POPCORN & PEANUT BARK
TK
Provided by Hedy Goldsmith
Yield 8
Number Of Ingredients 4
Steps:
- Line a baking sheet with a nonstick liner.
- Melt the chocolate in a large, heatproof bowl set over simmering water, stirring until the chocolate is melted and smooth, about 4 minutes. Remove the bowl from the heat and add the popcorn, peanuts, and salt. Fold the mixture until the popcorn and peanuts are evenly coated with the chocolate.
- Scrape the mixture onto the prepared baking sheet and spread into a thin layer. Refrigerate for about 30 minutes, or until cold and firm. Break into small clusters and store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts : ServingSize 1 serving, Calories 273 calories, Sugar 24 g, Fat 18 g, Carbohydrate 31 g, Fiber 4 g, Protein 4 g, SaturatedFat 8 g, Sodium 57 mg
POPCORN AND PEANUT BARK
Bark, noun: Tough protective covering of the woody stems of trees. Popcorn + Peanut Bark, noun: Delicious dark chocolate covering protecting buttery, salty freshly popped popcorn and peanuts. Bark, verb: Speak in an unfriendly tone when it's all gone.
Provided by Hedy Goldsmith
Yield Makes 1 pound
Number Of Ingredients 4
Steps:
- Line a baking sheet with a nonstick liner.
- Melt the chocolate in a large heatproof bowl set over simmering water, stirring until the chocolate is melted and smooth, about 4 minutes. Remove the bowl from the heat and add the popcorn, peanuts, and salt. Fold the mixture until the popcorn and peanuts are evenly coated with the chocolate.
- Scrape the mixture onto the prepared baking sheet and spread into a thin layer.
- Refrigerate for about 30 minutes, or until cold and firm. Break into small clusters and store in an airtight container in the refrigerator for up to 5 days.
ALMOND BARK POPCORN
Addicting and nice to give as gifts at Christmas in a decorative tin. I'm basically posting this as my own reference as i keep loosing the recipe:)
Provided by Cheesehead
Categories Lunch/Snacks
Time 15m
Yield 20 cups, 20 serving(s)
Number Of Ingredients 5
Steps:
- Melt the peanut butter and almond bark together in the microwave or on low on the stove.
- Dump the popped popcorn, peanuts, rice krispies and peanuts together in a large bowl.
- Pour the almond bark/peanut butter mixture over and mix well.
- Lay out on a grease cookie sheet.
- Let harden.
- Put in zip lock bags.
- I'm guessing on servings; I'd say 16-20.
Nutrition Facts : Calories 276.9, Fat 12.9, SaturatedFat 1.9, Sodium 196.2, Carbohydrate 33.5, Fiber 3.3, Sugar 1.2, Protein 8.7
PEANUT-POPCORN BALLS
For anyone who grew up loving Cracker Jack, Crunch 'n Munch, or Fiddle Faddle, our caramel-coated peanut-popcorn balls are like edible time machines. A little baking soda in the caramel keeps it light and lacy, and baking the balls after forming helps set and dry them, so they end up crisp, not tacky. Wrap them in plain parchment and striped waxed paper for the full bonbon effect.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 1h10m
Yield Makes 14
Number Of Ingredients 9
Steps:
- Preheat oven to 225°F. Place popcorn in a large bowl. Melt butter in a medium heavy saucepan over medium heat. Stir in brown sugar and corn syrup; cook, stirring occasionally, until thoroughly combined. Increase heat to high; bring to a boil without stirring. Cook until mixture registers 245° to 248° on a candy thermometer, 2 to 4 minutes.
- Turn off heat; stir in molasses, salt, and baking soda to completely combine. Keep stirring until mixture turns very foamy and lightens in color and bubbles up quite a bit.
- Pour hot syrup over popcorn mixture and immediately sprinkle peanuts over top; stir until all kernels and nuts are coated. Let stand briefly. Meanwhile, put on a pair of rubber gloves and spray them with cooking spray (this isn't required, but it will help protect your hands from the heat, and it's important to work while the mixture is still warm).
- Working quickly, use your hands to form mixture into balls, each about 1 cup in volume (if you have a 1-cup scoop, use that!). Transfer balls to a parchment-lined baking sheet. Once all have been formed, go back and use your hands to press them into tighter balls, so they really hold together. Let stand 15 minutes.
- Bake 45 minutes. (If one or two balls fall apart during baking, let cool briefly, then re-form.) Let cool completely. Store in an airtight container at room temperature up to 2 weeks.
PEANUT BUTTER POPCORN BARS
If you're looking for a fun snack for kids, try this chewy peanut butter popcorn recipe that have a mild peanut butter taste. They're easy to mix and can be pressed into a pan to form bars, or shaped into balls. -Kathy Oswald, Wauzeka, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Place popcorn in a large bowl; set aside. In a saucepan over medium heat, bring sugar and corn syrup to a boil, stirring constantly. Boil for 1 minute. Remove from the heat., Stir in peanut butter and vanilla; mix well. Pour over popcorn and stir until well coated. Press into a buttered 13x9-in. pan. Cool slightly before cutting.
Nutrition Facts : Calories 90 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 74mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
CANDIED ALMOND BARK POPCORN
A yummy twist on normal buttered popcorn that is quick to make and oh so good! Almond bark is slightly sweeter than white chocolate and just melts in your mouth. You can make this recipe festive for any holiday by adding any color sprinkles while popcorn is still warm. Wait until it is completely cooled before breaking it up and storing it.
Provided by alytholen
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 16m
Yield 30
Number Of Ingredients 2
Steps:
- Place packaged popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Pour popcorn into a large bowl. Remove any unpopped kernels.
- Place almond bark in a saucepan and melt over medium-low heat, stirring constantly so it does not burn on the bottom, about 8 minutes. Pour melted almond bark over popcorn and stir to coat evenly. Pour out onto a baking sheet to cool.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 15.2 g, Fat 11.2 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 5.4 g, Sodium 73.4 mg, Sugar 0.5 g
SWEET AND SALTY POPCORN BARK
Provided by Food Network
Time 15m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Line a 9x13-inch baking sheet with parchment paper so it overhangs the edges. Place the chocolate in heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until melted. Remove from heat. Reserve 1/2 cup melted chocolate, for drizzling.
- Pour remaining chocolate onto prepared baking sheet and spread evenly. Top evenly with popcorn, dried cherries and toffee bits. Drizzle reserved chocolate on top.
- Refrigerate for 1 hour or until chocolate is set. Remove from pan and peel off the parchment paper. Break into pieces. Store in an airtight container for up to 1 week.
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