Traditional Recipes

your own recipes!!

Popcorn Balls

Oven Recipes

Scout's & Scouter's Recipes

 Traditional Recipes

Baked Caramel Corn
4 quarts CAMP MASTERS popcorn (popped)
1/2 cup Butter
1 cup Brown sugar
1/4 cup Corn syrup
1/2 tsp Salt
1/4 tsp Baking soda
1/2 tsp Vanilla
2/3 cup Nuts (almonds, pecans, peanuts, etc)

Pop corn and remove unpopped kernels. Spread corn on a large cookie sheet, and preheat in a 250 degree F. oven.

In a saucepan, melt butter, and stir in brown sugar, corn syrup and salt. Stir constantly until mixture comes to a boil. Continue to boil without stirring for about 5 minutes (240 degrees F). Remove from heat, and add baking soda and vanilla, stirring until foamy. If nuts are used, add them now, stirring until heated through, and no longer clumped up.

Pour syrup mixture over preheated popcorn, and stir to coat. Bake for about 30 minutes, stirring 2 or 3 times to evenly distribute the coating. For a crunchier (Cracker Jack) taste, bake about 60 minutes longer, stirring occasionally. Cool, break up and store airtight.

Cheddar Cheese Popcorn
2/3 cup CAMP MASTERS popcorn (unpopped)
1/3 cup Butter
1 cup Finely grated cheese (cheddar or colby), (use more if you want it cheesier)
salt to taste
pepper

Pop the popcorn. Melt the butter. Grind some pepper into the butter. Stir. Layer the cheese into the popcorn. Pour the butter mixture on top, and salt.

Kettle Corn
1/2 cup CAMP MASTERS popcorn, unpopped
Oil for popping
3 Tbsp. granulated sugar
a dash of salt

Heat oil in heavy medium pan until hot. Add pop corn and sprinkle all of the sugar over it and add a small dash of salt. Cover and shake quickly and continuously until popped. Remove from heat immediately. (Makes about 1 quart)