Nutty Popcorn Bars Food

CHEWY PEANUT BUTTER POPCORN BARS

Steps:

• Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
• Melt the peanut butter and butter together in a medium saucepan over low heat, then stir in the marshmallows. Continue to stir until the marshmallows are melted.
• Remove the pan from the heat and stir in the popcorn to coat evenly in the melted marshmallow mixture. Pour the popcorn mixture into the coated baking dish and spread out into an even layer. Drizzle the popcorn with the chocolate sauce. Allow the popcorn treats to cool for 30 minutes, then cut into bars.

NUTTY CARAMEL POPCORN

Steps:

• Preheat oven to 250 degrees F. Butter a large roasting pan.
• Combine popped corn and nuts in the prepared pan, mixing well. Place in the oven while preparing the glaze.
• In a large heavy saucepan over medium heat, combine the brown sugar, corn syrup, butter, orange zest and salt. Bring to a boil, stirring constantly until the sugar dissolves. Boil for 4 minutes without stirring.
• Remove from the heat and mix in the vanilla and baking soda. BE VERY CAREFUL WITH THE SODA AS IT MAY MAKE THE SYRUP FOAM UP AND SPATTER A BIT!Gradually pour the glaze over the popped corn mixture, stirring to coat well.
• Bake until dry; stirring occasionally, approximately 1 hour.
• Remove from the oven. Using a metal spatula, free the popcorn from the bottom of the pan. Let cool completely in the pan.
• Break into clumps. Store in an airtight container at room temperature for up to 1 week.

SWEET N' NUTTY POPCORN CRUNCH

Steps:

• In a large bowl, combine popped popcorn (remove unpopped kernels), Rice Krispies, and peanuts.
• In another bowl, melt almond bark and peanut butter in microwave on high for 1 1/2 minutes.
• Stir and keep microwaving in 30 second intervals until melted.
• Pour melted ingredients over popcorn mixture and fold, mixing well.
• Pour onto a large piece of parchment, waxed paper, or foil sprayed with Pam.
• Cool for 15 minutes and either form into balls, or leave flat to dry another 30 minutes, then break apart.

NUTTY TOFFEE POPCORN

Steps:

• In a large bowl, combine popcorn and nuts. In a small heavy saucepan, combine the brown sugar, butter, corn syrup and cream of tartar; stir until sugar is dissolved. Cook, without stirring, over medium heat until a candy thermometer reads 300°-310° (hard-crack stage). , Remove from the heat; quickly stir in baking soda and extract until mixture is light and foamy. Immediately pour over popcorn mixture; toss gently. Spread into two greased 15x10x1-in. baking pans. Press gently to flatten. Cool completely. Break into pieces.

NUTTY POPCORN BARS

Steps:

• Preheat oven to 350°F Place oats and peanuts on a baking sheet and bake for 12 minutes. Cool completely.
• Place popcorn in a large bowl sprayed with cooking spray. Spray a large jelly-roll pan with cooking spray.
• In a saucepan, combine butter, brown sugar and honey over medium heat, bring to a boil stirring frequently. Continue to boil for 1-1/2 minutes. Remove from heat and stir in salt and vanilla.
• Pour syrup over popcorn and stir until well coated. Stir in reserve peanuts and oats plus raisins. Spread evenly in prepared jell-roll pan. Allow to cool completely, about 30 minutes.
• Turn out onto a cutting board and cut into 24 equal squares. Store in an air-tight container for up to 3 days.