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.
WHITE CHOCOLATE POPCORN
This is a really, really easy recipe and the results are fantastic. The salty-sweet ratio is perfect! Great for holiday parties or goodie bags.
Provided by nnewman6080
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h15m
Yield 24
Number Of Ingredients 3
Steps:
- Pop 1 popcorn package at a time in the microwave on high until popping begins to slow down, about 2 1/2 minutes. Open bags carefully and transfer popcorn to a large plastic bag, discarding any burnt pieces or unpopped kernels.
- Melt white chocolate chips with butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until mixture is creamy, about 5 minutes.
- Drizzle melted chocolate over popcorn. Close bag and shake until thoroughly coated, 3 to 4 minutes. Place in the refrigerator to cool, about 1 hour.
Nutrition Facts : Calories 157.5 calories, Carbohydrate 15.9 g, Cholesterol 5.5 mg, Fat 9.8 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 4.9 g, Sodium 97.5 mg, Sugar 11.3 g
WHITE CHOCOLATE PEANUT BUTTER POPCORN
I found this recipe when I was looking through a book on Girl Scout activity ideas. I have not tried it, but would like to when we have our next Troop SWAP. Did you know popcorn kernels can pop up to 3 feet in the air?
Provided by LilPinkieJ
Categories Candy
Time 25m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Prepare a clean paper shopping bag or oversized mixing bowl. Heat a large heavy pan over medium heat and film the bottom with vegetable oil. Add the popcorn, shake to distribute, then put a lid on the pan. Leave a small crack for steam to escape. When the popcorn starts popping, shake vigorously to make sure the kernels pop evenly. When the popping slows, take the pan off the heat.
- Pour the popcorn into the paper bag or bowl to cool, being careful to leave any unpopped kernels in the pan. Lightly salt the popcorn to taste.
- Mix the honey and sugar in a small saucepan and bring to a boil. Let it simmer for a couple minutes, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, and then mix in the vanilla.
- Immediately pour the peanut butter caramel over the popcorn and stir with a long-handled wooden spoon until it's all coated. Pour onto a greased cookie sheet. Drizzle with white chocolate.
BUTTERSCOTCH-WHITE CHOCOLATE POPCORN BRITTLE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchment paper and spray with nonstick cooking spray. Place the popcorn in a large bowl.
- Using a double boiler, heat the butterscotch chips until melted, whisking frequently. Whisk in the coconut oil. While warm, pour over the popcorn and stir until coated in the butterscotch mixture. Immediately turn out onto the prepared baking sheet. Press down into an even layer.
- Melt the white chocolate chips using the same method as the butterscotch chips, or microwave them until melted. Drizzle the chocolate over the popcorn with a spoon, then sprinkle the crushed peanuts all over. Let the chocolate harden, then break up the brittle before serving.
CHOCOLATE PEANUT BUTTER POPCORN
Steps:
- Spread out the popcorn and 1 cup of the cashews out on two baking sheets. In a saucepan, combine the corn syrup and sugar. Bring to a boil and cook for 2 minutes; remove from heat. Carefully, add the peanut butter and honey. Stir until the peanut butter is melted, then add the vanilla. Working quickly, pour the mixture over the popcorn and cashews, and use two rubber spatulas to evenly coat the popcorn. Set aside to cool completely.
- Fill a saucepot hallway up with water; set over medium heat and bring to a simmer. Turn the heat down to medium-low. Add the chocolate to a glass bowl and place the bowl over the pot of simmering water. Melt the chocolate, stirring occasionally.
- Using a spoon or spatula, drizzle the popcorn with the chocolate. Sprinkle the remaining 1/4 cup cashews over the chocolate.
WHITE CHOCOLATE POPCORN
I got this recipe from a woman I used to work with. The original recipe calls for 1 tablespoon paramount crystals, but recipezaar does not recognize paramount crystals (they can be hard to find). Paramount crystals thin the chocolate a little and helps coat the popcorn better, you can use parrafin or shortening in its place if needed. Also the bag size of natural popcorn is a complete guess (zaar wouldn't accept "bag of natural popcorn" ), just get the standard size bag not the mini bags.****** I don't have a microwave but I do have a popcorn maker so instead of buying a bag of natural popcorn I use my popcorn maker. There's about 5 tablespoons of popcorn kernels in a bag. I usually just pop a 1/4 cup just to make sure there's enough chocolate to smother the popcorn. And don't be afraid to get creative... I've cut back the amount of chocolate before and added a heaping spoonful of peanut butter, very yummy.
Provided by Queen Dana
Categories Candy
Time 35m
Yield 1 bag chocolate popcorn
Number Of Ingredients 3
Steps:
- Have a cookie sheet lined with wax paper prepared in advance.
- In a double boiler melt the white chocolate. While the chocolate is melting pop the popcorn. If you're using them, stir the crystals into the chocolate until they dissolve.
- ***If you're using a popcorn maker then pour your popped popcorn into a large mixing bowl and pour the chocolate over the popcorn; shake and lightly toss to get an even coating.
- *** If you're using a bag of popcorn pour the chocolate into the bag of popped popcorn and hold the bag closed with your hands; shake the bag to coat evenly.
- Pour the popcorn evenly onto the wax paper, if you want to use pretty or seasonal sprinkles now's the time. Allow to dry, about 20 minutes.
Nutrition Facts : Calories 1349.4, Fat 74.2, SaturatedFat 44.2, Cholesterol 31.7, Sodium 206.6, Carbohydrate 159.9, Fiber 4.8, Sugar 134.2, Protein 17.6
SWEET AND SALTY WHITE CHOCOLATE POPCORN RECIPE
Provided by Camille
Yield 10
Number Of Ingredients 6
Steps:
- Pour popcorn into a large bowl.
- Mix in the M & M's, pretzels, and peanuts. Spread out on a large jelly roll pan (or cookie sheet).
- Place white chocolate chips and shortening into a microwave-safe bowl.
- Cook for 45 seconds, remove from microwave, and stir. Continue cooking at 25 second intervals, stirring each time, until chocolate is completely melted and smooth.
- Drizzle chocolate over popcorn mixture and gently mix until most pieces are covered with chocolate.
CHOCOLATE-PEANUT BUTTER POPCORN
Inspired by DiB's Milk Chocolate Popcorn (Recipe #19087) and Mirj's Peanut Butter Popcorn (Recipe #14680), I did a little guesswork and came up with a combination of the two. It's fantastic! It can be stored in the refrigerator.
Provided by hannahactually
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300F degrees.
- Grease a large roasting pan.
- Combine popcorn and nuts in prepared roasting pan.
- In medium pan melt together corn syrup and sugar.
- Add chocolate chips and stir until melted.
- Add peanut butter and stir until mixed.
- Pour over popcorn and toss well to coat.
- Bake, stirring frequently for 30 minutes.
- Loosen popcorn from pan and allow to cool slightly in pan. (I cooled mine in the refrigerator.).
- Remove to a wax paper lined cookie sheet to cool completely.
- Enjoy!
Nutrition Facts : Calories 367.7, Fat 18.7, SaturatedFat 4.5, Sodium 204.3, Carbohydrate 47.9, Fiber 3.9, Sugar 26.1, Protein 8.9
WINTER WHITE POPCORN
My girlfriend brought this to our New Years Eve party last year and it was the hit of the evening. She graciously shared the recipe with me. A super yummy snack.
Provided by Monica
Categories Candy
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Put the popped popcorn, Rice Krispies, and peanuts in a large bowl.
- Melt the white chocolate wafers.
- Mix the melted white chocolate together with the peanut butter.
- Pour the white chocolate mixture into the bowl with the popcorn mixture and stir.
- Place on two or three baking pans and let the chocolate harden.
- Break up the larger pieces and it's ready to serve.
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