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Granola Muffins

½ c. medium-ground popcorn flour *
½ c. granola
1 ¼ c. Unsifted all-purpose flour
½ c. brown sugar, firmly packed
2 t. baking powder
1 t. salt
1 t. cinnamon
1 T. lemon juice
1 c. milk
1 egg, beaten
1/3 c. butter, melted
½ c. finely chopped red apple


1. Preheat over to 400 degrees Fahrenheit (204 degrees Celsius).
2. Butter two 8-cup muffin tins.
3. In a large bowl, combine dry ingredients.
4. Add lemon juice to milk and mix with egg, melted butter, and chopped apple.
5. Add to dry ingredients, stirring until well moistened.
6. Fill each muff cup approximately 2/3 full.
7. Bake about 25 minutes.

* To make popcorn flour, grind popped popcorn in your blender or food processor. Put a handful of popped popcorn in the blender. Turn the blender on Low. For medium-ground texture, leave the blender on for about 20 seconds. For finely-ground texture, leave blender on for 30 to 40 seconds. Store in a tightly covered canister or jar.

Christmas Popcorn Ring

8 qts    Popped CAMP MASTERS popcorn
6 cups  Miniature marshmallows
2 cups  Small spiced red & green gumdrops
2 cups  Whole pecans
2 cups  Butter or Margarine
2 cups  Sugar
1 cup    Light corn syrup
1 tsp     Vanilla

Put popped popcorn, marshmallows, gumdrops, and pecans in a large bowl.

Melt butter, add sugar and corn syrup; bring to a boil, stirring and simmering 3 minutes, add vanilla, pour over popcorn. Mix well, let stand 2 minutes to cool.

Press into buttered ring-mold. Unmold onto wax paper. Decorate with cut gumdrops.

Low Fat Popcorn Cookies

3 cups CAMP MASTERS popcorn (popped); unsalted
2 Egg whites
1/4 cup Sugar
1/4 tsp Cinnamon
1/4 tsp Salt
1 tsp Vanilla

One cup at a time, grind the popcorn in a blender at low speed until it’s fine. The goal is 1-1/2 cups of finely ground popcorn.

In a medium bowl, beat 2 egg whites on high speed until soft peaks form. Make a meringue by gradually adding 1/4 cup sugar; beat until egg whites are stiff. Next, beat in cinnamon, salt and vanilla. Gently fold in ground popcorn and 1/3 cup unsweetened shredded coconut. Place rounded tablespoonfuls onto a greased baking sheet (or use parchment paper). Bake at 325 degrees 10 to 12 minutes or until lightly browned.

Butter Crunch Popcorn

1/2 cup butter or margarine
1 cup granulated sugar
1/4 cup light corn syrup
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. vanilla
1/2 tsp. butter extract (optional)
2-1/2 quarts CAMP MASTERS popcorn (popped)
3/4 cup whole almonds, toasted
3/4 cup whole pecans, toasted

Preheat oven to 250°F. Melt butter in medium saucepan. Stir in sugar, corn syrup and salt. Heat to a boil, stirring constantly. Boil for 8 minutes, stirring only once, over lowest heat possible to maintain a boil. Remove from heat; stir in soda, vanilla and butter extract, if desired. Gradually pour over popped pop corn and nuts, mixing well. Turn into a large, shallow baking pan. Bake for 30 minutes, mixing well after 15 minutes. Allow to cool completely on foil. Break apart and store in tightly covered container. (Makes about 3 quarts)

White Popcorn Balls

1 cup Sugar
1/2 cup White corn syrup
1/2 cup Water
2 Tbsp Butter
1/2 Tbsp Vinegar
1/2 cup CAMP MASTERS popcorn (popped)
1 cup Chopped toasted pecans

Put sugar, corn syrup, water, butter and vinegar in a heavy saucepan. Cook to about 260 degrees F. on a candy thermometer. Pour over the popped corn and toasted pecans. Stir to coat, butter hands, and make balls.

Popcorn Marshmallow Balls

3 quarts CAMP MASTERS popcorn (popped)
1/4 cup butter or margarine
1 bag (10 oz.) marshmallows
Vegetable food coloring (optional)

Put the popped popcorn in large bowl or pan; set aside. In heavy saucepan, heat butter and marshmallows on low heat, stirring constantly, until melted and smooth. If you wish, add food coloring to the melted marshmallow mix and stir until the color is blended. Pour mixture over pop corn and mix carefully until popcorn is well coated. Butter your hands to protect them from the heat and shape as you wish.

Microwave Magic: Put popped popcorn in large pan or bowl; set aside. In large microwave-safe bowl, microwave butter on HIGH until butter is melted, about 30 to 45 seconds. Add marshmallows. Microwave on HIGH until marshmallows look puffy, about 1 to 1-1/2 minutes. Stir to completely melt marshmallows (CAREFUL – the mixture will be HOT!). Now pour melted marshmallows over the popcorn and mix carefully until the pop corn is coated. (Makes 12)

Old-Time Popcorn Balls

20 cups CAMP MASTERS popcorn (popped)
2 cups Sugar
1 cup Water
1/2 cup Light corn syrup
1 tsp Vinegar
1/2 tsp Salt
1 tsp Vanilla

Preheat oven to 300 degrees F. Remove all unpopped kernels from popped corn. Put popcorn in a large roasting pan; keep warm in oven. Butter the sides of a 2-quart saucepan. In it combine sugar, water, corn syrup, vinegar, and salt. Cook to 270 degrees F (soft-crack stage), stirring frequently (mixture should boil gently over entire surface). Remove from heat; stir in vanilla. Slowly pour mixture over hot popcorn. Stir just until mixed. Butter hands; using a buttered cup, scoop up popcorn mixture. Shape with buttered hands into 2-1/2 to 3-inch balls.

Old-Fashioned Popcorn Balls

2 quarts CAMP MASTERS popcorn (popped)
1 cup granulated sugar
1/3 cup light or dark corn syrup
1/3 cup water
1/4 cup butter or margarine
1/2 tsp. salt
1 tsp. vanilla

Keep popped pop corn warm in 200°F oven while preparing syrup.

In 2-quart saucepan, stir together sugar, corn syrup, water, butter and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking without stirring until temperature reaches 270°F on a candy thermometer or until a small amount of syrup dropped into very cold water separates into threads, which are hard but not brittle. Remove from heat. Add vanilla; stir just enough to mix through hot syrup. Slowly pour over pop corn, stirring to coat every kernel. Cool just enough to handle. Shape into balls, using buttered hands. Cool on foil or buttered wax paper. Wrap in plastic wrap; tie with a ribbon. (Makes 12)

Marshmallow Popcorn Balls

8 cups CAMP MASTERS popcorn (popped)
1 cup Peanuts
20 Regular-sized marshmallows
1/2 Stick margarine
Wax paper

Mix peanuts and popcorn in a large bowl. Melt margarine and marshmallows over low heat. Pour marshmallow mixture over popcorn.

Butter hands. Form popcorn and marshmallow mixture into 14 small balls. Place on wax paper. Cover with plastic wrap when cool. (Makes 14)

Gummy Worm Popcorn Balls

9 Cups Popped Popcorn.
1 Cup Sugar
1/2 Cup Water
1/4 Cup Light Corn Syrup
1/2 Tsp. Vinegar
1/4 Tsp. Salt
1/2 Tablespoon Vanilla
Candy Thermometer
Gummy Worms

Place Popcorn in a baking dish and keep warm in a 300 degree oven.

Grease a 2 quart saucepan. In saucepan combine sugar, water, corn syrup, vinegar and salt. Cook and stir over medium – high heat till mixture boils, stirring until sugar dissolves. This takes 5-10 minutes. Continue boiling over medium heat until mixture reaches 250 degrees. Stir in vanilla. Remove from heat, and remove thermometer. Pour mixture over hot popcorn and stir well. Add gummy worms and allow mixture to cool until it is able to be handled.

Roll popcorn into 2″ balls with buttered hands. Wrap in plastic wrap. Makes 10 balls.

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