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Wednesday, December 22, 2010

Gourmet Popcorn

I just love the way gourmet popcorn looks, but I do not like the price tag.  So I got creative and did some research and came up with a delicious recipe that I just love.  I also tried a recipe from a cookbook that my husband, who doesn't care for popcorn, loved!   

Candy Cane Popcorn
1 c. popcorn kernals, popped into a very large mixing bowl.
1 1/2 lb. almond bark, melted in a double boiler
1/2 lb. milk chocolate, melted in a double boiler then placed in a disposible pasty bag
1 c. Andies Peppermint Crunch, melted in a double boiler and placed in a disposible pastry bag.  (This will require thinning by simply squirting a few second squirt of non-stick cooking spray directly into the candy as it melts to make it thin enough to drizzle.

Once popcorn has been popped and almond bark is melted slowly dizzle Almond bark over popcorn.  Carefully bring popcorn from the bottom of the bowl up to the top by very gently brining it up with a large spoon.  Let gravity do the real work of covering the popcorn.  You are simple bringing it back up to the top. 

Spread popcorn over a large area covered in wax or parchment paper.  Allow to cool.

Drizzle Milk chocolate over the top of the popcorn.  Repeat with the Andies Peppermint Crunch.  Let sit over night, if you can resist that long. 

Cherry Cordial Popcorn

This recipe comes from the cookbook 'Chocolate Never Failith' by Annette Lyon

1/2 c. water
1/4 c. butter
2 c. sugar
1/2 tsp. salt
1 cherry flavor drink packet (such as Kool-Aid)
1/2 c. popcorn kernels, popped or 2 bags microwave popcorn, popped
1/2 c. melted chocolate

Cover a large area with parchment paper.  In a medium saucepan over medium heat, combine the water, butter, sugar and salt, stirring until dissolved.  Bring the mixture to a boil and boil, uncovered, for 4 minutes.  Remove from heat until it becomes still.  Add the drink mix packets.  Stir well until the powder is integrated.   Pour the syrup over the popcorn, continually drizzling the syrup from the top while scooping both the popcorn and the syrup from below.  Let gravity do the coating.  Keep scooping syrup from the bottom of the bowl to drizzle at the top, turning popcorn until it's well coated.  Spread the popcorn onto the parchment.  Melt the chocolate and drizzle over the top of the popcorn.  Let the popcorn and chocolate cool and harden before breaking into bite-size pieces and store in an airtight container. 

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