Sweet & Salty Popcorn Treats
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Homemade Treats....!
Sometimes we want a recipe that is super quick to make and that is versatile for any party/holiday occasion of the year. This recipe might even qualify as a "little bit more healthy" than the typical sugary treats, since it's made with popcorn.
The directions for this recipe uses the Pampered Chef Microwave Popcorn Maker, but of course, you can make your popcorn on the stovetop or with an air popper. The key in a "sweet-salty" flavor is to remember to sprinkle the popcorn with salt after popping.
Festive Popcorn Treat
When choosing your ingredients, use home-grown, grass-fed and organic ingredients whenever possible.
Ingredients:
5 TBSP popcorn kernels (rounded ¼ cup)
1 TBSP oil (my favorite is coconut oil)
Himalayan pink salt, to taste
1 cup vanilla white chips + 1 TBSP coconut oil
Directions:
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Place the popcorn kernels in the bottom of the 1-quart Pampered Chef Microwave Popcorn Maker (or make on the stovetop).
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Add 1 TBSP oil.
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Leaving the top on the vent OPEN, place the Popcorn Maker OFF-CENTER on the turntable. Set the microwave on HIGH (do not use the Popcorn Setting on your microwave) for 3 minutes.
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Stay close at hand and “listen” for the slowing down of the popping kernels. Also “smell” because you don’t want your popcorn to burn!
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Remove from the microwave and IMMEDIATELY remove the lid using a potholder, lifting AWAY from you, as there will be steam coming from the inside.
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Pour the popcorn onto the Pampered Chef Large Bar Pan or other large cooking/baking sheet, removing any unpopped kernels.
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Sprinkle with salt according to taste.
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Place the vanilla chips in a microwaveable bowl (like a stoneware cereal-size bowl) with 1 TBSP coconut oil and place in the microwave. Microwave at high for one minute, then in 30-second intervals until softened/melted.
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Tip: Chips will retain their shape even when they are soft, so “test” by stirring with a teaspoon. It is very easy to burn the chips! Do not add water to thin melted chocolate – you will end up with a powdered mess. Always use a fat, such as coconut oil (my favorite), butter or shortening. If using butter, always use the smaller amount, as butter is softer at room temperature than coconut oil.
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Now drizzle the melted chips over the popcorn as evenly as you can. Place the pan in a cool place or in the freezer to allow the melted chocolate to firm up.
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Store in a tightly sealed container. A tin “holiday” can works the best to keep popcorn dry and crispy
Variations: After drizzling with white chocolate, sprinkle with any of these:
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Crushed peppermint candy
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Mini M&M’s
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Chocolate chunks
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Colorful candy sprinkles
Serving Yield:
Approximately 4-5 cups
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