Hickory And Gorgonzola Popcorn Recipes

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CINNAMON-SUGAR POPCORN



Cinnamon-Sugar Popcorn image

I first tried this when I was visiting my sister in West Virginia. After trying it, I loved it, however I neglected to ask her for the recipe. 10 years later, I have it, and I still love it! The kids can help make it if you use an air popper (which I did to reduce fat and calories...there's enough in the butter!) I used my deep dish lasagna pan to cook it in the oven. You can use a roasting pan or any other large, deep dish pan. It makes a lot, so either invite your friends or store it in an airtight container for later.

Provided by MACCO

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes

Time 1h45m

Yield 16

Number Of Ingredients 6

1 cup unpopped popcorn
⅓ cup butter
⅔ cup white sugar
2 teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon vanilla extract

Steps:

  • Preheat an oven to 250 degrees F (120 degrees C). Pop the popcorn using an air popper according to manufacturer's directions. Place into a large mixing bowl, and set aside.
  • Melt the butter in a small saucepan over medium heat. Stir in the sugar, cinnamon, salt, and vanilla, and cook until thick and bubbly. Pour over the popcorn, and stir until the popcorn is evenly coated. Spread the popcorn into a large roasting pan.
  • Bake in the preheated oven 10 minutes, then turn the heat off, and allow the popcorn to stay in the oven 20 minutes longer. Remove from oven, and cool completely before serving.

Nutrition Facts : Calories 113.6 calories, Carbohydrate 17.8 g, Cholesterol 10.2 mg, Fat 4.4 g, Fiber 2 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 100.3 mg, Sugar 8.5 g

BUTTERY BAKED POTATO ROLLS



Buttery Baked Potato Rolls image

Provided by Damaris Phillips

Categories     side-dish

Time 1h10m

Yield 16 rolls

Number Of Ingredients 11

Nonstick cooking spray, for greasing the baking sheet
2 medium potatoes, pierced with a fork
1 cup milk
1 1/2 tablespoons active dry yeast
2 tablespoons coconut oil, melted
1 tablespoon sugar
1 1/2 teaspoons fine salt
1 large egg, beaten
3 cups all-purpose flour, plus more for dusting
3 tablespoons butter, melted
Flaky sea salt, for sprinkling

Steps:

  • Special equipment: an instant-read or candy thermometer
  • Preheat the oven to 400 degrees F. Grease a rimmed baking sheet with cooking spray.
  • Microwave the potatoes until tender, about 10 minutes, depending on your microwave. Slice the potatoes in half, spoon out the flesh and mash slightly. Measure out 1 cup of the potatoes and reserve.
  • Warm the milk in a small saucepan to 90 degrees F. Activate the yeast by sprinkling it over the warm milk. Let stand for 5 minutes.
  • In the bowl of a stand mixer fitted with the dough hook, combine the coconut oil, sugar, salt, egg and reserved 1 cup mashed potatoes and mix until smooth, about 1 minute. Add the yeast mixture. Add the flour in 2 batches and mix after each addition, until the dough starts to pull from the sides and looks elastic, 2 to 4 minutes.
  • Turn the dough out onto a floured surface and knead gently until smooth and supple, about 1 minute. Divide the dough into 16 portions (about 2 ounces each) and roll each into a ball on your work surface to create a roll. Place on the prepared baking sheet. Let the rolls rest until doubled in size, about 15 minutes.
  • Brush the rolls generously with the melted butter and sprinkle with the sea salt. Bake until the tops are golden brown, 13 to 15 minutes.

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