Dessert Popcorn Recipe By Tasty

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!

BUFFALO POPCORN RECIPE BY TASTY

Steps:

• In a small bowl, mix together the paprika, cayenne, and salt. Set aside.
• In a separate small bowl, mix together the sugar, hot sauce, and olive oil. Set aside.
• Melt the coconut oil in a large pot over medium heat. Add 3-4 popcorn kernels and cover with the lid. Once they pop, add the rest of the kernels and cover, shaking every 10 seconds, until they begin pop. Once the pops are more than 3 seconds apart, turn off the heat and let sit for 15 seconds to allow any final kernels to pop.
• Uncover and drizzle the hot sauce mixture over the popcorn. Carefully toss to coat.
• Sprinkle the spice mixture over the popcorn and stir to coat evenly.
• Transfer to a bowl and eat immediately, or spread in a single layer on a baking sheet and let cool completely before storing in a sealed container for up to 2 days.
• Enjoy!

DESSERT POPCORN RECIPE BY TASTY

Steps:

• Make the quick caramel: Melt the butter in a small saucepan over medium-high heat. Add the brown sugar and whisk until dissolved.
• Stir in the heavy cream, bring to a boil, and boil for about 3 minutes. Remove the pot from the heat and let the caramel cool slightly before using. Leftover caramel will keep in an airtight container in the refrigerator for up to 1 week. Reheat before using.
• To assemble, use a pair of scissors to cut open each bag of popcorn either along the top or side.
• Add 2 tablespoons of mini marshmallows and 3 tablespoons of caramel to each bag and shake to incorporate. Drizzle with 1 tablespoon of melted chocolate.
• Serve immediately.
• Enjoy!