Remember that student group that was meeting for 5 hours every single night for a week in order to hand out money for the student organizations? Well, I know I mentioned the Gopher Bars I brought in one night, but another night I took in the Popcorn Granola I made and this sweet popcorn with white chocolate. It’s a modified version of another recipe that called for cinnamon frosting, but in lieu of finding any of that, I thought I’d spread a little more springtime flavor and incorporate the lemon frosting into it. It had just enough sweetness to the recipe to be full of flavor and sweetness without being overpowering, although I imagine had I really been not eating sugar for a while, this would taste a little over-the-top. My mom has done a similar version during the holidays and sprinkled with crushed peppermint candies to add that in.
Lemon White Chocolate Puff Corn
1 square white almond bark
1 Tbsp butter flavored shortening
1 bag white chocolate chips
1 package lemon frosting
1 bag puff corn
Put puff corn in a large bowl. Melt almond bark and shortening in double-boiler. Add white chocolate chips and melt, stirring occasionally. Mix in frosting. Stir until well-covered. pour white chocolate mixture over the puff corn. Mix until it is completely covered or put the cover on the bowl and shake it!
Put puff corn on wax paper and sprinkle with sprinkles. Leave on the wax paper until set. Store in airtight container.
Happy May Day, everyone!
I’ve been doing a lot of baking recently and wanted to make some options that were a little more outside the box of the normal food stuffs, plus for those who have been eating more healthy this spring, this recipe is all natural, includes no added sugar, and would fit in a real food necessity, which meets the needs for some of my friends. This is another recipe from the Trail Blazers cookbook, and I am thrilled to share it.
3 1/2-4 qts hot popped corn
1 c shredded coconut
1 c sunflower seeds
2/3 c raisins
1/2 c honey
1/2 c melted butter
1 Tbsp cinnamon
1 tsp salt
Combine popcorn, coconut, seeds, and raisins. Blend remaining ingredients together and pour over mixture. Toss to coat thoroughly. Spread on lightly buttered rimmed baking sheet and bake in a 275-degree oven for 40 minutes, stirring every 10 minutes. Cool to crisp. Store in airtight container. Makes about 4 1/2 quarts.
I love popcorn. Caramel corn, on the other hand, can be a love-hate for me. There are times when I love it, and times when it’s not really my thing. That being said, I’m always a fan of looking for an alternate caramel corn recipe and years ago I found this one and made it during a snowstorm. I was going through photographs and found this one. I’m excited to share it today!
I started my holiday baking over the weekend with a few favorites and some new recipes. This Christmas Caramel Corn was a recipe I had written down years ago and never attempted to make. Until now.
The only reason it is labeled as Christmas is because I used green and red m&ms when I put it together. You could change them out for any other candy and have similar results!
Christmas Caramel Corn
1 bag m&ms
6 quarts popped popcorn
1 c butter
1/2 c corn syrup
1/2 c brown sugar
1 tsp salt
1/2 tsp baking soda
1 Tbsp vanilla
In a saucepan,combine brown sugar, butter, corn syrup, and salt. Bring to a boil, stirring occasionally. Boil for 5 minutes. Remove from heat.
Stir in vanilla and baking soda. In a large roasting pan, combine popcorn, caramel mixture, and m&ms. Toss until completely coated.
Place in a 200 degree oven for 20 minutes. Allow to cool for 10 minutes, then stir gently. Remove from oven and let cool completely on a baking sheet.