CHOCOLATE-ALMOND POPCORN
One way to make make our chocolate- and almond-covered popcorn more irresistible is to pair it with our Macadamia Butter-Crunch Popcorn.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 30 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Put popcorn in a large bowl. Add the nuts; set aside. Put sugar, corn syrup, butter, cocoa, and salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 5 minutes.
- Pour sugar mixture over popcorn and nuts; toss to coat. Transfer to rimmed baking sheets; bake, stirring every 20 minutes, until almost dry, about 1 hour. Let cool on sheets on wire racks.
CHOCOLATE ALMOND POPCORN
I love to make this popcorn, along with the caramel kind, and put it into large containers for both of my grandpas during the holidays.
Provided by jsb021
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h15m
Yield 25
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Mix together the sugar, corn syrup, butter, cocoa powder, and salt in a saucepan over medium-low heat until the mixture is smooth and begins to simmer. Place the popcorn into a very large bowl, mix with the almonds, and then pour the chocolate syrup over the mixture. Stir until all the popcorn and almonds are coated. Spread the chocolate popcorn out onto several large baking sheets in a single layer.
- Bake in the preheated oven until thoroughly dry, about 1 hour, stirring every 20 minutes or so to dry all sides of the popped corn. Allow to cool on the sheet, then transfer into sealed containers.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 25.8 g, Cholesterol 9.8 mg, Fat 14.4 g, Fiber 2.5 g, Protein 3.4 g, SaturatedFat 3.6 g, Sodium 337 mg, Sugar 12.1 g
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
COCONUT-ALMOND POPCORN BALLS
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Bring 1/4 cup light corn syrup, 2 tablespoons butter, 1 cup confectioners' sugar, 1 cup mini marshmallows and 1 tablespoon water to a boil in a large pot over medium heat, stirring. Add 1/2 teaspoon almond extract and a pinch of salt. Remove from the heat; using a rubber spatula, stir in 12 cups popcorn until coated. Butter your hands, then shape into balls and roll in toasted shredded coconut.
MARTHA STEWART'S CHOCOLATE-ALMOND POPCORN
Make and share this Martha Stewart's Chocolate-Almond Popcorn recipe from Food.com.
Provided by Queen Dana
Categories Dessert
Time 1h
Yield 30 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Put popcorn in a large bowl. Add the nuts; set aside. Put sugar, corn syrup, butter, cocoa, and salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 5 minutes.
- Pour sugar mixture over popcorn and nuts; toss to coat. Transfer to rimmed baking sheets; bake, stirring every 20 minutes, until almost dry, about 1 hour. Let cool on sheets on wire racks.
CARAMEL-ALMOND POPCORN
Categories Nut Bake Super Bowl Kid-Friendly Halloween Almond Winter Edible Gift Bon Appétit Small Plates
Yield Makes 10 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 250°F. Generously butter heavy large baking pan. Mix warm popcorn and almonds in prepared pan. Place in oven while preparing syrup.
- Combine brown sugar, butter and corn syrup in heavy medium saucepan. Whisk over medium-low heat until sugar dissolves and butter melts. Attach clip-on candy thermometer to side of pan. Increase heat to high and boil without stirring until thermometer registers 255°F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes. Remove from heat. Stir in vanilla extract, almond extract, salt and baking soda (mixture will bubble). Gradually pour syrup over popcorn and almonds, gently stirring to coat popcorn and nuts completely.
- Bake until caramel feels dry, stirring frequently, about 1 hour 20 minutes. Remove from oven. Using metal spatula, scrape mixture from bottom of pan to loosen. Cool completely in pan. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
MILK CHOCOLATE POPCORN
This copy cat recipe from Nestle's Kitchens makes a crispy chocolate coating for peanuts and popcorn. Enjoy!
Provided by Diana Adcock
Categories Lunch/Snacks
Time 45m
Yield 14 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 300F degrees.
- Grease a large roasting pan.
- Combine popcorn and nuts in prepared roasting pan.
- Combine morsels, corn syrup and butter in a medium, heavy-duty saucepan.
- Cook over medium heat, stirring constantly, until mixture boils.
- Pour over popcorn and toss well to coat.
- Bake, stirring frequently for 30 to 40 minutes.
- Loosen popcorn from pan and allow to cool slightly in pan.
- Remove to a wax paper lined cookie sheet to cool completely.
- Keeps for two weeks in an airtight container in the fridge-yeah, right!
Nutrition Facts : Calories 373.7, Fat 24.8, SaturatedFat 5.4, Cholesterol 9.5, Sodium 356.4, Carbohydrate 33, Fiber 4.3, Sugar 9.4, Protein 10.8
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