Rocky Road Popcorn

This is a recipe from last fall that we just loved! Can't wait to make it again in a couple weeks...

Ingredients

1/2 cup popcorn kernels
4-6 cups mini-marshmallows
(whole almonds optional)

Popcorn coating

16 oz melted white chocolate (or vanilla flavored Candyquick or bark)

Topping

11.5 oz bag melted semi-sweet or dark chocolate chips
3/4 cup melted white chocolate chips
11.5 oz bag melted milk chocolate chips

Instructions

Air pop the popcorn kernels into an extra large bowl.
Remove any unpopped kernels.
Add the mini-marshmallows (and almonds) to the popcorn.

Melt white chocolate (or Candyquick) and pour over popcorn and marshmallows.
Stir until evenly coated.

Grease cookie sheet.
Spread popcorn over entire cookie sheet so that it is 1-3 inches high  (You can also place the popcorn in muffin tins).
Cover and set in fridge until set or overnight.

Place chocolate chips in 3 separate bowls and melt (1-1/2 min. is all it takes...do not overcook).
Once they are not too hot, place each in a plastic bag and cut off the corner.
First drizzle the dark, then white and milk over the popcorn.

Refrigerate 1-2 hours more. Cut into squares and serve cold.

Peppermint Bark Popcorn

Recipe by Our Best Bites. Have I mentioned how much I LOVE those girls and their yummy recipes?!! :)
One of our very favorite holiday recipes. My kids devour this stuff!

Ingredients:

16-20 C popped popcorn (fresh, or about 2 bags microwave popcorn...*one bag microwave popcorn has about 10 cups in it, so if you're air-popping, do about 20 cups.)
1 lb Almond Bark
1 6oz box candy canes, crushed. (About 1-1 1/2 C total and Bob's are the best!)
2 tea. peppermint extract 3/4 C semi-sweet chocolate chips Place popcorn in a very large mixing bowl.

Directions:

Unwrapping the candy canes to crush them is the most labor intensive step of this easy treat, so you can do that ahead of time if you want too. I put my candy canes in a large zip-lock bag and have a whack with a heavy marble rolling pin.

One they're crushed, dump them into the bowl with the popcorn.

To melt the almond bark, follow the instructions on the package. I just break it up and put it in a glass measuring cup and microwave on 1 min intervals until it's nice and smooth.
When your almond bark is melted, add the peppermint extract. It will seize a little bit (get kind of lumpy) but it's totally fine. Pour over popcorn and candycanes.

Stir it up really well until the candy is evenly distributed. Pour the popcorn out onto a piece of waxed paper, parchment, or foil. Spread it out into an even layer and leave it alone!
While the popcorn is setting, place chocolate chips in a microwave-safe bowl and microwave in 30 second intervals until melted and smooth. I really like dark chocolate to counter-balance the sweetness of the almond bark, but I know there's a lot of dark haters, so do what you want!
Drizzle the melted chocolate over the popcorn. You can use a fork, or put it in a zip-lock bag with the corner cut off.

Leave it until the almond bark and the chocolate is hardened. If you need to hurry it up, do this whole process on lined cookie sheets you can pop in the fridge.

When chocolate is hardened, use your hands to break up popcorn into chunks. Toss in a bowl, a jar, a cute package, or in your mouth :)

Cinnamon Caramel Corn with Pecans & White Chocolate {AKA Cinnamon Bun Popcorn!}

Recipe found at Our Best Bites. I LOVE this site...seriously the best recipes ever. Check it out!
I made this the other night for Riley and I while we watched a movie...we could hardly stop ourselves from eating it all! Sooo delicious. :)



12 C popped popcorn (about 1/2 C kernels)
1 C pecan halves, roughly chopped
1 C brown sugar
3/4 t cinnamon
1/4 C karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1t vanilla
1/2 t baking soda

3 squares almond bark (about 4 oz)


Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!