Marshmallow Popcorn

marshmallow popcorn

  • 3 bags microwave popcorn, popped and unpopped kernels removed.
  • 2 sticks of butter
  • 16 oz bag of mini marshmallows
  • 1 C brown sugar

Microwave butter, marshmallows, and brown sugar for 2 1/2 min. Take out and stir. Microwave again for 1 minute. Repeat until all is melted.

When done pour over popcorn and mix.  You could throw in colored m&m’s for seasonal treats, like orange and brown m&m’s at Halloween and green and reds at Christmastime.

Chex Party Mix

Chex party mix

This recipe debuted in the 1950s. 

  • 6 tablespoons butter or margarine
  • 1 teaspoon seasoned salt
  • 4 teaspoons Worcestershire sauce
  • 2 cups corn Chex cereal
  • 2 cups rice Chex cereal
  • 2 cups wheat Chex cereal
  • 1 ½ cups Planter’s mixed nuts

Melt butter or margarine in shallow pan over low heat.  Stir in seasoned salt and Worcestershire.  Add Chex and Planter’s mixed nuts.  Mix until all pieces are coated.  Heat in 250-degree over for 45 minutes.  Stir every 15 minutes.  Spread out on absorbent paper to cool.  Makes 7 ½ cups.

Cookie Butter Popcorn

Recipe/photo source: http://www.iheartnaptime.net/cookie-butter-popcorn/

Original recipe source, click here.

The recipe should have the word ‘incredible’ in the title somewhere.  Thanks to my friend Lori for sharing this fantastic recipe.  She brought this popcorn in to work today in two large bowls for a birthday celebration and it was gone in a flash.  It was delicious! I had never heard of ‘cookie butter’ before and another friend told me that she eats it by the spoon right out of the jar or spreads it on top of cookies.

Cookie Butter Popcorn

  • Ingredients:
  • 16 cups air popped plain popcorn (about ½ cup of kernels)
  • 1 16 oz pkg vanilla candy coating (also called ‘candyquik’)
  • 3 TB cookie butter (you can get this at Trader Joe’s)
  • ½ colored candy melts
  • 1 pkg of M&Ms
  • Sprinkles

Pop your popcorn and place it in a large bowl.  Next melt vanilla candy coating in the microwave according to package directions.  Add the cookie butter to the melted chocolate and stir until combined.  Then drizzle the coating over the popcorn and stir it until it’s evenly coated.  Mix in the M&M’s and then spread out the popcorn on wax paper. Melt your colored candy melts in the microwave and then drizzle on top of the popcorn.  You can always add a few drops of food coloring to white chocolate chips as well.  Top with sprinkles if desired.

Caramel and Chocolate Popcorn

Ingredients:

3/4 c. butter
3/4 c. brown sugar
2 1/2 c. mini marshmallows or 12 big ones

Stir until it boils over med heat.

Mix with about 24 cups of popped popcorn. You can use microwave, homemade or half of each kind of popcorn. Combine caramel and popcorn. Spread out on wax paper. Sprinkle with sliced almond (if you want). Drizzle with white or milk choc over the top. Sometimes I add mini M&M’s, or Oreos. At Valentine’s it is awesome with the Carmel, White Chocolate and Red Hots. However you like it.  Allow it all to cool on the wax paper and then break it into pieces. Then bag it and deliver as gifts.

White Chocolate Chex Party Mix

White chocolate chex party mix

“May we all make the journey to Bethlehem in spirit, taking with us a tender, caring heart as our gift to the Savior.” –President Thomas S. Monson

This is such a super yummy, colorful treat to share with your neighbors and friends at Christmas time.

White Chocolate Chex Party Mix

Ingredients:

1 (10 oz) package pretzels
5 cups Cheerios
5 cups Corn Chex
2 cups salted peanuts
2 (12 oz) packages plain M & M’s (Southern Living published this recipe in 1996 with one bag of M&Ms…just fyi)
2 (12 oz) packages white chocolate chips
3 Tablespoons vegetable oil

Directions:

In a VERY large bowl (or two medium bowls), combine the first 5 ingredients. Set aside.  In a microwave safe bowl, heat white chips and oil on high for 60 seconds (you could also melt chocolate and oil in a double boiler pan). Stir and microwave for another 30 seconds and stir until completely melted and smooth (you may need to microwave for a couple more seconds).  Pour melted chocolate over cereal mix and stir until all the cereal is evenly covered with white chocolate. Spread cereal mix on 2 large cookie sheets lined with wax paper.  Let cool and then break apart into chunks.  Store in an air tight container.  Serves 15-20 people.

Cookies and Cream Popcorn

I found this delicious recipe here.

Recipe and photo credit: chef-in-training.com

“It takes a great man to be a good listener.” –Calvin Coolidge

  • 9 cups popped popcorn
  • 20 Oreos finely crushed
  • 24 oz. white vanilla Almond Bark

INSTRUCTIONS

  1. Melt white vanilla almond bark according to package directions until completely melted and smooth consistency.
  2. Drizzle almond bark over popped popcorn.
  3. Sprinkle finely crushed Oreo crumbs through out popcorn to evenly distribute.
  4. Let almond bark set up and dig in!

Fruity Candy Popcorn


fruity popcorn

 

“Home is where you are loved the most and act the worst.” –Marjorie Pay Hinckley

Ingredients:

8 cups popped popcorn
1/4 C butter
3 T light corn syrup (or honey)
1/2 C sugar
1 3.5 oz box jello, any flavor (not sugar free)

Preheat oven to 300°F.  Line a jelly roll pan with foil or parchment.  If using foil, spray lightly with non-stick spray and set aside. Place popcorn in an extra large mixing bowl.

Place butter and syrup in a sauce pan on medium heat. Stir until butter is melted. Add sugar and Jello and stir to combine.

Increase heat and bring to a boil. Then reduce heat so it just simmers. Continue simmering for 5 minutes.

After the sugar mixture simmers for 5 minutes, immediately pour over popcorn in bowl. Mix right away and keep stirring so everything gets well coated.  Spread mixture onto prepared pan and spread out evenly.

Pop in the oven and bake for about 10 minutes.

Remove the pan from the oven and let cool to room temp. Then break into pieces. You can certainly eat this un-baked as well and it’s just soft and gooey, but definitely bake it if you’re going to pack it up for giving, or serve it as party food so it will be light and crunchy.

Jello Popcorn

jello popcorn

 “When you’ve learned to laugh at the things that should be laughed at, and not to laugh at those that shouldn’t, you’ve got wisdom and understanding.” –L. M. Montgomery

8 cups popped popcorn
1/4 C butter (that’s half a stick)
3 T light corn syrup (honey is a good substitute)
1/2 C sugar
1 3.5oz box jello, any flavor (not the sugar free kind)

Preheat oven to 300°F. Line a jelly roll pan with foil or parchment. If using foil, spray lightly with non-stick spray and set aside. Place popcorn in an extra large mixing bowl.

Place butter and syrup in a sauce pan on medium heat. Stir until butter is melted. Add sugar and Jello and stir to combine.

Increase heat and bring to a boil. Then reduce heat so it just simmers. Continue simmering for 5 minutes.

After the sugar mixture simmers for 5 minutes, immediately pour over popcorn in bowl. Be careful, it’s super hot!! Mix right away and keep stirring so everything gets well coated. Spread mixture onto prepared pan and spread out evenly.

Pop in the oven and bake for about 10 minutes.

Remove the pan from the oven and let cool to room temp. Then break into pieces and enjoy! You can certainly eat this un-baked as well and it’s just soft and gooey, but definitely bake it if you’re going to pack it up for giving, or serve it as party food so it will be light and crunchy.

Honey Crystal Almonds

“Life, if you live it right, keeps surprising you, and the thing that keeps surprising you the most…is yourself” –Jane Austen, Northanger Abbey

Picture and recipe from California Almonds Ad.
Ingredients:
  • 2 cups whole natural almonds
  • 1/4 cup honey
  • 2 T butter
  • 1 cup turbinado sugar

Directions: Spread almonds in a shallow pan. Place in a cold oven; turn oven to 350 F and roast 12-20 minutes, stirring occasionally, until well roasted. Over medium heat in medium saucepan, heat honey and butter to boiling. Reduce heat to medium low, simmer 2 minutes stirring occasionally. Add almonds; simmer and stir for another 2 minutes. Using a slotted spoon, transfer the almonds to a baking sheet lined with parchment paper(I used wax paper) or sprayed with non-stick cooking spray. Spread the almonds in a single layer and cool slightly. To coat, toss almonds with sugar in a medium plastic food storage bag.