Chocolate Disks With Cinnamon Popcorn Recipes
CHOCOLATE DISKS WITH CINNAMON POPCORN
These fun treats combine rich chocolate with crisp, sweet-spiced air-popped popcorn. You'll need to lightly crush the popcorn into smaller pieces so they'll adhere better to the chocolate, and make sure to melt some coconut oil into the chocolate to help it set better. You can easily double the recipe if you'd like to serve more people or have handy snacks at the ready. They'll keep in the fridge, lightly covered on the sheet pan, for two to three days, and the popcorn will still remain crisp. For a more intense chocolate experience, you can use dark chocolate chips.
Categories Snacks,Dessert
Time 25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a small bowl, whisk sugar, cinnamon, and salt. Lightly crush popcorn in a medium bowl; coat popcorn with nonstick spray. Sprinkle sugar mixture over popcorn and toss to coat.
- Line a sheet pan with parchment paper or wax paper. Place chocolate and coconut oil in a small microwave-safe bowl. Microwave on High until melted, about 1½ minutes, stirring every 30 seconds. Spoon melted chocolate onto prepared sheet pan in 8 equal rounds, spreading each to a 2½- to 3-inch circle. Immediately sprinkle popcorn evenly over chocolate. Refrigerate 15 minutes or until set.
- Serving size: 1 chocolate disk
Nutrition Facts : Calories 119 kcal
CINNAMON CANDY POPCORN
This crisp bright-colored snack is more festive than traditional caramel corn. My family just loves it! Set out in pretty bowls, it makes a tasty table decoration. I also put it in sandwich bags for a children's party snack. -Kaye Kemper, Windfall, Indiana
Provided by Taste of Home
Categories Snacks
Time 1h30m
Yield 8 quarts.
Number Of Ingredients 4
Steps:
- Place popcorn in a large bowl; set aside. In a large saucepan, combine the butter, corn syrup and candies; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Pour over popcorn and toss to coat. , Transfer to 2 greased 15x10x1-in. baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from pans and place on waxed paper to cool. Break apart; store in airtight containers.
Nutrition Facts : Calories 152 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 161mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
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