14 best-selling European and American popcorn recipes

Americans have long known that freshly fried corn is the best. Popcorn can have different tastes, which is a surprise snack for men and a delicious snack for women and children in leisure.

Tools: commercial popcorn machine or wide pot with lid.

Corn: Small, plump, round and fresh golden corn is the best, followed by large and flat corn. The moisture content of corn is too high, which can be reduced by drying or drying; Too dry is not good, but a small amount of spray can be used to increase moisture.

Basic recipes for popcorn:

1. Pour the oil into a wide pot or pan with a cover and heat it.

2. Pour in the corn kernels and evenly distribute the corn kernels at the bottom of the pot with a spatula. Corn kernels should not overlap.

3. put the lid on. Shake the pot or pan every 10 ~ 15 minutes until the corn kernels begin to pop, and then shake the pot every 5 ~ 6 seconds.

4. When the corn kernels stop popping, remove the pot or pan from the stove, and then pour the popcorn into a big bowl.

Calorie-conscious popcorn

1, popcorn fans who care about calories can use a popcorn machine driven by hot air without putting oil.

2, popcorn can also be used in the microwave oven: put the corn kernels into a large paper bag and explode with 450W for 7 ~ 8 minutes. Shake the bag in the middle.

Prepare syrup:

1, replacing maple syrup with ordinary syrup tastes good: 1 00g of sugar and 200ml of water, and cooking while stirring1min. Be careful, spilled syrup may cause burns.

Take the syrup out of the oven and let it cool. Then put it in a small bottle with a lid. Can be used instead of maple syrup according to the needs of recipes.

The first hot cream popcorn

America's most famous popcorn recipe: add cream and salt.

Formula and proportion (according to four materials)

3-4 tablespoons of high-quality vegetable oil (such as sunflower seed oil); Four tablespoons of corn and 1-2 tablespoons of cream; Salt 1 tablespoon

Operation (1) heats the oil in the pot. (2) Pour the corn into the pot and spread it on the bottom of the pot, so that the corn can be separated one by one. (3) Cover the pot, and shake the pot vigorously every 10- 15 seconds. (4) When the corn starts to burst, shake the pot every 5 seconds. When only sporadic crackles are heard, remove the pot from the stove, or turn it off after cooling. Pour the popcorn into the container. Then put the cream in a still warm pot. As soon as the cream melts, pour in the popcorn. Sprinkle salt on the popcorn and enjoy it while it is hot. Note: Don't put too much salt at first, but add more salt.

The second spice, salt popcorn.

Formula and proportion (4 persons)

4 tablespoons of corn; 4 tablespoons vegetable oil; A tablespoon of salt; 1-2 tablespoons cream; Dried basil 1/2 teaspoons; Dried oregano 1/2 teaspoons; 1/2 teaspoons of dried thyme; Onion powder 1/2 teaspoons; (The above spices can also be replaced by fennel salt. Production method: fennel 1 teaspoon, mustard powder 1 2 teaspoon and salt1teaspoon are mixed and mashed. )

Fuck 1. Chop the salt, spices and onions with a food processor, and mix the spices and salts evenly. 2。 Prepare the normal popcorn, without salt, and pour it into a large bowl. 3。 Melt the cream and pour it on the popcorn. 4。 Put the spice salt into a large-caliber salt pot and sprinkle with popcorn.

The third kind of pine nut popcorn

Formula (four persons):

Four tablespoons of high-quality vegetable oil (such as sunflower oil and coconut oil is better); Four tablespoons of corn; Pine nuts100g; 2 teaspoons of cheese; 50 grams of cream; 2 teaspoons of dried basil; Garlic salt powder 1/2 teaspoons

Operation 1. Prepare the normal popcorn without salt, and then pour it into a large bowl. 2。 Bake pine nuts in an oil-free pan until golden brown, and then mix with popcorn. 3。 Slice the cheese. The cream melted in the pan. Add grated cheese, dried basil and garlic salt powder, and then stir all the ingredients thoroughly. Stir and sprinkle on popcorn and pine nuts. Stir a little and enjoy immediately.

The fourth kind of Nacho spicy popcorn (Mexican style)

Formula (four people)

Vegetable oil 1~2 tablespoons; 2 tablespoons of corn; Block cheese150g; About 400 grams of chicken breast; 2 fresh red peppers; A tablespoon of cream; About 75 grams of Mexican cornflakes; 2 teaspoons of jalapeno sauce

Operation 1. Prepare the normal popcorn without salt, and then pour it into a large bowl. 2。 Roughen the cheese and set it aside. Wash and drain the chicken breast and cut it into small pieces. Wash pepper, cut straight, remove seeds and pedicels, and chop. Then wash your hands thoroughly. Preheat the oven to 250 degrees Celsius. 3。 Heat the cream in a pan, add the diced chicken breast, fry for about three minutes, and then set aside. 4。 Take a fire-resistant model with a length of 35cm, spread it with cornflakes and sprinkle half of the cheese. Mix popcorn, chicken breast, pepper and Chili sauce, spread on cornflakes and sprinkle with the remaining half of cheese. 5。 Bake in a cyclone oven at 220 degrees Celsius for about 3-5 minutes until the cheese melts. Take it out and enjoy it immediately.

The fifth kind of crispy popcorn

Formula (four people)

3-4 tablespoons of vegetable oil; 4 tablespoons of corn; 50 grams of cream; Sugar130g; 4 tablespoons maple syrup; 200g peeled whole almond; Grease the baking tray.

Operation 1. Prepare the normal popcorn without salt, and then pour it into a large bowl. Grease the baking tray. 2。 Let the cream melt in the pan, add sugar, maple syrup and 80 ml of water, then boil and continue stirring until the sugar is completely melted. Preheat the oven to 170℃. 3。 Boil the sugar water slowly for five minutes (don't use big fire), and then pour it over the popcorn. Add almonds and stir well. 4。 Spread the almond popcorn on a baking tray, bake it in a cyclone oven at 150℃ for about 20 minutes, and then take it out and cool it. Fold the hardened popcorn into pieces and enjoy it.

The sixth popcorn brownie

Formula (six people)

3-4 tablespoons of vegetable oil; 4 tablespoons of corn; Hazelnut100g; Cream100g; 200 grams of brown sugar; Two eggs; Vanilla powder 1/4 teaspoons; Baking powder 1 teaspoon; Low gluten flour 200g salt 1/4 teaspoons.

Operation 1. Prepare normal popcorn 2, no salt. Wrap the popcorn in a gauze bag, plastic bag or paper bag, crush it with a rolling pin, and then pour it into a bowl. Chop hazelnuts. Preheat the oven to 175 degrees. 3。 Beat the cream and sugar with electric egg beater until spongy. Add the eggs and stir together. Add vanilla powder and hazelnut. Add popcorn, baking powder, flour and salt, and stir into dough. 4。 Grease the baking tray or spread baking paper. The dough is spread flat on the baking tray. Bake in a cyclone furnace at 150℃ for about 15-20 minutes. 5。 Take out the baking tray and cut it into 24 pieces while it is hot. Then put it on the cake rack to cool.

The seventh kind of chocolate popcorn banana

Formula (8 persons)

Vegetable oil 1~2 tablespoons; 2 tablespoons of corn; Whole milk chocolate150g; 2 big and strong bananas; Xiao Mu signed eight; A piece of tin foil paper

Operation 1. Prepare normal popcorn 2, no salt. Wrap the popcorn in gauze bags, plastic bags or paper bags, crush it with a rolling pin, and then pour it into a flat bowl. 3。 Put chocolate in water and heat it to melt. Bitter and sweet chocolates are broken and put into a metal bowl. Heat water in a pot, but don't boil it. Put the chocolate into a bowl, stir constantly to melt the chocolate, and don't let water splash into the chocolate, otherwise the chocolate will become tasteless. 4。 Oil the tin foil paper. After peeling each banana, cut it into four equal parts, label each banana with a small almond, and paste chocolate evenly. Then roll it in popcorn crumbs and put it on tin foil. 5。 Put the chocolate popcorn banana in the refrigerator for about 30 minutes until the chocolate solidifies and hardens.

The eighth Indian popcorn

Formula (four people)

3-4 tablespoons of high-quality vegetable oil, sugar 1/2 teaspoons, 50 grams of cream, cardamom powder 1/2 teaspoons, anise powder 1/2 teaspoons.

Operation: 1. Heat oil in a large pot, add sugar and stir slightly. Then pour in the corn kernels and follow the instructions described in the "Basic Recipe". Pour the popcorn into a large bowl. 2. Melt the cream in a small pot. Add nutmeg and spices or star anise powder and stir well. 3. Sprinkle the sauce from step 2 on the popcorn, stir well and serve.

The ninth Italian popcorn

Formula (four people)

50g of Parmesan cheese, 3-4 tablespoons of high-quality vegetable oil, 4 tablespoons of popcorn and corn, 50g of cream and 50g of Gorgen Jules cheese.

Operation: 1. Slice the parmesan cheese and set it aside. 2. Prepare the popcorn without salt (see the basic recipe) and pour it into a large bowl. 3. Melt the cream in a small pot. Chop Gorgen Jules cheese, add gold cream and stir until the cheese melts. 4. Pour the mixed cream in step 3 evenly on the popcorn, sprinkle with the planed parmesan cheese and serve.

Tenth French Provence popcorn

Formula (four people)

3-4 tablespoons of vegetable oil, 4 tablespoons of popcorn corn, cream 100g, garlic salt powder 1 teaspoon, dried basil12 teaspoon, dried thyme12 teaspoon, 6 slices of French bread, and 65438+ of black olives without seeds.

Operation: 1. Prepare popcorn without salt (see basic recipe) and pour it into a large bowl. 2. In a small bowl, mix half the cream, garlic salt powder, basil and thyme with a fork. 3. Spread the cream spices mixed in step 2 on both sides of the bread, then take off the newspaper and cut the bread into cubes. Black olives and fish fillets are cut into small pieces. 4. Add the croutons to the popcorn and stir well. 5. Pour the remaining cream into the pot, add olives and fish fillets, and turn over while cooking. 6. Pour the diced olives and melted cream on the previously mixed popcorn and white bread. Mix everything thoroughly and enjoy it immediately.

Eleven caramel popcorn

Formula (four people)

3 ~ 4 tablespoons of high-quality vegetable oil, 4 tablespoons of popcorn corn, 4 tablespoons of maple syrup or ordinary syrup, 2 tablespoons of whipped cream, 2 tablespoons of milk, 50 grams of cream, and brown sugar 130 grams.

Operation: 1. Prepare popcorn without salt (see basic recipe) and pour it into a bowl. Preheat the oven to 170 degrees. The baking tray is wrapped in aluminum foil. 2. Heat the syrup, whipped cream, milk and brown sugar in a small pot and cook for about 2 minutes. At the same time, stir evenly to completely dissolve the sugar. 3. Pour the syrup from step 2 evenly on the popcorn and mix all the materials thoroughly. Spread the sugar-coated popcorn on the baking tray. 4. Bake the sugar-coated popcorn in the oven (cyclone oven 150 degrees) for about 15 minutes. 5. Take out the baking tray and let the popcorn cool for 30 minutes. Fold the hard caramel popcorn into pieces and enjoy.

Twelfth chocolate walnut popcorn

Formula (four people)

3 ~ 4 tablespoons of high-quality vegetable oil, 4 tablespoons of popcorn corn, 6 tablespoons of walnut 100g, sugar-free condensed milk, 300g of bitter and sweet chocolate, 0/teaspoon of cream/kloc-0, and 4 teaspoons of vanilla powder 1.

Operation: 1. Take a model about 20 cm long and lay it with aluminum foil. Prepare salt-free popcorn (see basic recipe) and put it in the model with walnuts. 2. Put condensed milk, chocolate and cream into a pot, heat at medium temperature until the chocolate melts, and then stir thoroughly. 3. Add vanilla powder. Pour the chocolate sauce in step 2 evenly over the popcorn and walnuts in the model. 4. Put the model in the refrigerator for about 30 minutes until the chocolate sauce hardens. Take it out and cut it into small squares.

Thirteenth kind of fruit cream popcorn

Formula (four people)

3 ~ 4 tablespoons of high-quality vegetable oil, 4 tablespoons of popcorn and corn, 50 grams of cream, apricot or peach jam 1 tablespoon.

Operation: 1. Prepare salt-free popcorn (see basic recipe) and pour it into a large bowl. 2. Let the cream melt in a small pot. Add jam and lemon juice and mix well. 3. Pour the popcorn with fruit cream and enjoy it.

No.14 mocha caramel popcorn

Formula (four people): hazelnut 200g, high-quality vegetable oil 3-4 tablespoons, popcorn and corn 4 tablespoons, brown sugar 200g, espresso 125ml, maple syrup 125ml, cream 1-2 tablespoons and cocoa powder 2 tablespoons.

Operation: Chop hazelnuts into granules. Prepare salt-free popcorn (see basic recipe), and then pour it into a big bowl with hazelnuts. Preheat the oven to 170℃, and wrap the baking tray with aluminum foil. 2. Boil sugar, coffee, maple syrup, cream and cocoa powder in a small pot and continue stirring until the sugar is completely dissolved. 3. Cook the coffee and cocoa syrup on low heat for 5 minutes, then pour it on the popcorn and stir well. 4. Spread the popcorn on the baking tray and bake in the oven (cyclone oven 150℃) for about 20 minutes. Then take it out, cool it for 30 minutes and harden it. Break it into parts and enjoy it.