Recipes

8 cups CAMP MASTERS popcorn (popped)
3/4 cup light corn syrup
3/4 cup creamy peanut butter
1/3 cup semi-sweet chocolate pieces
Small peanut butter cups, chocolate stars, mini-candy coated chocolates, candy coated peanuts

Place popped corn in a large bowl. Heat corn syrup in a small saucepan to boiling; boil for three minutes. Remove from heat. Stir in peanut butter and chocolate pieces until almost smooth. Pour syrup mixture over pop corn; toss well to coat. Let cool about 8 minutes. Using a heading tablespoon, shape pop corn mixture into a ball. Flatten slightly and make an indentation in the center with your thumb. Place on lightly buttered wax paper-lined baking sheet. Fill each center with desired topping. Store in airtight container. (Makes about 20)

1 cup Sugar
1 cup Brown sugar; firm pack
3/4 cup Light corn syrup
2/3 cup Water
1 lb Butter
2 cups Pecan halves; toasted
1 cup Cashews; lightly toasted
1 cup Peanuts; lightly toasted
8 cups CAMP MASTERS popcorn (popped)

Combine the granulated sugar, brown sugar, corn syrup and water in a heavy pan fitted with a candy thermometer and place over high heat. Bring mixture to a boil and add the butter, stirring until it has melted. Continue cooking until the mixture reached 350 degrees F, 20-30 minutes. In a large, lightly oiled bowl, toss the nuts and popcorn together. Carefully pour the hot syrup over the popcorn- nut mixture. Carefully, but quickly, toss the mixture with a long-handled wooden spoon to coat the popcorn and nuts completely with syrup. As soon as the mixture is cool enough to handle, quickly shape into 3″ balls and place the balls onto a nonstick or lightly oiled baking sheet to cool. Store, tightly wrapped, in a cool place.

For Halloween – Wrap popcorn balls individually in squares of amber cellophane, tied up with gold or orange and black ribbon; or pile the balls together into a basket with red apples and wrap the basket up in cellophane with orange and black ribbon; or place the balls in a brown paper bag and tie with a ribbon.

3 quarts CAMP MASTERS popcorn (popped)
1/2 cup melted butter or margarine
3 Tbsp. Oregano
Parmesan Cheese (shredded)

In a large bowl, mix the pop corn with melted butter or margarine. Sprinkle on oregano and some Parmesan cheese. Mix the ingredients gently. (3 quarts)

1/3 cup Butter
1 Tbsp Dry taco seasoning mix
1 Tbsp Dry chopped chives
4 quarts CAMP MASTERS popcorn (popped)

In small saucepan, melt butter over low heat. Add taco seasoning and chives. Blend. Pour over popcorn in large serving bowl and toss lightly. Serve at once. Makes 4 qts.

3 quarts CAMP MASTERS popcorn (popped)
butter (for bowl)
1/2 cup sugar
1 1/2 cups light corn syrup
Fruit flavored gelatin (your choice of flavors)

Place about 3 quarts of popped corn in a large, buttered bowl. In a saucepan, combine ½ cup sugar with 1½ cups of light corn syrup. Heat to a boil while stirring constantly.

1/4 cup CAMP MASTERS popcorn, unpopped
1 Tbsp Corn oil
1 pkg Butter Buds Mix, dry
1 tsp Basil leaves
1/2 tsp Oregano leaves
1/4 cup Grated Parmesan cheese
1/8 tsp Black pepper

To prepare popcorn, place oil and unpopped corn kernels in popcorn popper. Cover and pop according to manufacturer’s directions. Remove popped corn from heat. If using a heavy saucepan or skillet, heat, covered, over medium heat. Shake while corn is popping. If using hot-air popcorn popper, spray popped corn lightly with non-stick cooking spray.

Combine warm popcorn with the remaining ingredients in large bowl; toss to mix. (Makes four 1-cup servings)

3 quarts CAMP MASTERS popcorn (popped)
1/2 cup melted butter or margarine
1/2 tsp garlic powder
1/2 tsp onion salt
2 cups grated cheese
3 Tbsp. Oregano

In a large bowl, mix 3 quarts of popped corn with ½ cup melted butter or margarine. Sprinkle on ½ teaspoon each, garlic powder and onion salt. Spread the pop corn on a cookie sheet. Sprinkle 2 cups grated cheddar cheese on top of corn. Bake in conventional oven at 325ºF, 5 to 10 minutes to melt cheese. (3 quarts)

1/2 cup CAMP MASTERS popcorn, unpopped
Oil for popping
3 Tbsp. granulated sugar
a dash of salt

Heat oil in heavy medium pan until hot. Add pop corn and sprinkle all of the sugar over it and add a small dash of salt. Cover and shake quickly and continuously until popped. Remove from heat immediately. (Makes about 1 quart)

2/3 cup CAMP MASTERS popcorn (unpopped)
1/3 cup Butter
1 cup Finely grated cheese (cheddar or colby), (use more if you want it cheesier)
salt to taste
pepper

Pop the popcorn. Melt the butter. Grind some pepper into the butter. Stir. Layer the cheese into the popcorn. Pour the butter mixture on top, and salt.

4 quarts CAMP MASTERS popcorn (popped)
1/2 cup Butter
1 cup Brown sugar
1/4 cup Corn syrup
1/2 tsp Salt
1/4 tsp Baking soda
1/2 tsp Vanilla
2/3 cup Nuts (almonds, pecans, peanuts, etc)

Pop corn and remove unpopped kernels. Spread corn on a large cookie sheet, and preheat in a 250 degree F. oven.

In a saucepan, melt butter, and stir in brown sugar, corn syrup and salt. Stir constantly until mixture comes to a boil. Continue to boil without stirring for about 5 minutes (240 degrees F). Remove from heat, and add baking soda and vanilla, stirring until foamy. If nuts are used, add them now, stirring until heated through, and no longer clumped up.

Pour syrup mixture over preheated popcorn, and stir to coat. Bake for about 30 minutes, stirring 2 or 3 times to evenly distribute the coating. For a crunchier (Cracker Jack) taste, bake about 60 minutes longer, stirring occasionally. Cool, break up and store airtight.