Candiedpopcornsplenda Recipes

CANDIED POPCORN SNACK

Steps:

• Place popcorn in a large roasting pan. In a large saucepan, combine remaining ingredients; cook and stir over low heat just until mixture comes to a boil. Pour over popcorn and toss to coat. Cool. Store in an airtight container.

CANDIED POPCORN RECIPE - (4.4/5)

Steps:

• Heat oven to 300ºF. Line large shallow roasting pan with heavy foil, extending foil over edges of pan. Butter foil. Remove out all unpopped kernels from the popcorn and pour into prepared pan. Keep warm in oven. Mix sweetened condensed milk and dry gelatin in medium saucepan. Heat and stir over low heat until mixture is slightly thickened and bubbly, 4 to 5 minutes. (for easy clean up soak in hot water immediately) Pour mixture over popcorn. Stir gently to coat using a long-handled wooden spoon. Bake 20 minutes, stirring every 5 minutes. Carefully turn out onto large piece of lightly buttered foil. Cool. Break into pieces or clusters.

CANDIED POPCORN (SPLENDA)

Steps:

• Preheat oven 325°F; spray an 11x13 inch pan with nonstick cooking spray or line with release foil and set aside.
• Place popcorn in a large bowl.
• In a small bowl, add egg white, molasses, vanilla, salt and splenda; whisk well.
• Add peanuts and stir until peanuts are coated; pour over popcorn, toss until popcorn is coated.
• Place on prepared baking pan; bake 20 to 25 minutes, stirring occasionally, until mix is crispy.
• Remove mix from oven and spread onto parchment or waxed paper to cool, cool to room temperature before serving, enjoy.

PINA COLADA POPCORN

Steps:

• Toss the pineapple with the rum in a bowl and let stand for 5 minutes.
• Microwave the white chocolate and coconut oil in a microwave-safe bowl until fully melted.
• Microwave the popcorn according to the package instructions. Transfer the popcorn to a large bowl, pour the white chocolate mixture over top and mix to fully coat. Add the macadamia nuts, coconut and rum-soaked pineapple and stir to combine.
• Pour onto a parchment-lined baking sheet and let set up in the fridge 5 to 10 minutes.

SPICED CHOCOLATE CANDY POPCORN

Steps:

• HEAT oven to 225 degrees F. Spray 15 x 10 x 1-inch baking sheet with no-stick cooking spray. Place popped popcorn in a very large bowl or Dutch oven.
• COMBINE hazelnut spread, corn syrup, salt, cinnamon and cayenne pepper in a medium saucepan over medium heat, stirring constantly, until mixture begins to boil. Remove from heat.
• POUR warm mixture over popcorn, stirring gently to combine. When all popcorn appears evenly coated, spread evenly on prepared baking sheet. Bake 55 to 60 minutes, stirring occasionally. Remove from oven and allow to cool. May be stored in airtight container for up to one week.

CANDIED POPCORN

Steps:

• Preheat oven to 325 degrees F. Spray a 15- x 10- x 1-inch pan with cooking spray. Place popped corn in a large bowl. Set aside.
• Combine egg white, honey, vanilla, SPLENDA® Granulated Sweetener and salt in a small mixing bowl, whisking until blended. Stir in peanuts. Pour mixture over popped corn, tossing to coat. Spread mixture in prepared pan.
• Bake 25 minutes, stirring occasionally. Remove from oven and spread on waxed paper to cool. Store in an airtight container.