One Pan Wonders

Popcorn blends

Serves 1-2 

Popcorn might just be one of backpacking’s most perfect foods. It is cheap, lightweight

and makes a lot.  You will know when the oil is hot enough when a single kernel

of corn placed in the pan pops immediately.

 

Mexi Popcorn

 

3 tablespoons popcorn

3 tablespoons vegetable oil

½ teaspoon chili powder

¼ teaspoon dried oregano

¼ teaspoon ground cumin

1 teaspoon powdered butter flakes

3 tablespoons pumpkin seeds

salt to taste

 

At home: toast the pumpkin seeds in a skillet. They will puff and brown slightly.

Be careful not to burn them! Combine the pumpkin seeds with the chili powder,

oregano, cumin and butter flakes in a snack-size zip locking plastic bag. Bring

along salt packets if desired. Carry the vegetable oil in a screw top plastic

container. Carry the popcorn separately.

 

In camp: Add oil to your pan. When the oil is ready, add the popcorn and cover

with the pan’s lid. Shake shake shake! Listen. When the popcorn is done popping,

toss with the herbs and spices. Season with salt if desired and serve.

 

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Pesto Popcorn

 

3 tablespoons popcorn

3 tablespoons vegetable oil

1 tablespoon grated parmesan cheese

¼ teaspoon garlic powder

¼ teaspoon dried parsley

1 teaspoon dried basil

1 teaspoon powdered butter flakes

pinch of black pepper

salt to taste

 

At home: combine the parmesan cheese, garlic, parsley, basil, butter flakes and black

pepper in a snack-size zip locking plastic bag. Bring along salt packets if desired.

Carry the vegetable oil in a screw top plastic container. Carry the popcorn separately.

 

In camp: Add oil to your pan. When the oil is ready, add the popcorn and cover with

the pan’s lid. Shake shake shake! Listen. When the popcorn is done popping, toss with

the herbs and cheese. Season with salt if desired and serve.

 

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Curried Popcorn

 

3 tablespoons popcorn

3 tablespoons vegetable oil

2 teaspoons curry powder

1 teaspoons powdered butter flakes

pinch red pepper flakes (optional)

salt to taste

 

At home: combine the curry powder, butter flakes and red pepper flakes in a snack-size

zip locking plastic bag. Bring along salt packets if desired. Carry the vegetable oil in a

screw top plastic container. Carry the popcorn separately.

 

In camp: Add oil to your pan. When the oil is ready, add the popcorn and cover with the

pan’s lid. Shake shake shake! Listen. When the popcorn is done popping, toss with the

spices. Season with salt if desired and serve.

 

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Caramel Apple Popcorn

 

3 tablespoons popcorn

3 tablespoon vegetable oil

1 package instant hot apple cider

1 teaspoon powdered butter flakes

¼ teaspoon cinnamon

1 teaspoon brown sugar

1/8 teaspoon ground nutmeg

3 dried apple rings, chopped fine

 

At home: combine the apple cider mix, butter flakes, cinnamon, brown sugar, nutmeg

and apples in a snack-size zip locking plastic bag. Carry the vegetable oil in a screw

top plastic container. Carry the popcorn separately.

 

In camp: Add oil to your pan. When the oil is ready, add the popcorn and cover with

the pan’s lid. Shake shake shake! Listen. When the popcorn is done popping, toss with

the sugar and spices. STIR! If you don’t stir well right away, the sugar will melt in a

clump in the bottom of your pan.

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Chili Cheese Popcorn

 

  

 

You could add red pepper flakes to this blend if you would like it even hotter.

 

1 tablespoon powdered butter flakes
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion flakes

2-3 packets of Romano or Parmesan Cheese
3 tablespoons popcorn

3 tablespoons vegetable oil

salt to taste

At home: combine the butter flakes, chili powder, garlic powder and onion flakes in
small ziplocking bag. You can either add the cheese to the bag or carry it seperately.
Bring along salt packets if desired. Carry the vegetable oil in a screw top plastic container.
Carry the popcorn separately.

 

In camp: Add oil to your pan. When the oil is ready, add the popcorn and cover with

the pan’s lid. Shake shake shake! Listen. When the popcorn is done popping, toss with

the spices and cheese. Season with salt if desired and serve.
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