There are an infinite number of recipes to be found on any ingredient! But we have included some of our favorites.

Carl and Colleen's Popcorn

How we at Wisconsin Gold Harvest (Carl and Colleen) like our popcorn:
Popped in an air popper, we have sprinkled it with our dehydrated and ground up sweet bell peppers and cherry tomatoes which is delicious! Of course, butter and/or olive oil too. We add hot pepper flakes if we're feeling friskey (or have a cold!). Italian seaonings work well too along with grated Parmesan cheese. We keep it simple as we're usually too hungry to wait! But there are many convenient popcorn spices that are all ready for you to use. You'll see what you like best..

Grandma Kathryn's Caramel Popcorn

After going through your website, and with conversation this morning, it is very apparent that all of you there care about your product and your customers on the highest level. I am a small town raised kid that holds an importance within myself to conduct my business affairs with companies that hold these values.

I grew up in the small town of Pomeroy, WA located in the southeastern corner of the state. My mother, bless her heart, loved to cook, and most of the recipes she used were old family recipes. When the holidays rolled around she would start making homemade candies and treats for all of us to snack on. The favorite with all of us was her homemade caramel corn.

I have passed this recipe down to my daughter and her family. My daughter now literally makes dozens upon dozens of batches of this caramel corn for her children to take to school for special occasions. This, in hand, has turned into the families of these children wanting this caramel corn for a treat in their homes

I, at this time, would like to share my mother's recipe with you for you to enjoy and to share with others. After you have tried this recipe, if you would like to share with others, you have my blessing to place this in your website for others to try and enjoy. The only request that I have is that it is in my mother's name, Grandma Kathryn.
1/2 cup cane sugar
1/2 cup light brown sugar
1/2 cup (1 cube ) sweet cream unsalted butter (do not use margarine)
3/4 cup light Karo syrup
1 can Eagle Brand sweetened condensed milk
6-8 quarts of air popped popcorn

Put all of the ingredients (except for the popcorn, of course) in a medium sized non-stick sauce pan and cook over a medium to medium high heat. It is extremely important to continually stir the caramel while cooking as this recipe will easily scorch. Continue cooking until the caramel reaches a soft ball stage. When the caramel has reached the soft ball stage pour over the popcorn and stir until evenly coated.

When properly made this caramel corn will remain gooey and slightly sticky when cooled. It will be so creamy, buttery and sweet that it is hard to stop eating.

Note: If, when making the caramel, if you do not have a candy thermometer to be able to read the temperature for the soft ball stage, you can just drop a few drops of caramel in a bowl of cold water to test the caramel. The caramel, when getting close to the proper temperature, will start to feel slightly thicker when stirring. Take a spoonful of the hot caramel, drop a little bit in the cold water. Reach into the water and pick up the caramel with your fingers and when you can form into a soft ball, it is ready.

Word of caution when doing the soft ball test: Be sure to take the pan off of the burner while doing the cold water test. After putting all of the time and care into this you don't want it to scorch.

David Johnson

How Oma Made Caramel Popcorn, (Carl Wieder's mother)

6 cups air-popped popcorn
2 cups brown sugar
1/2 cup sorghum syrup (or you can use light molasses)
1 cup butter
1 tsp. salt
1 tsp baking soda
Combine brown sugar, butter sorghum syrup and salt. Boil five minutes. Remove from heat. Stir in baking soda. Pour over popcorn in a large pan lined with parchment paper or aluminum foil. Bake 1 hour at 200º F. Stir every 15 minutes.
"Oma" was Sophie Wieder, my mother, who came over from Germany in 1956. We grow our own sorghum and no one can take just one bite of this delicious snack! Carl Wieder, Wisconsin Gold Harvest

Making Homemade Kettle Popcorn

popcorn, unpopped
Make it in a heavy pot like you are making regular popcorn on the stove. But you must either reduce the corn by 20% volume or increase oil by 30%. This helps compensate for the heat and oil absorbed by the sugar. Put the sugar in as soon as the popping starts, not at the get-go. This helps to prevent burning the sugar. Submitted by Cecila Crockett.

Caramel Corn

4 cups air-popped popcorn
1/2 cup brown sugar
2 T buttermilk
1/4 tsp. salt
Put popcorn in a large bowl that's been lightly sprayed with vegetable oil cooking spray. Set aside. In a medium sauce pan, mix brown sugar with buttermilk and salt.
Cook over medium heat. Drop a few drips of the liquid into a cup of cold water. When these drops form tiny balls and can be picked up with your fingers, the glaze is ready.
Pour the glaze over the popcorn; stir immediately. Let cool, then dig in.
Makes four 1-cup servings, each fat-free, with 145 calories, 2 grams protein and 34 grams carbohydrates. - Unknown author
Author: Unknown.

Popcorn Con Pesto

5 quarts popped popcorn
1/2 cup melted butter
1 tablespoon dried basil leaves, crushed*
1 teaspoon dried parsley, crushed
1 teaspoon garlic powder
1/3 cup Parmesan cheese
1/2 cup pine nuts (optional)
Put popped popcorn in a large bowl and keep warm. In small saucepan, melt the butter; add basil, parsley, garlic, Parmesan cheese and nuts. Stir to blend.
Pour over popped popcorn, stirring well.
Yield: 5 quarts.
*Dried thyme or oregano, or combination of ingredients, may be used in place of basil.
Author: Unknown.

Touchdown Treat

4 quarts popped popcorn
1 cup unsalted cocktail peanuts
1 cup seedless raisins
1 cup honey
1/2 cup water
1 tablespoon lemon juice
In a large buttered bowl, combine popcorn, peanuts and raisins. Keep warm.
Combine honey, water and lemon juice in a saucepan. Bring to a boil; cook and stir over medium heat until mixture reaches 250 degrees Fahrenheit, or hard ball stage on a candy thermometer.
Pour over popcorn; toss to mix thoroughly. Turn onto a buttered jelly roll pan or large baking pan. Bake in a preheated 300 degree oven for 20 minutes, stirring occasionally.
Yield: 4 quarts.
Author: Unknown.

Disco Doodle Popcorn Mix

Hot popped popcorn*
Butter-flavor salt
Nuts (peanuts, almonds, etc.)
Dried fruit (raisins, apricots, dates, etc.)
Soy nuts
Pumpkin seeds
Carob pieces
Set out a large bowl of popped popcorn; sprinkle with butter-flavored salt. Put bowls of any or all the accompaniments around popcorn. Let each person fill a small bowl with popcorn and top with desired health snacks.
* In a 3-quart popper, use 1/3 cup kernels and 3
tablespoons oil. In a 4-quart popper, use 1/2 cup kernels and four tablespoons oil.
Author: Unknown.

Hot Mustard Popcorn

2 quarts popcorn popped in 1/4 cup oil
1 teaspoon mustard (dry)
1/2 teaspoon thyme
1/4 teaspoon ground black pepper
Dash cayenne pepper
Optional: 1/2 teaspoon salt
Keep popcorn warm. Mix seasonings together. Add to popped popcorn and mix thoroughly.
Yield: 2 quarts.
Author: Unknown.

Nacho-Cheese Popcorn

1/3 cup cooking oil
3 or 4 dried chilies
1 large clove garlic, cut into quarters
1 teaspoon cumin seed
1/3 cup unpopped popcorn
3 tablespoons hot oil
1/3 cup Parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt
Place cooking oil, chilies, garlic and cumin seed in a small saucepan. Cook over low heat for 3 minutes; let stand 10 minutes.* Strain. Use 3 tablespoons of seasoned oil for popping corn; reserve the rest. This makes about 2 1/2 quarts popped popcorn.
Pour remaining oil over popped popcorn, tossing to coat. Mix Parmesan cheese, paprika and salt. Sprinkle over popped popcorn, tossing to mix.
Yield: 2 1/2 quarts.
*A larger amount of hot oil may be made and stored for future use.
Author: Unknown.

Light Yummy Yogurt Popcorn

2 1/2 quarts popped popcorn (air popped)
1 cup plain non-fat yogurt
6 oz. light pancake syrup
2 teaspoons maple or caramel extract
Put popped popcorn in a large bowl and keep warm. In a 2 1/2 quart saucepan, combine yogurt and light pancake syrup. Bring to 225° on a candy thermometer and remove immediately from heat. Add maple or caramel extract. Pour over popped popcorn, stirring to coat.
Full Recipe: 2 1/2 quarts
Serving Size: 3 cups
Nutritional Information (based on 3-cup serving)
Total Calories 190; Fat - A Trace; Carbohydrate 38g;Sugar 3g; Fiber 1g; Protein 7g; Sodium 72mg.
Author: Unknown.

Popping on the Stove

What you need: A heavy pan with a lid, some oil that will take a high temperature (not butter) and your popcorn. Salting kernels toughens popcorn. So, salt the popcorn after it has been popped, or skip salt altogether and add salt-free spices such as garlic powder or cayenne pepper.

A heavy 3 to 4 quart pan with a loose lid that allows steam to escape is best and pour at least enough popcorn to cover the bottom of the pan, one kernel deep.

Use about 1/3 cup of oil for every cup of unpopped kernels.

Heat the oil to 400 - 460 degrees Fahrenheit (if the oil smokes, it is too hot). Test the oil with a couple of kernels. When they pop, add the rest of the popcorn, cover the pan and shake to evenly spread the oil. Continue to move the pot gently. When the popping begins to slow, remove the pan from the stove-top. The heated oil 0will still pop remaining kernels. (Some people like to put their popcorn in a brown paper bag after popping,)

Popcorn and Moisture

Without moisture,13.5 to 14 percent, popcorn can't pop. That's why it's important to store popcorn correctly. An entire percentage of moisture can be lost if your kernels are left uncovered on a hot day. And though that may not sound like a lot, it adds up. A loss of 3 percent can render popcorn unpoppable. And even a 1 percent drop in moisture will harm the quality of your kernels. That's why our retail bags are oxygen barrier and airtight, unlike other retail bags. After you open one of our bags, place the remainer in a glass jar with a tight lid or something equally airtight.

So what's the best way to store popcorn?

Airtight containers, plastic, metal or glass are your best bet to avoid moisture loss. Put the container in a cool place out of the sun. Avoid the refrigerator. Some say that freezing makes the popcorn pop better, you could do your own testing on that. Refrigerators contain little moisture and can dry out the popcorn if it's left in a baggie which is not airtight.

Tips About Popcorn Poppers

Choose poppers that have undergone scientific laboratory testing and have proved to do the best popping job, producing maximum popcorn volume and minimal waste. We are not fans of poppers that work in the microwave but some people find them very convenient.

If children will be operating the popper, look for:
Easy-to-follow instructions; and
A popper that is not too heavy for a child to maneuver.
Convenience features that make the popping job easier:
Oil line for easy measuring;
Dishwasher-safe covers;
Easy-to-clean surfaces; and
Signal light.

Popper Design

It's best if it provides for the escape of steam during the popping cycle, this minimizes the chance of the popcorn from becoming soggy. Also the risk of spattering is less.Steam-escape features vary in design from popper to popper. Many include small vents or indentations around the cover, some are designed so that the cover fits into a ridge around the popper base with enough clearance for steam escape. Look for this feature.

Before you buy, check for an electric popper has an automatic shut off. It would feature a thermostat that automatically shuts off the heating element at the end of the cycle. Unless you want to watch the popping closely, this is a great feature.  Otherwise you to have to closely monitor to prevent burning the popcorn once the cycle is complete and promptly disconnect.