Chocolate Orange Popcorn Crack Recipes

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.
• 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.

CHOCOLATE-ORANGE CRACKLES

Steps:

• Whisk the flour, baking powder and salt in a medium bowl; set aside.
• Heat the butter, chocolate and 1 3/4 cups granulated sugar in a medium saucepan over low heat, stirring, until melted and smooth. Let cool slightly, then add the Grand Marnier and eggs and stir until combined. Add the flour mixture and stir until just combined. Transfer to a bowl, cover and refrigerate until firm, about 2 hours.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Put the remaining 1/4 cup granulated sugar and the confectioners' sugar in 2 separate shallow bowls. Form the dough into 1-inch balls. Add the dough balls, a few at a time, to the granulated sugar and roll to coat, then transfer to the confectioners' sugar and roll to coat. Arrange about 1 1/2 inches apart on the prepared baking sheets.
• Bake, switching the pans halfway through, until the cookies are puffed and cracked, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

CHOCOLATE AND ORANGE OLIVE OIL POPCORN SNACKS

Steps:

• Lightly grease an 8-inch square baking dish with coconut oil. Line the pan with one strip of parchment paper, overhanging the pan on each end, and set aside.
• Place the popcorn in a large bowl. In a small saucepan, bring the maple syrup to a simmer over medium heat. Whisk in the almond butter and orange zest, stirring until smooth. Remove from the heat and pour the mixture over the popcorn. Using a rubber spatula, toss to coat well, breaking up the popcorn a bit in the process.
• When cool to the touch, stir in the chocolate chips. Scrape into the prepared pan and smooth the top with the spatula. Refrigerate until set, at least 1 hour. Cut into bars and serve.

CHOCOLATE ORANGE POPCORN CRACK

Steps:

• Remove plastic wrap from popcorn bag and unfold bag. Place in the microwave, directions-side up. Cook until bag is inflated and popcorn is popped, 1 1/2 to 2 1/2 minutes. Carefully open top of bag by pulling from the corners. Transfer popcorn to a bowl.
• Melt chocolate chips with vegetable oil in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes.
• Zest orange using a fine grater.
• Juice 1/2 of the orange and stir into melted chocolate mixture; pour over popcorn and mix well. Stir orange zest into popcorn mixture.
• Line a baking sheet with aluminum foil. Spread popcorn mixture on top in 1 layer. Allow chocolate to cool and dry, about 30 minutes. Break into smaller pieces.
• Sift a generous amount of confectioners' sugar over popcorn.

ORANGE CREAMSICLE POPCORN RECIPE

Steps:

• Heat your oven to 250°F. Coat 2 baking sheets with non-stick cooking spray.
• Place popped popcorn in large bowl.
• Remove your foil from the frosting container. Microwave on HIGH for 30 seconds. Stir until smooth. Pour over popcorn mixture and stir to coat evenly.
• Spread evenly on prepared baking sheets.
• Bake 20 to 25 minutes until crunchy, stirring occasionally half way through. Remove from oven and allow to cool completely.
• Store in an airtight container for up to one week.

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.