Sweet And Sassy Popcorn And Nuts Recipes

Steps:

• Put the oil in a large pot and add the popcorn kernels. Cover the pot with a tight-fitting lid and heat over medium heat. Once the popping starts, shake the pot occasionally until the popping subsides. Transfer the popcorn to 2 large bowls, divide the melted butter between them and toss to coat.
• For the Parmesan herb popcorn: Combine the Parmesan, Italian seasoning, red pepper flakes and a sprinkle of seasoned salt in a small bowl. Sprinkle on top of 1 of the bowls of buttered popcorn and toss to coat. Makes: 15 cups
• For the cinnamon sugar popcorn: Combine the sugar, cinnamon and salt in a small bowl. Sprinkle over the second bowl of buttered popcorn and toss to coat. Drizzle over the caramel syrup. Makes: 15 cups

Steps:

• Preheat oven to 300°F and prepare baking sheet. I like to line a jelly roll pan with parchment paper, but you can grease your pan if you like.
• Combine brown sugar, cinnamon and cayenne, set aside.
• In a bowl large enough to accommodate nuts, whisk the egg white; add nuts, cranberries, sprinkle with sugar mixture and toss to coat. Spread onto prepared baking sheet.
• Bake for 18-20 minutes or until golden brown, stirring once. Cool completely.
• Store in an airtight container up to a week.

Steps:

• Preheat oven to 350 deg F.
• Pour the 6 cups of nuts into a gallon size zipper top plastic bag. In a small bowl, beat the large egg white with the teaspoon of water until the white is frothy. Pour the frothy egg white into the plastic bag with the nuts, seal and shake until all the nuts are coated with the egg white mixture.
• In a separate bowl, mix the salt, brown sugar, cinnamon, and Berbere spice mix (or your substitute), until well blended.
• Pour the brown sugar spice mix into the plastic bag, seal, and shake until all the nuts are covered.
• Line a jellyroll pan with parchment paper. Pour the spiced nuts onto the pan, spread out in an even layer. Bake in a 350 deg F oven for 20 minutes, stirring every 5 minutes, until the spice glaze is set and the nuts are toasted.
• Allow to cool completely before serving. The spice glaze will set hard as it cools.

Steps:

• Line 2 large baking sheets with parchment paper. Measure baking soda and vanilla extract into separate small bowls; set aside.
• Heat vegetable oil in a large saucepan; add popcorn, cover, and cook, shaking often, until fully popped, about 5 minutes. Transfer popcorn to a large roasting pan using a strainer or your hands, leaving unpopped kernels in the saucepan. Distribute chopped licorice and broken pretzels evenly over popcorn.
• Bring the brown sugar, butter, corn syrup, and cream of tartar to a boil in a heavy pot, stirring constantly. Place a candy thermometer into the caramel mixture, and continue boiling, stirring constantly, until mixture reaches 265 degrees F (129 degrees C), about 10 minutes.
• Remove caramel from heat. Stir vanilla and baking soda into the caramel; it will foam and rise slightly. Pour hot caramel over popcorn mixture, stirring gently to coat evenly. Spread the popcorn mixture loosely onto the prepared baking sheets. Season to taste with sea salt; set aside to cool, about 20 minutes.
• Break popcorn mixture into chunks. Store in airtight bags or containers.