Easter Candy Coated Popcorn Food

EASTER CANDY COATED POPCORN

Steps:

• On a flat surface, lay out a silicone mat or a large piece of wax paper.
• Prepare the popcorn if it's unpopped. Then add it on to the prepared surface.
• Next either melt the chocolate chips using a double boiler or the microwave. If you are using the double boiler method, let the water get to a simmer. Do NOT let it get to a rolling boil. That will be too hot to properly melt the chocolate. Slowly stir the chips occasionally so that they thoroughly melt.
• Once the chocolate is melted, you can either keep in the bowl and drizzle the chocolate all over the popcorn or you can add it to a plastic squeeze bottle by using a funnel and drizzle it that way.
• Then add on your favorite sprinkles and candy. You can also add pretzels or whatever else your family prefers.
• Let the mixture set until the chocolate has hardened. Break apart then enjoy!

THE CLOCKMAKER'S CARAMEL COATED POPCORN (A HAUNTED RECIPE)

Steps:

• In a LARGE pot, heat the margarine, brown sugar, Karo syrup, and salt together over medium heat.
• While stirring, bring mixture to a boil and allow to boil for five minutes.
• Remove from heat.
• Add baking soda and vanilla.
• Mix well.
• Pour over freshly popped popcorn.
• Stir until the popcorn is well coated.
• Enjoy!

CANDY POPCORN

Steps:

• Heat oil in a large pan over a medium to high heat. Add the popping corn and cover. Shake the pan occasionally, until the popping stops. Or, the other option is to use the microwave or a popcorn maker.
• Transfer the popped corn to a large bowl, removing any unpopped corn kernels. If you have a seriously large metallic bowl you can later pour in the candy over the top of the popcorn -The bowl must be big enough to be able to toss the popcorn without it spilling over.
• Using a heavy based pan, combine the sugar, water and food colouring. Stir over heat, without boiling, until the sugar has dissolved . Use the largest saucepan/boiler that you can find.
• Please stand-by the stove whilst the candy is boiling, you will need to stir the mixture frequently. Bring to the boil. Boil uncovered for about 12 to 15 minutes. The temperature should be 150°C using a candy thermometer. If you do not have a thermometer drop a teaspoon of the candy mixture into a glass of water- the mixture should crack.
• Remove the candy mixture from the heat. Add the popcorn and stir quickly (and I do mean quickly!) to coat the popcorn with the candy.
• Spread the popcorn on foil lined trays to cool. Separate the popcorn as it is cooling with a wooden spoon or hands (be careful it is not too hot though!).
• Store in an airtight container for 3 - 4 days. The candied popcorn is best eaten after the candy has fully set and dried.

CANDY COATED POPCORN

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.

EASTER POPCORN

Steps:

• Line a baking sheet with parchment paper. Set aside.
• Place popcorn, chocolate eggs, coconut, and almonds together in a large bowl. Toss to combine.
• Pour white chocolate chips into a small microwave-safe bowl. Microwave until chocolate is melted, stirring every 30 seconds, about 2 minutes. Stir in butter and almond extract until fully melted and incorporated.
• Pour melted chocolate mixture over popcorn mixture and toss to thoroughly coat. Sprinkle in salt; stir. Pour mixture onto the prepared baking sheet. Adjust salt to taste.
• Let popcorn cool and harden before serving.