Candy Bar Popcorn Recipes

POPCORN AND CANDY COOKIE BARS

Popcorn and Candy Cookie Bars image

We coated chewy, ready-to-bake Betty Crocker sugar cookies with popcorn, pretzels, candies and peanuts for yummy slumber party or movie-night treats.

Provided by Cheri Liefeld

Categories Snack

Time 2h

Yield 12

Number Of Ingredients 10

Ingredients

1 roll (16.5 oz) refrigerated sugar cookie dough
2 cups sugar
1/2 cup water
1 teaspoon kosher (coarse) salt
2/3 cup whipping cream
6 cups popped popcorn
2 cups pretzel sticks, broken into pieces
2 cups candy-coated milk chocolate candies
1 cup salted peanuts
Additional kosher (coarse) salt, if desired

Steps:

Heat oven to 350°F. Spray cookie sheet with cooking spray or line with cooking parchment paper. Press cookie dough on cookie sheet.
In large saucepan, heat sugar, water and 1 teaspoon salt to boiling over medium-high heat. Boil without stirring until mixture is amber in color, about 8 to 12 minutes. Remove from heat; slowly pour in whipping cream (mixture will sputter).
In large bowl, toss popcorn, pretzels, candies and peanuts. Drizzle with caramel mixture; stir until well coated. Firmly and evenly press mixture on cookie dough. Sprinkle with additional salt.
Bake 20 to 25 minutes or until cookie layer is baked. Cool completely. Cut into 4 rows by 3 rows.

Nutrition Facts : ServingSize 1 Bar

POPCORN BARS

Popcorn Bars image

Forget the hassle of homemade popcorn balls; these bars taste just fabulous without all the fuss! As added bonus, they're not too sticky, so they're great for little hands. Cathy Tang - Redmond, Washington

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 2 dozen.

Number Of Ingredients 6

Ingredients

1/4 cup butter
1/4 cup light corn syrup
1 package (10 ounces) large marshmallows
2 quarts popped popcorn
3/4 cup dry roasted peanuts, chopped
1-1/4 cups M&M's minis

Steps:

In a Dutch oven, melt butter; add corn syrup and marshmallows. Cook and stir over low heat for 3-4 minutes or until smooth. Add popcorn; stir until coated. Stir in peanuts and M&M's until combined. Spread into a greased 13-in. x 9-in. pan. Cool to room temperature. Cut into bars.

Nutrition Facts : Calories 189 calories, Fat 11g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 97mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

CANDY POPCORN

Candy Popcorn image

I remember having candied popcorn when I visited my grandparents as a young child. We would visit a kiosk where we would watch the popcorn being made. The hardest decision was always what colour to choose. This recipe was given to me from a friend. This recipe makes 5 to 6 cups of delicious candied popcorn This syrup gets extremely hot-please watch it cooking the WHOLE time it is on the stove. Be very careful not to get any on your hands.

Provided by Jubes

Categories Candy

Time 55m

Yield 15 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons vegetable oil
1/2 cup popcorn
2 cups caster sugar (aka superfine sugar)
1 cup water
1/2 teaspoon food coloring (I like to use cochineal to give a pastel pink result)

Steps:

Heat oil in a large pan over a medium to high heat. Add the popping corn and cover. Shake the pan occasionally, until the popping stops. Or, the other option is to use the microwave or a popcorn maker.
Transfer the popped corn to a large bowl, removing any unpopped corn kernels. If you have a seriously large metallic bowl you can later pour in the candy over the top of the popcorn -The bowl must be big enough to be able to toss the popcorn without it spilling over.
Using a heavy based pan, combine the sugar, water and food colouring. Stir over heat, without boiling, until the sugar has dissolved . Use the largest saucepan/boiler that you can find.
Please stand-by the stove whilst the candy is boiling, you will need to stir the mixture frequently. Bring to the boil. Boil uncovered for about 12 to 15 minutes. The temperature should be 150°C using a candy thermometer. If you do not have a thermometer drop a teaspoon of the candy mixture into a glass of water- the mixture should crack.
Remove the candy mixture from the heat. Add the popcorn and stir quickly (and I do mean quickly!) to coat the popcorn with the candy.
Spread the popcorn on foil lined trays to cool. Separate the popcorn as it is cooling with a wooden spoon or hands (be careful it is not too hot though!).
Store in an airtight container for 3 - 4 days. The candied popcorn is best eaten after the candy has fully set and dried.

Nutrition Facts : Calories 119.2, Fat 1.8, SaturatedFat 0.2, Sodium 0.3, Carbohydrate 26.7, Sugar 26.6

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

Ingredients

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

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