MARTHA STEWART'S CHOCOLATE-ALMOND POPCORN
Make and share this Martha Stewart's Chocolate-Almond Popcorn recipe from Food.com.
Provided by Queen Dana
Categories Dessert
Time 1h
Yield 30 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Put popcorn in a large bowl. Add the nuts; set aside. Put sugar, corn syrup, butter, cocoa, and salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 5 minutes.
- Pour sugar mixture over popcorn and nuts; toss to coat. Transfer to rimmed baking sheets; bake, stirring every 20 minutes, until almost dry, about 1 hour. Let cool on sheets on wire racks.
TOFFEE-ALMOND POPCORN BALLS
These crowd-pleasing packable treats shine at bake sales, birthday parties, or anywhere you take them.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Yield Makes 16
Number Of Ingredients 7
Steps:
- In a large pot, melt butter over medium. Add marshmallows and cook, stirring, until melted, 5 to 6 minutes. Remove from heat and add popcorn, toffee, almonds, chocolate chips, and salt; gently fold to combine.
- Working quickly, lightly coat hands with butter and gently shape popcorn mixture into 16 balls; place on a parchment-lined baking sheet and let cool until set, about 10 minutes.
Nutrition Facts : Calories 168 g, Fat 6 g, Fiber 2 g, Protein 3 g, SaturatedFat 3 g
CARAMEL-ALMOND POPCORN
Alexis Stewart's caramel-almond popcorn is an easy snack to make and, as she can attest, "people love it." Homemade caramel sauce is infused with almond and vanilla extracts, which is then poured over popcorn and toasted almonds.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 18 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees. Butter 2 rimmed baking sheets; set aside. Place corn kernels and oil in a large pot over medium-high heat; cover. Once kernels begin to pop, shake pot frequently; when popping slows to about 3 seconds between pops, remove from heat; uncover. Transfer to a large bowl. Add almonds; toss.
- Cook sugar, butter, and corn syrup in a medium saucepan over medium-high heat, stirring, until it reaches 255 degrees.
- Remove from heat. Stir in extracts, salt, and baking soda. Pour over popcorn mixture; toss to coat. Divide between prepared sheets. Bake, stirring occasionally, 1 hour 20 minutes. Let cool on wire racks.
MACADAMIA BUTTER-CRUNCH POPCORN
Pair this buttery, nutty, crunchy treat with our Chocolate-Almond Popcorn.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 30 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Put popcorn in a large bowl. Add the nuts; set aside. Put sugar, corn syrup, butter, and salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 4 minutes. Stop stirring; continue cooking until mixture lightens in color, 5 minutes more. Remove from heat; stir in baking soda.
- Pour sugar mixture over popcorn and nuts; toss to coat. Transfer to rimmed baking sheets; bake, stirring every 20 minutes, until almost dry, about 1 hour. Let cool on sheets on wire racks.
CHOCOLATE-ALMOND POPCORN
One way to make make our chocolate- and almond-covered popcorn more irresistible is to pair it with our Macadamia Butter-Crunch Popcorn.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 30 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Put popcorn in a large bowl. Add the nuts; set aside. Put sugar, corn syrup, butter, cocoa, and salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 5 minutes.
- Pour sugar mixture over popcorn and nuts; toss to coat. Transfer to rimmed baking sheets; bake, stirring every 20 minutes, until almost dry, about 1 hour. Let cool on sheets on wire racks.
CHOCOLATE ALMOND POPCORN
I love to make this popcorn, along with the caramel kind, and put it into large containers for both of my grandpas during the holidays.
Provided by jsb021
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h15m
Yield 25
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Mix together the sugar, corn syrup, butter, cocoa powder, and salt in a saucepan over medium-low heat until the mixture is smooth and begins to simmer. Place the popcorn into a very large bowl, mix with the almonds, and then pour the chocolate syrup over the mixture. Stir until all the popcorn and almonds are coated. Spread the chocolate popcorn out onto several large baking sheets in a single layer.
- Bake in the preheated oven until thoroughly dry, about 1 hour, stirring every 20 minutes or so to dry all sides of the popped corn. Allow to cool on the sheet, then transfer into sealed containers.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 25.8 g, Cholesterol 9.8 mg, Fat 14.4 g, Fiber 2.5 g, Protein 3.4 g, SaturatedFat 3.6 g, Sodium 337 mg, Sugar 12.1 g
COCOA POPCORN
Popcorn is already a great snack -- add chocolate to it and your family will ask for it daily.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 5m
Number Of Ingredients 4
Steps:
- Place popcorn in a large bowl. Combine sugar and cocoa powder. Drizzle melted butter over popcorn, tossing to combine. Sprinkle with cocoa mixture, and toss.
Nutrition Facts : Calories 108 g, Fat 5 g, Fiber 2 g, Protein 2 g
CHOCOLATE COVERED ALMONDS
These are a treat for all seasons. Sprinkle a few on ice cream or eat on their own as a midday snack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 pounds
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Toast almonds for 15 minutes on a baking sheet. Line two baking pans with parchment paper; set aside.
- In a medium saucepan, combine granulated sugar, 1/4 cup water, toasted almonds, and cinnamon. Cook, stirring constantly, until sugar becomes golden and granular and almonds are completely coated and separated. Pour nuts onto prepared pans. Chill in freezer, about 15 minutes.
- Meanwhile, place chocolate in a medium bowl; place bowl over simmering water until melted. Transfer half the chilled almonds to a large bowl, and pour half the melted chocolate over nuts. Stir until nuts are thoroughly coated. Transfer nuts onto prepared baking pan. Using two forks, separate nuts so none stick together. Return almonds to refrigerator until chocolate has set, about 20 minutes. Repeat with remaining almonds.
- Place cocoa powder and confectioners' sugar into two separate bowls. Toss half the nuts in cocoa and half in sugar, and gently tap off any excess powder. Store separately in airtight containers for up to 1 month.
CARAMEL AND ALMOND POPCORN
Kids and adults alike will love munching on homemade caramel corn at a summer party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 gallons
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and toast until lightly golden and fragrant, about 10 minutes. Remove from oven; let cool completely. Generously butter two roasting pans, and set aside.
- Combine butter, corn syrup, and brown sugar in a medium heavy-bottomed saucepan, and place over medium heat. Bring mixture to a boil, stirring constantly; stop stirring, and cook 3 minutes more. Add vanilla extract and reserved toasted almonds; continue cooking 1 minute more. Remove from heat, and stir in condensed milk and salt.
- Place popcorn in a large bowl, and drizzle caramel mixture all over the top. Using a large well-buttered metal spoon, immediately toss to distribute evenly and combine. Divide between prepared pans.
- Bake 7 minutes. Remove from oven, and stir mixture to allow it to cook evenly. Return to oven; bake 7 to 8 minutes more. Transfer to a wire rack to cool completely. Break apart clusters; serve.
CHOCOLATE ALMONDS
These simple-to-make chocolate almonds are a treat sure to please everyone's sweet tooth.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 7 to 8 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Place almonds in a single layer on a rimmed baking sheet and toast until fragrant, about 10 minutes, shaking the pan halfway through. Line three rimmed baking sheets with parchment paper. Top two of the baking sheets with cooling racks; set aside.
- In a medium saucepan, combine the sugar, water, toasted almonds, and cinnamon. Cook over medium-high heat, stirring constantly, until sugar becomes golden, then starts to crystallize, and almonds are completely coated, about 8 minutes. Pour the almond mixture onto the parchment-lined baking sheet. Transfer to the freezer or refrigerator to chill for 15 minutes.
- Place the chocolate in a heatproof bowl and set over a pan of simmering water. Stir until melted. Add the chilled almond mixture, stirring until nuts are thoroughly coated. Divide between the two cooling rack-lined baking sheets. Separate almonds with a fork. Place baking sheets in refrigerator until chocolate is set, 3 to 4 minutes.
- Place cocoa powder in a large bowl and add the almond mixture. Toss to coat, shaking off excess cocoa powder. Store in an airtight container for up to 1 month.
WHITE-CHOCOLATE POPCORN BALLS
A great, easy-to-pick-up party snack, these popcorn balls are delicious and fuss-free.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 56
Number Of Ingredients 7
Steps:
- Sprinkle popcorn with salt. Melt butter in a large pan over low heat. Add marshmallows and chocolate; cook, stirring until melted.
- Remove from heat; stir in almonds and popcorn. Shape into balls using a 2-inch ice-cream scoop coated with cooking spray. Transfer to baking sheet lined with parchment paper. Let stand 30 minutes. Can be stored airtight up to 1 day.
NO-BAKE CHOCOLATE-ALMOND OAT BARS
Almonds do double duty here -- silky almond butter helps hold the bars together, while chopped toasted almonds add just the right amount of crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h30m
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- Coat an 8-inch square baking pan with cooking spray. Line with parchment, leaving 2 inches of overhang on 2 sides. Melt almond butter, honey, and butter in a saucepan over medium heat, stirring frequently, about 6 minutes. Remove from heat and add remaining ingredients, stirring until chocolate has melted and ingredients are well combined.
- Pour mixture into prepared pan. Refrigerate until chocolate hardens, at least 3 hours and up to 1 day. Run a knife around edges, then use parchment to remove from pan and transfer to a cutting board. Cut into 24 bars, 3 across one side and 8 down other. Bars can be stored in refrigerator up to 3 days.
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