Welcome to another Super Summer Specials!!! This time it's all about popcorn.
S more's Popcorn
½ cup popcorn kernels or 1 bag of microwave popcorn (unbuttered) 1 bag (2 cups) milk chocolate chips 2 cups mini marshmallows 2 cups graham cracker pieces and crumbs
Begin by popping your popcorn. Spread it onto a cookie sheet (or the counter) lined with parchment paper. Prep by breaking up about 2 cups of graham cracker bits. Melt 1 cup of milk chocolate chips and a small scoop of shortening (to thin the chocolate for drizzling) in the microwave. Spoon it into a small Ziploc bag while still VERY hot. Snip a corner off of the Ziploc bag and use it like a frosting bag to drizzle the chocolate all over the popcorn, zig-zagging back and forth. This helps the popcorn stick together and “grab” the other ingredients. Sprinkle the mini marshmallows and graham cracker bits and crumbs over the top of the drizzled chocolate. Repeat the melting and drizzling process with the remaining cup of milk chocolate chips, once again with a small scoop of shortening to thin it for drizzling, to “seal in” the candy. Allow to cool and then break up a bit and enjoy!
15 Oreo cookies 2 cups white chocolate, melted 6 cups air-popped popcorn 1/4 teaspoon salt
Place Oreo's in a food processor and process into a dense crumb. Reserve 1/4 cup of the crushed Oreo's and then mix the rest of the cookies into melted white chocolate and stir to combine. Place the popcorn in a large mixing bowl or on a sheet tray and pour chocolate mixture on top of the popcorn. Sprinkle lightly with salt and toss to coat. While the popcorn is still wet, sprinkle with remaining crushed Oreos. Let the popcorn set for 15 minutes or until the chocolate has hardened. Break into chunks and serve.
Raspberry Lemonade Popcorn
6 cups air popped popcorn 1/3 cup sweetener (optional) 1 tsp lemon zest 1/3 cup freeze-dried raspberries broken into small pieces
Put the popped popcorn and freeze-dried raspberry pieces in a large bowl. Melt the sweetener in a small saucepan over medium-low heat. Remove from heat and add the lemon zest. Pour the lemon syrup over the popcorn. Mix well. Spread on a waxed paper lined baking sheet to cool.
Cotton Candy Popcorn
16 ounce package marshmallow or vanilla candy melts 12 cups popped popcorn, divided 1/4 cup sprinkles 2 cups cotton candy, torn into small pieces 3 ounces blue candy melts 3 ounces pink candy melts
In a microwave-safe bowl, melt the marshmallow or vanilla melts according to instructions on package. Add 8 cups of popcorn to a large bowl and pour in the marshmallow coating. Stir until well coated. Add the cotton candy and gently mix to distribute throughout the popcorn. Spread popcorn out on lined baking sheet and add the sprinkles on top. Allow to cool. In two separate bowls, melt the blue and pink candy coating. Divide the remaining popcorn equally between two bowls – 2 cups in one bowl, 2 cups in the other. Pour the blue coating over the popcorn in one bowl and the pink over popcorn in the other bowl. Stir until well-coated and spread the popcorn out on another lined baking sheet. Combine the white, pink and blue popcorn and enjoy!
BBQ Ranch Popcorn
2 bags (86.8 gram) microwave popcorn 1 (1oz) packet dry Ranch dressing mix 2 tsp smoked paprika 2 tsp light brown sugar Instructions
Stir together Ranch mix, paprika and brown sugar. Set aside. Prepare one bag of microwave popcorn according to package directions. Pour popcorn into a large bowl and sprinkle with half of Ranch mixture. Prepare second bag of microwave popcorn according to package directions. Add popcorn to seasoned popcorn in large bowl, sprinkle with remaining Ranch mixture. Toss well. Can store in an air-tight container for up to 2 days.
Chili Lime Popcorn
Ingredients 1/4 cup of popcorn kernels 4 tablespoons of coconut oil, divided 1 teaspoon of chili powder juice and zest of 1 lime kosher salt to taste
Instructions Pop the popcorn as per the directions on the packaging. Use 2 tablespoons of coconut oil. In a small saucepan, heat 2 tablespoons of coconut oil on medium-low. Add the chili powder, and stir well to combine. Add the juice of one lime leaving just a bit of juice in the lime to spritz the popcorn when served. Stir to combine. Bring to a low simmer, remove from heat, and stir. When the popcorn is ready, drizzle the coconut oil over the popcorn. Cover and toss to coat. Finish the popcorn off with a spritz of lime juice and sprinkle with lime zest.
Muddy Buddy Popcorn
Ingredients 8 cups popped popcorn 1 1/2 cups powdered sugar 1/3 cup peanut butter 1/2 cup semi-sweet chocolate chips (you could also use milk chocolate) 1 teaspoon vanilla extract
Pour the popcorn into a large bowl and remove any unpopped kernels. Place the powdered sugar in a resealable gallon-sized bag. In a medium-sized microwaveable bowl, melt the chocolate chips and peanut butter in the microwave, cooking for 30 second intervals and stirring after each interval until the chocolate and peanut butter combination is completely smooth (mine was completely melted after 90 seconds, but it will depend on your microwave). Stir in the vanilla extract. Pour melted chocolate over the popcorn and mix with a large rubber spatula until it completely coats each piece of popcorn. Carefully spoon the popcorn into the resealable bag (I promise that it will all fit). Zip the bag closed and shake until all the popcorn is coated with the powdered sugar. Once the popcorn is coated, pour into a large bowl and serve. If you have any leftovers, store in an airtight container for up to two days (I doubt it will last that long!). 🙂