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RECIPES
The POPCORN AND CONCESSION CART makes hot, fresh, theater-style popcorn every time!
Enjoy your freshly popped corn in a variety of ways:
•
Regular theater style popcorn – add butter and salt.
•
Add a pinch of sugar and salt to popcorn for a sweet kettle corn taste.
•
Flavored popcorn – add seasoning from any gourmet popcorn seasoning kit.
•
Try some of these fun recipes:
1 Gallon = 16 Cups
PARMESEAN POPCORN
•
1 Gallon of
Popped Corn
•
1 Tsp Garlic Powder
•
3 Green Onions,
finely chopped
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½ Tsp Cracked Pepper
•
1 Tsp Sea Salt
•
1 Cup Parmesean
Cheese, grated (more
or less to taste)
•
3 Tbsps Olive
Oil, heated
Pop corn kernels using the POPCORN AND
CONCESSION CART as directed.
Combine garlic powder, green onions, cracked
pepper, sea salt and parmesean cheese. Set aside.
In a large mixing bowl, drizzle hot olive oil over popcorn.
Toss until well coated.
Slowly add in dry ingredients while continuously
strirring popcorn until well coated.
You may also shake the dry ingredients over
popcorn in a large paper or muslin bag.
TRADITIONAL POPCORN BALLS
•
½ Cup Popcorn
•
½ Cup Corn Syrup
•
½ Cup Granulated
Sugar
•
½ Teaspoon Salt
•
1 Stick of Butter,
softened
Pop corn kernels using the POPCORN AND
CONCESSION CART as directed.
Mix corn syrup, sugar and salt together in pot and
dissolve over medium heat for about 3 minutes.
Add popcorn to pot, stirring and tossing consistently
until popcorn is evenly coated at low heat.
Remove from heat.
Use softened butter to form balls while
popcorn mixture is still warm.
Wrap individual balls in plastic wrap, tie
and store at room temperature.
