What better way to kick back and relax after a tough week at work than with a sappy movie and some adult popcorn OR with your kiddos and some fun snacks! We are popcorn fiends around here and thought it might be fun to find some out of the box ways to have some delicious fun this week. In spirit of National Popcorn day today, check out our three favourite popcorn versions!
Taken from Two Sisters Blog.
- 10 Cups of Popped Popcorn
- 3 tbsp. Butter (Sweet Cream, Salted)
- 3 cups Mini Marshmallows
- Mini Oreo Cookies
Start with approximately 10 cups of popcorn. Make sure to remove kernels and to salt it generously (who are we kidding, we know you’re going to salt it generously!)
To make the Marshmallow Mixture for the Oreo Cookie Popcorn, melt 3 tablespoons of butter in a medium sauce pan. Once the butter is melted, add 3 cups of mini marshmallows. Stir until the marshmallows are melted. Turn off the heat as soon as the last marshmallow has melted.
Smash up about a cup of Oreo pieces in our popcorn. Doing it by hand gets rid of excess cookie dust that is created when using a rolling pin or a food processor.
Toss the Oreo pieces in with the popcorn.
Slowly pour the marshmallow mixture over the popcorn and the Oreo Cookie pieces. Fold the marshmallow mixture in with the popcorn until the popcorn is mostly covered.
The amount of marshmallow mixture you want to add is really up to your own taste. The more you add, the stickier the popcorn will be so we suggest that you add it a bit at a time, stir the popcorn and give it a taste before you add more.
Now pour the Oreo Cookie Popcorn onto a cookie sheet covered with foil or a non-stick liner.
Add more whole Mini Oreo cookies, but don’t wait too long after you pour the popcorn onto the cookie sheet. You want the marshmallow mixture to still be warm and sticky.
Allow the Oreo Cookie Popcorn to cool. Break apart into pieces and serve.
*Note: This popcorn definitely tastes best right after it is made but will keep for a few days in an airtight container. The popcorn is a little chewier the next day because it absorbs some of the moisture from the marshmallow mixture but it still tastes good.
Taken from Homemade Hooplah Blog
CINNAMON COATED POPCORN
- 1/3 cup popcorn kernels
- 1/2 cup butter
- 2/3 cup granulated sugar
CHURRO SUGAR COATING
- 1/2 cup powdered sugar
In a small bowl, mix together all the ingredients for the churro sugar coating (powdered sugar, granulated sugar, and cinnamon), then set aside.
Prepare popcorn in a popcorn maker. You can also put popcorn in a paper bag, fold over a few times, then microwave for 90-120 seconds (or until popping slows). Pour popcorn in a large mixing bowl and set aside, giving it time to cool a little while you prepare the next steps.
In a medium saucepan, melt butter over medium heat. Add granulated sugar, cinnamon, light corn syrup, and vanilla. Allow ingredients to simmer, whisking constantly, until mixture is smooth and no longer grainy, about 2-4 minutes.
Begin to slowly pour cinnamon coating over popcorn a little at a time. Use a spatula to gently stir and toss the popcorn to coat.
Sprinkle the top of the popcorn with 1/3 of the churro sugar coating, then toss to coat. Continue adding more churro sugar coating until popcorn is completely covered and appears light gold in color.
Bacon Bourbon Caramel Popcorn
Taken from The Endless Meal Blog.
- ¾ lbs. bacon, diced
- 1 cup popcorn kernels (22 cups popped corn)
- Butter – the amount you’ll need will depend on how much bacon fat you have. Up to 1 cup
- 2 cups brown sugar
- 6 tablespoons bourbon, divided
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- ¼ teaspoon cayenne pepper
Place the diced bacon in a medium sized frying pan over medium high heat. Cook the bacon for 7-10 minutes, or until it is quite crispy. Remove the bacon from the pan with a slotted spoon and reserve the bacon fat.
Pour 2 tablespoons of the bacon fat into a large pot over medium heat. Add 2-3 popcorn kernels and cover the pot. When you hear the first kernels start to pop add the remaining kernels all at once. Give the pot a shake and reduce the temperature to medium low. Continue shaking the pot occasionally until most of the popping has died down. Remove the pot from the heat. Pour the popcorn into 1 very large or 2 large bowls, making sure that no un-popped kernels get into the bowl.
Pour the reserved bacon fat into a 1 cup measuring up. Fill the rest of the cup with butter and then pour it into a medium sized pot*. Add the brown sugar, 4 tablespoons of the bourbon and the sea salt to the pot. Attach a candy thermometer to the side of the pot and bring the pot to a boil. Stir the pot once then let it boil without stirring until the candy thermometer reads 275 degrees. (This will take approximately 4-5 minutes.) When the candy thermometer reads 275 degrees immediately remove the pot from the heat and stir through the baking soda, vanilla, cayenne pepper and the remaining 2 tablespoons of bourbon. Be careful at this point as the caramel will bubble up considerably and create a lot of steam.
Immediately pour the caramel over the popcorn, tossing the popcorn as you pour the caramel over it. Toss the crispy bacon through the popcorn.
Preheat the oven to 275 degrees. Line 2 rimmed baking trays with parchment paper. Pour the caramel covered popcorn evenly between the two trays. Bake the popcorn in the preheated oven for 15 minutes.
Remove the popcorn from the oven and let it cool completely before storing it in an airtight container.
Take a few minutes this weekend to try it and let us know what you think!