Popcorncookies Recipes

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes; beat in egg and vanilla. In a separate bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in popcorn, chocolate chips and pecans., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 13-14 minutes. Remove to wire racks to cool.

Steps:

• For the popcorn cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• Cream the butter and sugar with an electric mixer on medium speed in a large bowl until slightly lightened, 1 to 2 minutes. Scrape down the sides of the bowl and add the egg. Beat until well incorporated, about 30 seconds.
• Whisk the flour, cornstarch, baking powder, kosher salt and 1 cup popcorn together in a separate bowl. Place the remaining popcorn in another bowl and set aside. Add the flour mixture to the creamed butter and mix on low speed until it just comes together to form a dough. Scoop a level tablespoonful of the dough at a time and roll into a ball. Dip one side of the ball into the ground popcorn and place, popcorn-side up, on the prepared baking sheets, about 2 inches apart. Slightly flatten each ball with your hand.
• Bake until the cookies are slightly brown around the edges, 14 to 16 minutes. Allow the cookies to cool on the baking sheet for 5 minutes, and then remove to a rack to cool completely.
• For the salted caramel: While the cookies cool, add the sugar to a medium saucepan over medium heat. Allow the sugar to melt completely around the edges before starting to stir or it will crystallize. When the sugar turns dark amber, after about 10 minutes, quickly turn off the heat and carefully whisk in the heavy cream. Allow the foam to subside, and then add the coarse salt. Allow the caramel to cool until it begins to thicken, about 5 minutes.
• Spoon 1 tablespoon of caramel on the center of the bottom side of one cookie and carefully press closed with another cookie, making sure to push the caramel evenly to the edges.

Steps:

• Heat 3 tablespoons vegetable oil with a few popcorn kernels in a large pot or Dutch oven over medium heat until one kernel pops. Add the remaining kernels, cover with a tight-fitting lid and cook, shaking the pot occasionally, until the popping subsides, 3 to 5 minutes.
• Meanwhile, heat the remaining 3 tablespoons vegetable oil in a small skillet over medium-high heat. Add half of the sage leaves and cook until crisp, about 3 seconds, then remove with a slotted spoon and drain on paper towels. Season with salt and repeat with the remaining sage.
• Melt the butter in a small saucepan over medium heat and whisk in the poultry seasoning. Combine the popcorn, pecans, apple chips, dried cranberries, parsley, rosemary and thyme in a large bowl. Drizzle with the butter mixture, season with salt and toss. Crumble the fried sage on top.

Steps:

• In a large saucepan over medium heat, cook and stir the marshmallows, butter and oil until the marshmallows are melted. Remove from the heat; stir in vanilla and salt., In a very large bowl, combine the popcorn, M&M's and peanuts. Pour marshmallow mixture over popcorn and mix well. Press into two greased 13-in. x 9-in. pans. Let stand for 2 hours or until set. Cut into bars and remove from pans. Store in an airtight container.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in the popcorn, chocolate chips and pecans.
• Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350° for 13-14 minutes or until golden brown. Remove to wire racks to cool.