Popcorn Day!
VEGAN CASHEW MAPLE CARAMEL POPCORN
ingredients
For the Homemade Popcorn
2 Tbsp vegan butter
1/2 c. popcorn kernels
1/4 tsp. salt
For the Cashew Maple Caramel Corn:
8-10 c. popped popcorn (from above)
2/3 c. pure maple syrup
1/4 c. tahini or nut butter (peanut, almond, or cashew)
1 tsp. vanilla extract
1/2 tsp. salt
1 1/2 c. roasted cashews*
4 oz. vegan dark chocolate
1 tsp. coconut oil
Instructions
Preheat the oven to 375 F and line two rimmed baking trays with parchment paper.
Heat a large soup pot over medium-high heat; add the butter. When the butter melts, reduce heat to medium and add the popcorn kernels and salt. Cover the pan with a lid. Gently and constantly, shake the pan back and forth on the stove to keep the kernels from sticking to the bottom and burning. Shake gently for several minutes until the kernels begin to pop. Once they start popping, slide the lid just a little off the pan to allow steam to escape. Once the kernels have all popped and you stop hearing any popping for several seconds, immediately remove the popcorn from the heat and pour into a large bowl.
Heat a small saucepan over medium-high heat. Add the maple syrup and tahini or nut butter, whisking to incorporate. Bring the mixture to a boil. Boil 2-3 minutes, whisking constantly, until the maple syrup thickens. Don't boil any longer than a few minutes! Remove from heat; stir in the vanilla extract and salt.
Pour the popcorn onto the prepared baking pans. Pour the maple syrup mixture evenly over top the popcorn. You'll want to do this while the maple syrup is still hot. Place the pans into the oven at 375 F and bake for 6 minutes. Remove, and toss the popcorn gently with a spatula. Bake another 6 minutes, then remove and cool. Scatter the roasted cashews with the popcorn.
Place the chocolate and 1 tsp. coconut oil in a small bowl. Microwave in 30 second increments until completely melted. Drizzle chocolate over top the popcorn. Allow the chocolate to cool and harden, then break the popcorn into pieces and store in an airtight container. Best eaten the day it's made.
S’mores Popcorn
https://www.bombshellbling.com/smores-popcorn-recipe-2/
Ingredients
½ cup popcorn kernels or 1 bag of microwave popcorn (unbuttered)
1 bag (2 cups) milk chocolate chips
2 cups mini marshmallows
2 cups graham cracker pieces and crumbs
method
Begin by popping your popcorn. Spread it onto a cookie sheet (or the counter) lined with parchment paper.
Prep by breaking up about 2 cups of graham cracker bits.
Melt 1 cup of milk chocolate chips and a small scoop of shortening (to thin the chocolate for drizzling) in the microwave. Spoon it into a small Ziploc bag while still VERY hot. Snip a corner off of the Ziploc bag and use it like a frosting bag to drizzle the chocolate all over the popcorn, zig-zagging back and forth. This helps the popcorn stick together and “grab” the other ingredients.
Sprinkle the mini marshmallows and graham cracker bits and crumbs over the top of the drizzled chocolate.
Repeat the melting and drizzling process with the remaining cup of milk chocolate chips, once again with a small scoop of shortening to thin it for drizzling, to “seal in” the candy.
Allow to cool and then break up a bit and enjoy!
Cocoa Cinnamon Popcorn
INGREDIENTS
1 1/2 tablespoons cocoa powder
1/4 teaspoon cinnamon
1 1/2 tablespoons organic sugar
1/4 teaspoon salt
1 tablespoon canola oil
55 grams popcorn kernel
DIRECTIONS
Mix the cocoa powder, cinnamon, sugar, and salt in a small bowl and set aside.
Add the oil to a pot with a couple kernels with the top on. Turn heat on high.
When the kernels begin to pop, quickly pour in the remaining kernels, and put the top on. Shake the pan from side to side, and when the popping slows down, turn off the heat and pour the popcorn in a bowl. Immediately sprinkle on the cocoa mixture and give it a good stir.