Linda S Chocolate Popcorn Food

CHOCOLATE POPCORN

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Oil a 10x15 inch baking pan with sides.
• Place popcorn and peanuts into a large, metal bowl, and set aside. Stir together the sugar, corn syrup, cocoa powder, and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan.
• Bake in preheated oven for 30 minutes, stirring several times.
• Remove from the oven, and allow to cool to room temperature. Break into small clumps, and store in an airtight container.

POPCORN CAKE

Steps:

• Butter a bundt pan.
• Melt butter, oil and marshmallows in a large saucepan.
• Pour popcorn into a large bowl.
• Large roasting pan works for me.
• Add nuts and candies.
• Pour melted marshmallow mixture over corn, nuts and candies.
• Mix well, working quickly.
• Press mixture firmly into pan.
• Turn cake out immediately onto a large plate.
• Let “set” overnight for easy cutting.
• You may also use a 13 x 9 x 2 inch buttered pan and leave in pan for cutting.
• For Halloween make balls.

WHITE CHOCOLATE POPCORN

Steps:

• Melt the chocolate in a double boiler or in the microwave. (Watch it closely if you use the microwave).
• Microwave 2 bags of popcorn or pop about 7 oz. popcorn kernels.
• In a large tub, (or 2 large bowls) drizzle melted white chocolate over popcorn. Mix and fluff as you go. Your looking for a light coat of chocolate on the popcorn -- too much will make the popcorn soggy and spongy.
• Let popcorn cool in the refrigerator until the chocolate hardens. This is a great time to scoop servings of the popcorn into large ziplock baggys for easy storage.
• **Try bringing this to the party/couch/campout/slumberparty and letting your guest discover that it's not ordinary popcorn on their own ;) It's the greatest 1/2 a sec. in your life before you figure out what's goin' on.

MILK CHOCOLATE POPCORN

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!

LINDA'S NUTTY CARAMEL POPCORN

Steps:

• Pop popcorn, and set aside to cool.
• Mix popcorn and nuts together on a lg. cookie sheet (no smaller than 11x17x2-inch).
• Preheat oven to 300°F.
• In heavy saucepan add sugars, butter, and syrup. Cook, stirring constantly, for about 8 minutes to 245-250°F using a candy thermometer.
• Remove from heat, and add soda and vanilla. Stir well, until creamy.
• Pour over popped corn and nuts, and mix well to coat all the corn with the mixture.
• Bake at 300°F, for 10 minutes, then stir.
• Bake 10 more minutes
• Transfer to a large sheet of aluminum foil.
• Spread mixture thin. Let cool completely.
• Break up, and store in an airtight container.

CHOCOLATE POPCORN

Steps:

• Melt chocolate in pan.
• Add sugar, milk, water and butter.
• Add salt to taste.
• Boil to soft ball stage and remove from heat.
• Stir until creamy.
• Add vanilla and popped popcorn.
• Pour into buttered shallow pan.
• Cool to room temperature.
• Cut into squares when set.

PEPPERMINT WHITE CHOCOLATE POPCORN

Steps:

• Carefully melt the white chocolate in the microwave or on the stove. Stir constantly to prevent burning.
• Once melted, stir half of the crushed peppermint into the white chocolate.
• Put the popcorn in a large bowl and pour the melted white chocolate and peppermint mixture on top.
• Stir the mixture to coat the popcorn, then sprinkle the remaining peppermint over the popcorn.
• Enjoy.