CHOCOLATE-MINT POPCORN
I wrote a book called "20 New Ways to Enjoy Popcorn." When I poll friends, they favor this recipe, a delicious treat for after-dinner coffee. - Polly Brunning, Thaxton, Virginia
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 2 quarts.
Number Of Ingredients 3
Steps:
- Place popcorn in a large bowl. In a small saucepan, melt mints and butter over medium-low heat; stir until smooth. Pour over popcorn; toss to coat., Immediately spread onto waxed paper; let stand until set. Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 145 calories, Fat 9g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 143mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE-PEPPERMINT POPCORN
Provided by Food Network Kitchen
Time 1h15m
Yield 4 cups of popcorn
Number Of Ingredients 0
Steps:
- Microwave 1 cup white chocolate chips with 1 tablespoon shortening in a microwave-safe bowl, stirring every 30 seconds, until melted, 2 to 3 minutes. Repeat in a separate bowl with 1 cup semisweet chocolate chips and 1 tablespoon shortening. Spread 6 cups popcorn on a baking sheet and drizzle with both chocolate mixtures. Sprinkle with 1/4 cup roughly chopped peppermint candies and a pinch of kosher salt. Let harden, about 1 hour, then break into pieces.
WHITE CHOCOLATE PEPPERMINT POPCORN
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 10 cups
Number Of Ingredients 9
Steps:
- Line 2 baking sheets with waxed paper.
- Place the peppermint candies in a large resealable plastic bag. Crush with a rolling pin until you have a mix of smaller chunks and crumbs. Set aside.
- Place the white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in increments of 15 to 30 seconds (this will depend on your microwave), stirring after each, until completely melted and smooth.
- Place the kettle corn in a large bowl. Pour the white chocolate mixture over the popcorn and fold with a spatula until evenly coated. Transfer the popcorn to the lined baking sheets in a single layer. Working quickly, sprinkle the popcorn with the crushed peppermint candies, mini chocolate chips, red and green sprinkles and red and green sanding sugar. You can you use more or less of each topping based on what you like.
- Allow the popcorn to dry to the touch, about 15 minutes, before packing in bags as gifts or storing in an airtight container.
PEPPERMINT POPCORN
Steps:
- In a microwave, melt candy coating; stir until smooth. In a large bowl, combine the popcorn and crushed candy. Pour candy coating over top; toss to coat. Pour onto a waxed paper-lined baking sheet. If desired, sprinkle with nonpareils. When hardened, break apart. Store in an airtight container.
Nutrition Facts : Calories 163 calories, Fat 8g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
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- Pop the popcorn kernels, however you like, I used an air popper because it’s quick. Preheat the oven to 300 degrees F.
- Line 2 baking sheets with parchment paper and set aside. In a medium saucepan place the sugar, butter, milk and salt. Heat over medium heat, stirring constantly with a silicone spatula, until the butter melts and the mixture comes to a rolling boil. Boil, stirring constantly, for one minute and then remove from the heat. Stir in the peppermint extract and the food colouring, if using.
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