Popcornbuttersupreme Recipes

THEATER-STYLE BUTTERED POPCORN

Theater-Style Buttered Popcorn image

Provided by Food Network Kitchen

Number Of Ingredients 0

Ingredients

Steps:

Movie theaters use butter-flavored oil, which has a lower water content than butter so it makes popcorn less soggy. Real clarified butter has the same effect. To make it, melt 2 sticks butter in a glass measuring cup in the microwave. Let sit for a few minutes; the butter will separate into 3 layers. Skim off the top layer of foam, then slowly pour the clarified butter into a heatproof container; discard the bottom layer of milk solids. Use 3 tablespoons hot clarified butter for 10 cups popcorn; refrigerate the rest (it's great for sauteeing).

GOLDEN BUTTER POPCORN CUPCAKES

Golden Butter Popcorn Cupcakes image

Provided by Food Network

Categories dessert

Time 55m

Yield 24 cupcakes

Number Of Ingredients 6

Ingredients

1 16-to-18-ounce box golden buttercake mix (plus required ingredients)
1 29-ounce can corn, drained (liquid reserved; corn reserved for another use)
1 4-ounce bar white chocolate, finely chopped
4 cups popcorn
2 cups cold heavy cream
3 tablespoons confectioners' sugar

Steps:

Preheat the oven to 350 degrees F. Prepare the cake batter as directed, substituting corn liquid for the water in the mix. Linetwo 12-cup muffin pans with paper liners. Divide the batter between the pans, filling each cup two-thirds of the way. Bake as directed; let cool completely.
Meanwhile, put the white chocolate in a microwave-safe bowl and microwave in 15-second intervals, stirring, until smooth. Pour over the popcorn in a large bowl; toss to coat, then refrigerate until set, about10 minutes. Remove about 2 cups of the white chocolate popcorn and crush.
Beat the heavy cream and confectioners' sugar in a bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Fold in the crushed popcorn.
Frost each cupcake with 3 tablespoons of the popcorn whipped cream. Top with the remaining white chocolate popcorn.

PEANUT BUTTER REESE'S POPCORN RECIPE

Peanut Butter Reese's Popcorn Recipe image

This popcorn is great for parties and gatherings. It's so addicting, you won't have any left over to take home!

Provided by Elyse Ellis

Categories Dessert Snack

Time 15m

Number Of Ingredients 7

Ingredients

1 cup light corn syrup
1 cup granulated sugar
1 cup creamy peanut butter
2 Tablespoons vanilla extract
8 cups popped popcorn
1 bag Mini Reese's Peanut Butter Cups
1 cup milk chocolate chips (melted)

Steps:

In a saucepan over medium heat, combine corn syrup, sugar, and peanut butter.
Bring to a rolling boil and remove from heat.
Mix in vanilla extract.
Place popped popcorn in a large bowl and pour peanut butter mixture over the top.
Fold gently until popcorn is evenly coated.
Spread popcorn in a thick layer on wax paper.
Sprinkle on Reese's over the popcorn.
Drizzle melted chocolate chips over the top of the popcorn.
Let cool before serving.

Nutrition Facts : Calories 368 kcal, Carbohydrate 58 g, Protein 8 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 141 mg, Fiber 3 g, Sugar 49 g, ServingSize 1 serving

PEANUT BUTTER COOKIES SUPREME

Peanut Butter Cookies Supreme image

After these are made stand back or you will be crushed in the rush to get to these! The yield depends on how large you make these cookies.

Provided by Diana Adcock

Categories Dessert

Time 30m

Yield 2 dozen

Number Of Ingredients 11

Ingredients

3/4 cup chunky peanut butter
1/2 cup butter, at room temp
1 cup light brown sugar, lightly packed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1 1/2 teaspoons vanilla extract
1 1/4 cups flour
2 cups quartered miniature peanut butter cups
1/2 cup mini chocolate chip
1/3 cup mini chocolate chip, melted

Steps:

In a large bowl beat peanut butter and butter until well blended.
Beat in sugar, baking powder and soda until well blended.
Beat in egg and vanilla until well blended, and slowly begin to add the flour at low speed.
Stir in peanut butter cups and mini chocolate chips.
Cover with plastic wrap and refrigerate for 1 hour.
Preheat oven to 375F degrees.
Form cookie dough into 2 inch balls and place evenly on a cookie sheet.
With the bottom of a sturdy glass press down to make perfect circles (this is if you wish to make as a gift and pack in a tube-or you have kids like mine-"her's is bigger!") Bake for 10 minutes, remove to a rack to cool.
Take the 1/3 cup of mini chocolate chips and pour into the ziplock baggie and seal.
Microwave at 50% power for 1 min, turn bag and repeat.
mush around with your hand to make sure all chips are melted.
Snip off a very tiny corner of the bag and pipe chocolate onto cooled cookies-I do fast lines in all directions, and let stand until chocolate is set.

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