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Flavored popcorn

 
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njwife




 
 
 


Post  Thu, Feb 07 2019, 10:44 pm
Looking for very good recipe for popcorn that I can make for dessert-like chocolate, cookies n cream, caramel...anything yummy! Any great recipes? Thanks!
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njwife




 
 
 


Post  Fri, Feb 08 2019, 8:33 am
Bump
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sky




 
 
 


Post  Fri, Feb 08 2019, 10:51 am
Marshmallow fluff balls with popcorn. We did last motzei Shabbos and added chocolate chips and chopped pecans. Nuts didn’t stick too well though.

For Shabbos we made colored sugar popcorn. Fresh and easy has a recipe with jello.
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Amarante




 
 
 


Post  Fri, Feb 08 2019, 10:54 am
Classic Caramel Corn - This is Paula Deen's recipe and she's always good for treats

Ingredients
1 cup butter
2 cups packed brown sugar
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon baking soda
8 cups popped popcorn



Directions
* Preheat oven to 200 degrees F.
* Over medium heat, combine first 4 ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over 8 cups popped corn. Stir to coat well. Bake in large roaster or pan for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.
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Amarante




 
 
 


Post  Fri, Feb 08 2019, 11:02 am
Here are some more

Marshmallow-Peanut

In a large bowl, combine 15 cups popped popcorn, 2 cups miniature marshmallows, 1 cup salted peanuts and 1 cup broken pretzel sticks. In a small saucepan, combine ⅔ cups sugar, ½ cup butter and ¼ cup corn syrup. Bring to a boil; cook and stir 2 minutes. Pour over popcorn mixture; toss to coat. Cool on waxed paper then break it up.

Chocolate-Mint

In a small saucepan, melt 1 package Junior Mints and 2 tablespoons butter over medium-low heat; stir until smooth. Pour over 8 cups popped popcorn; toss to coat. Immediately spread onto waxed paper; let stand until set. Break into pieces.

Island Breeze

Combine ⅓ cup softened butter, 2 teaspoons curry powder and 1 teaspoon sugar. Pop it in the microwave to melt the butter. Drizzle over 3½ quarts popped popcorn and toss. Sprinkle with toasted coconut, almonds, raisins and salt.

Peanut Butter Lover’s

Add 1 cup each of sugar and honey to a saucepan. Stir while it comes to a boil over medium heat, and for 5 minutes while it boils. Off the heat, stir in 1 cup of peanut butter. Toss with 3½ quarts popped popcorn. Spread it on waxed paper to cool. Top with M&M’s and pretzels.

Parmesan Ranch

Mix ¼ cup grated Parmesan, 2 tablespoons rand salad dressing mix, 1 teaspoon dried parsley and ¼ teaspoon onion powder. Melt ⅓ cup butter; drizzle over 3½ quarts popped popcorn. Toss with the Parmesan cheese blend.

Frosty Peppermint

Combine 3½ quarts popped popcorn and ⅓ cup crushed peppermints. Melt ½ pound white candy coating; drizzle over popcorn-candy mixture and toss. Cool on waxed paper then break it up.

Sesame-Ginger

Melt ¼ cup butter; stir in ½ teaspoon sesame oil, a splash of soy sauce and a pinch of ginger. Drizzle over 3½ quarts popcorn and toss. Add wasabi pea-rice cracker mix and honey-roasted peanuts.

Sweet & Salty

In a large bowl, combine 10 cups popped popcorn, 1 cup broken miniature pretzels, 1 cup Almond Joy pieces or 1 cup M&M’s candies and 1 cup chopped dried pineapple. In a microwave, melt 10 ounces coarsely chopped white candy coating; stir until smooth. Pour over popcorn mixture; toss to coat. Cool on waxed paper then break it up.

Tex-Mex

In a Dutch oven over medium heat, cook ½ cup popcorn kernels, 3 tablespoons canola oil and ½ teaspoon cumin seeds until oil begins to sizzle. Cover and shake for 2-3 minutes or until popcorn stops popping. Transfer to a large bowl; spritz with butter-flavored spray. Add ¼ cup minced cilantro, 1 teaspoon salt, 1 teaspoon chili powder, ½ teaspoon garlic powder and ⅛ teaspoon smoked paprika. Toss; continue spritzing and tossing until popcorn is coated.

Italian Cheese

Mix 6 tablespoons grated Romano cheese, 2¼ teaspoons Italian seasoning and ¾ teaspoon garlic salt. Melt 1/3 cup butter; drizzle it over 3½ quarts popcorn and toss. Sprinkle on the Romano cheese mixture and toss.

Buffalo Ranch

Place 16 cups popped popcorn in a large bowl. In a small bowl, combine ⅓ cup buffalo wing sauce, 2 tablespoons melted butter and ⅛ cayenne pepper; drizzle over popcorn and toss to coat. Sprinkle with 1 tablespoon ranch salad dressing mix and additional cayenne to taste; toss to coat.
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