Swap Shop: Crispy, crunchy, cheesy Halloween
BY SANDY THORN CLARK October 25, 2011 10:34AM
Popcorn Caramel Apples, courtesy of the Popcorn Board.
Updated: May 9, 2012 9:55AM
P opcorn Caramel Apples and Creepy Crawly Rice Pudding are for G.S. of Tinley Park, who requested Halloween recipes she can make with her grandkids. Crispy Crunch Apple Popcorn and Nacho Cheese Popcorn, for C.J.B. of South Bend, are unique Popcorn Board recipes for tailgate parties.
To make Crispy Crunchy Apple Popcorn:
Preheat oven to 300 degrees. Line a 9-by-13-inch baking pan with foil, then butter foil. Spread 6 cups popped popcorn in pan; drizzle with 1 tablespoon melted butter. Toss popcorn and sprinkle with 2 teaspoons sugar and ½ teaspoon cinnamon. Heat in oven 7 minutes.
Sprinkle 2 cups dried apple chips over popcorn; heat an additional 3 minutes. Serve warm or cool to room temperature. Store in airtight container.
To make Nacho Cheese Popcorn:
In small saucepan, combine
1/3 cup cooking oil, 3 or 4 dried chiles, 1 large garlic clove (quartered) and 1 teaspoon cumin seed. Cook over low heat for 3 minutes. Let stand 10 minutes; strain.
Use 3 tablespoons of seasoned oil for popping
1/3 cup un-popped popcorn (makes about 2½ quarts popped popcorn). Use remaining oil to pour over popped corn, tossing to coat. Mix together 1/3 cup Parmesan cheese, 1 teaspoon paprika and ½ teaspoon salt; sprinkle over popped corn, tossing to mix.
I would appreciate a chicken tetrazzini recipe I can make for my husband's birthday.
G.B., Palos Heights
Can a reader help with a recipe for a spicy jambalaya?
Does anyone have a recipe for old-fashioned chicken pot pie made in a pie-like crust?
Send recipes and requests to: Swap Shop, Chicago Sun-Times, 350 N. Orleans St., 9th Floor, Chicago 60654 or by e-mail, email@example.com. Please include a daytime telephone number.