Choconut Popcorn Food

CHOCOLATE-PEANUT PARTY POPCORN

Steps:

• Combine the vegetable oil and 1 popcorn kernel in a heavy pot over high heat; cover. When it pops, add the rest of the kernels. Partially cover and cook, shaking the pot, until you no longer hear the popping sounds. Remove from the heat and spread the popcorn on a baking sheet.
• In the same pot, melt the butter over medium heat. Add the toffee chips and peanuts and stir until the toffee melts and evenly coats the peanuts, about 2 minutes, adding more butter if needed. Pour the mixture over the popcorn. Use a rubber spatula to toss the popcorn and toffee sauce to evenly coat.
• Put the chocolate chips in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Dip a whisk in the melted chocolate and use it to drizzle over the popcorn. Let harden before serving.

COCONUT CURRY POPCORN

Steps:

• Preheat the oven to 350 degrees F.
• Spread the shredded coconut in a rimmed baking sheet and bake, tossing halfway through, until golden brown and toasted, about 8 minutes. Set aside to cool.
• Meanwhile, melt the butter in a small saucepan and add the mustard seeds, coriander, paprika, turmeric, garlic powder, ginger and onion powder. Cook until the butter becomes fragrant and the spices are no longer raw, about 1 minute. Turn off the heat.
• Preheat the vegetable oil in a large pot over medium heat until the oil shimmers. Add the popcorn kernels and stir to evenly coat, then cover the pot. Cook, shaking the pot occasionally, until the popping subsides, about 5 minutes.
• Pour the popcorn into a large bowl, drizzle with the spiced butter and sprinkle with 1 teaspoon salt. Add the toasted coconut and toss until all the components are evenly dispersed. Serve warm.

CHOCOLATE PEANUT BUTTER POPCORN

Steps:

• Spread out the popcorn and 1 cup of the cashews out on two baking sheets. In a saucepan, combine the corn syrup and sugar. Bring to a boil and cook for 2 minutes; remove from heat. Carefully, add the peanut butter and honey. Stir until the peanut butter is melted, then add the vanilla. Working quickly, pour the mixture over the popcorn and cashews, and use two rubber spatulas to evenly coat the popcorn. Set aside to cool completely.
• Fill a saucepot hallway up with water; set over medium heat and bring to a simmer. Turn the heat down to medium-low. Add the chocolate to a glass bowl and place the bowl over the pot of simmering water. Melt the chocolate, stirring occasionally.
• Using a spoon or spatula, drizzle the popcorn with the chocolate. Sprinkle the remaining 1/4 cup cashews over the chocolate.

COCONUT-ALMOND POPCORN BALLS

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.

JAMIE'S SPICED SUGAR AND CHRISTMAS POPCORN RECIPE

Steps:

• SPICED SUGAR:.
• Put all of the sugar ingredients, except the sugar into a food processor and whiz until well blended and fine. Add the sugar and whiz again to combine everything together.
• Spread the sugar out on a tray to dry out for a couple of hours before using, as it will be slightly moist at this stage.
• Once dry, sieve the sugar to catch any large pieces and discard them. Keep the sugar in an airtight container. It will keep for ages!
• POPCORN:.
• Put the oil and butter into a pan on high heat. Once the butter has melted, add the popcorn and stir well to coat. Cover and leave to pop, shaking occasionally.
• Put the sugar into a large bowl and when the popcorn is ready, add it to the bowl, tossing quickly to coat it with the sugar.

COCONUT/POPCORN CHIPS

Steps:

• take a coconut ,poke a "eye" out of the nut to remove milk,drink or save, hit nut w/hammer ,try to only split in 2 peices ,remove white meat and shave to real thin shavings lenth dosnt matter ,heat butter in frying pan on med heat DO NOT BURN fry coconut meat until golden brown.
• let sit on paper towel until cool enough to serve still warm put back in the coconut halves ,sprinkle salt to taste.