POPCORN NUT TREAT
You need five ingredients to make this special snack mix featuring popcorn, cereal and nuts. The pairing of salty nuts and sweet honey is delicious. -Kay Young, Flushing, Michigan
Provided by Taste of Home
Categories Snacks
Time 20m
Yield about 2-1/2 quarts.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the popcorn, cereal and nuts. In a microwave-safe bowl, heat butter and honey until butter is melted; stir until smooth. Pour over popcorn mixture and toss to coat., Transfer to two ungreased 15x10x1-in. baking pans. Bake at 350° for 15-20 minutes or until popcorn is golden brown, stirring every 5 minutes. Cool, stirring occasionally.
Nutrition Facts : Calories 200 calories, Fat 14g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 235mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE-PEANUT PARTY POPCORN
"I use semisweet chocolate because it works with the toffee and butter, but milk chocolate tastes just as good!" says Sunny.
Provided by Sunny Anderson
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the vegetable oil and 1 popcorn kernel in a heavy pot over high heat; cover. When it pops, add the rest of the kernels. Partially cover and cook, shaking the pot, until you no longer hear the popping sounds. Remove from the heat and spread the popcorn on a baking sheet.
- In the same pot, melt the butter over medium heat. Add the toffee chips and peanuts and stir until the toffee melts and evenly coats the peanuts, about 2 minutes, adding more butter if needed. Pour the mixture over the popcorn. Use a rubber spatula to toss the popcorn and toffee sauce to evenly coat.
- Put the chocolate chips in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Dip a whisk in the melted chocolate and use it to drizzle over the popcorn. Let harden before serving.
NUTTY CARAMEL CORN
Provided by Valerie Bertinelli
Categories dessert
Time 40m
Yield about 10 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F. Line a baking sheet with a piece of parchment paper and spray lightly with cooking spray.
- Put the oil and 3 or 4 popcorn kernels in a large pot with a lid (at least 6 quarts). Cover the pot and turn the heat up to medium-high. Wait until you hear one of the kernels pop, then uncover the pot and add the remaining kernels. Quickly stir everything together then replace the lid. Cook the popcorn until the kernels begin popping and then reduce the heat slightly. Cook, shaking often, until the rate of popping starts to slow, 2 to 3 minutes. Do not wait for all of the kernels to pop or they will burn. Take off the heat.
- Combine the brown sugar, corn syrup, butter and salt in a medium pot. Heat over medium heat until melted and smooth. Stir in the baking soda.
- Pour the nuts on top of the popcorn. Then pour the caramel into the pot with the popcorn; stir to coat and spread the popcorn onto the prepared baking sheet.
- Bake, stirring occasionally, until slightly golden, about 20 minutes. Cool completely, and then break apart before serving.
POPCORN SNACK MIX
"This snack mix has an irresistible bold, spicy taste," assures field editor Heidi Harrington of Steuben, Maine.
Provided by Taste of Home
Categories Snacks
Time 1h15m
Yield about 4 quarts.
Number Of Ingredients 8
Steps:
- In a large bowl, combine popcorn, peanuts, pretzels and crackers. Combine remaining ingredients. Pour over popcorn mixture; toss to coat. Place in two ungreased 15x10x1-in. baking pans., Bake, uncovered, at 250° for 1 hour; stir every 15 minutes. Store in an airtight container.
Nutrition Facts :
SWEET-AND-SALTY PARTY MIX
This joyful, crunchy snack to share with friends (and enjoy with cocktails) relies on corn syrup, sugar and soy sauce for a balance of sweet and savory. The glaze in this recipe is a riff on the sweet-and-salty coating used in cereal-seaweed snack mixes found in Hawaii that bakes into an irresistible, super-crisp shell. A bit of Worcestershire sauce lend some tang, and cayenne adds a surprising touch of heat. Use the mix-in amounts as a guide, and feel free to use whatever cereals, crackers and nuts speak to you.
Provided by Samantha Seneviratne
Categories snack, finger foods
Time 1h30m
Yield About 16 cups
Number Of Ingredients 14
Steps:
- Heat oven to 250 degrees. Lightly grease two rimmed baking sheets with vegetable oil. In a small saucepan, combine 3 tablespoons vegetable oil with the butter, corn syrup, sugar, soy sauce, Worcestershire, salt and cayenne. Cook, stirring occasionally, over medium heat until the mixture is smooth and syrupy, about 5 minutes. Set aside.
- In a large bowl, combine all the ingredients for the snack mix, except the hemp seeds. Pour the syrup over the mix and toss with a wooden spoon to evenly coat all the pieces.
- Divide the mix across the two prepared baking sheets. Sprinkle the hemp seeds evenly over the mixture on both baking sheets.
- Bake until the mix is dry, about 1 hour and 15 minutes, tossing well every 15 minutes. The mixture will be dry but still sticky, and will set as it cools.
- Let the mix cool completely before breaking it into pieces to serve. Store in an airtight container at room temperature for up to 1 week.
NUTTY POPCORN PARTY MIX
Whoever receives this crunchy concoction is guaranteed merry munching. The snapped-up-in-seconds party mix features a combination of sweet and savory flavors. --Zita Wilensky, North Miami Beach, Florida
Provided by Allrecipes Member
Time 55m
Yield 16
Number Of Ingredients 12
Steps:
- In a large bowl, combine popcorn, nuts and coconut. In a saucepan, combine the butter, sugars, corn syrup, coffee and cinnamon. Bring to a boil over medium heat; boil and stir for 5 minutes. Remove from the heat; stir in vanilla. Pour over popcorn mixture and stir until coated.
- Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 250 degrees F for 45-55 minutes or until golden brown, stirring every 15 minutes. Spread onto waxed paper; cool completely. Store in airtight containers.
Nutrition Facts : Calories 343 calories, Carbohydrate 31.2 g, Cholesterol 22.9 mg, Fat 23.9 g, Fiber 2.6 g, Protein 4.3 g, SaturatedFat 7.9 g, Sodium 157.4 mg, Sugar 21.9 g
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