PEANUT BUTTER POPCORN
If you love peanut butter and popcorn you'll love this! Definitely for the sweet tooth though!
Provided by AmyMTeets
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Pour popcorn into a large bowl. In a glass or plastic bowl, combine the margarine, brown sugar, and marshmallows. Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, and stir quickly to coat the corn before it cools.
Nutrition Facts : Calories 380.5 calories, Carbohydrate 43.9 g, Fat 22.3 g, Fiber 3 g, Protein 4.7 g, SaturatedFat 4 g, Sodium 405.8 mg, Sugar 24.7 g
MARSHMALLOW-PEANUT POPCORN
My brother calls this combo of popcorn, marshmallows, peanuts and pretzels the "perfect popcorn." The taste is reminiscent of a Big Hunk candy bar. -Julie Perez, Idaho Falls, Idaho
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 5 quarts.
Number Of Ingredients 7
Steps:
- In a large bowl, combine popcorn, marshmallows, peanuts and, if desired, pretzels. In a small saucepan, combine sugar, butter and corn syrup. Bring to a boil; cook and stir 2 minutes. Pour over popcorn mixture; toss to coat., Immediately spread onto waxed paper; let stand until set. Break into pieces. Store in airtight containers.
Nutrition Facts : Calories 183 calories, Fat 12g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 156mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER POPCORN BARS
If you're looking for a fun snack for kids, try this chewy peanut butter popcorn recipe that have a mild peanut butter taste. They're easy to mix and can be pressed into a pan to form bars, or shaped into balls. -Kathy Oswald, Wauzeka, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Place popcorn in a large bowl; set aside. In a saucepan over medium heat, bring sugar and corn syrup to a boil, stirring constantly. Boil for 1 minute. Remove from the heat., Stir in peanut butter and vanilla; mix well. Pour over popcorn and stir until well coated. Press into a buttered 13x9-in. pan. Cool slightly before cutting.
Nutrition Facts : Calories 90 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 74mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
POPCORN & PEANUT BARK
TK
Provided by Hedy Goldsmith
Yield 8
Number Of Ingredients 4
Steps:
- Line a baking sheet with a nonstick liner.
- Melt the chocolate in a large, heatproof bowl set over simmering water, stirring until the chocolate is melted and smooth, about 4 minutes. Remove the bowl from the heat and add the popcorn, peanuts, and salt. Fold the mixture until the popcorn and peanuts are evenly coated with the chocolate.
- Scrape the mixture onto the prepared baking sheet and spread into a thin layer. Refrigerate for about 30 minutes, or until cold and firm. Break into small clusters and store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts : ServingSize 1 serving, Calories 273 calories, Sugar 24 g, Fat 18 g, Carbohydrate 31 g, Fiber 4 g, Protein 4 g, SaturatedFat 8 g, Sodium 57 mg
CHEWY PEANUT BUTTER POPCORN BARS
Provided by Katie Lee Biegel
Categories dessert
Time 45m
Yield about 12 servings
Number Of Ingredients 6
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.
LIP-SMACKING POPCORN CONCOCTION
This is an easy and extremely tasty recipe! Every time I make this, I have people lined up to get the recipe! Cereal, corn chips, pretzels and nuts are coated with a vanilla confectioner's coating (also known as almond bark). This recipe makes a LOT--enough to fill an entire punch bowl and then some! Great for get-togethers.
Provided by Dani
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 23m
Yield 20
Number Of Ingredients 6
Steps:
- Cover a large flat surface with waxed paper. In a large bowl, stir together the popcorn, cereal, corn chips, almonds, and pretzels.
- Melt the confectioners' coating in a glass bowl in the microwave for 1 minute. Continue to cook at 30 second intervals, stirring between each one, until the coating is smooth.
- Pour melted coating over the cereal mixture. It's best to use a large metal spoon, and pour 1 or 2 spoonfuls at a time then mix to ensure even distribution. (A second person can be useful here - one to pour, one to mix.) Once everything is coated, spread the mixture out onto waxed paper in a thin layer. Let stand for about 1/2 hour, or until coating is dry. Transfer to a bowl to serve, or store in an airtight container.
Nutrition Facts : Calories 316.9 calories, Carbohydrate 36.5 g, Cholesterol 4.8 mg, Fat 16.8 g, Fiber 2.9 g, Protein 5.6 g, SaturatedFat 5.6 g, Sodium 323.1 mg, Sugar 14.8 g
ALMOND BARK POPCORN
Addicting and nice to give as gifts at Christmas in a decorative tin. I'm basically posting this as my own reference as i keep loosing the recipe:)
Provided by Cheesehead
Categories Lunch/Snacks
Time 15m
Yield 20 cups, 20 serving(s)
Number Of Ingredients 5
Steps:
- Melt the peanut butter and almond bark together in the microwave or on low on the stove.
- Dump the popped popcorn, peanuts, rice krispies and peanuts together in a large bowl.
- Pour the almond bark/peanut butter mixture over and mix well.
- Lay out on a grease cookie sheet.
- Let harden.
- Put in zip lock bags.
- I'm guessing on servings; I'd say 16-20.
Nutrition Facts : Calories 276.9, Fat 12.9, SaturatedFat 1.9, Sodium 196.2, Carbohydrate 33.5, Fiber 3.3, Sugar 1.2, Protein 8.7
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- Line a baking sheet with foil. Add ⅔ of the chocolate chips in a heavy medium saucepan over low heat until melted and warm (not hot) to touch. The chocolate should be heated to 113 to 120°F, not exceeding 120°F.
- Take the bowl of melted chocolate off the heat and stir in the remaining chocolate chips, combine until smooth. Allow the melted chocolate to come between 78 to 82°F. You can place the bowl of melted chocolate over a bowl of ice water to speed up the chilling process.
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