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Fun fall twists on popcorn make delicious new snack

By Norwalk Reflector staff • Nov 2, 2018 at 7:00 AM

Popcorn pairs perfectly with the warm, rich flavors of fall. Try these popped autumn-inspired recipes to a put a holiday or fall-time twist on your favorite snack. 

With cranberries, pumpkin, nuts and spice these are sure please the whole crowd.

 

White Chocolate & Pumpkin Pie Spice Popcorn Bites

Warm pumpkin pie spices give this indulgent snack a true taste of autumn.

Yields 12 servings

Ingredients

12 cups unsalted, unbuttered popped popcorn

3 cups chopped white chocolate or white chocolate chips

1 tbsp light olive oil

2 tsp pumpkin pie spice

1/2 cup toffee bits

1 tsp flaked sea salt, crushed

Directions

1. Line large, rimmed baking sheet with parchment paper or waxed paper. Place popcorn in large mixing bowl.

2. In microwave-safe bowl, combine chocolate, olive oil and pumpkin pie spice; microwave on Medium for 2 to 3 minutes or until melted and smooth, stirring after each minute.

3. Pour melted chocolate mixture over popcorn; add toffee bits and toss to combine. Immediately transfer to prepared baking sheet, spreading to edges of pan; sprinkle sea salt over top.

4. Let cool; refrigerate for 1 to 2 hours or until set. Break into chunks for serving.

Tip: Homemade pumpkin pie spice can be made by combining 3 parts ground cinnamon with 1 part each ground nutmeg, allspice and ginger.

 Nutrition Facts

Per 1 cup

Calories 330

Fat 18g

Saturated Fat 10g

Cholesterol 15mg

Sodium 230mg

Carbohydrate 37g

Fiber 1g

Sugars 30g

Protein 4g

 

Coconut Curry Cashew Popcorn

Yields 10 cups

Ingredients

10 cups popped popcorn

2 cups cashews

1/2 cup flaked coconut

1/2 cup (1 stick) butter

1/2 cup sugar

1/4 cup honey

1 tablespoon mild curry powder

1/2 teaspoon baking soda

Directions

Preheat oven to 300 degrees F. Place popcorn, cashews and coconut in a large bowl; set aside.

Heat butter, sugar and honey in a medium saucepan. Stir mixture over medium heat until it begins to boil. Boil 2 minutes without stirring. Remove from heat and stir in curry powder and baking soda (mixture will foam).

Pour syrup over popcorn mixture in bowl and stir until evenly coated. Pour mixture onto a large, rimmed baking sheet or roasting pan lined with foil and sprayed with nonstick spray. Bake 30 minutes, stirring twice during baking time. Stir mixture a few times as it cools on baking sheet. Store in an airtight container.

 

Cranberry-Orange Caramel Corn

Yields 10 cups

Ingredients

10 cups popped popcorn

1 cup dried cranberries

1/2 cup whole almonds

1/2 cup (1 stick) butter

1/2 packed brown sugar

1/4 cup corn syrup

2 tablespoons frozen orange juice concentrate, undiluted

1 teaspoon orange or vanilla extract

1/2 teaspoon baking soda

Directions

Preheat oven to 300 degrees F. Place popcorn, cranberries and almonds in a large bowl; set aside.

In a medium saucepan heat butter, brown sugar, corn syrup and orange juice concentrate over medium heat until butter is melted. Bring to a boil and boil 2 minutes. Remove from heat. Stir in extract and baking soda (mixture will foam).

Pour syrup mixture over popcorn mixture in bowl; stir to coat well. Spread evenly in a large, rimmed baking sheet or roasting pan, lined with foil and sprayed with nonstick spray. Bake 30 minutes, stirring twice during baking time. Stir caramel corn as it cools on baking sheet. Store in an airtight container.

 

Cinnamon Popcorn Crunch

Here’s a twist on a classic, sweet and crunchy snack — with maximum flavor from kisses of warm cinnamon and maple.

Yields 12 cups

Ingredients

12 cups unsalted, unbuttered popped popcorn

1/3 cup chopped unsalted almonds, coarsely chopped

1/3 cup chopped unsalted cashews, coarsely chopped

1/3 cup chopped unsalted pecans, coarsely chopped

1/2 cup butter

1/2 cup coconut sugar

1/2 cup maple syrup

1/4 cup brown rice syrup

1 tsp salt

1/2 tsp cinnamon

Directions

1. In large mixing bowl, combine popcorn, almonds, cashews and pecans.

2. In saucepan, combine butter, sugar, maple syrup, brown rice syrup, 1/4 cup water, salt and cinnamon; bring to boil over medium heat, stirring occasionally. Cook until mixture reaches hard crack stage (295°F).

3. Slowly pour syrup in thin stream over popcorn mixture. Toss gently to coat evenly. Let cool; break into large chunks.

Tip: Add dried fruit, such as cranberries or mangoes, if desired.

Nutrition Facts

Per 1 cup

Calories 250

Fat 13g

Saturated Fat 6g

Cholesterol 20mg

Sodium 290mg

Carbohydrate 31g

Fiber 2g

Sugars 19g

Protein 3g

 

Pumpkin Pie Spice Popcorn Bark

This fall-time delight is teeming with texture and full of flavor.

Yields 12 servings (3-inch squares)

Ingredients

3 cups popped popcorn

1 cup mini marshmallows

1 cup chopped pecans

1/2 cup “O”-shaped crisp cereal

1/2 cup pepitas (salted pumpkin seeds) or shelled sunflower seeds

1/2 cup dried sweetened cranberries

1 teaspoon pumpkin spice mix

2 packages (6 ounces each) white baking chocolate, chopped

Directions

Line a large baking sheet with foil and spray lightly with cooking spray; set aside.

In a large bowl, combine popcorn, marshmallows, pecans, cereal, pepitas, dried cranberries and pumpkin spice mix.

Place chopped chocolate in a microwave-safe bowl and heat in microwave 1 minute. Stir to melt; microwave an additional minute. Stir until chocolate is melted and smooth. Pour melted chocolate over popcorn mixture. Mix until well coated and spread in an even layer into prepared pan. Cool at room temperature until firm (or refrigerate). Cut into squares to serve. Store in an airtight container.

 

Spicy Cajun Popcorn and Nuts

Here’s a Thanksgiving Feast — popcorn style!

Yields 9 1-cup servings

Ingredients

8 cups popped popcorn

1/2 cup toasted, coarsely chopped pecans

1/2 cup peanuts

1/4 cup (1/2 stick) butter or margarine, melted

1/4 teaspoon each: dry mustard, garlic powder

1/8 teaspoon cayenne pepper

Directions

Place popcorn and nuts in large bowl.

In small microwave-safe bowl, microwave butter on HIGH until melted, about 30 seconds.

Stir in dry mustard, garlic powder and cayenne pepper.

Drizzle over popcorn mixture and toss well.

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