White Chocolate Cashew Popcorn Food

EASY WHITE CHOCOLATE PARTY MIX

Steps:

• In a large bowl, combine the first 6 ingredients. In a microwave or heavy saucepan over low heat, melt baking chips with oil; stir until smooth., Pour over popcorn mixture and toss to coat. Immediately spread onto 2 baking sheets; let stand until set, about 2 hours. Store in airtight containers.

WHITE CHOCOLATE POPCORN DELUXE

Steps:

• Place popcorn in a large bowl. In a microwave, melt white chocolate and butter; stir until smooth. Pour over popcorn mixture and toss to coat. Add the cranberries, nuts and salt., Spread onto waxed paper. Cool until set. Store in an airtight container.

WHITE CHOCOLATE POPCORN

Steps:

• Pop 1 popcorn package at a time in the microwave on high until popping begins to slow down, about 2 1/2 minutes. Open bags carefully and transfer popcorn to a large plastic bag, discarding any burnt pieces or unpopped kernels.
• Melt white chocolate chips with butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until mixture is creamy, about 5 minutes.
• Drizzle melted chocolate over popcorn. Close bag and shake until thoroughly coated, 3 to 4 minutes. Place in the refrigerator to cool, about 1 hour.

WHITE-CHOCOLATE CARAMEL CORN WITH CASHEWS

Steps:

• Preheat oven to 250 degrees. Place popcorn and nuts in a large bowl. Melt butter in a heavy-bottomed saucepan over medium heat. Stir in corn syrup, sugar, and 1/2 teaspoon salt, and cook until sugar dissolves, stirring once or twice. Raise heat to high, and bring to a boil (do not stir). Boil, without stirring, until a candy thermometer registers 248 degrees, 2 to 4 minutes. Remove from heat, and stir in baking soda.
• Pour caramel over popcorn mixture, stirring to coat thoroughly. Transfer to 2 rimmed baking sheets, spreading in a single layer. Bake 45 minutes, stirring twice. Test doneness by removing a few pieces of popcorn from oven; if they crisp within 1 minute, popcorn is ready. Remove from oven, and immediately sprinkle with remaining salt. Let cool completely.
• Place chocolate in a heatproof bowl set over a pan of barely simmering water. Stir until melted and completely smooth. Fill a small resealable plastic bag with chocolate, and snip a tiny hole in 1 corner. Drizzle chocolate over caramel corn. Refrigerate until chocolate is set, about 10 minutes, before breaking up.

WHITE CHOCOLATE CASHEW BRITTLE

Steps:

• Using the broil setting, toast the coconut on a flat cookie sheet make sure it is well spread out.
• This only takes a few minutes and will burn if left unattended.
• Chop the cashews and spread evenly over the bottom of an ungreased 9x9" baking pan that has sides; sprinkle the toasted coconut evenly over the nuts.
• Combine the butter, sugar and water in a large heavy saucepan.
• Stir over medium heat until ingredients are combined.
• Continue stirring until mixture reaches the hard crack stage, stirring constantly (approximately 45 minutes).
• Pour over nuts & coconut and making sure mixture is disbursed evenly (you may tilt slightly while candy is still liquid to achieve this).
• Let sit for about an hour.
• Microwave about 3 chunks of the white chocolate almond bark for about a minute, stir to check consistency and return to microwave for about 15 seconds each time until smooth and spreadable.
• Once white chocolate mixture is smooth, spread over the top of candy's surface so it is completely covered.
• Once cooled, use a very sharp french knife and cut into 1" squares.

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.

WHITE CHOCOLATE PEANUT BUTTER POPCORN

Steps:

• Prepare a clean paper shopping bag or oversized mixing bowl. Heat a large heavy pan over medium heat and film the bottom with vegetable oil. Add the popcorn, shake to distribute, then put a lid on the pan. Leave a small crack for steam to escape. When the popcorn starts popping, shake vigorously to make sure the kernels pop evenly. When the popping slows, take the pan off the heat.
• Pour the popcorn into the paper bag or bowl to cool, being careful to leave any unpopped kernels in the pan. Lightly salt the popcorn to taste.
• Mix the honey and sugar in a small saucepan and bring to a boil. Let it simmer for a couple minutes, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, and then mix in the vanilla.
• Immediately pour the peanut butter caramel over the popcorn and stir with a long-handled wooden spoon until it's all coated. Pour onto a greased cookie sheet. Drizzle with white chocolate.

WHITE CHOCOLATE POPCORN

Steps:

• Have a cookie sheet lined with wax paper prepared in advance.
• In a double boiler melt the white chocolate. While the chocolate is melting pop the popcorn. If you're using them, stir the crystals into the chocolate until they dissolve.
• ***If you're using a popcorn maker then pour your popped popcorn into a large mixing bowl and pour the chocolate over the popcorn; shake and lightly toss to get an even coating.
• *** If you're using a bag of popcorn pour the chocolate into the bag of popped popcorn and hold the bag closed with your hands; shake the bag to coat evenly.
• Pour the popcorn evenly onto the wax paper, if you want to use pretty or seasonal sprinkles now's the time. Allow to dry, about 20 minutes.

WHITE CHOCOLATE CASHEW POPCORN

Steps:

• In a large bowl, mix together popcorn and nuts.
• In a double boiler or saucepan over medium-low heat, melt almond bark until smooth.
• Pour over popcorn mixture and mix with a wooden spoon or spatula, until fully coated.
• Pour in a single layer on waxed paper-lined sheets.
• Let cool and break apart. Store in an airtight container.