CANDY CANE POPCORN CRUNCH
Candy Cane Popcorn Crunch is the most delicious holiday recipe featuring popped popcorn covered in white chocolate and crushed candy canes. This is a great recipe to make and give as gifts to neighbors, family, and friends.
Provided by Whitney Wright
Categories Dessert
Time 15m
Number Of Ingredients 3
Steps:
- Pop the popcorn kernels with an air popper.
- Place several candy canes in a food processor or blender, blend until finely crushed.
- Melt the dipping wafers according to package directions. (I place in a microwave safe bowl and heat at half power in 30 second intervals, stirring well after each interval. Continue doing this until fully melted).
- Pour the white chocolate over the popped popcorn, stir to coat. Add the crushed candy canes and gently mix.
- Let popcorn sit for 1 hour or so to let the white chocolate set. Store in an airtight container for up 5-7 days.
Nutrition Facts : Calories 171 kcal, Carbohydrate 25 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 5 mg, Sodium 21 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
CANDY CANE POPCORN
Candy cane popcorn is an easy Christmas candy recipe! Popcorn is coated in white chocolate and crushed candy canes for a crunchy, minty treat.
Provided by Elizabeth LaBau
Categories Dessert Snack Cookies & Candy Candy
Time 21m
Number Of Ingredients 3
Steps:
- Break the popcorn up into small pieces, then serve.
Nutrition Facts : Calories 229 kcal, Carbohydrate 31 g, Cholesterol 6 mg, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, Sodium 80 mg, Sugar 23 g, Fat 11 g, ServingSize 12 cups (12 servings), UnsaturatedFat 0 g
CANDY CANE POPCORN CRUNCH
This recipe came from a booklet produced by ATCO Gas & Electric Company (Blue Flame Kitchen division). This recipe is deviously simple while being astonishingly delicious....which is a great combination especially for the busy holiday season. I used this recipe for a bridal shower favour (Christmas wedding)and it was such a hit.....that I ended up making an additional batch to send back for my son (the groom to be) and my daughter's boyfriend (they live in a city about 5 hours away). The men loved it also!!! For the bridal shower, I made individual cellophane bags of the popcorn crunch. Tied with white ribbon, two wedding rings and a gift tag specifying the shower date and the upcoming wedding date. With the white chocolate and crushed candy canes....this little number looked very elegant....I plan to use it also for Christmas gift bags....Hope you give it a try and like it as much as we do....
Provided by CarolAnne in Canada
Categories Candy
Time 1h
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Pop popcorn.
- 1/2 cup of unpopped popcorn yields approximately 10 cups of popped popcorn.
- Make 24 cups of popcorn.
- This is approximate-- not to worry if you have 22 cups or 28 cups-- it is a forgiving recipe.
- Put candy canes into a food processor.
- Finely crush.
- Melt dipping wafers following the package instructions.
- I used the microwave instructions-- very simple& easy.
- Put popcorn into a large bowl-- you need a really big bowl-- I actually used 2 bowls.
- Add melted dipping wafers to popcorn and stir to coat.
- A gentle hand is a good idea-- Add crushed candy canes and gently mix.
- Spread popcorn mixture onto paper lined cookie sheets.
- I used non stick aluminum foil-- it worked well-- I used 2 cookie sheets.
- Place cookie sheets in frig for approximately 30 minutes or until coating hardens-- I had 2 cookie sheets and not enough frig space so I put 1 cookie sheet in the frig and the other cookie sheet in the freezer (for 15 minutes only) to harden the coating-- Remove from frig/freezer-- break into pieces.
- Store in airtight container in a cool dry place for up to 1 week or in the freezer for up to 6 weeks (I have not tried storing in the freezer yet).
CANDY CANE POPCORN CRUNCH
Covered in white chocolate and candy cane crumbs, this is the perfect snack to munch on while watching Christmas movies by the fire.
Categories Desserts and Baking
Yield Makes 24 cups.
Number Of Ingredients 3
Steps:
- Place popcorn in a large bowl. Pour melted wafers over popcorn. Stir gently until popcorn is evenly coated. Sprinkle with candy canes and toss gently just until combined.
- Spread mixture in a wax paper-lined jelly-roll pan.
- Refrigerate for 30 minutes or until coating hardens. Break popcorn crunch into pieces. Store in an airtight container in a cool dry place for up to 1 week. May be frozen for up to 6 weeks.
Nutrition Facts : Calories 168 calories, 7.2 g fat, 1.9 g protein, 25.1 g carbohydrate, 1.2 g fibre, 20 mg sodium
DELICIOUS POPCORN CRUNCH
Popcorn and candy in a candy sauce. Great for the holidays! Not too chewy and won't stick to your teeth (unless you overcook the sauce)! You can customize the candy, dried fruit, and nuts to what you like. Canadian Smarties® can be used instead of M&M's®. I've known people to press the mixture into a cake pan and cut pieces, too.
Provided by Canadian Jewel
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h25m
Yield 15
Number Of Ingredients 9
Steps:
- Line baking sheets with aluminum foil.
- Combine popcorn, cranberries, pecans, and chocolate pieces together in a bowl.
- Stir sugar, butter, corn syrup, and vanilla extract together in a heavy saucepan; cook and stir over medium-high heat until boiling, about 5 minutes. Boil mixture for 2 minutes. Remove saucepan from heat and stir in vinegar.
- Pour sugar mixture over popcorn mixture; mix until evenly coated. Spread coated popcorn mixture onto prepared baking sheets; cool. Break into pieces and store in an airtight container.
Nutrition Facts : Calories 348 calories, Carbohydrate 45 g, Cholesterol 33.5 mg, Fat 19.3 g, Fiber 2.5 g, Protein 2.1 g, SaturatedFat 9.2 g, Sodium 98.5 mg, Sugar 30.6 g
CANDY COATED POPCORN
I've been looking for this recipe for years, as I'd lost it. It finally dawned on me to go to their website. Direct from the Lorann Candy oil site! All times are approximate as I really don't remember, but I'll be making this over the weekends again.
Provided by podapo
Categories Candy
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Keep freshly-popped corn warm in large baking pan in 200°F oven.
- Combine sugar, corn syrup, butter, salt and cream of tartar in medium saucepan. Bring to boil, stirring constantly. Cook to 250°F without stirring.
- Remove from heat. After boiling action ceases, add flavoring and color. Add soda and stir in quickly but thoroughly. Pour at once while foamy over warm popcorn; mix gently to coat corn. Shape into balls or spread onto cookie sheet and break into pieces when cool.
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