POPCORN BARS
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
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.
TRAIL MIX POPCORN BARS RECIPE BY TASTY
A poppin' new twist on the classic crispy rice treat! When cooking the honey and brown sugar mixture, make sure you stir frequently to avoid burning, and feel free to get creative with your favorite mix-ins. These make for a perfect game-day snack with plenty of sweet and savory surprises.
Provided by Betsy Carter
Categories Snacks
Time 1h15m
Yield 12 bars
Number Of Ingredients 8
Steps:
- Line a 9x13-inch (22 x 33 cm) baking dish with parchment paper.
- In a large bowl, mix together the popcorn, oats, almonds, dried cranberries, and cinnamon.
- In a small pot over medium-high heat, combine the honey, brown sugar, and salt. Cook until the brown sugar dissolves, stirring frequently to avoid burning, 2-3 minutes. Let the mixture to come to a low boil for 1-2 minutes, stirring constantly, then remove the pot from the heat.
- Pour the honey and brown sugar mixture over the popcorn mixture. Using a rubber spatula, stir until the dry ingredients are well coated and beginning to stick together.
- Transfer the mixture to the prepared baking dish. Using lightly moistened hands, press the mixture into the baking dish in an even layer.
- Set aside in a cool place for 1 hour to set, then cut into 12 bars.
- Enjoy!
Nutrition Facts : Calories 608 calories, Carbohydrate 117 grams, Fat 10 grams, Fiber 14 grams, Protein 14 grams, Sugar 39 grams
PEANUT BUTTER POPCORN BARS
If you're looking for a fun snack for kids, try this chewy peanut butter popcorn recipe that have a mild peanut butter taste. They're easy to mix and can be pressed into a pan to form bars, or shaped into balls. -Kathy Oswald, Wauzeka, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Place popcorn in a large bowl; set aside. In a saucepan over medium heat, bring sugar and corn syrup to a boil, stirring constantly. Boil for 1 minute. Remove from the heat., Stir in peanut butter and vanilla; mix well. Pour over popcorn and stir until well coated. Press into a buttered 13x9-in. pan. Cool slightly before cutting.
Nutrition Facts : Calories 90 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 74mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
BEST EVER POPCORN BALLS
Sweet, crunchy balls of popcorn.
Provided by TABKAT
Categories Desserts Candy Recipes Popcorn Candy Recipes Popcorn Ball Recipes
Time 20m
Yield 20
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
- Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.
Nutrition Facts : Calories 190.5 calories, Carbohydrate 32.8 g, Fat 7 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 151.7 mg, Sugar 20.9 g
CHEWY PEANUT BUTTER POPCORN BARS
Provided by Katie Lee Biegel
Categories dessert
Time 45m
Yield about 12 servings
Number Of Ingredients 6
Steps:
- Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
- Melt the peanut butter and butter together in a medium saucepan over low heat, then stir in the marshmallows. Continue to stir until the marshmallows are melted.
- Remove the pan from the heat and stir in the popcorn to coat evenly in the melted marshmallow mixture. Pour the popcorn mixture into the coated baking dish and spread out into an even layer. Drizzle the popcorn with the chocolate sauce. Allow the popcorn treats to cool for 30 minutes, then cut into bars.
POPCORN BALLS
Provided by Alton Brown
Time 35m
Yield 10 to 12 popcorn balls
Number Of Ingredients 13
Steps:
- Combine the popcorn and cocoa nibs in a very large mixing bowl. Make sure to remove any unpopped kernels.
- Combine the corn syrup, sugar, molasses, water, salt, and vanilla in a 3 1/2-quart saucepan and put it over medium heat. Cover and bring to boil, about 2 to 3 minutes. Remove the lid and clip on a candy thermometer. Continue to cook until the mixture reaches 250 degrees F. Take the pan off the heat, remove the candy thermometer and immediately pour the mixture over the popcorn. Stir to coat the popcorn evenly. Cool until the mixture can be handled safely, about 2 to 3 minutes.
- Using a large ice cream disher, scoop the popcorn mixture into 3-inch rounds onto a parchment lined half sheet pan, smoothing with buttered hands as needed. Cool completely. Wrap individually in plastic wrap or put them in an airtight container. Store for up to 2 days.
- Put the oil, popcorn and salt in a large, 6-quart, metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife. Put the bowl over medium heat and shake constantly using tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes. Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl. Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. Serve immediately.
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- Preheat oven to 350ºF. Spread coconut on an ungreased baking sheet and bake until lightly toasted, stirring once or twice, about 5 minutes. Transfer to a bowl to cool. Wipe off baking sheet and spread almonds on it. Bake until golden brown and fragrant, 5 to 7 minutes, stirring once or twice. Transfer to bowl with coconut to cool.
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- In a small pan over low heat, combine honey, brown sugar and salt. Cook, stirring, until sugar dissolves, about 5 minutes. Pour honey mixture over popcorn mixture; stir until all ingredients are well-coated and there are no dry spots. Transfer mixture to baking dish. Using lightly moistened palms, firmly press mixture into baking dish. Refrigerate for at least 30 minutes before cutting into bars.
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