Martha Stewart Living Radio: The Radio Blog

Popcorn makes for an amazing snack for any summer party, so we asked Patrick Evans-Hylton, chef and author of "Popcorn" (and a loyal "Morning Living" listener) to share a few of his favorite ideas. He also created one mix just for our show (which is my favorite)! Some of his mixes include white chocolate, Old Bay seasoning, and lemon candy. Needless to say, this is definitely not your ordinary movie popcorn. Check out the recipes below and let us know if you serve some at your next celebration (or even the 4th of July).

Morning Living Luscious Lemonade Popcorn
Makes 24 servings

Life is sweet when listening to Betsy and Brian on "Morning Living" on Martha Stewart Living Radio; this summery treat is a take on my Candy Cane Corn (from page 86 of my book, "Popcorn") and is changed up in honor of the show and the season. This recipe was sampled in studio.

Ingredients
4 quarts freshly popped corn
2 bags white chocolate chips
2/ 3 cup finely crushed hard lemon candies
Zest of one medium lemon

Method
1. Divide the popcorn evenly in two large mixing bowls. Line a baking sheet with foil or a silicone baking sheet and set aside. Divide the crushed candies and lemon zest evenly, place in a small bowl, and set aside. Melt one bag of the chocolate chips according to package instructions.

2. Drizzle the chocolate over the popcorn, gently stirring with a wooden spoon to incorporate. Spread the popcorn evenly over the baking sheet and immediately sprinkle one batch of the crushed candy and lemon zest over the popcorn, lightly pressing the candy and zest down with a wooden spoon. Repeat with the second batch of chocolate, popcorn, candy, and zest.

3. Allow the chocolate to cool and harden, then break into pieces and serve. Serve individually in small canning jars tied with sunny yellow ribbon.

Crabby Corn Mix
Yields 4-plus quarts

There is a distinct flavor associated with crabs and other bivalves along the  Chesapeake Bay. A blend of smoldering savory ingredients, it is easily identifiable as a regional specialty. But why should Maryland and Virginia have all the fun? We take that classic favorite seafood seasoning and not much else to create a snack that will leave you feeling delightfully crabby.

Ingredients
4 quarts freshly popped corn
1 teaspoon freshly squeezed lemon juice
2 tablespoons olive oil
1 1/2 teaspoons seafood seasoning, such as Old Bay

Method
1. Put the popcorn in a large, clean paper bag or a washable muslin bag. In a small bowl, whisk together the lemon juice and oil. Drizzle the lemon juice mixture over the popcorn, fold over the top of the  bag, and shake until the popcorn is coated and moist. Sprinkle the seafood seasoning over the popcorn, fold over the top of the bag, and shake a few times to coat.

2. To create a mix, serve with two cups of roasted peanuts and two cups of miniature pretzels or cheesy fish-shaped crackers tossed in. Serve in a large red gingham cloth-lined bowl.

Popcorn Colada Balls
Yields 18 popcorn balls

The flavors of piña coladas—pineapple and coconut with a cherry on top— join up in these tropical-themed popcorn balls. Be aware: Working with gelatin can be messy, and you have to work quickly, so an extra pair of hands to assist with preparation and cleanup may be in order, but these babies are worth the trouble.

Ingredients
4 quarts freshly popped corn
1 cup sugar
1 cup light corn syrup
3 ounces pineapple-flavored gelatin mix
1/2 cup dried cherries
1/2 cup sweetened coconut flakes

Method
1. Put the popcorn in a large bowl. Line a baking sheet with waxed paper or a  silicone baking sheet and set aside. Combine the sugar, corn syrup, and gelatin  in a medium-size saucepan and bring to a boil, stirring occasionally.

2. Remove the pan from the heat and pour the gelatin mixture over the popcorn; stir gently with a wooden spoon to coat. Quickly add the cherries and coconut and stir to incorporate. With buttered hands, shape the popcorn mixture into tennis ball–size servings. Transfer to the baking sheet and allow to cool. Serve atop an ice cream cone, ala a scoop of ice cream, for a summery presentation.

S’more Popcorn, Please!
Yields 24 squares

A favorite from childhood, s’mores are a time-honored culinary tradition— the lip-smacking combination of marshmallows, graham crackers, and chocolate. Why not throw popcorn into the mix? These bars of sweet goodness will definitely have folks asking for s’more.

Ingredients
4 quarts freshly popped corn
6 tablespoons butter
5 cups miniature marshmallows
1 cup honey graham cracker cereal
1 1/2 cups milk chocolate chips

Method
1. Butter a 9-by-13-inch pan; set aside. Put the popcorn in a large mixing bowl. In a large saucepan, melt the butter over low heat. Add the marshmallows and cook until melted, stirring constantly. Pour the marshmallow mixture over the popcorn and, working quickly, stir gently with a wooden spoon until the popcorn is coated. Stir in the cereal and one cup of the chocolate chips.

2. Transfer the popcorn mixture to the prepared pan. With buttered hands, press the mixture evenly into the pan; allow to cool slightly. Melt the remaining chocolate chips according to package instructions and drizzle the chocolate over the popcorn mixture. Allow to cool completely, 20 to 25 minutes, then cut into squares. Serve stacked on a platter lined with green French paper cheese leaves.

Ninth Inning Nosh Corn
Makes about 12 servings

Take this out to the ballgame, this is sure to please the crowd. This updated take on the classic caramel corn and nut combo is a homerun.

Ingredients
4 quarts freshly popped corn
1⁄4 cup pecan halves
1⁄4 cup walnut halves
1⁄4 cup roasted peanuts
1⁄4 cup almonds
1 cup dark brown sugar
1⁄2 cup dark corn syrup
1⁄2 cup butter
1⁄2 teaspoon salt
1⁄2 teaspoon baking soda
1 teaspoon vanilla extract

Method
1. Preheat the oven to 250 degrees. Line a baking sheet with foil or a silicone baking sheet and set aside.

2. Put the popcorn in a large bowl. In a medium-size bowl, combine the nuts.

3. Place a heavy two-quart saucepan over medium heat, and add the brown sugar, corn syrup, butter, and salt. Stir constantly until the mixture reaches a boil, then allow it to boil for 5 minutes without stirring. Remove the pan from the heat and stir in the baking soda and vanilla.

4. Pour the sugar mixture over the popcorn, add the nut mixture, and toss to combine. Spread the popcorn mixture evenly over the baking sheet and bake for 45 minutes, stirring occasionally.

5. Remove the baking sheet from the oven and allow the popcorn to cool. Break the mixture into medium-size pieces. Serve in a cellophane bag with a small prize inside.

Tags: popcorn
Posted by Jon Costantino on June 28, 2011 in Food, Morning Living, Recipes