ABOUT THE RECIPE
Oscar Night is just around the corner, and if you want to impress your guests and give to boring popcorn a special twist here are for recipes for you!

INGREDIENTS
MOLASSES POPCORN BARS
2 ½ cups popped corn
1 cup shelled, roasted peanuts
¼ cup molasses
½ cup brown sugar
1 teaspoon vinegar
1 teaspoon butter
¼ teaspoon salt
CHEESE POPCORN
3 tablespoons butter
1 dash Tabasco
½ cup very dry grated cheese
3 cups very hot popped corn
salt, optiona
POPCORN ICE CREAM RINGS
3 cups popped corn, chopped
3 tablespoons butter
¾ cup light brown sugar
HONEY POPCORN BALLS
¾ cup strained honey
1 ¼ cups light corn syrup
1 tablespoon butter
½ tablespoon vinegar
1 teaspoon salt
3 quarts welled-popped corn
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
PREPARATION
MOLASSES POPCORN BARS
Select only well-popped corn. Keep warm in lage bowl. If necessary, let peanuts crisp in a moderate oven. Boil together in a small saucepan the molasses, brown sugar, vinegar, butter and the salt to 275 degrees F. Add peanuts and stir enough to mix ingrdeints.
Pour the hot mixture slowly over the corn, tossing the corn up from the bottom of the bowl. Turn into two greased loaf pans and press gently to prevent breaking popcorn. Turn out and cut inot bars while still warm. Wrap each bar in waxed paper.
CHEESE POPCORN
Melt butter, add Tabasco and half the cheese. Turn corn in hot bowl. Add butter mixture; toss untile every grain is coated. Add salt and remaining cheese.
POPCORN ICECREAM RINGS
Keep corn warm in bowl. Using smll heavy frying pan, cook butter and sugar over moderately slow heat, stirring constantly, until sugar melts and mixture bubbles.
Pour over popcorn; toss to coat each grain. Pack very lightly in buttered small ring molds. Cool, unmold, fill with iceacream.
HONEY POPCORN BALLS
Boil together honey, corn syrup, butter, vinegar and salt to 275 degrees F. Stir occasionally at first and almost constantly as the syrup thickens.
Place corn in a large warm bowl. Add syrup slowly to corn while tossing it up from bottom of the bowl. Using the hands shape into balls with gentle pressure. Wrap balls in heavy waxed paper for storage.

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