ST. PATRICK'S DAY WHITE CHOCOLATE POPCORN
St. Patrick's Day White Chocolate Popcorn is a simple holiday treat made with popcorn, marshmallows, festive sprinkles and white chocolate.
Provided by Amber
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- Pop the popcorn in the microwave according to box directions.
- Place some parchment out on a baking sheet and spread the popcorn out. Remove any kernels.
- Melt the chocolate by placing in the microwave for 1 minute. Stir and cook another 30 seconds.
- Stir the chocolate and pour over popcorn.
- This is hot so be careful! Mix the popcorn and chocolate together.
- Place the sprinkles and marshmallows on top of popcorn and mix everything together.
- Let set and serve.
WHITE CHOCOLATE POPCORN
This is a really, really easy recipe and the results are fantastic. The salty-sweet ratio is perfect! Great for holiday parties or goodie bags.
Provided by nnewman6080
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h15m
Yield 24
Number Of Ingredients 3
Steps:
- Pop 1 popcorn package at a time in the microwave on high until popping begins to slow down, about 2 1/2 minutes. Open bags carefully and transfer popcorn to a large plastic bag, discarding any burnt pieces or unpopped kernels.
- Melt white chocolate chips with butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until mixture is creamy, about 5 minutes.
- Drizzle melted chocolate over popcorn. Close bag and shake until thoroughly coated, 3 to 4 minutes. Place in the refrigerator to cool, about 1 hour.
Nutrition Facts : Calories 157.5 calories, Carbohydrate 15.9 g, Cholesterol 5.5 mg, Fat 9.8 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 4.9 g, Sodium 97.5 mg, Sugar 11.3 g
EASY WHITE CHOCOLATE PARTY MIX
I get rave reviews every time I prepare this crispy combination of cereal, popcorn, pretzels, nuts and candies. Coated in white chocolate, this mix is spectacular for parties and for gift giving. -Rose Wentzel, St. Louis, Missouri
Provided by Taste of Home
Categories Snacks
Time 15m
Yield 9-1/2 quarts.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first 6 ingredients. In a microwave or heavy saucepan over low heat, melt baking chips with oil; stir until smooth., Pour over popcorn mixture and toss to coat. Immediately spread onto 2 baking sheets; let stand until set, about 2 hours. Store in airtight containers.
Nutrition Facts : Calories 279 calories, Fat 16g fat (6g saturated fat), Cholesterol 7mg cholesterol, Sodium 221mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
ST. PATRICK'S DAY POPCORN
Everyone's eyes will be smilin' when they see this green popcorn. The emerald color gives this snack instant St. Patrick's Day appeal. -Karen Weber, Salem, Missouri
Provided by Taste of Home
Categories Snacks
Time 15m
Yield 6 quarts.
Number Of Ingredients 9
Steps:
- Place popcorn in a large roasting pan; keep warm in a 250° oven. Meanwhile, in a large heavy saucepan, combine the sugars, water, corn syrup, vinegar and salt. Cook and stir over medium heat until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 260° (hard-ball stage)., Remove from the heat; stir in butter until melted. Stir in food coloring. Drizzle over warm popcorn and toss to coat. Cool. Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 139 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 138mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE TOFFEE POPCORN
I never developed any skill at the piano. Despite my failings, I persisted for eight ear-shattering years of lessons. Truth be told, I was in it for the snacks -- both of my piano teachers rewarded my terrible playing with treats. Those lessons instilled more than an appreciation of music: a lifelong love of chocolate and toffee popcorn.
Provided by Samantha Seneviratne
Time 1h
Yield 8 to 10 cups
Number Of Ingredients 9
Steps:
- In a large pot, heat the oil over medium-high heat. When it is hot, add the popcorn kernels and cover the pot. Once the popcorn starts to pop, reduce the heat to medium. Hold the lid on the pot and shake the pot until the popping stops. Transfer the popped popcorn to a large bowl and discard any unpopped kernels. Add the pecans.
- Butter two large rimmed baking sheets. In a medium-sized heavy-bottomed pot with a candy thermometer attached, heat the butter, sugar, salt, and 2 tablespoons water over medium heat, swirling the pot occasionally, until the butter has melted. Cook the mixture until the candy thermometer reads 300 degrees F. Then remove the pot from the heat and quickly stir in the vanilla. Be careful; it will spatter a bit. Stir in the baking soda.
- Carefully pour the mixture over the popcorn, and immediately stir the popcorn well to coat it in the warm toffee. Spread the coated popcorn out on the prepared baking sheets, and sprinkle with salt. Let the popcorn stand until it is completely cool.
- Transfer the chocolate to a double boiler or large heat-proof bowl set over a pot of barely simmering water. Melt the chocolate, stirring it occasionally. Line a rimmed baking sheet with parchment.
- Carefully drop a few pieces of popcorn into the melted chocolate and flip it around with two forks. Lift the coated popcorn out, tap it against the side of the bowl to remove any excess chocolate, and transfer it to the parchment lined baking sheet. Repeat with half of the remaining popcorn. Transfer the chocolate-dipped popcorn to the fridge until set, about 20 minutes. Extra chocolate can be cooled, wrapped in plastic, and used again.
- When the chocolate popcorn has set, toss it with the plain toffee popcorn in a large bowl, and serve. Store in an airtight container in the fridge for up to 2 days.
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