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.
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.
ALMOND GLAZED POPCORN
If you love popcorn with some sweetness than this recipe is for you! A light glaze tops the popcorn perfectly, making this treat a sweet and salty snack.
Provided by roxy_froggy25
Categories Candy
Time 8m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Pop popcorn in microwave and place in a large mixing bowl.
- Stir powdered sugar and almond extract together in a small bowl.
- Gradually add enough water til the mixture is thin.
- Pour glaze over popcorn.
- Stir until lightly coated.
- Store popcorn in tubaware, or press into a cake pan to form bars.
Nutrition Facts : Calories 212.3, Fat 0.7, SaturatedFat 0.1, Sodium 2.6, Carbohydrate 50.1, Fiber 2.3, Sugar 37, Protein 2.1
CANDIED ALMOND BARK POPCORN
A yummy twist on normal buttered popcorn that is quick to make and oh so good! Almond bark is slightly sweeter than white chocolate and just melts in your mouth. You can make this recipe festive for any holiday by adding any color sprinkles while popcorn is still warm. Wait until it is completely cooled before breaking it up and storing it.
Provided by alytholen
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 16m
Yield 30
Number Of Ingredients 2
Steps:
- Place packaged popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Pour popcorn into a large bowl. Remove any unpopped kernels.
- Place almond bark in a saucepan and melt over medium-low heat, stirring constantly so it does not burn on the bottom, about 8 minutes. Pour melted almond bark over popcorn and stir to coat evenly. Pour out onto a baking sheet to cool.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 15.2 g, Fat 11.2 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 5.4 g, Sodium 73.4 mg, Sugar 0.5 g
ALMOND POPCORN CRUNCH
Make and share this Almond Popcorn Crunch recipe from Food.com.
Provided by Queenkungfu
Categories Lunch/Snacks
Time 1h
Yield 14 cups, 7 serving(s)
Number Of Ingredients 8
Steps:
- Butter a large bowl.
- In a quart saucepan, combine sugars, syrup, water and salt.
- Cook to 235 degrees on a candy thermometer.
- Add almonds; cook to 250 degrees stirring occasionally.
- Continue cooking to 295 degrees, stirring occasionally.
- Add butter; stir until melted and completely blended into the syrup mixture.
- Remove from heat.
- Add half the popcorn.
- Stir syrup up from the bottom of the pan, coating corn well.
- Pour remaining popcorn into the buttered bowl.
- Pour mixture over the popcorn in the bowl; stir until all corn is covered and almonds are evenly distributed.
- Spread mixture onto a cold buttered surface; break apart with a fork.
Nutrition Facts : Calories 907.5, Fat 39.7, SaturatedFat 10.4, Cholesterol 34.9, Sodium 1127.4, Carbohydrate 136.5, Fiber 8, Sugar 99.7, Protein 12.8
GLAZED CINNAMON AND POPCORN SNACK MIX
Lightly glazed popcorn, almonds and Cinnamon Toast Crunch™ cereal will be a hit with the whole family.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 50m
Yield 19
Number Of Ingredients 5
Steps:
- Heat oven to 325°F. Line 15x10x1-inch pan with cooking parchment paper.
- In large bowl, mix cereal, popcorn and almonds. In small bowl, mix melted butter and honey; pour over cereal mixture. Toss to coat well. Spread in pan.
- Bake 25 to 30 minutes or until mixture is starting to brown, stirring once halfway through bake time. Pour mixture onto waxed paper; cool 15 minutes. Break up; store in airtight container.
Nutrition Facts : Calories 190, Carbohydrate 16 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1/2 cup, Sodium 115 mg, Sugar 8 g, TransFat 0 g
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
ALMOND ROCA GOURMET POPCORN
Make and share this Almond Roca Gourmet Popcorn recipe from Food.com.
Provided by Pinay0618
Categories < 30 Mins
Time 20m
Yield 3 quarts
Number Of Ingredients 9
Steps:
- Place popped popcorn in a large roasting pan that has been sprayed with a non-stick spray and set aside.
- In saucepan on low heat mix sugars, butter, salt, and corn syrup. Let mixture come to a soft boil and place lid on pan for 30 seconds. Remove lid and stir with clean spoon. This is done so all sugar and salt crystals are dissolved and none get back in the mixture. Turn heat down and let boil gently with out a lid for 5 minutes stirring constantly.
- When 5 minutes are up remove from heat and stir in baking soda. Syrup will foam but this is normal. Stir until baking soda is completely dissolved. Add butter flavoring and stir. Pour over popcorn slowly stirring popcorn constantly, coating all the popcorn gently. When popcorn is coated, pour almonds in and stir well. Place in a preheated oven at 225 degrees for 1 hour. Popcorn needs to be stirred and mixed through every 15 minutes. When popcorn is finished baking pour onto a non-stick service and let cool.
Nutrition Facts : Calories 1096.4, Fat 55.6, SaturatedFat 21.4, Cholesterol 81.3, Sodium 811.5, Carbohydrate 148.1, Fiber 10.4, Sugar 86.2, Protein 14.6
GLAZED ALMONDS
Steps:
- Line a baking sheet with foil. Grease the foil with 1 tablespoon butter; set aside. In a large heavy skillet, combine the almonds, sugar and remaining butter. Cook and stir over medium heat for 6-8 minutes or until sugar is golden brown., Remove from the heat; carefully stir in vanilla. Spread onto prepared baking sheet; immediately sprinkle with salt. Cool before breaking into pieces. Store in an airtight container.
Nutrition Facts :
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
VANILLA POPCORN
"This sweet crunchy snack is my family's favorite," writes Carolyn Roney of Scipio Center, New York. "For variety, substitute almond extract or maple flavoring or add nuts for extra crunch."
Provided by Taste of Home
Categories Snacks
Time 10m
Yield 3 quarts.
Number Of Ingredients 6
Steps:
- Place popcorn in a large bowl; set aside. In a saucepan, combine the sugar, butter and corn syrup. Bring to a boil over medium heat; boil and stir until mixture is golden, about 2 minutes. , Remove from the heat; stir in baking soda and vanilla. Pour over popcorn and toss to coat. Cool slightly; break apart while warm. Store in an airtight container.
Nutrition Facts : Calories 206 calories, Fat 11g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 209mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 1g protein.
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CANDY COATED POPCORN A.K.A. “CRACK CORN”
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4.6/5 (20)Total Time 8 minsCategory Popcorn & Snack MixesCalories 101 per serving
- Pop the popcorn as directed on the package. Remove all of the unpopped kernels. Pour into a large bowl, or a paper grocery sack. Melt almond bark squares and oil in your microwave for one to one and a half minutes, or until you are able to stir into a pourable consistency. Pour warm mixture over popcorn and toss.
- After the popcorn is evenly covered, shake the desired sprinkles onto the corn and shake until you have it coated to your liking. Let it sit in a large bowl to “dry” for a while, especially if you decide to put into treat bags.
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