook over high heat until the kernels begin to pop. Shake the pan once again and reduce the heat to medium-high. Continue to cook until the popping slows dramatically, 1 to 2 minutes.
• Pour the popped popcorn into a large bowl. While still warm, add the flavored butter, cheese, oregano and salt. Toss to coat, and then serve.

Steps:

• In a blender or small food processor, blend Parmesan cheese, garlic powder, Italian herb seasoning, paprika, salt and pepper until finely ground (approximately 3 minutes).
• Place popcorn in large bowl.
• Sprinkle with cheese mixture.
• Toss to coat evenly.
• Store in airtight container until ready to serve (if it lasts that long).

Steps:

• While popcorn is popping melt butter and add next 5 ingredients.
• Toss well and top with Parmesan cheese.
• Now find a good movie and enjoy!

Steps:

• Position an oven rack in the bottom of the oven, and preheat it to 200 degrees F. Line a baking sheet with parchment, and generously coat with cooking spray. Spread the tomato paste out into a thin layer on the parchment (an offset metal spatula works best). Bake until the paste deepens to brick red and is dull in color and not shiny in any spots, about 2 hours. (It will look and feel like fruit leather.) Let it cool. Tear the paste into small pieces, and finely grind them in batches in the spice grinder.
• Add all the ground tomato paste back into the spice grinder, along with the Parmesan, oregano, garlic salt and pepper flakes, and grind to a fine powder. Store in an airtight container for up to 5 days. The spice blend makes enough for about 6 batches of popcorn.
• To make 1 batch of pizza popcorn: Heat 1/2 tablespoon olive or vegetable oil in a large pot over medium heat. Add 1/2 cup kernels; when one pops, cover the pot, and cook, shaking the pot constantly, until the popping subsides to 1 pop every 20 seconds. Add some melted butter and 2 heaping tablespoons of pizza spice, toss to coat.

Steps:

• Position an oven rack in the bottom of the oven, and preheat it to 200 degrees F.
• Line a baking sheet with parchment and generously coat it with cooking spray. Spread the tomato paste into a thin layer on the parchment (an offset metal spatula works best). Bake until the paste deepens to brick red and is dull in color and not shiny in any spots, about 2 hours. (It will look and feel like fruit leather.) Let it cool completely. Tear the paste into small pieces and finely grind them in batches in a spice grinder.
• Place all the ground tomato paste back into the spice grinder. Add the Parmesan, oregano, garlic salt and pepper flakes, and grind to a fine powder. Store in an airtight container for up to 5 days. The spice blend makes enough for about 6 batches of popcorn.
• To make 1 batch of pepperoni pizza popcorn: Heat 1/2 tablespoon olive or vegetable oil in a large pot over medium heat. Add 1/2 cup kernels; when one pops, cover the pot, and cook, shaking the pot constantly, until the popping subsides to 1 pop every 20 seconds, about 5 minutes. Add the pepperoni, sundried tomatoes, some melted butter and 2 heaping tablespoons of the pizza spice and toss to coat.

Steps:

• Combine parmesan, garlic powder, oregano & chives in a cup.
• Heat oil in a large saucepan and test a few corn kernels.
• When they pop add rest of corn and cover with lid.
• Shake gently as the popcorn is popping.
• When it stops popping remove from heat and add melted butter or margarine, stirring to coat evenly.
• Quickly mix in dry ingredients (including turmeric, if using).
• Store in an airtight container - best made and eaten the same day.