Recipes from Louise
By Louise McClain Special to The True Citizen

Did you know that popcorn is among the healthiest - and tastiest - snacks around: low in calories and fat and rich in carbohydrates? Since October is National Popcorn Month, what better time is there to enjoy the nutritional value and taste of these popcorn-inspired recipes.
Caramel Almond
Popcorn Cluster
10 cups fresh popped popcorn
2 cups whole almonds
1 cup firmly packed light brown sugar
½ cup butter or margarine
¼ cup light corn syrup
2 tsp. vanilla
1 tsp. almond extract
½ tsp. baking soda

Preheat oven to 225 degrees. Spray 15 x 10-inch baking sheet with non-stick cooking spray. Mix popcorn and almonds in large bowl. Combine brown sugar, butter and corn syrup in medium saucepan. Over low heat, stir mixture until sugar dissolves. Increase heat to high and boil 5 minutes. Remove from heat; stir in vanilla, almond extract and baking soda. Pour over popcorn and almonds, immediately stirring gently to coat. Pour mixture onto prepared baking sheet, spreading evenly. Bake for 1 hour in preheated oven. Cool completely. Break into pieces and store in airtight container.

Yield: 20 pieces.
Mighty Magical Popcorn
Cheese Balls
8 cups popped popcorn
2 TBSP butter

½ cup finely shredded cheddar
cheese

Place popcorn in a large bowl. Melt butter and cheese in a small pan over low heat till just melted. Dribble the butter and cheese mixture over popcorn and mix thoroughly to coat. Form mixture into balls, using about ½ cup full for each. Serve immediately or wrap and refrigerate.
Popcorn Monster Mix
1 cup popped popcorn
1 cup chopped nuts
1 cup raisins
1 cup butterscotch chips

Combine popcorn, nuts, and raisins in a bowl. Melt butterscotch chips and stir into popcorn mixture. Drop mixture by tablespoons onto cookie sheet. Cool and munch.
Popcorn Medley
6 TBSP butter
1 TBSP Worcestershire sauce
1 tsp. seasoned salt
½ tsp. garlic powder
1 qt. popped popcorn
1 (3-oz.) can chow-mein noodles
1½ cups bite-size shredded wheat
1 cup pecan halves
1 tsp. basil

Preheat oven to 250° F. Melt butter in a large skillet over low heat. Add Worcestershire sauce, seasoned salt and garlic powder. Stir together popcorn, noodles, shredded wheat and pecans. Drizzle butter mixture over all. Toss gently until well-coated. Sprinkle with basil. Spread in a large shallow baking pan. Heat in oven for 45 minutes, stirring occasionally. Cool. Makes 2 quarts.