PANDORA'S BOX
Steps:
- Microwave the almond bark in a microwave-safe bowl until melted, 1 to 2 minutes. Place the puffcorn in a large mixing bowl or giant resealable bag (like a sweater storage bag). Pour the melted almond bark over the puffcorn and mix or shake to completely coat.
- Spread the mixture out onto parchment paper or in a single layer in the resealable bag to set, about 10 minutes. Store in an airtight container. If left uncovered for too long, the puffcorn will get soggy. Lasts about 5 minutes!
CHRISTMAS PUFFCORN RECIPE
Sweet and salty party snack for Christmas. Guests absolutely love this recipe!
Provided by The Savvy Age
Categories Snack
Time 20m
Number Of Ingredients 3
Steps:
- Line two baking sheets with parchment paper.Place the puffcorn in a single layer on top of the parchment paper.Melt the white chocolate candy melts in the microwave.Drizzle the melted white chocolate over the puffcorn with a wooden spoon.Decorate with sprinkles.Put the baking sheets in the refrigerator for 10 minutes.Store in a closed container. Can be stored in the refrigerator.
WHITE CHOCOLATE PUFF CORN CRACK
It only takes two ingredients and a few minutes to make this sweet, salty, crunchy treat.
Provided by Kara
Categories Dessert: Candy
Time 10m
Number Of Ingredients 3
Steps:
- Pour the Puffcorn into a large mixing bowl. Spread some waxed paper out on your counter or table.
- Break the almond bark into pieces and place it in a glass bowl. Cook in the microwave at half power, stirring every 30 seconds until melted and smooth.
- Pour the melted white chocolate over the puffcorn and stir till coated evenly.
- Spread onto waxed paper. If desired, add sprinkles. Let sit till hardened.
Nutrition Facts : Calories 265 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 23 grams fat, Fiber 5 grams fiber, Protein 9 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 219 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
PUFFED CARAMEL CORN
Puffed corn can be found in the potato chip aisle of your grocery store. This is a great caramel corn without hulls or unpopped kernels. Warning: you need to make a double batch of this because it doesn't last long, at least not in my house. Very addicting. Love it!
Provided by rookie
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h7m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Combine corn puffs and peanuts in a large roasting pan.
- Bring butter, brown sugar, and corn syrup to a boil in a heavy 2-quart saucepan. Cook and stir for 2 minutes. Remove from heat; stir in baking soda until mixture foams up. Pour over corn-peanut mixture and toss well using rubber spatulas.
- Bake in the preheated oven, stirring every 10 to 15 minutes, until a cooled piece of corn is crunchy, about 45 minutes.
- Spread on waxed paper to cool. Break apart and transfer to an airtight container.
Nutrition Facts : Calories 631.3 calories, Carbohydrate 62 g, Cholesterol 62.1 mg, Fat 42.2 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 17.6 g, Sodium 787.5 mg, Sugar 33.7 g
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