Popcornandpeanuts Recipes

POPCORN AND PEANUT TRUFFLES

Steps:

• Line a baking sheet with waxed paper.
• Mix popcorn and peanuts together in a large bowl.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
• Pour honey into a microwave-safe bowl and heat in microwave until warmed and pourable, about 10 seconds; stir into melted chocolate.
• Pour chocolate-honey mixture over popcorn mixture, stirring until evenly coated. Scoop chocolate-popcorn mixture using a small ice cream scoop, pressing mixture into scoop. Release mixture onto the prepared baking sheet. Refrigerate truffles until firm, about 1 hour.

PEANUT BUTTER POPCORN

Steps:

• Pour popcorn into a large bowl. In a glass or plastic bowl, combine the margarine, brown sugar, and marshmallows. Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, and stir quickly to coat the corn before it cools.

POPCORN AND PEANUT BARS

Steps:

• Line bottom and sides of 9-inch square pan with foil. Spray foil with cooking spray.
• In large bowl, mix cereal, peanuts, raisins, popcorn and pretzels.
• In small microwavable bowl, microwave peanut butter chips and honey uncovered on High 1 to 2 minutes, stirring every 30 seconds, until smooth.
• Pour peanut butter-honey mixture over cereal mixture. Stir to coat evenly. Spoon into pan. Using buttered fingers, press firmly so that mixture is even.
• In small microwavable bowl, microwave chocolate chips and oil uncovered on High 30 to 60 seconds; stir until smooth. Drizzle chocolate over bars.
• Refrigerate about 30 minutes or until firm. Remove mixture from pan; for bars; cut into 3 rows by 3 rows. Store covered in refrigerator up to 1 week.

HOT POPCORN AND SWEET PEANUTS

Steps:

• Pour popcorn into a bowl. Place butter in a small ramekin with garlic cloves, chili powder, and hot sauce and melt in microwave on high, 15 to 20 seconds. Drizzle hot and spicy butter over the popcorn and season with salt, to taste. Add honey peanuts to popcorn and eat!

POPCORN AND PEANUT CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Grease a sheet pan with nonstick spray. Line 3 (12-cup) cupcake or muffin pan with paper cupcake liners.
• For the Peanut Brittle:
• Combine the sugar, peanuts, and corn syrup in a saucepan. Cook on medium heat until the mixture is golden in color. Remove the saucepan from the heat. Stir in the butter and baking soda. Working quickly, spread the mixture onto the greased sheet pan. Allow the mixture to cool slightly before using a spatula to spread the mixture out even further. Once cooled a little more, stretch the candy out to be thin. Once fully cooled, approximately 30 minutes, break the candy into small pieces. You will not need all this brittle for the cupcakes. The extra can be stored in a plastic storage container for snacking or a second batch of cupcakes!
• For the Buttermilk Pound Cake:
• In a large bowl, beat together the sugar and butter until smooth. Add in the eggs, 1 at a time. Scrape down the bowl and mix after each egg addition. In a separate bowl, sift together the cake flour, all-purpose flour, baking powder, salt, and baking soda. In a third bowl, mix together the buttermilk and vanilla extract. Add the dry ingredients and buttermilk mixture to the butter-egg mixture, alternating between the dry and wet ingredients. Fold in the chopped peanut brittle.
• Using a medium-size ice cream scoop, scoop the batter into the prepared cupcake liners Add a layer of mini chocolate shell candies. Bake until the tops of the cupcakes lightly spring back when pressed and a toothpick inserted in the center comes out clean, about 20 to 22 minutes.
• Warm the butterscotch topping, and then add the cream and salt, mixing until smooth. Allow the mixture to cool, and then transfer to a disposable pastry bag fitted with a small tip and use to fill the cupcakes. This is a little sticky and messy!;
• In a food processor, blend the butter, sugar, cocoa, and salt until smooth. Add the corn syrup and vanilla extract. Blend again, making sure to scrape the sides of the food processor. Add the chocolate and pulse until completely combined. It should be smooth and creamy.
• Place the brown sugar, salt, butter, corn syrup, and vanilla extract into a microwave-safe container, and cook on high power for 1 minute. Remove and stir until smooth. Place the container back in the microwave and cook again for another 2 minutes, or until the mixture is bubbling.
• Remove the container from the microwave and stir in the baking soda. It will foam up. Spray a large stainless steel bowl with nonstick spray, and place the popcorn in it. Pour the hot mixture from the microwave over the popcorn, and toss until evenly coated. Spread the popcorn over a sheet tray and move it around until it is all separated. Allow the mixture to cool before layering on top of the fudge icing.
• In a bowl, whisk together the egg whites and sugar. Heat them over a bain marie until hot and the sugar is melted. Pour the hot egg white-sugar mixture into the bowl of an electric mixer and whisk on high until the mixture is cooled. Switch to a paddle attachment. With the mixer running on medium-high speed, gradually add the softened butter until the frosting is thick, smooth and glossy. Add the vanilla extract, and mix until combined.
• For the assembly:
• Fill the cooled cupcakes with the butterscotch caramel. Spread the fudge icing on top. Sprinkle the caramel corn over the icing and top with a dollop of the vanilla buttercream. Top the buttercream with a mini chocolate shell candy.

CARAMEL CORN (WITH PEANUTS)

Steps:

• Place popped popcorn in two very large bowls.
• Mix 1/2 pound peanuts into each bowl.
• In 5 quart sauce pan combine all the other ingredients.
• Bring to a boil over medium heat, boil for 5 minutes(no less) stirring constantly.
• Evenly distribute the syrup between the two bowls and stir until well coated.
• Turn coated popcorn into a large roasting pan.
• Bake at 250 degrees for 1 hour.
• Remove and break apart while still warm.
• Store in air tight containers.

HOMEMADE CARAMEL POPCORN AND PEANUTS

Steps:

• Heat oven to 200°F. Line cookie sheet with cooking parchment paper.
• Place popcorn and peanuts in very large bowl; set aside.
• In 2-quart saucepan, heat brown sugar, butter and corn syrup to boiling Boil 5 minutes without stirring. Remove from heat. Stir in baking soda, salt and vanilla.
• Pour caramel mixture over popcorn mixture; toss until well coated. Spread popcorn mixture evenly on cookie sheet.
• Bake 10 minutes. Cool completely before serving.

PEANUT CARAMEL CORN

Steps:

• Place popcorn and peanuts in a large bowl coated with cooking spray; set aside., In a large heavy saucepan, combine the brown sugar, corn syrup, , molasses, butter and salt. Bring to a boil over medium heat, stirring constantly. Boil for 2-3 minutes without stirring., Remove from the heat; stir in vanilla and baking soda (mixture will foam). Quickly pour over popcorn and mix well., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Remove from pan and place on waxed paper to cool. Store in an airtight container.

PEANUTTY POPCORN BALLS

Steps:

• In a large bowl, combine the popcorn and peanuts; set aside. In a small microwave-safe bowl, combine the brown sugar, corn syrup, peanut butter and salt. Microwave, uncovered, on high for 30-45 seconds or until bubbly; stir. Pour over popcorn mixture; mix well. When cool enough to handle, quickly shape into two 2-1/2-in. balls. Let stand at room temperature until firm before wrapping in plastic wrap.

PEANUT BUTTER POPCORN

Steps:

• In small pan melt together corn syrup and sugar.
• Add peanut butter and melt.
• Be careful not to boil mixture too much, the peanut butter will start to burn.
• Remove from heat and stir in vanilla.
• Stir mixture over popcorn.