A Fourth of July tradition dear to my heart is the annual party given by my friends John and Terry. We have been a part of it for the past 30 years, give or take a few missed ones. Things change from year to year, whether it be moving to different towns, kids growing up, or jobs changing, but two things that stay the same are the excellent company and the delicious food John & Terry serve. We all bring appetizers and desserts, and this year I’m going to steer away from the norm and bring a little “pop” to the party!!! Seems appropriate, yes?
We photographed this recipe for the Popcorn Board back in December, and we thought it would be a perfect sweet treat for the Fourth since Heather propped it with an all-American theme.
Parties, pools, baseball, fireworks, and popcorn—what could be better than that! Enjoy this recipe — I know John and Terry’s guests will!!!
Homerun Sugar Popcorn
Makes 8 cups
1/4 cup vegetable oil for popping
1/2 cup unpopped popcorn
3 tablespoons white sugar
- Heat oil in medium-sized pan until hot.
- Add popcorn and sprinkle all of the sugar over it.
- Cover and shake continuously until popped.
Recipe courtesy of the Popcorn Board…
as photographed by our team, alacartepartners
Back in April, we ran a post, Pop ‘Til You Drop, that featured a recipe for an addictive snack recipe, Popcorn con Pesto. That post generated so much interest that we thought we should introduce you to another studio favorite from our December shoot for the Popcorn Board. This spicy-hot recipe for Cajun Corn is just perfect for casual summer gatherings where a little southwestern flavor is just the ticket. Serve this with a few frosty Margaritas by the pool… yes, that’s happy snacking!
Recipe courtesy of the Popcorn Board….
Makes 2 1/2 quarts
- 2 1/2 quarts popped popcorn
- 1/4 cup butter, melted
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon lemon pepper
- Pour butter over warm popcorn.
- Combine remaining seasonings and sprinkle over popcorn; toss to mix.
- For crispy popcorn, bake in 300° oven for 5 to 10 minutes, stirring once.
Some of the most fun we’ve had in the studio of late was a recent shoot we did for The Popcorn Board. We photographed (and sampled!) a variety of pop-a-licious recipes for their website redesign. We shot popcorn snack mixes, popcorn balls, popcorn pie, popcorn bars, and more. It seemed like the popping never stopped! Our hands-down favorite recipe was the Popcorn Con Pesto. Warning: it’s highly addictive!
Popcorn Con Pesto
Makes about 5 quarts
5 quarts popped popcorn
1/2 cup butter or margarine
1/2 cup pine nuts (optional)
1/3 cup Parmesan cheese
1 tablespoon dried basil leaves, crushed
1 teaspoon dried parsley, crushed
1 teaspoon garlic powder
- Put popped popcorn in a large bowl and keep warm.
- In small saucepan, melt the butter; add pine nuts, Parmesan, basil, parsley and garlic powder.
- Stir to blend.
- Pour over popped popcorn, stirring well.
Recipe courtesy of the Popcorn Board