These are a couple recipes I don’t want to lose! Once my braces finally come off I can enjoy it once again 😉
For popping kernels, follow instructions on package, or use 12 cups plain popped microwave popcorn (without salt or butter). Also, try substituting other types of dried fruit and nuts for the raisins and peanuts.
2 Tbsp butter
1 bag 10-ounces mini marshmallows
12 cups plain unsalted popped popcorn, (from 2/3 cup kernels)
1/2 cup unsalted peanuts
1/2 cup raisins
In a medium nonstick saucepan, melt 2 Tbsp butter over low heat. Add mini marshmallows; cook, stirring, until melted, 10 to 12 minutes. In a large bowl, combine 12 cups plain unsalted popped popcorn (from 2/3 cup kernels), peanuts and raisins (be careful not to mix in any un-popped kernels).
Pour melted marshmallows over popcorn mixture, and fold to combine. You will need to work quickly since the sugar in the marshmallows hardens as it cools. Rub a little butter into your hands to prevent sticking, and gently form 12 balls, each about 2 1/2 inches across; place on waxed paper. Let set until cool and firm, about 10 minutes.
Crunchy Caramel Corn
4 Tbsp butter, plus more for baking sheet
10 cups plain unsalted popped (from 1/2 cup kernels or a 3.3-ounce bag microwave popcorn) popcorn
1 cup cashews, coarsely chopped
1/2 cup packed light-brown sugar
Preheat oven to 300°. Butter a large rimmed baking sheet; set aside. Place popcorn in a large bowl; if using cashews, add to bowl and toss to combine. Set aside.
In a small saucepan, bring butter, sugar, 1/8 tsp salt, and 2 Tbsp water to a boil, stirring constantly. Working quickly, drizzle popcorn with sugar syrup, and toss.
Spread popcorn evenly on prepared baking sheet. Bake, tossing occasionally, until golden and shiny, about 40 minutes. Transfer hot popcorn to parchment-paper-lined baking sheet; let cool. Store in airtight container up to 1 week.