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    You are in: Home / Cookbooks / Snack Recipes (Popcorn)
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    18 recipes in

    Snack Recipes (Popcorn)

    Displaying up to 20 pages of results. To see all results, or register.

    From Hungry Girl: "These sweet 'n crunchy popcorn balls are as much fun to make as they are to eat (well, almost)." (1 Ball - 113 calories, 1.6g fat, 25 carbs, 2g fiber, 1g protein - 2 WW points)

    Recipe #358677

    I found this recipe on the website. "Banana Nut Cheerios® cereal, Cinnamon Chex® cereal and popcorn stir up into a flavorful munchie." NUTRITION INFORMATION PER SERVING: Serving Size: 1 Serving Calories 120 Calories from Fat 30 % Daily Value Total Fat 3 1/2g 5% Saturated 0g 0% Trans Fat 0g Cholesterol 0mg 0% Sodium 130mg 6% Total Carbohydrate 19g 6% Dietary Fiber 1g 4% Sugars 8g Protein 2g

    Recipe #357271

    You need to work fast when shaping the balls so gather up a few more hands to help can use mini M&M's chocolate candies in place of the candy corn --- if desired wrap each ball in pieces of colored plastic wrap

    Recipe #329311

    This is a great gift that will be enjoyed by the whole family. This recipe was found in Canadian Living's Gifts from Your Kitchen.

    Recipe #336432

    1 Reviews |  By blucoat

    From Sally Schneider's cookbook, "The Improvisational Cook", an easy way to take a snack to a whole new level! Don't overdo do it on the truffle oil; a little goes a long way.

    Recipe #337194

    This a church cookbook recipe that's easy and very kid-friendly. As the title suggests, some of the ingredients are found in stores around fall holidays.

    Recipe #334963

    I found this recipe when I was looking through a book on Girl Scout activity ideas. I have not tried it, but would like to when we have our next Troop SWAP. Did you know popcorn kernels can pop up to 3 feet in the air?

    Recipe #335223

    Adapted from a recipe by Aleta1314 at

    Recipe #334285

    This came in a R.R. email newsletter -- looks good for around the holidays!

    Recipe #334372

    In 1921, a German born clockmaker quit his well respected job to open a popcorn stand in Chicago’s Wicker Park District. The clockmaker’s typical fare was freshly popped popcorn drizzled with warm butter and sprinkled with salt; but his favorite, and most beloved popcorn, was his caramel coated popcorn. The recipe he used to make it was given to him from his only true love, who tragically died four years earlier during World War I. The tattered and torn recipe, which was scribbled on the inside of an old playbill, was carefully framed and sealed in an exquisite frame. The clockmaker faithfully took the framed recipe with him everywhere he went. By the summer of 1924, the clockmaker’s caramel coated popcorn had captivated the entire city’s attention; everyone was frantically lining up at his busy stand to buy the sweet, sticky confection. A few months later, just as the clockmaker was preparing to close his stand for the day, a small fire ignited near the stove. The clockmaker instinctively ran out to call for help. When he returned, just seconds later, he remembered leaving the framed recipe hanging on the wall. The clockmaker quickly ran into the burning stand to retrieve the recipe, but he never made it out. When the fire inspectors went into the charred ruins to investigate the accident, they found the clockmaker’s frame lying in a pile of smoking debris. The frame was in pristine condition; not a dent, nor a blemish, could be seen on it. However, the recipe was gone. The recipe for the clockmaker’s caramel popcorn recently surfaced and is beginning to circulate around the globe. Unfortunately, many people think the recipe is haunted because it is believed that if your clock stops running after making the recipe it’s because the clockmaker has paid you a visit in hopes of reclaiming his long, lost recipe. NOTE: This recipe, as written, results in a sticky, chewy caramel popcorn. If you prefer a crunchier caramel popcorn, bake it in the oven at 250 degrees for 1 hour, stirring every 15 minutes.

    Recipe #181870

    I saw this on Giada at Home on the Food Network. It looks yummy and you could use whatever candies and nuts you have on hand. You could also probably use unbuttered microwave popcorn instead of popping your own.

    Recipe #333768

    Rootbeer Flavored Popcorn...sounds strange but it's mmm good! It's addictive; so says all who've tried it!

    Recipe #333257

    I've been making this for 30+years. My kids used to look forward to it, especially at holiday time. You can make this any color you want, but for some reason I always did pink (I think it reminded my kids of the packaged "lucky" popcorn). Now my daughter is carrying on the tradition and making it for my grandkids. Recipe comes from an old newspaper clipping. If you plan on storing this, use a zip lock bag or container with a tight fitting lid.

    Recipe #333340

    This recipe is posted on the website. WOW! Doesn't this sound yummy? "Melted almond bark blends together a concoction of salty treats."

    Recipe #332997

    Almonds are so good, especially toasted! This is a great snack to snuggle up in front of the TV, watch a movie, etc. These also make great treats for a party or Halloween and make cool gifts too!

    Recipe #332661

    If you're looking for a popcorn recipe that's a little out of the ordinary, this is it.

    Recipe #331820

    I got this from my sister Linda-I don't know where she got it from, but I am glad she did. That extra 10 pounds on my hips isn't!! Just kidding..... Anyway, this is easy to make, not too sweet, salty and makes a whole bunch. Be careful, it is very addictive and makes you not want to share! We just make it in our largest Tupperware bowl and nibble off it whenever the craving strikes. If you want to make it even more decadent, melt 2 bags of chocolate chips. I included cooling in the prep time and the melting of the chips is the cooking time. I am estimating servings and am sure it's a lowball.

    Recipe #325745

    I copied this out of a magazine a while ago while waiting for my son at the ortho's office.

    Recipe #325336

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