Candied Almond Bark Popcorn Food
CANDIED ALMOND BARK POPCORN
A yummy twist on normal buttered popcorn that is quick to make and oh so good! Almond bark is slightly sweeter than white chocolate and just melts in your mouth. You can make this recipe festive for any holiday by adding any color sprinkles while popcorn is still warm. Wait until it is completely cooled before breaking it up and storing it.
Provided by alytholen
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 16m
Yield 30
Number Of Ingredients 2
Steps:
- Place packaged popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Pour popcorn into a large bowl. Remove any unpopped kernels.
- Place almond bark in a saucepan and melt over medium-low heat, stirring constantly so it does not burn on the bottom, about 8 minutes. Pour melted almond bark over popcorn and stir to coat evenly. Pour out onto a baking sheet to cool.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 15.2 g, Fat 11.2 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 5.4 g, Sodium 73.4 mg, Sugar 0.5 g
ALMOND BARK POPCORN
Addicting and nice to give as gifts at Christmas in a decorative tin. I'm basically posting this as my own reference as i keep loosing the recipe:)
Provided by Cheesehead
Categories Lunch/Snacks
Time 15m
Yield 20 cups, 20 serving(s)
Number Of Ingredients 5
Steps:
- Melt the peanut butter and almond bark together in the microwave or on low on the stove.
- Dump the popped popcorn, peanuts, rice krispies and peanuts together in a large bowl.
- Pour the almond bark/peanut butter mixture over and mix well.
- Lay out on a grease cookie sheet.
- Let harden.
- Put in zip lock bags.
- I'm guessing on servings; I'd say 16-20.
Nutrition Facts : Calories 276.9, Fat 12.9, SaturatedFat 1.9, Sodium 196.2, Carbohydrate 33.5, Fiber 3.3, Sugar 1.2, Protein 8.7
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- Pop the popcorn as directed on the package. Remove all of the unpopped kernels. Pour into a large bowl, or a paper grocery sack. Melt almond bark squares and oil in your microwave for one to one and a half minutes, or until you are able to stir into a pourable consistency. Pour warm mixture over popcorn and toss.
- After the popcorn is evenly covered, shake the desired sprinkles onto the corn and shake until you have it coated to your liking. Let it sit in a large bowl to “dry” for a while, especially if you decide to put into treat bags.
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- On a large saucepan, place two tablespoons of vegetable oil over medium-high heat. Try testing out if the temperature is right. You can do this by putting a small number of popcorn kernels into the oil. Make sure it is about four pieces, and cover it until it pops. Afterward, place the remaining popcorn kernels in an even layer in the saucepan. And after about thirty seconds, place a lid and remove it from heat. Place it back to the heat. Then, lightly shake the saucepan back and forth over the stove for about one to two minutes.
- After that, prepare some baking sheets and place a sheet of wax paper on each baking sheet. Then, spread out the cooked popcorn out onto a few sheets over the waxed paper.
- On top of a double boiler and over simmering water, place the almond bark and stir periodically; make sure to scrape down the sides of the mixture in the bowl using a rubber spatula. Doing this prevents the almond bark mixture from scorching. Do this until the bark is completely melted; this process may last about five minutes or so.
- After melting the almond bark, sprinkle or pour the mixture over the popcorn. And make sure to combine and coat the popcorn evenly. Allow the bark to dry for about thirty minutes.
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