WARM SPICED VANILLA POPCORN
Popcorn is a lowfat, high-fiber treat that my whole family loves. Just a hint of sugar and some coconut oil add a lot of flavor for the calories. My favorite way to pop popcorn is in a heavy-bottomed pot-while it may take a few more minutes compared to a microwave or air popper, the results are exponentially better. Once you get the hang of it, I know you'll agree that old-fashioned stove-top popcorn is worth the five extra minutes.
Provided by Melissa d'Arabian : Food Network
Time 15m
Yield 8 cups
Number Of Ingredients 6
Steps:
- Mix the sugar, salt, and cinnamon together in a small bowl and set aside. Place a rimmed baking sheet or a large paper bag on the work surface.
- Heat the coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat for 1 minute. Add 2 popcorn kernels. Once they pop, add the scraped vanilla seeds and stir. Immediately stir in the remaining popcorn kernels, wait 10 seconds, then quickly stir in the sugar-cinnamon mixture. Cover the pot, leaving the lid slightly askew (and facing away from you) to allow steam to escape. Use oven mitts to protect your hands as you shake the pot constantly over the burner. Keep shaking until most of the popcorn has popped and you hear 1 to 2 seconds between pops.
- Immediately turn off the heat, uncover the pot, and carefully dump the popcorn out onto the baking sheet or into the paper bag. Let cool at least 5 minutes before eating (be careful-the sugar makes the popcorn extremely and hot!).
Nutrition Facts : Calories 62 calorie, Fat 4 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 291 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 1 grams, Sugar 1 grams
VANILLA POPCORN
"This sweet crunchy snack is my family's favorite," writes Carolyn Roney of Scipio Center, New York. "For variety, substitute almond extract or maple flavoring or add nuts for extra crunch."
Provided by Taste of Home
Categories Snacks
Time 10m
Yield 3 quarts.
Number Of Ingredients 6
Steps:
- Place popcorn in a large bowl; set aside. In a saucepan, combine the sugar, butter and corn syrup. Bring to a boil over medium heat; boil and stir until mixture is golden, about 2 minutes. , Remove from the heat; stir in baking soda and vanilla. Pour over popcorn and toss to coat. Cool slightly; break apart while warm. Store in an airtight container.
Nutrition Facts : Calories 206 calories, Fat 11g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 209mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 1g protein.
VANILLA FLAVORED POPCORN
I bought some vanilla flavored popcorn a few years back. It had kind of a clear candy coating on it. I think I'll try using clear vanilla extract when I make this. I hope this will come close to what I had. Found on recipe tips.
Provided by Charlotte J
Categories Low Protein
Time 45m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Pop the popcorn and set aside in a large bowl.
- Combine the sugar, butter, and corn syrup in a heavy saucepan and bring to a boil over medium heat.
- Allow to boil for about 2 minutes, stir occasionally.
- The mixture will be a light golden color.
- Remove from the heat and add in the baking soda and vanilla extract.
- Stir until the baking soda is mixed in evenly.
- Pour the mixture over the popcorn.
- Stir until the popcorn is evenly coated.
- Pour coated popcorn out onto a surface lined with wax paper.
- Break the popcorn into smaller pieces and then allow to cool.
- Store in a sealable plastic bag or an airtight container.
- If stored in a cool dry area, the popcorn should stay fresh for up to 2 or 3 weeks.
Nutrition Facts : Calories 183.9, Fat 8.1, SaturatedFat 4.9, Cholesterol 20.3, Sodium 99, Carbohydrate 28.4, Fiber 1.2, Sugar 18.6, Protein 1.1
VANILLA POPCORN
I have not tried this recipe. I got it from Country Discoveries. "This sweet crunchy snack is my family's favorite", writes Carolyn Roney of Scipio Center, New York. "For variety, substitute almond extract or maple flavoring or add nuts for exta crunch".
Provided by internetnut
Categories Lunch/Snacks
Time 17m
Yield 3 quarts
Number Of Ingredients 6
Steps:
- Place popcorn in a large bowl; set aside.
- In saucepan, combine sugar, butter, corn syrup and baking soda. Bring to a boil over medium heat; boil and stir until mixture is golden, about 2 minutes.
- Remove from the heat; stir in vanilla. Pour over popcorn and toss to coat. Cool slightly; break apart while warm.
Nutrition Facts : Calories 735.5, Fat 32.2, SaturatedFat 19.6, Cholesterol 81.3, Sodium 395.9, Carbohydrate 113.5, Fiber 4.6, Sugar 74.5, Protein 4.5
VANILLA POPCORN
Make and share this Vanilla Popcorn recipe from Food.com.
Provided by AZPARZYCH
Categories < 30 Mins
Time 20m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Heat corn oil in a large pot over medium-high or high heat for a minute.
- Add one kernel of popcorn to the oil. When the kernel pops, pour in the remaining popcorn and the vanilla bean.
- Place a lid on the pot, and shake gently until the corn starts to pop.
- Shake vigorously until the popping subsides.
- Remove from the heat, and pour into a large bowl.
- Remove the vanilla bean from the corn.
- Scrape seeds from the vanilla bean, and mix with sugar.
- Stir sugar, salt and melted butter into the corn until evenly coated, and serve.
Nutrition Facts : Calories 48.9, Fat 5.2, SaturatedFat 1.4, Cholesterol 4.1, Sodium 10.9, Carbohydrate 0.8, Sugar 0.8
SWEET VANILLA PEANUT POPCORN
Provided by James Briscione
Time 5m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Place the popcorn in a large bowl. Sprinkle the peanuts, sugar and salt over the popcorn and toss well.
- Stir together the vanilla extract and melted butter and drizzle over the popcorn. Toss again to coat. Season to taste with additional salt, if needed.
SWEET 'N' SALTY POPCORN
"This popcorn recipe is a family favorite on weekend movie nights, thanks to the classic salty and sweet flavor!" Hilary Kerr, Hawks, Michigan
Provided by Taste of Home
Categories Snacks
Time 35m
Yield 10 cups.
Number Of Ingredients 6
Steps:
- Place popcorn in a large bowl. In a small microwave-safe bowl, melt butter; whisk in the pudding mix, corn syrup, vanilla and salt until smooth. , Microwave, uncovered, for 45 seconds or until bubbly. Pour over popcorn; toss to coat. Spread in two 15x10x1-in. baking pans coated with cooking spray., Bake at 250° for 25-30 minutes or until crisp, stirring once. Remove popcorn from pans to waxed paper to cool. Break into clusters. Store in airtight containers.
Nutrition Facts : Calories 91 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 83mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
LIP-SMACKING POPCORN CONCOCTION
This is an easy and extremely tasty recipe! Every time I make this, I have people lined up to get the recipe! Cereal, corn chips, pretzels and nuts are coated with a vanilla confectioner's coating (also known as almond bark). This recipe makes a LOT--enough to fill an entire punch bowl and then some! Great for get-togethers.
Provided by Dani
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 23m
Yield 20
Number Of Ingredients 6
Steps:
- Cover a large flat surface with waxed paper. In a large bowl, stir together the popcorn, cereal, corn chips, almonds, and pretzels.
- Melt the confectioners' coating in a glass bowl in the microwave for 1 minute. Continue to cook at 30 second intervals, stirring between each one, until the coating is smooth.
- Pour melted coating over the cereal mixture. It's best to use a large metal spoon, and pour 1 or 2 spoonfuls at a time then mix to ensure even distribution. (A second person can be useful here - one to pour, one to mix.) Once everything is coated, spread the mixture out onto waxed paper in a thin layer. Let stand for about 1/2 hour, or until coating is dry. Transfer to a bowl to serve, or store in an airtight container.
Nutrition Facts : Calories 316.9 calories, Carbohydrate 36.5 g, Cholesterol 4.8 mg, Fat 16.8 g, Fiber 2.9 g, Protein 5.6 g, SaturatedFat 5.6 g, Sodium 323.1 mg, Sugar 14.8 g
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