A Classic Hollywood Movie Popcorn Party


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Make your summer movie nights memorable! Invite friends and family over, hang up a big sheet, layout some cozy blankets and choose your favorite golden age Hollywood movie! These fun and easy popcorn recipes will be sure to make your popcorn party, the best! ~Amy

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Who doesn’t love Cary Grant? Whether in a Hitchcock thriller or “That Touch of Mink” he is always so classy, a tuxedo gentleman. White chocolate popcorn, with a dark chocolate drizzle, definitely a black tie winner. ~Amy

Cary Grant~Black Tie
Black and White Chocolate

3/4 cup corn, popped and sorted
2 cups sugar
2/3 cup half and half
1 tbsp corn syrup
1/4 tsp salt

1/2 tsp vanilla
1/2 cup white chocolate chips, Ghirardelli, or Guitard
1/2 cup semi-sweet, or bittersweet chocolate pieces, melted

Line a large baking sheet with foil, set aside.

Place popped corn into a large bowl. Set aside.

In a medium saucepan, whisk together sugar, half and half, cherry juice, corn syrup and salt. Cook over medium high heat until mixture reaches a Thread Stage using cold water method or 232 degrees, stirring constantly. Remove from heat and stir in vanilla and white chocolate. Stir until smooth. Pour over popcorn and stir quickly to coat. Spread onto prepared sheet to cool, drizzle with melted chocolate. And refrigerate briefly to set.

Makes 8-10 cups

Recipe by Amy Richardson

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“Pillow Talk” starring Doris Day, has got to be one of my favorite movies of all time! She is America’s original sweetheart! ~Amy

Doris Day~All American Girl
Apple Pie White Chocolate

3/4 cup corn, popped and sorted
2 cups sugar
2/3 cup half and half
1 tbsp corn syrup
1/4 tsp salt

1/2 cup white chocolate piece, Ghirardelli or Guitard
1/2 tsp vanilla

Mix together and set aside:
1/4 cup sugar
1/2 tsp cinnamon
1/2 tsp apple pie spice

Line a large baking sheet with foil, set aside.

Place popped corn into a large bowl. Set aside.

In a medium saucepan, whisk together sugar, half and half, cherry juice, corn syrup and salt. Cook over medium high heat until mixture reaches a Thread Stage using cold water method or 232 degrees, stirring constantly. Remove from heat and stir in vanilla and white chocolate. Stir until smooth. Pour over popcorn sprinkle in desired amount of cinnamon mixture as you stir, stirring quickly to coat. Spread onto prepared sheet to cool, and sprinkle with additional cinnamon mixture if desired.

Makes 8-10 cups

Recipe by Amy Richardson

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Sparkling, ruby red popcorn, tart and sweet and so much fun!~Amy

Judy Garland~ Ruby Red Slippers
Tangy Cherry

3/4 cup corn, popped and sorted
1 2/3 cups sugar
2/3 cup half and half
1 tbsp corn syrup
1/4 tsp salt

1 3oz package cherry jello
1/2 tsp vanilla

Line a large baking sheet with foil, set aside.

Place popped corn into a large bowl. Set aside.

In a medium saucepan, whisk together sugar, half and half, corn syrup and salt. Cook over medium high heat until mixture reaches a Thread Stage using cold water method or 232 degrees, stirring constantly. Remove from heat and stir in vanilla and cherry jello, stir until dissolved. Pour over popcorn and stir quickly to coat. Spread onto prepared sheet to cool.

Makes 8-10 cups

Recipe by Amy Richardson

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Pink and precious, just like Shirley Temple! Lightly flavored with her favorite, maraschino cherry this pretty popcorn is a classic! ~Amy

Shirley Temple- Good Ship Lollypop
Cherry Vanilla Popcorn

3/4 cup corn, popped and sorted
2 cups sugar
1/2 cup half and half
2 tbsp maraschino cherry juice
1 tbsp corn syrup
1/4 tsp salt

1/2tsp vanilla
2 drops red food coloring

Line a large baking sheet with foil, set aside.

Place popped corn into a large bowl. Set aside.

In a medium saucepan, whisk together sugar, half and half, cherry juice, corn syrup and salt. Cook over medium high heat until mixture reaches a Thread Stage using cold water method or 232 degrees, stirring constantly. Remove from heat and stir in vanilla and food coloring. Pour over popcorn and stir quickly to coat. Spread onto prepared sheet to cool.

Makes 8-10 cups

Recipe by Amy Richardson

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John Wayne, the ultimate western cowboy.Peanut Butter S’mores Popcorn, Yippee-Ki-Yay! ~Amy

John Wayne
Peanut Butter S’mores Popcorn

3/4 cup popcorn, popped and sorted
1 cup brown sugar
1 cup white sugar
2/3 cup half and half
1 tbsp corn syrup
1/4 tsp salt

1/3 cup peanut butter
1/2 tsp vanilla

4 full sheet graham crackers, broken into pieces
1 1/2 cups mini marshmallows
1/2-1 cup milk chocolate chips, melted

Line a large baking sheet with foil. Set aside.

Place popcorn in a large mixing bowl, stir in graham cracker pieces and marshmallows. Set aside.

In a medium sized saucepan, whisk together sugars, half and half, corn syrup and salt. Cook over medium heat to Thread Stage using cold water method, or 232 degrees, stirring constantly. Remove from heat and stir in peanut butter and vanilla. Pour over popcorn and stir quickly to coat. Spread onto prepared sheet to cool. Drizzle warm popcorn with milk chocolate, and refrigerate to set.

Makes about 10 cups

Recipe by Amy Richardson

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White Chocolate Lemon, a little bit of class with a little bit of sass! ~Amy


Marilyn Monroe
White Chocolate Lemon Popcorn

1 cup popcorn, popped and sorted
2 cups sugar
1/2 cup half and half
1 tbsp corn syrup
1/4 tsp salt

1/2 cup white chocolate chips, Ghirardelli, or Guitard
2 tbsp fresh squeezed lemon juice
1/2 tsp vanilla
Zest of 1 lemon

Line a large baking sheet with foil. Set aside.

Place popped corn into a large mixing bowl. Set aside.

In a medium sized saucepan, whisk together sugar, half and half, corn syrup and salt. Cook over medium high heat to a Thread Stage using cold water method or 232 degrees. Remove from heat and whisk in chocolate, lemon juice, zest and vanilla. Pour over popped corn, and working quickly, stir to coat. Spread onto prepared baking sheet to set.

Makes 8-10 servings

Recipe by Amy Richardson

Product information:

Coleman Campfire Popcorn Popper
$14.99 at Wal Mart

Wabash Valley Farms Whirly-Pop Stovetop Popcorn Popper
$25.99 Amazon
$19.99 Bed Bath & Beyond
$24.95 Williams Sonoma
More products available at http://www.whirleypopshop.com

Catatmount Glass Microwave Popcorn Popper
Williams Sonoma
$22.50
Amazon
$27.52

Westbend On Demand Hot Air Popcorn Popper
Williams Sonoma
$79.95

Fireworks Popcorn
The All Natural American Popcorn
http://www.popcornlovers.com
Assorted popcorn varieties $4.15-$36.99
Seasonings $3.69-$5.69

Waring Pro Kettle Popcorn Maker
Amazon $75.99
Crate and Barrel $79.95

Cusinart Fashion Pink Popcorn Popper
Walmart.com
$40.99
cuisinart.com
$39.95

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10 thoughts on “A Classic Hollywood Movie Popcorn Party

  1. Pingback: Classic Snacks! – Hollywood Heroines

  2. Judy Garland popcorn candy recipe doesn’t seem right. There is hardly enough candy to pour over 8-10 cups of popcorn… We ended up with mainly white popcorn and red candy dust on some and at the bottom of the bowl… Could you help me know what I might be doing wrong? We followed the directions exactly.

    • I have double checked the recipe, and it is the same as my original. The ratio of half and half/ liquid to sugar to popcorn is the same as all of the other recipes with the addition of jello. I originally tried it with 2 packages, but thought it was too sugary. But you could give it a try, it taste like sugary cherry AirHeads haha! 🙂

  3. I made the Shirley Temple popcorn tonight and it was a bit of a failure 🙂 I was reminded of why I don’t make candy haha. My problem is that I don’t know if I under or overcooked the syrup. I have never done the thread test before and I obviously didn’t know what I was doing. I there any way you can give me an approximate number of minutes the syrup should cook once it comes to a boil? I love popcorn and want to try all of these yummy sounding recipes if I can get the basic syrup down. Thanks so much.

    • Hi there, I wish I could say there was a time for the cooking, but it varies so much, depending on temperature, and the pan. Here is the easiest way for me. I boil the syrup until it starts to look thick and bubbly, and when you lift your spoon it drips off in thicker drops. Take it off the heat while you test it. Fill a glass with really cold water and drip some of the syrup into he water. As it goes into the bottom of the glass it should look a little more solid, and when you try and pick it up, it forms a very soft candy. If it doesn’t come together, put it back over the heat for a few minutes and try again. Once you know what it looks like, it will be easy to make any kind of candy! ~Amy

  4. My daughter and I are so excited to try these recipes. The recipes that were not on Studio 5’s website don’t say how much popcorn to use. I’m guessing about 3/4 – 1 C unpopped each, would that be right? Also, do you know about how many cups popped that is? Thanks again!

  5. I saw you on Studio 5 today and needed a quick treat for a meeting tonight. I made the lemon/white chocolate recipe and it was SO GOOD I made the chocolate, marshmallow, graham cracker combo. Terrific recipes!

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