Peanut Butter Chocolate Popcorn

 There are a few kinds of food that I just can't have around my house.

And if I do there better be a lot of people around so I feel the social pressure of not eating so much.

I'm serious!  

I just know that I can't bring in or make certain things or the result will be 5 lbs on each hip, a crazy wicked stomachache, and several extra hours at the gym.

Do any of you have foods like that?

One of mine is muddy buddies (ie: puppy chow).  I swear it's the peanut butter chocolate combination that calls out to me and won't leave me be.  If this is ever in my house I am in so much trouble.  I just know I don't possess the self control to stay away (same thing with peanut butter m&ms.  I just can't even buy them).

Well then I thought what if you put it on popcorn (mostly because we were out of chex mix and the kids wanted something sweet)?  Would I love it as much as the chex version?  Would I have the same problem with it?

Well the answer is no and no.  I love the chex version a lot more--I think because of the slight crunch and I am definitely a crunchy food kind of person--and because of that I was able to have a little bit and leave it alone.

Now don't get me wrong--this stuff was still really good and everyone ate the entire bowl in about 5 minutes.  It just is different than the other version but still so tasty.  Good thing for me that I can stay away from it, now maybe I won't have to go to the gym twice today!

Peanut Butter Chocolate Popcorn

(click here for printable version)

9 c. plain popped popcorn

1 c. semisweet chocolate chips

1/2 c. creamy peanut butter

1/4 c. butter

1 tsp. vanilla extract

1 1/2 c. powdered sugar

1. Put the popcorn in a very large bowl.  In a microwave (in 30-second increments) or over a double boiler, melt the chocolate chips, peanut butter and butter until melted and smooth. Stir in the vanilla.

2.  . Pour the chocolate mixture all over the popcorn. Using a large spoon, stir until all of the popcorn is evenly coated with the chocolate/peanut butter mixture.

3. Sift the powdered sugar over the chocolate-covered popcorn and stir until each piece is evenly coated. Spread the mixture out onto a baking sheet and place in the refrigerator for about 30 minutes or until the chocolate is set.   Break it up and serve. Store leftovers in an airtight container.  Enjoy!

White Chocolate Peanut Butter Popcorn

Did you know that October is Popcorn month?

Why you might ask.  Because that's when the popcorn is harvested every year (random fact I know but hey those come in handy sometimes!)

I have mentioned before the popcorn addiction in my family.  We grew up with popcorn every Sunday night--rain, snow, or shine.  Mostly it was buttered and salted and every once in while my Mom would make peanut butter or caramel.

Because of this I L.O.V.E. popcorn.

It reminds me of growing up.  Of being secure and in a house that was comforting and safe.  It reminds me of my parents and hanging out with all my brothers and sisters (the ones that still live by my parents continue to go over Sunday nights to see them--I think it's just for the popcorn, sorry Mom and Dad :).

But I also love to find new popcorn recipes.  I have found several that we have loved and I will be sharing them throughout this month to celebrate popcorn month.

This one is a dream!  It came from my mom who got from her friend who got it from her daughter who got it from her sister-n-law who got it from who knows where (did you follow that?).

It is amazing and so yummy.  It even rivals the Cinnabon that altered my popcorn expectations forever.  So go ahead and try it and let me know what you think.

White Chocolate Peanut Butter Popcorn

(click here for printable version)

14 c. popped popcorn

1 1/2 c. rice krispies

2 c. white chocolate chips

2 Tbsp. creamy peanut butter

2 c. peanut butter M&Ms

1 c. salted peanuts (optional)

1.  In a very large bowl combine popped popcorn, making sure you have removed all the old maids (the unpopped kernels), and rice krispies.

2.  In a medium size microwavable safe bowl melt the white chocolate chips and peanut butter in 30 seconds increments, stirring in between, until chocolate is completely melted and smooth.  Pour over popcorn mixture and stir until evenly coated.  Let sit for 20 minutes.

3.  Add M&Ms and peanuts, if desired, to popcorn and stir till evenly distributed.  Pour onto cookie sheets lined with wax paper and refrigerate for 30 minutes.  Remove and break into clumps and eat immediately.  Enjoy!

Snickerdoodle Popcorn

In my house growing up popcorn was a staple.

I'm very serious, we had it every Sunday night.  If there wasn't popcorn, my mom had a revolt on her hands.

We always had it the old fashioned way too.  You know with a pan on the stove, not from a bag or from an air popper.  My dad was always in charge of this part and he did a fabulous job.

Mostly we just had regular popcorn, with a little butter and salt (little is very relative here--my dad's little is a 1/2 c. of butter, my mom's little is a couple tablespoons).  When I was a kid, if my dad was in charge of putting the butter on I would always hurry and take my own out before he put butter on it and eat it plain.  Not such a fan of that anymore--needs to have something on it.

Every once in a while we would stray from the usual and have peanut butter or caramel popcorn.  Yum!

At my house now, we don't have popcorn very often. Mostly because the hubby hates how it gets stuck in his teeth.  But lately I have been craving it and when I saw this version--which snickerdoodles happen to be ONE of my favorite cookies, I knew the next time the hubs was gone to a meeting, the kids and I were going to break out the popcorn.

That's what we did and it was fabulous.  The kids devoured it and it is on our list of keepers.

If you feel in the mood for different kinds of popcorn make sure you try these, they are favorites too.

Cinnabon                                                           Gingerbread

Snickerdoodle Popcorn

(click here for printable version)

3 T. canola oil

1/3 c. fresh popcorn kernels

4 T. melted butter

1/4 c. granulated sugar

1T. Saigon Cinnamon (has a stronger flavor)

3/4 c. white chocolate chips

2-3 T. heavy cream

1.  Heat oil in Dutch oven or large pot over medium heat.  When hot, add 1 popcorn kernel to test if hot enough, once kernel pops add remaining kernels and close pot with lid.  Cook until popping stops about 1- 1 1/2 minutes.  If you use an air popper just skip the above step of cooking on the stove.  Transfer to a large bowl and drizzle with melted butter. Stir to coat all pieces.  Place sugar and cinnamon in a small bowl and stir to combine, sprinkle over buttered popcorn, stirring to coat all pieces.   Pour onto a parchment or silpat lined baking sheet (these things are amazing and totally worth your money!)

2.  Melt chocolate chips and heavy cream in double boiler until melted and smooth.  Drizzle over popcorn and let harden, about 20-30 minutes.  Transfer to bags or just eat right out of the pan.  Enjoy!

Source: Picky Palate

Gingerbread Caramel Crunch

This popcorn just said "fall" to me!  I love the crunch cooking it in oven gives it plus the flavors are a wonderful combination.  This was the second favorite choice at our celebration, not too mention I love the cake stand we got to put it on (thanks so much Michelle!).

14 c. popped popcorn

3/4 c. brown sugar, packed

1/2 c. butter, cubed

1/4 c. light corn syrup

1/4 c. molasses

1 1/2 t. ginger (powdered form)

1/2 t. cinnamon

1/4 t. salt

1/2 t. baking soda

1/2 t. vanilla

1.  Preheat oven to 250 degrees.  Coat a very large bowl with non-stick cooking spray.  Place popped popcorn in the bowl.  

2.  Butter the sides of a medium, heavy saucepan.  Add brown sugar, butter, corn syrup, molasses, ginger, cinnamon and salt.  Bring to a boil over medium heat, stirring constantly.  Let boil for 5 minutes with out stirring.  Remove from heat.  Stir in baking soda and vanilla.  Quickly pour over popcorn and mix well.  

3.  Transfer your popcorn mixture to a well greased cookie sheet (15x10) and spread evenly.  Cook for 1 hour.  When done, immediately spread on wax paper and cool completely.  When cooled, break into pieces and eat!

Source:  Taste of Home

Cinnabon Popcorn

October was a very special month for one of my daughters.  To celebrate we had lots of friends and family over and had some delicious food, including this popcorn bar--after all, did you know that October is Popcorn Month.  Everybody loved it, including me.  It was so easy to put together in advance so I wasn't rushing around at the time of her celebration.  My wonderful sister Emily helped me decorate it and we served Cinnamon, Original (butter/salt), Peppermint, Cinnabon, and Gingerbread Caramel.  They were absolutely delicious!  First I am going to share the Cinnabon recipe because it was the #1 favorite.  A note:  make sure you have somewhere to take it!

12 c. popped popcorn (about 1/2 cup unpopped)

1 c. brown sugar

3/4 t. cinnamon

1/4 c. corn syrup

1/2 c. soft butter

1t. vanilla

1/2 t. baking soda

White chocolate (about 4 oz)

1.  Place popcorn in large bowl and set aside. (**To get rid of all the unpopped kernels, place a grid cooling rack over your bowl of popcorn. Invert it and shake. The kernels will all fall through the holes but the popcorn won't fit. It works great!**)

2.  Preheat oven to 250 degrees.  Combine brown sugar and cinnamon in a large glass bowl. Mix well. Add butter and corn syrup. Microwave on high for 30 seconds; stir to combine. Return to microwave and heat for 2 more minutes. Remove and stir. Microwave for 2 more minutes. Stir in vanilla and baking soda. Mixture will foam. Pour caramel mixture over popcorn and stir till everything is well coated. Line a jelly roll pan with foil and spray with non-stick spray. Pour popcorn onto foil. Place in oven and bake for 30 minutes, stirring every 10 minutes. Melt white chocolate and drizzle with a fork over popcorn mixture. When chocolate is set and popcorn is cool, break into chunks. Enjoy!

Source:  Aubrey's Recipes via Best Bites

This post is linked up to:

Fireflies and Jelly Beans

Somewhat Simple

Blue Cricket Design

Paisley Passions

Peanut Butter Popcorn

Popcorn was a staple in my house growing up.  We had it usually every Sunday night and my Mom would cook in a pan on the stove, the old-fanshioned way (at least that's what my kids say) and it brings back fond memories.  We usually only had butter and salt on it but every now and then my Mom would make this and I love it.  But then again, I love almost anything with peanut butter.

8 c. popped popcorn

1c. karo syrup

1 c. sugar

1 c. peanut butter

1.  In a small saucepan, over medium high heat, cook syrup and sugar together until they come to a boil and sugar is dissolved.  Not more than 3-4 minutes of boiling.  Remove from heat and add peanut butter.  Stir until smooth.  Pour over popped popcorn and stir until coated.  Serve while warm and enjoy.

Peppermint Bark Popcorn

 

I found this at the idea room and made it last night for some friends.  It was a huge hit.  It looks very Valentines-ish (is that a word?) with the peppermints and the flavor is fabulous.

18-20 c. popped popcorn, plain

1 1/2 c. crushed peppermint candies (or candy-canes)

1 lb. almond bark
1/2 t. peppermint extract
3/4 c. sem-sweet chocolate chips

* Put popcorn in large bowl.  Unwrap all your candies or candy canes and put in ziploc bag.  Crush, I used a rolling pin.  Dump them into the bowl with the popcorn.

* Break up almond bark, put in microwaveable bowl, and melt on 1 minute intervals, stirring after each one, until bark is smooth.  Add peppermint extract and stir.  Pour over popcorn and peppermint candies.  Stir very well, making sure candy is evenly distributed.  Pour onto wax paper, spreading it out into an even layer and LEAVE ALONE.

*Melt chocolate chips in a microwave safe bowl in 30-second intervals until choclate is melted and smooth.  Drizzle the melted chocolate over popcorn, using a fork or zip-lock bag with the corner cut off.  Let sit until almond bark and chocolate are hardened.  When ready, use your hands to break into chunks.  Put them in a bowl, a cute bag or just eat right off the wax paper.