Canku Ota
	(Many Paths)
	An Online Newsletter Celebrating Native America
	June 2, 2001 - Issue 37
	Popcorn Treats

Caramel Popcorn and Peanuts
	Ingredients: 5 quarts popped popcorn 2 cups roasted shelled peanuts 1 cup butter or margarine (1/2-pound) 2 cups light brown sugar, firmly packed 1/2 cup light corn syrup 1 teaspoon salt 1/2 teaspoon baking soda
Directions:
Place popped corn and peanuts in a large shallow 18 x 12 x 2-inch baking pan; keep warm in a 250 degree oven. Meanwhile, combine butter, brown sugar, corn syrup, and salt in a heavy 2-quart saucepan; cook and stir until sugar dissolves. Bring to a boil and cook to firm ball stage (248 degrees on candy thermometer). Remove from heat and stir in baking soda. Remove popped corn and peanuts from oven; immediately pour a steady stream of syrup over popped corn and peanuts. Mix well. Return to oven for 45 minutes, stirring every 15 minutes. Cool and store in an airtight container. Makes about 5 quarts.
Parmesan Popcorn and Peanuts
Ingredients: 2 tablespoons peanut oil 1 pound roasted shelled peanuts 3 quarts popped popcorn 3 tablespoons soft butter or margarine 1 teaspoon garlic salt 1/4 cup grated Parmesan cheese
Directions:
Heat peanut oil in a 15-1/2 x 10-1/2 x 1-inch baking pan in a 350 degree oven for about 5 minutes. Remove from oven; add peanuts and stir until coated with oil. Return to oven for 5 minutes. Remove from oven, add popped popcorn; sprinkle with garlic salt and Parmesan cheese; stir to coat popcorn and peanuts. Return to oven for 5 minutes. Makes about 3 quarts.
Sassy South of the Border Popcorn
	Ingredients: 3 quarts warm popped popcorn 2 tablespoons butter or margarine, melted 2 teaspoons garlic salt 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/8 teaspoon ground red pepper (cayenne)
Directions:
Drizzle butter over warm popcorn. Combine garlic salt, chili powder, cumin, and red pepper; sprinkle over popcorn, tossing well. Makes about 8 cups.
Spiced Snack Mix
Ingredients: 3 quarts warm popped popcorn 1/4 cup powdered sugar 3/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/2 cup candy coated chocolate pieces 1/2 cup dry roasted peanuts or cashews
Directions:
Combine powdered sugar, cinnamon, and ginger; sprinkle over warm popcorn, tossing well. Add candy and nuts; toss again. Makes about 9 cups.

	Canku Ota is a free Newsletter celebrating Native America, its traditions and accomplishments . We do not provide subscriber or visitor names to anyone. Some articles presented in Canku Ota may contain copyright material. We have received appropriate permissions for republishing any articles. Material appearing here is distributed without profit or monetary gain to those who have expressed an interest. This is in accordance with Title 17 U.S.C. section 107.
	Canku Ota is a copyright © 2000, 2001 of Vicki Lockard and Paul Barry.
	The "Canku Ota - A Newsletter Celebrating Native America" web site and its design is the
	Copyright © 1999, 2000, 2001 of Paul C. Barry.
	All Rights Reserved.