Outdoor movie nights aren’t complete without one classic treat: Popcorn.
Amy Richardson shares a fun twist on the movie-goers best friend.
John Wayne Peanut Butter S’mores Popcorn
3/4 cup popcorn, popped and sorted
1 cup brown sugar
1 cup white sugar
2/3 cup half and half
1 tbsp corn syrup
1/4 tsp salt
1/3 cup peanut butter
1/2 tsp vanilla
4 full sheet graham crackers, broken into pieces
1 1/2 cups mini marshmallows
1/2-1 cup milk chocolate chips, melted
Line a large baking sheet with foil. Set aside.
Place popcorn in a large mixing bowl, stir in graham cracker pieces and marshmallows. Set aside.
In a medium sized saucepan, whisk together sugars, half and half, corn syrup and salt. Cook over medium heat to Thread Stage using cold water method, or 232 degrees, stirring constantly. Remove from heat and stir in peanut butter and vanilla. Pour over popcorn and stir quickly to coat. Spread onto prepared sheet to cool. Drizzle warm popcorn with milk chocolate, and refrigerate to set.
Makes about 10 cups
Marilyn Monroe White Chocolate Lemon Popcorn
1 cup popcorn, popped and sorted
2 cups sugar
1/2 cup half and half
1 tbsp corn syrup
1/4 tsp salt
1/2 cup white chocolate chips, Ghirardelli, or Guitard
2 tbsp fresh squeezed lemon juice
1/2 tsp vanilla
Zest of 1 lemon
Line a large baking sheet with foil. Set aside.
Place popped corn into a large mixing bowl. Set aside.
In a medium sized saucepan, whisk together sugar, half and half, corn syrup and salt. Cook over medium high heat to the Thread Stage using cold water method or 232 degrees. Remove from heat and whisk in chocolate, lemon juice, zest and vanilla. Pour over popped corn, and working quickly, stir to coat. Spread onto prepared baking sheet to set.
Makes 8-10 servings
For more popcorn and other recipes from Amy, go to www.greattastebuds.wordpress.com.
Follow Amy’s Instagram @greattastebuds
Studio 5 Kitchen Sponsored by: Blendtec www.blendtec.com
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