Almond Bark Popcorn Recipes

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CANDIED ALMOND BARK POPCORN



Candied Almond Bark Popcorn image

A yummy twist on normal buttered popcorn that is quick to make and oh so good! Almond bark is slightly sweeter than white chocolate and just melts in your mouth. You can make this recipe festive for any holiday by adding any color sprinkles while popcorn is still warm. Wait until it is completely cooled before breaking it up and storing it.

Provided by alytholen

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 16m

Yield 30

Number Of Ingredients 2

1 (24 ounce) package almond bark
3 (2.9 ounce) bags microwave popcorn

Steps:

  • Place packaged popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Pour popcorn into a large bowl. Remove any unpopped kernels.
  • Place almond bark in a saucepan and melt over medium-low heat, stirring constantly so it does not burn on the bottom, about 8 minutes. Pour melted almond bark over popcorn and stir to coat evenly. Pour out onto a baking sheet to cool.

Nutrition Facts : Calories 148.2 calories, Carbohydrate 15.2 g, Fat 11.2 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 5.4 g, Sodium 73.4 mg, Sugar 0.5 g

ALMOND BARK POPCORN



Almond Bark Popcorn image

Addicting and nice to give as gifts at Christmas in a decorative tin. I'm basically posting this as my own reference as i keep loosing the recipe:)

Provided by Cheesehead

Categories     Lunch/Snacks

Time 15m

Yield 20 cups, 20 serving(s)

Number Of Ingredients 5

16 cups popped popcorn (microwave works fine)
3 cups rice, krispies
2 cups dry roasted peanuts
1 1/2 lbs almond bark
3 tablespoons peanut butter, the cheap does not work as well (chunky ir smooth)

Steps:

  • Melt the peanut butter and almond bark together in the microwave or on low on the stove.
  • Dump the popped popcorn, peanuts, rice krispies and peanuts together in a large bowl.
  • Pour the almond bark/peanut butter mixture over and mix well.
  • Lay out on a grease cookie sheet.
  • Let harden.
  • Put in zip lock bags.
  • I'm guessing on servings; I'd say 16-20.

Nutrition Facts : Calories 276.9, Fat 12.9, SaturatedFat 1.9, Sodium 196.2, Carbohydrate 33.5, Fiber 3.3, Sugar 1.2, Protein 8.7

SWEET AND SALTY POPCORN BARK



Sweet and Salty Popcorn Bark image

Provided by Food Network

Time 15m

Yield 12 servings

Number Of Ingredients 4

4 cups of G.H. Cretors Organic Simply Salted Popcorn
1 lb. dark chocolate
¼ cup toffee bits
½ cup dried cherries

Steps:

  • Line a 9x13-inch baking sheet with parchment paper so it overhangs the edges. Place the chocolate in heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until melted. Remove from heat. Reserve 1/2 cup melted chocolate, for drizzling.
  • Pour remaining chocolate onto prepared baking sheet and spread evenly. Top evenly with popcorn, dried cherries and toffee bits. Drizzle reserved chocolate on top.
  • Refrigerate for 1 hour or until chocolate is set. Remove from pan and peel off the parchment paper. Break into pieces. Store in an airtight container for up to 1 week.

CHOCOLATE ALMOND POPCORN



Chocolate Almond Popcorn image

I love to make this popcorn, along with the caramel kind, and put it into large containers for both of my grandpas during the holidays.

Provided by jsb021

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 2h15m

Yield 25

Number Of Ingredients 7

1 cup white sugar
1 cup light corn syrup
½ cup butter
¼ cup cocoa powder
2 teaspoons salt
25 cups unsalted popped popcorn
3 cups roasted salted almonds

Steps:

  • Preheat oven to 200 degrees F (95 degrees C).
  • Mix together the sugar, corn syrup, butter, cocoa powder, and salt in a saucepan over medium-low heat until the mixture is smooth and begins to simmer. Place the popcorn into a very large bowl, mix with the almonds, and then pour the chocolate syrup over the mixture. Stir until all the popcorn and almonds are coated. Spread the chocolate popcorn out onto several large baking sheets in a single layer.
  • Bake in the preheated oven until thoroughly dry, about 1 hour, stirring every 20 minutes or so to dry all sides of the popped corn. Allow to cool on the sheet, then transfer into sealed containers.

Nutrition Facts : Calories 232.6 calories, Carbohydrate 25.8 g, Cholesterol 9.8 mg, Fat 14.4 g, Fiber 2.5 g, Protein 3.4 g, SaturatedFat 3.6 g, Sodium 337 mg, Sugar 12.1 g

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  • Microwave your popcorn according the package directions and then discard the unpopped kernels.
  • In a small microwave safe bowl melt your chocolate in 30 second bursts in the microwave, stirring between each until smooth. You can also melt it on the stovetop.
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  • On a large saucepan, place two tablespoons of vegetable oil over medium-high heat. Try testing out if the temperature is right. You can do this by putting a small number of popcorn kernels into the oil. Make sure it is about four pieces, and cover it until it pops. Afterward, place the remaining popcorn kernels in an even layer in the saucepan. And after about thirty seconds, place a lid and remove it from heat. Place it back to the heat. Then, lightly shake the saucepan back and forth over the stove for about one to two minutes.
  • After that, prepare some baking sheets and place a sheet of wax paper on each baking sheet. Then, spread out the cooked popcorn out onto a few sheets over the waxed paper.
  • On top of a double boiler and over simmering water, place the almond bark and stir periodically; make sure to scrape down the sides of the mixture in the bowl using a rubber spatula. Doing this prevents the almond bark mixture from scorching. Do this until the bark is completely melted; this process may last about five minutes or so.
  • After melting the almond bark, sprinkle or pour the mixture over the popcorn. And make sure to combine and coat the popcorn evenly. Allow the bark to dry for about thirty minutes.

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