White Chocolate Popcorn

This delightful popcorn treat is absolutely easy and always tastes amazing.  The only thing of import here is the ratio of chocolate to popcorn; everything else that deems this a recipe can be thrown out the window. 

You can flavor the chocolate or add whatever color sprinkles you would like - I made this particular batch for a baby shower so I sprinkled some pink on there for fun.

Mini M&M's and colored sprinkles have also been a hit at our house:

White Chocolate Popcorn
Recipe from Eat Good 4 Life

1 c. pop corn kernels

20 oz white chocolate (baking bars, chips, etc.)

food coloring or sprinkles of choice

Pop corn into a large bowl.

Sift through to remove all un-popped kernels and discard.

In a double broiler, place chocolate pieces under boiling water and stir occasionally until completely melted and smooth.

Add food coloring to chocolate (if adding), and stir to combine.

Pour warm chocolate over popped corn and stir immediately to evenly coat.

Lay popcorn out to dry on cookie sheets or waxed paper.

Sprinkle with sprinkles (if adding) while chocolate is still wet.

Allow to dry completely.

Break up and store in an airtight container.

Caramel Corn

Some of my most beloved popcorn recipes start with a base of caramel corn.  But then it is baked to a crunchy perfection.  This recipe is that irresistibly sticky, chewy treat best eaten right after it is made.  Preferably still warm.

Caramel Corn

12 c. popped popcorn (about 1/2 c. kernels)

1 c. brown sugar

1/2 c. butter

1/4 c. honey

1/2 tsp. baking soda

1 tsp. vanilla

Pop corn and sift through to remove unpinned kernels.

Chop butter into pieces and add to brown sugar in a microwave safe bowl.

Pour honey over butter and brown sugar.

Microwave for 30 seconds and stir.

Microwave for an additional 2 minutes, and stir.

Microwave 2 minutes more - mixture should be bubbling.

Add vanilla and baking soda and stir to combine (mixture will foam and rise).

Pour over popcorn and stir immediately to coat evenly.

Store in an airtight container.

Mint Fudge Popcorn

My love affair with popcorn will hopefully be a lifetime endeavor.  This is my latest favorite.

Mint Fudge Popcorn

Recipe modified from Bru Crew

12 c. popped corn, kernels removed

1 package fudge mint cookies, chopped

1 lb. bag mini marshmallows

12 oz. bag white chocolate chips

1/2 c. white chocolate chips

green food coloring

Combine popcorn, cookies and marshmallows in a large bowl.

Melt bag of chips and pour over mixture, stirring to coat evenly.

Spread over waxed paper to cool and harden.

Melt remaining 1/2 c. chips and add green food coloring.

Drizzle over everything.

Once hardened, break into pieces.

Cinnabun Popcorn

Oh popcorn... how I love thee!

And this is no exception.  Cinnamon sugared caramel topped popcorn and nuts is drizzled with white chocolate to create yet another perfect popcorn combination.

Cinnabun Popcorn

Recipe from Our Best Bites

12 c. popped popcorn (about 1/2 c. kernels)

1 c. roughly chopped pecans (or walnuts)

1 c. brown sugar

3/4 t. cinnamon

1/2 c. butter

1/4 c. karo syrup (or honey)

1/2 tsp. baking soda

1 tsp. vanilla

3 squares almond bark

Pop corn and sift through to remove unpopped kernels.
Add chopped nuts and popcorn in a large bowl and set aside.

In a 2 quart microwave safe bowl combine brown sugar and cinnamon - mix well.
Chop butter into pieces and place on top of cinnamon sugar.
Pour karo syrup over everything.
Microwave for 30 seconds to soften butter slightly, and then stir together.
Return to microwave for 2 minutes.
Remove and stir.
Return to microwave for an additional 2 minutes.
Mixture should be bubbling.
Add vanilla and baking soda and stir to combine (mixture will foam and rise).

Pour mixture over popcorn and nuts and stir to coat evenly.
Spread on a foil-lined baking sheet.
Bake in a 250 degree oven for 30 minutes, stirring every 10 minutes.
Caramel should be hardened, not sticking to your teeth.
Cool on baking sheet lined with wax paper.

Melt almond bark according to package directions.
Using a fork or a baggie with a corner cut, drizzle chocolate all over popcorn.
Let sit until chocolate has set completely.
Break into clusters and serve.

Smore's Popcorn

Chocolate, marshmallows, grahams... everything you love about smore's, piled onto caramel coated popcorn.  Its pretty much to die for.

As a side note, this WILL feed a small army.  If you are planning on making this just for yourself, I would more than half the recipe.  Unless you want to be stuck eating it all week (which isn't necessarily a bad thing...)

Smore's Popcorn

Recipe modified from 30HandMadeDays

1 batch caramel corn (recipe below)

12 oz. box Golden Grahams cereal

16 oz. bag mini marshallows

16 oz. chocolate chips, melted

Once caramel corn has cooled and hardened on waxed paper, stir together with Golden Grahams and mini mallows.

Drizzle chocolate chips over everything.

When chocolate has set up break into chunks and enjoy!

Store leftovers in a covered container.

Caramel Corn

(As I mentioned above, this makes a TON, so unless you have a ginormous bowl, you are going to have to make two separate batches)

1 c. kernels, popped (about 24 cups popcorn)

2 c. brown sugar

1/2 c. honey (or karo syrup)

1/4 tsp. salt

1 c. butter, cubed

1 tsp. baking soda

2 tsp. vanilla

Pop kernels into huge bowl.

Sift through popcorn to remove un-popped kernels.

In a large, microwave safe bowl, add the brown sugar, honey, salt and butter.

Microwave for 30 seconds, or until butter is softened and ingredients can be stirred together.

Once stirred, microwave for 2 minutes.

Stir.

Microwave for an additional 2 minutes.

Add vanilla and baking soda, stirring well.

Pour over popcorn and stir to coat.

Line 3 large cookie sheets with foil.

Distribute popcorn onto sheets and bake at 300 degrees for 30 minutes, stirring every 10.

Place wax paper on 3 cookie sheets and transfer the popcorn onto them.

Once caramel corn has cooled and hardened on waxed paper, pour even amounts of Golden Grahams and mini mallows onto each batch.

Stir everything together (keep on wax paper) with your hands.

Evenly drizzle melted chocolate chips over the everything.

When chocolate has set up break into chunks and enjoy!

Store leftovers in a covered container.

Churro Popcorn

I love popcorn.

That is a bit of an understatement.  I might have a mild addiction.

This is completely easy to make and perfectly delicious.  I like it because it isn't as time consuming as some of those gourmet popcorn recipes can be (although totally worth it).

And who doesn't love that classic cinnamon sugar combination?

Churro Popcorn

Recipe and photo from Sweet Treats and More

heaping 1/2 c. unpopped popcorn

1/3 c. butter

2/3 c. white sugar

2 tsp. cinnamon

1/2 tsp.salt

1/2 tsp. vanilla

Pop popcorn and place in a large bowl.

In a saucepan, melt butter over medium heat.

Add remaining ingredients and whisk to combine.

Cook until thick and bubbly, stirring often.

Pour cinnamon mixture over popcorn and stir to coat evenly.

Pour onto a large baking sheet.

Cook in a 250 degree oven for 10 minutes.

Turn oven off, but leave popcorn in for an additional 20.

Cool (or not), and serve.

Reeses Peanut Butter Popcorn

We are on a definite popcorn kick at our house these days.

I have about a billion recipes stashed away just waiting to be made, but this one had the word 'Reeses' in the title so of course it made the top of the list.

Reeses Peanut Butter Popcorn
Recipe from Our Best Bites

1/4 c. popcorn (or about 10 cups of popped popcorn)

1 c. honey roasted peanuts

1 1/2 c. Reese's peanut butter chips

1/3 c. semi-sweet chocolate chip

1 1/2 tsp. vegetable shortening or oil

Pop popcorn.

Remove any un-popped kernels.

Place peanuts and popcorn in a large bowl.

In a microwave-safe bowl, combine the peanut butter chips and vegetable oil or shortening and heat for 2-2 1/2 minutes or until smooth, stirring every 30 seconds.

Drizzle the melted peanut butter chips over the popcorn and peanuts and toss to combine.

Spread the popcorn onto a wax paper-lined baking sheet.
In a Ziploc bag, heat the semi-sweet chocolate chips until just melted and smooth (about 1-1 1/2 minutes, mashing the bag every 20-30 seconds).
Cut a small corner in the bag and drizzle the chocolate over the popcorn.
Allow to stand long enough to become solid (you can transfer the pan to the fridge or freezer to hurry this step along).
When done, break the popcorn into small pieces and enjoy!