Winter White Popcorn Recipes

Steps:

• Melt the chocolate in a double boiler or in the microwave. (Watch it closely if you use the microwave).
• Microwave 2 bags of popcorn or pop about 7 oz. popcorn kernels.
• In a large tub, (or 2 large bowls) drizzle melted white chocolate over popcorn. Mix and fluff as you go. Your looking for a light coat of chocolate on the popcorn -- too much will make the popcorn soggy and spongy.
• Let popcorn cool in the refrigerator until the chocolate hardens. This is a great time to scoop servings of the popcorn into large ziplock baggys for easy storage.
• **Try bringing this to the party/couch/campout/slumberparty and letting your guest discover that it's not ordinary popcorn on their own ;) It's the greatest 1/2 a sec. in your life before you figure out what's goin' on.

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.

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.

Steps:

• Heat honey and butter in a small saucepan over fairly low heat until blended, stirring.
• Remove from heat and let cool down a bit.
• Meanwhile, preheat oven to 350°F and line a jelly roll pan or two smaller rimmed cookie sheets with parchment paper.
• In a very large bowl, combine popped popcorn and nuts, then pour syrup over and combine so everything is evenly covered with syrup.
• Spread in one layer into prepared pan (s) and bake about 10 minutes, sitrring after the first 5 minutes.
• Remove from oven and let cool in pans.
• Variation: Use any type of nuts you prefer.

Steps:

• Combine all 3 liquors and milk; thoroughly stir together. Put a little scoop of ice cream in the bottom of each highball glass and then pour the liqueur mixture over the top of both.