Bbq Popcorn And Almonds Recipes

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BBQ POPCORN RECIPE BY TASTY



BBQ Popcorn Recipe by Tasty image

If you are looking for an under-30-minute snack, look no further! This BBQ-flavored popcorn is especially great to share with friends and family on a game day.

Provided by Katie Aubin

Categories     Snacks

Time 20m

Yield 4 servings

Number Of Ingredients 9

2 teaspoons smoked paprika
½ teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
2 tablespoons brown sugar
3 tablespoons olive oil
1 ½ tablespoons coconut oil
⅓ cup yellow popcorn kernals

Steps:

  • In a small bowl, mix together the paprika, chili powder, garlic powder, onion powder, and salt. Set aside.
  • In a separate small bowl, mix together the brown sugar and olive oil. Set aside.
  • Melt the coconut oil in a large pot over medium heat. Add 3-4 popcorn kernels and cover with the lid. Once they pop, add the rest of the kernels and cover, shaking every 10 seconds, until they begin pop. Once the pops are more than 3 seconds apart, turn off the heat and let sit for 15 seconds to allow any final kernels to pop.
  • Uncover and drizzle the brown sugar mixture over the popcorn. Carefully toss to coat.
  • Sprinkle the spice mixture over the popcorn and stir to coat evenly.
  • Transfer to a bowl and eat immediately, or spread in a single layer on a baking sheet and let cool completely before storing in a sealed container for up to 2 days.
  • Enjoy!

Nutrition Facts : Calories 201 calories, Carbohydrate 17 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, Sugar 4 grams

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

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

NEELY'S BBQ POPCORN



Neely's BBQ Popcorn image

Provided by Patrick and Gina Neely : Food Network

Time 10m

Yield 8 cups

Number Of Ingredients 9

1 tablespoon vegetable oil
1/2 cup popcorn kernels
1 stick butter, melted
2 tablespoons Neely's BBQ Seasoning, recipe follows
1/4 cup grated Parmesan
Salt and freshly ground black pepper
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Steps:

  • Put a large heavy bottomed pot over medium heat and add 1 tablespoon of vegetable oil or enough to coat the bottom of the pan. Drop a few kernels of corn in the oil to test the heat. When they begin to pop, add the rest of the corn and cover with a tight fitted lid. Shake the pan while the corn pops to keep it from burning.
  • Add the popcorn to a large bowl and drizzle with butter. Sprinkle with the BBQ Seasoning, and Parmesan. Season with salt and pepper, to taste, and toss thoroughly.
  • Mix all the ingredients together in a small bowl. Can be saved in an airtight container for up to 6 months.

BARBECUED ALMONDS



Barbecued Almonds image

Make and share this Barbecued Almonds recipe from Food.com.

Provided by CookingONTheSide

Categories     Fruit

Time 35m

Yield 4 cups

Number Of Ingredients 6

1/2 cup unsalted butter, melted
1/4 cup Lea & Perrins Worcestershire Sauce
1/4 cup jack daniels smokehouse honey-flavored barbecue sauce
1/4 teaspoon cayenne pepper (or to taste)
1 teaspoon kosher salt (or to taste)
4 cups whole blanched almonds

Steps:

  • Preheat the oven to 250 degrees.
  • Line a baking sheet with parchment paper.
  • Combine all of the ingredients, except for the almonds, in a bowl and mix to combine.
  • Add in the almonds and toss until well coated.
  • Transfer the coated almonds to the prepared baking sheet in a single layer. Place in the oven and bake, stirring frequently, until lightly browned, about 30 minutes.
  • Remove from the oven and drain the nuts on paper towels.
  • Store in an airtight container.

Nutrition Facts : Calories 1057.8, Fat 96.4, SaturatedFat 20.2, Cholesterol 61, Sodium 648.2, Carbohydrate 32.3, Fiber 15.1, Sugar 8.9, Protein 32.1

BARBECUE POPCORN



Barbecue Popcorn image

Make and share this Barbecue Popcorn recipe from Food.com.

Provided by littlemafia

Categories     Lunch/Snacks

Time 5m

Yield 6 cup, 4 serving(s)

Number Of Ingredients 7

6 cups popped popcorn
1/3 cup butter
3 tablespoons chili sauce
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon salt
2 tablespoons grated parmesan cheese

Steps:

  • In small saucepan, melt butter.
  • Stir in chili sauce, onion and chili powder and salt.
  • Pour chili mixture gradually over popcorn, tossing to mix well.
  • Sprinkle with cheese and toss.

Nutrition Facts : Calories 210, Fat 16.7, SaturatedFat 10.2, Cholesterol 42.8, Sodium 647.6, Carbohydrate 12.8, Fiber 2.8, Sugar 1.6, Protein 3.1

BARBECUE POPCORN



Barbecue Popcorn image

With this quick-fix barbecue popcorn, you can experience a summer barbecue any time of the year! -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Snacks

Time 10m

Yield 8 servings.

Number Of Ingredients 9

8-1/2 cups popped popcorn
2 tablespoons butter, melted
2 tablespoons honey
2 teaspoons paprika
2 teaspoons chili powder
1-1/2 teaspoons salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper

Steps:

  • Place popcorn in a large bowl. In a small bowl, combine butter and honey; drizzle over popcorn and toss to coat. Sprinkle with remaining spices; toss to coat.

Nutrition Facts : Calories 114 calories, Fat 8g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 565mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

CARAMEL-ALMOND POPCORN



Caramel-Almond Popcorn image

Alexis Stewart's caramel-almond popcorn is an easy snack to make and, as she can attest, "people love it." Homemade caramel sauce is infused with almond and vanilla extracts, which is then poured over popcorn and toasted almonds.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 18 cups

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, plus more for baking sheets
3/4 cup corn kernels
2 tablespoons plus 1 1/2 teaspoons canola oil
2 cups raw almonds, lightly toasted
2 cups packed light-brown sugar
1/2 cup light corn syrup
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
3/4 teaspoon salt
1/2 teaspoon baking soda

Steps:

  • Preheat oven to 250 degrees. Butter 2 rimmed baking sheets; set aside. Place corn kernels and oil in a large pot over medium-high heat; cover. Once kernels begin to pop, shake pot frequently; when popping slows to about 3 seconds between pops, remove from heat; uncover. Transfer to a large bowl. Add almonds; toss.
  • Cook sugar, butter, and corn syrup in a medium saucepan over medium-high heat, stirring, until it reaches 255 degrees.
  • Remove from heat. Stir in extracts, salt, and baking soda. Pour over popcorn mixture; toss to coat. Divide between prepared sheets. Bake, stirring occasionally, 1 hour 20 minutes. Let cool on wire racks.

CARAMEL-ALMOND POPCORN



Caramel-Almond Popcorn image

Categories     Nut     Bake     Super Bowl     Kid-Friendly     Halloween     Almond     Winter     Edible Gift     Bon Appétit     Small Plates

Yield Makes 10 cups

Number Of Ingredients 9

1/2 cup popcorn kernels, freshly popped
2 cups whole almonds
1 1/4 cups (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
1/4 cup light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon salt
1/4 teaspoon baking soda

Steps:

  • Preheat oven to 250°F. Generously butter heavy large baking pan. Mix warm popcorn and almonds in prepared pan. Place in oven while preparing syrup.
  • Combine brown sugar, butter and corn syrup in heavy medium saucepan. Whisk over medium-low heat until sugar dissolves and butter melts. Attach clip-on candy thermometer to side of pan. Increase heat to high and boil without stirring until thermometer registers 255°F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes. Remove from heat. Stir in vanilla extract, almond extract, salt and baking soda (mixture will bubble). Gradually pour syrup over popcorn and almonds, gently stirring to coat popcorn and nuts completely.
  • Bake until caramel feels dry, stirring frequently, about 1 hour 20 minutes. Remove from oven. Using metal spatula, scrape mixture from bottom of pan to loosen. Cool completely in pan. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)

POPCORN ALMOND BRITTLE



Popcorn Almond Brittle image

For a crunchy snack that suits the season, try this one. I've been stirring up batches of the distinctive brittle since 1975. With popcorn, almonds and candied cherries tossed together in a sweet crisp coating, it's a festive favorite we enjoy every year.

Provided by Taste of Home

Categories     Desserts     Snacks

Time 30m

Yield about 1-1/2 pounds.

Number Of Ingredients 9

6 cups popped popcorn
1 cup slivered almonds
1/2 cup each red and green candied cherries, chopped
1-1/2 cups sugar
1/2 cup corn syrup
1/2 cup water
1/2 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla extract

Steps:

  • In a greased 13-in. x 9-in. baking pan, combine the popcorn, almonds and cherries. Bake at 350° for 10 minutes. Turn oven off and keep mixture warm in the oven. , Meanwhile, in a large heavy saucepan, combine the sugar, corn syrup, water and salt; cook and stir over low heat until sugar is dissolved. Cook over medium heat, without stirring, until a candy thermometer reads 305°-310° (hard-crack stage). , Remove from the heat; stir in butter and vanilla. Immediately pour over popcorn mixture; toss gently. Spread onto a greased baking sheet. When cool, break into small pieces.

Nutrition Facts : Calories 276 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 194mg sodium, Carbohydrate 51g carbohydrate (40g sugars, Fiber 2g fiber), Protein 2g protein.

CARAMEL AND ALMOND POPCORN



Caramel and Almond Popcorn image

Kids and adults alike will love munching on homemade caramel corn at a summer party.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 1/2 gallons

Number Of Ingredients 8

3 cups whole shelled almonds (about 1 pound)
1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pans and spoon
1/2 cup light corn syrup
2 1/2 cups light-brown sugar, packed
1 teaspoon pure vanilla extract
1 fourteen-ounce can sweetened condensed milk
1 teaspoon salt
1 1/4 gallons popped popcorn (1 cup raw kernels)

Steps:

  • Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and toast until lightly golden and fragrant, about 10 minutes. Remove from oven; let cool completely. Generously butter two roasting pans, and set aside.
  • Combine butter, corn syrup, and brown sugar in a medium heavy-bottomed saucepan, and place over medium heat. Bring mixture to a boil, stirring constantly; stop stirring, and cook 3 minutes more. Add vanilla extract and reserved toasted almonds; continue cooking 1 minute more. Remove from heat, and stir in condensed milk and salt.
  • Place popcorn in a large bowl, and drizzle caramel mixture all over the top. Using a large well-buttered metal spoon, immediately toss to distribute evenly and combine. Divide between prepared pans.
  • Bake 7 minutes. Remove from oven, and stir mixture to allow it to cook evenly. Return to oven; bake 7 to 8 minutes more. Transfer to a wire rack to cool completely. Break apart clusters; serve.

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