Spiced Popcorn

And on to the last of my popcorn buffet, another savory option. This had the perfect kick to it, especially the day after it was made. I would usually recommend serving popcorn soon after making it to keep it fresh, but because the flavors developed so much after sitting a day, I think I would probably suggest making it about 24 hours prior to serving - just be sure to keep it in an airtight container so that it doesn't get too soggy.



SPICED POPCORN (From Rachel Ray)

2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon kosher or sea salt
1/3 cup extra-virgin olive oil
15 cups hot unsalted popcorn

In a small bowl, mix the chili powder, paprika, cayenne and salt.

In an extra-large bowl, drizzle some olive oil over the popcorn and sprinkle with some of the spices. Mix with your hands; repeat until the popcorn is evenly coated.

ENJOY!

Chocolate Peanut Butter Popcorn

After an almost 1 month (oh my!) hiatus, I'm finally on to the third popcorn in my buffet. This was another sweet popcorn - very sweet, and used one of my favorite flavor combinations - peanut butter with chocolate! Yum! Personally, I think it's better than a peanut butter cup!

I recently had a wonderful, relaxing vacation (where I learned how to make some amazing, refreshing drinks - I'll try to share them this summer when it warms up here!) As I'm now refreshed & rejuvenated, I'm hoping to get back to more consistent blogging. I miss all of my baking! (And the nurses are asking what I plan on baking next - I think it's a hint!)



CHOCOLATE PEANUT BUTTER POPCORN (Adapted from One Ordinary Day)

10-12 cups popped popcorn
1 cup light corn syrup
1 cup white sugar
1 cup peanut butter (I used creamy)
2 pinches of salt

chocolate chips for drizzling

Preheat oven to 300 degrees. Stir corn syrup and sugar together in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly. Boil for one minute. Remove from heat and stir in peanut butter. Be careful - this is hot! Pour mixture over popcorn and stir to coat. Pour popcorn onto baking sheet and bake in oven for 10-15 minutes. Spoon popcorn onto wire rack covered with waxed paper or parchment paper. Allow to cool completely. Melt chocolate chips in microwave, being careful not to scorch. Drizzle over popcorn and allow to set. Break popcorn into pieces. Store in airtight container.

ENJOY!

Cinnamon Roll Popcorn

I would like to thank my mom for kindly reminding me tonight that I have been neglecting my blog. I could make excuses - I have plenty of them... (I've been traveling 1 hour each way to a hospital out of town, I've been flying all over the country for fellowship interviews, I had 3 presentations to give in less than one week, I've been taking my dog for extra walks to enjoy the nice weather). However, in reality, it sadly just hasn't been my #1 priority the past few weeks. I have plenty of pictures ready to go, and even some of the posts started.

So, as my mom is the one who reminded me to get my blogging butt into gear, I am posting a recipe in honor of her. We LOVE popcorn in our family - butter, caramel, air-popped, kettle - you name it, we love it. On my last trip home, my mom shared some delicious flavored popcorn from a local popcorn store. This inspired me to make a "popcorn buffet" for a party I recently hosted. I made 2 sweet popcorn flavors, and 2 savory flavors. I'll post the other recipes over the next week or so.

This popcorn was heaven! Everyone loved it, and I've been tempted often lately to make it again. I will say that I probably won't add the pecans next time, they all fell to the bottom, and then eventually into the trash. If I were going to add them again, I would keep them as halves.



CINNAMON ROLL POPCORN (From Our Best Bites)

12 cups popped popcorn (about 1/2 cup kernels)
1 cup pecan halves, roughly chopped
1 cup brown sugar
1 teaspoon cinnamon
1/4 cup light corn syrup
1 stick real butter (1/2 C)
1t vanilla
1/2 t baking soda

White almond bark or white chocolate chips


Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a large microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Keeps well for multiple days in an air-tight container.

ENJOY!