Chocolate Peanut Party Popcorn Recipes

POPCORN NUT MIX

Steps:

• Place popcorn and nuts in a large bowl; set aside. In a small saucepan, combine the honey, orange zest, orange juice and cinnamon. Bring to a boil. Pour over popcorn mixture; toss to coat. Transfer to an ungreased 13x9-in. baking pan. Bake at 350° for 15 minutes, stirring twice. Cool completely on waxed paper. Store in an airtight container.

17 EASY SWEET POPCORN RECIPES

Steps:

• Pop popcorn and place it in a large bowl, and preheat the oven to 250 degrees.
• Melt butter in a medium saucepan. Stir over medium heat and mix in salt, brown sugar, and corn syrup. Stir constantly while bringing to a boil
• Boil without stirring for 4 minutes and then remove from heat. Mix in vanilla and soda.
• Pour slowly over popcorn, stirring to coat.
• Place in 2 shallow baking dishes and pop in the oven to bake for 1 hour. Stir every 15 minutes. Let cool completely before breaking up the popcorn and eating!

CHOCOLATE PEANUT BUTTER POPCORN PIE RECIPE BY TASTY

Steps:

• Melt the butter in a large pot over medium heat, then add the marshmallows and stir until starting to melt. Add ⅓ cup (80 g) of peanut butter and stir until completely melted. Remove the pot from the heat.
• Add the popcorn to the pot and stir to coat completely. Let cool for 2 minutes.
• Grease a 9-inch (23-cm) springform pan with nonstick spray. Press the popcorn mixture into the pan using the bottom of a measuring cup, creating an even layer along the bottom and halfway up the sides. Set aside.
• Add the dark chocolate chips and milk chocolate chips to a medium bowl and melt in the microwave, stirring every 30 seconds, about 2 minutes total. Set aside to cool to room temperature.
• In a separate medium bowl, whip the cream with an electric hand mixer until stiff peaks form, then add 3 tablespoons of powdered sugar and 1 teaspoon of vanilla and beat to incorporate.
• Fold the whipped cream into the cooled chocolate.
• Spoon the chocolate mixture into the popcorn crust. Spread evenly.
• In a small bowl, combine the remaining ⅓ cup (80 g) peanut butter, 1 tablespoon powdered sugar, 1 teaspoon of vanilla, and the milk, stirring until smooth. Transfer to a small piping bag or zip-top bag.
• Pipe lines across the surface of the pie. Drag a toothpick through, perpendicular to the lines, alternating directions from top to bottom.
• Chill the pie in the refrigerator for at least 4 hours.
• Release the springform, then slice and serve.
• Enjoy!

MARSHMALLOW CHOCOLATE POPCORN BARS

Steps:

• Place the butter in a large stock pot and melt over medium low heat. Add the marshmallows and corn syrup and stir, cooking over low heat until melted.
• Remove the pan from the heat and stir in the popcorn.
• Add the chocolate chips and stir to combine.
• Press the mixture into a 9x13 pan lined with baking paper.
• Top with mini M&Ms and press the candy into the bars.
• Allow to cool completely, then cut into bars and serve.

CHOCOLATE PEANUT BUTTER POPCORN

Steps:

• Spread out the popcorn and 1 cup of the cashews out on two baking sheets. In a saucepan, combine the corn syrup and sugar. Bring to a boil and cook for 2 minutes; remove from heat. Carefully, add the peanut butter and honey. Stir until the peanut butter is melted, then add the vanilla. Working quickly, pour the mixture over the popcorn and cashews, and use two rubber spatulas to evenly coat the popcorn. Set aside to cool completely.
• Fill a saucepot hallway up with water; set over medium heat and bring to a simmer. Turn the heat down to medium-low. Add the chocolate to a glass bowl and place the bowl over the pot of simmering water. Melt the chocolate, stirring occasionally.
• Using a spoon or spatula, drizzle the popcorn with the chocolate. Sprinkle the remaining 1/4 cup cashews over the chocolate.

CHOCOLATE-PEANUT PARTY POPCORN

Steps:

• Combine the vegetable oil and 1 popcorn kernel in a heavy pot over high heat; cover. When it pops, add the rest of the kernels. Partially cover and cook, shaking the pot, until you no longer hear the popping sounds. Remove from the heat and spread the popcorn on a baking sheet.
• In the same pot, melt the butter over medium heat. Add the toffee chips and peanuts and stir until the toffee melts and evenly coats the peanuts, about 2 minutes, adding more butter if needed. Pour the mixture over the popcorn. Use a rubber spatula to toss the popcorn and toffee sauce to evenly coat.
• Put the chocolate chips in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Dip a whisk in the melted chocolate and use it to drizzle over the popcorn. Let harden before serving.