Chocolate Orange Brown Butter Flavored Popcorn Recipes

DOUBLE CHOCOLATE ORANGE BROWNIES

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in chocolate mixture. Beat in extract. Gradually add flour to chocolate mixture., Pour into a greased 13x9-in. baking dish. Sprinkle with chocolate chips. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). , Cool completely on a wire rack. Cut into squares. Just before serving, sprinkle with confectioners' sugar.

CHOCOLATE POPCORN

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Oil a 10x15 inch baking pan with sides.
• Place popcorn and peanuts into a large, metal bowl, and set aside. Stir together the sugar, corn syrup, cocoa powder, and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan.
• Bake in preheated oven for 30 minutes, stirring several times.
• Remove from the oven, and allow to cool to room temperature. Break into small clumps, and store in an airtight container.

BROWN BUTTER, ROSEMARY, AND LEMON POPCORN

Steps:

• Heat the popcorn and oil in a 1-gallon, heavy bottomed pot over medium-high heat. When the popcorns starts to pop, cover the pot tightly and continue to cook until all the popcorn pops, about 2 to 3 minutes, shaking the pot occasionally. Pour the popcorn into a large bowl.
• In a medium saute pan over medium-high heat, melt the butter and cook until it is brown, shaking the pan occasionally. Remove the pan from the heat. Add the rosemary to the butter and pour the butter mixture over the popcorn. Toss well. Add the salt and pepper and lemon zest. Toss well.

GOBLIN'S ORANGE POPCORN

Steps:

• Place popcorn in a very large bowl. In a small saucepan, melt butter. Stir in the sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil. Reduce heat to medium-low; cook 5 minutes longer, stirring occasionally. , Remove from the heat. Stir in vanilla and food coloring. Pour over popcorn; toss to coat. Transfer to two 15x10x1-in. baking pans coated with cooking spray. , Bake at 250° for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Store in airtight containers.

CHOCOLATE ORANGE POPCORN RECIPE

Steps:

• Put your popped popcorn into a large mixing bowl.
• Melt the white chocolate chips and shortening in a microwave safe bowl or measuring cup. Microwave at 20 second intervals stirring in between each cooking time until completely melted.
• Pour over the popcorn and gently stir until all popcorn is covered with white chocolate.
• Place on a cookie sheet that has been lined with parchment paper. Cool slightly.
• Cut each orange stick into fourths and sprinkle over the popcorn on the cookie sheet.
• Cut each orange slice into thirds and sprinkle over the orange sticks.
• Roughly chop 1/2 of the chocolate orange and sprinkle over the top of the orange slices.
• Toss gently with your hands until the candy is all mixed in with the popcorn
• Melt the rest of the chocolate orange in a microwave safe bowl until melted. Drizzle over all of the popcorn mixture. Let set for about 1 hour for the melted chocolate orange to set up.

CHOCOLATE-ORANGE BROWN BUTTER FLAVORED POPCORN

Steps:

• Heat a 10-inch saute pan over medium-high heat on stovetop. Tilt the pan away from you, then add the butter. As you tilt the pan back, the butter will begin to brown. Add salt into the butter, then pour it over the popcorn. Mix well. With a grater, zest the skin of 1 orange, about 2 tablespoons and the chocolate over the popcorn and mix.
• Popcorn
• 1/4 cup olive oil
• 1 1/2 cups popcorn
• Preheat a large cast iron Dutch oven on a stovetop over high heat. Add olive oil, then popcorn. As soon as it begins to pop, cover and turn down to medium heat until sound of popping stops, about 3 to 4 minutes.
• Yield: About 6 cups of popped popcorn.