Sweet And Sassy Popcorn And Nuts Food

SWEET AND SALTY POPCORN MIX

Steps:

• Preheat the oven to 225 degrees F. Coat 2 baking sheets with cooking spray. Toss the popcorn, rice crackers, peanuts, sesame seeds and wasabi peas in a large bowl.
• Combine the brown sugar, corn syrup, butter and salt in a heavy-bottomed saucepan over medium-high heat. Bring to a boil, stirring constantly, then cook, stirring, until thick, about 1 more minute. Remove from the heat. Carefully stir in the vanilla and baking soda (the caramel will bubble).
• Pour the hot caramel over the popcorn mixture and stir with a metal spoon. (Don't worry if the caramel is too thick to coat the mix; it will melt in the oven.) Spread on the prepared baking sheets; bake, stirring every 15 minutes, until evenly coated, 45 minutes to 1 hour. Let cool completely. Break into pieces and store in an airtight container for up to 2 weeks.

SWEET AND SALTY POPCORN WITH ORANGE-BLOSSOM HONEY

Steps:

• Preheat oven to 250 degrees. Place popcorn and nuts in a large ovenproof bowl, and keep warm in oven. Pour sugar into a small, heavy saucepan and place over medium-low heat. When sugar is melted and a light caramel color, add honey and stir until smooth and liquid. Remove from heat.
• Take popcorn from oven, sprinkle it with salt, and then pour sugar syrup over it. Using a potholder to steady bowl with one hand, stir quickly, using a large fork, to fluff and coat corn. Spread on baking sheet, and let cool. Break into large pieces and eat as a sweet snack. Store in an airtight tin.

SWEET POPCORN

Steps:

• Put the oil in a large saucepan with a tight-fitting lid over a medium heat. Toss the popcorn kernels in the oil to coat. Put the lid on, and keep over a medium heat until you hear the first popcorn pop, then turn the heat to medium-low. When you begin to hear lots of popping, give the pan a shake. Continue to shake frequently until the popping stops. Turn off the heat and leave in the pan.
• Line a large baking tray with baking parchment. Put the sugar and 60ml water into a medium heavy-based saucepan and bring to the boil. Stir until the sugar has dissolved, then leave over a medium heat, without stirring, for 6-8 mins. It should start to turn into a golden caramel, swirl it around and add the butter - stand back as it may spit a little. Stir well until combined.
• Pour the caramel over the popcorn in the pan and stir immediately to coat the popcorn, being careful not to touch the hot caramel. Carefully transfer onto the lined baking tray and press down with the back of a spoon to spread evenly. Leave to cool for 5 mins, then break apart and eat.

SWEET AND SPICY POPCORN

Steps:

• Stir the confectioners' sugar, paprika, salt, garlic powder, cumin and cayenne together in a small bowl. Heat the coconut oil in a very large pot with a lid over medium heat. Add the popcorn and half of the sugar mixture, cover the pot and shake to coat. Add the remaining sugar mixture and continue to shake until well coated. Serve immediately.

SWEET AND SPICY 1UP POPCORN MIX RECIPE BY TASTY

Steps:

• Start by making the yellow spicy popcorn. In a pot add the popcorn then the oil to cover. Sprinkle on the sugar, followed by the yellow food coloring gel. Stir well to combine. Add the lid then heat on medium high. When the kernels start to pop, shake the pot while holding the lid closed. Continue cooking until all of the kernels have popped, then remove from the heat. Transfer the popped and colored popcorn to a large mixing bowl. Add the chipotle powder, salt, corn nuts, and ring chips. Mix well then set aside.
• Next make the purple popcorn. In a pot add the popcorn then the oil to cover. Sprinkle on the sugar, followed by the purple food coloring gel. Stir well to combine. Add the lid then heat on medium high. When the kernels start to pop, shake the pot while holding the lid closed. Continue cooking until all of the kernels have popped, then remove from the heat. Transfer the popped and colored popcorn to a large mixing bowl. Add the M&M's, gummies, purple sugar, and sweet potato chips.
• In a large bowl, evenly add the yellow and purple popcorn mixtures to create a fun mix of spicy and sweet treats.
• Enjoy!

SWEET AND SPICY SASSY NUTS

Steps:

• Preheat oven to 350 deg F.
• Pour the 6 cups of nuts into a gallon size zipper top plastic bag. In a small bowl, beat the large egg white with the teaspoon of water until the white is frothy. Pour the frothy egg white into the plastic bag with the nuts, seal and shake until all the nuts are coated with the egg white mixture.
• In a separate bowl, mix the salt, brown sugar, cinnamon, and Berbere spice mix (or your substitute), until well blended.
• Pour the brown sugar spice mix into the plastic bag, seal, and shake until all the nuts are covered.
• Line a jellyroll pan with parchment paper. Pour the spiced nuts onto the pan, spread out in an even layer. Bake in a 350 deg F oven for 20 minutes, stirring every 5 minutes, until the spice glaze is set and the nuts are toasted.
• Allow to cool completely before serving. The spice glaze will set hard as it cools.

SWEET AND SASSY MIXED NUTS

Steps:

• Preheat oven to 300°F and prepare baking sheet. I like to line a jelly roll pan with parchment paper, but you can grease your pan if you like.
• Combine brown sugar, cinnamon and cayenne, set aside.
• In a bowl large enough to accommodate nuts, whisk the egg white; add nuts, cranberries, sprinkle with sugar mixture and toss to coat. Spread onto prepared baking sheet.
• Bake for 18-20 minutes or until golden brown, stirring once. Cool completely.
• Store in an airtight container up to a week.