Mozzarella Stick Popcorn Snack Mix Recipes

POPCORN SNACK MIX (NO-BAKE RECIPE)

Steps:

• Add 2 tsp Vegetable Oil and 50g Corn Kernels to a large saucepan. Put on a medium heat shaking the pan occasionally until the popping stops. Tip the popcorn out onto a large tray.
• Chop 75g Salted Nuts. Keep some chunky, chop some a little smaller. It depends on what nuts you are using as to how much you want to chop. Don't got too small. Add the nuts to the popcorn.
• Also add 25g Mini Marshmallows, 30g Corn Flakes and 50g Dark Chocolate Chips.
• Mix everything together well and spread out on the tray.
• Break up 50g Dark Chocolate and 50g Milk Chocolate into a small bowl or saucepan.
• Melt in the microwave or on the hob and stir well.
• Drizzle the melted chocolate over the snack mix.
• Leave to cool then use your hands to break up any bigger pieces where the chocolate has stuck ingredients together. You can leave some clumps for variety.
• Store in an airtight container or eat!

SWEET AND SALTY POPCORN SNACK MIX

Steps:

• Preheat oven to 300 degrees F. Line a large rimmed baking sheet with heavy duty foil and spray lightly with non-stick cooking spray.
• Pour popped popcorn out onto foil lined baking sheet. Pick out any kernels. Add Crispix and pretzels and spread out evenly with popcorn.
• Melt butter in a large, heavy saucepan over medium heat. Add brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly, and then allow to boil for two minutes, stirring occasionally. Remove from heat and use a spoon to drizzle the mixture over the popcorn mixture in an even stream. Toss the popcorn mixture lightly to distribute and then spread it back out in an even layer.
• Bake for 10 minutes. Use a spatula to stir the mixture and bake for an additional 10 minutes. Remove from oven and stir once more. Spread the mixture back out in an even layer and allow to cool for 10 minutes or until cool enough to handle. Break apart and allow to cool completely. Add peanut M&M's and toss to combine.
• Store in an airtight container or zippered plastic storage bags.

NACHO CHEESE CORN CHIP-ENCRUSTED MOZZARELLA STICKS

Steps:

• Preheat the oven to 375 degrees F.
• Beat the eggs in a medium bowl. Crush the corn chips in a food processor or ziptop bag until there are fine crumbs and some pea-size pieces. Transfer the crumbs to a shallow dish.
• Dip the mozzarella sticks into the egg, then let the excess drip off. Roll in the corn chip crumbs until fully coated. Transfer to a baking sheet.
• Bake until the mozzarella sticks are completely cooked through and the crust is browned slightly, 10 to 12 minutes.

MOZZARELLA STICK POPCORN SNACK MIX

Steps:

• Whisk together breadcrumbs, parsley and salt in a small bowl.
• Pour mixture into a shaker bottle if desired.
• Put plain or buttered popcorn into a bowl and spray lightly with oil.
• Shake on seasoning liberally and shake or stir the popcorn to distribute, then top off with a handful of shredded mozzarella cheese.

STICKY POPCORN

Steps:

• Combine marshmallows, butter, and brown sugar in a microwave-safe bowl; heat in microwave until marshmallows are melted and mixture is smooth, 30 to 60 seconds.
• Place popcorn in a bowl and pour marshmallow mixture over popcorn; stir to coat.

SAVORY POPCORN MIX

Steps:

• Heat oven to 300°. Mix popcorn, pretzels and crackers in ungreased rectangular pan, 13x9x2 inches. Mix remaining ingredients; drizzle over popcorn mixture. Toss until evenly coated.
• Bake uncovered about 30 minutes, stirring every 10 minutes, until toasted. Store in airtight container at room temperature.