St Patricks Day White Chocolate Popcorn Recipes

ST. PATRICK'S DAY WHITE CHOCOLATE POPCORN

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.

ST. PATRICK'S DAY TOFFEE POPCORN W/WHITE CHOCOLATE

Steps:

• 1. Mix together the sugar, butter, corn syrup, and salt.
• 2. Boil on medium heat until temperature on a candy thermometer reaches 300 degrees (hard crack).
• 3. Remove from heat. Add vanilla and green food coloring.
• 4. Pour the hot toffee over popped popcorn and mix well. After you have mixed it, break it up some and place it on a cookie sheet. Let it cool completely.
• 5. Melt white chocolate chips in the microwave (COOK ONLY FOR 1 MINUTE OR YOU WILL COOK IT TOO LONG). Stir it until the chips are all smooth. Place it in a sandwich bag and snip a TINY hole in one corner. Drizzle it over the popcorn. Let it set for the chocolate to harden. Store in airtight continer.
• 6. You can use milk chocolate also or a mixture of both is really good too.

ST. PATRICK'S DAY POPCORN

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.

ST. PATRICK'S DAY POPCORN

Steps:

• Place popcorn in a large roasting pan; keep warm in a 250 degree 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 250 degrees (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.