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Caramel-Masala Popcorn and Pistachios

Caramel-Masala Popcorn and Pistachios

Preheat the oven to 250 degrees.

Put the popcorn in a large baking dish, roasting pan, or broiler pan and scatter the pistachios over. Set aside. Melt the butter in a medium-sized saucepan over medium heat. Add the garam masala and cook, stirring, until quite aromatic, about 1 minute.

Add the brown sugar and corn syrup and cook, stirring often, until the sugar has dissolved and the mixture comes just to a boil. Once it reaches a boil, continue cooking for 3-4 minutes, stirring constantly.

Remove the pan from the heat and stir in the baking soda, which will lighten and expand the mixture. Pour the caramel mixture over the popcorn and pistachios and stir to combine. Sprinkle the salt evenly over the popcorn. (Don't worry about the caramel not evenly coating the popcorn at this point.)

Bake the popcorn for 1 hour, removing the pan from the oven every 15 minutes to stir the popcorn well and help distribute the caramel evenly. Set the pan aside to cool, stirring occasionally to avoid sticking. When cool, transfer the caramel corn to a serving bowl.

If you are not serving the popcorn within a few hours, store it in an airtight container for 1-2 days.


Pop Stars

½ cup popcorn kernels (which will yield about 12 cups popped popcorn) and cook it however is easiest for you: stovetop, air popper, or the good ol' microwave.

2 cups toasted sweetened coconut

1½ crispy wheat sticks or crispy chow mein noodles

1 cup salted pumpkin seeds, shelled

Toss all ingredients together in a large bowl. Drizzle with melted butter, if desired, and toss again.

½ cup unsalted butter, melted

6 Tbsp unsweetened cocoa powder

1. Heat oven to 350°F. Stir sugar into butter until dissolved.

2. In a large bowl, combine popcorn with remaining ingredients. Add sugar mixture, tossing to coat. Spoon mixture in a single layer onto 2 rimmed baking sheets bake 3 minutes, until mixture is warm and dry.

½ cup packed light brown sugar

½ cup unsalted butter, melted

1½ cups roasted, salted peanuts

1 cup roasted, salted whole almonds

1. Heat oven to 350°F. Stir sugar into butter until dissolved.

2. In a large bowl, combine popcorn with remaining ingredients. Add sugar mixture, tossing to coat. Spoon mixture in a single layer onto 2 rimmed baking sheets bake 8 minutes, tossing halfway through, until mixture is hot and dry.

½ cup grated Parmesan cheese

1½ tsp freshly ground black pepper

Toss all ingredients together in a large bowl. Drizzle with melted butter, if desired, and toss again.

1 tsp each Spanish paprika and salt

¼ cup chopped fresh cilantro

Toss all ingredients together in a large bowl. Drizzle with melted butter, if desired, and toss again.

1½ tsp each ancho chile powder and ground cumin

Toss all ingredients together in a large bowl. You don't need melted butter to make most of these recipes better, but go ahead and drizzle some on for total decadence.


Want to try cicadas? Give the Brood X insects this spicy popcorn treatment

Brood X cicadas are finally emerging, meaning that if you are interested in tasting them, now’s the time to get them.

Edible insect advocates promote bugs as a sustainable protein source, and regular cicadas are eaten by many cultures around the world. With the emergence of the 17-year cicadas in the Eastern United States, we offer this recipe if you want to give them a try.

Experts say that their full adult stage isn’t as tasty, so look for the nymph stage, in which they appear light brown and are just emerging from the ground, or their whitish teneral stage in which they cast off their nymphal case before unfurling their wings and forming their full adult coloration. This recipe calls for tenerals, though you could try it with nymphs.

The best time to look for them is later in the evening or at night. Pick them up, place them in a lidded container and store the container in the freezer overnight. When ready to prepare, rinse the tenerals well to remove any dirt.

They are similar to small shrimp in size and genetics, but not taste — folks have described the flavor as very mild with most of it coming from whatever spices you add to them. This recipe marinates them in Worcestershire and includes a spicy blend of paprika, cayenne, garlic and onion in the batter to fry them into crispy, flavorful bites.

These fried cicadas are best if eaten right away. You can eat these as a snack or try them on top of a green salad.

NOTE: Cicadas are edible, but if you have allergies to soy, nuts or shellfish, or any contact allergies to other insects, experts say to consult your doctor before consuming. The creatures do not contain any toxic substances, but accumulation of pesticides and other chemicals is possible. Unless one binges on cicadas, however, experts say this should not be a concern.


29 smuckers caramel Recipes

Caramel Cream Swirl Hot Chocolate

Caramel Cream Swirl Hot Chocolate

Caramel Cream Apple Crunch Pie

Caramel Cream Apple Crunch Pie

Spiced Creamy Caramel Peanut Cheesecake Torte

Spiced Creamy Caramel Peanut Cheesecake Torte

Sticky Toffee Pudding With Warm Caramel Sauce

Sticky Toffee Pudding With Warm Caramel Sauce

Caramel Oatmeal Bars

Caramel Oatmeal Bars

Smucker's Caramel Topping Pecan Pie

Smucker's Caramel Topping Pecan Pie

Smucker's Peanut Butter Caramel Dip

Smucker's Peanut Butter Caramel Dip

Turtle Cake

Brownie Sundae Bliss

Brownie Sundae Bliss

Hot Caramel Apple Cider

Hot Caramel Apple Cider

Chocolate-Oat Caramel Chewies

Chocolate-Oat Caramel Chewies


Tabasco Honey Butter Popcorn

Sweet and spicy, this Tabasco Honey Butter Popcorn is the perfect afternoon snack for someone who loves a combination of flavors on their popcorn. Tabasco adds pepper to the popcorn, and the sweet honey butter drizzle balances everything out to make a lovely bowl of popcorn.

Ingredients

Popcorn

Honey Butter

  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • 1 ½ teaspoons Tabasco sauce
  • A pinch of kosher salt

Instructions

Make the popcorn

  1. In a 3-quart (or larger) pot over medium-high heat, melt the coconut oil. Add the Tabasco sauce when the coconut oil is simmering.
  2. Add a few kernels of popcorn to the oil, and cover the pot, moving over the heat constantly, until the popcorn pops.
  3. When the initial kernels have popped, add the other kernels and cover. Continue the shaking movement of the pot over the heat until the kernels begin popping.
  4. When the popping slows down, remove from the heat, but continue moving until all the pops are finished.
  5. Let cool slightly off the heat as you make the Honey Butter.

Make the Honey Butter

  1. Stir the melted butter, honey and Tabasco sauce together in a small bowl while the popcorn is cooling. Add the pinch of salt, and stir until smooth.

Finish the Popcorn

  1. Drizzle the Honey Butter over the popped kernels, tossing slightly until all the popcorn is coated in the glaze.
  2. Enjoy immediately!

Nutrition Information:

Yield:

Serving Size:

Nutrition facts are an estimate and not guaranteed to be accurate.

How much did you love this recipe?

Follow me on Instagram for more content, and share a photo of your creation with the hashtag #speckledpalate!

And now, let&rsquos talk some more about Popcorn Week, my co-collaborators and this sweet giveaway we&rsquove got for y&rsquoall!

There are 15 of us total sharing delicious popcorn recipes this week, which means three new recipes are being revealed each day!

Be sure to check out everyone&rsquos blogs to see their popcorn recipes throughout the week:

Beth at bethcakes // Amy at Club Narwhal // Abby at The Frosted Vegan // Nick at Macheesmo // Linda at Brunch with Joy // Meghan and Cake &lsquon Knife // Erica at The Crumby Cupcake // Molly at Hey There Sunshine // Meredith at Meredith Noelle // Katie at Twin Stripe // Sarah at The Sugar Hit // Erin at The Speckled Palate // LeAndra at Love and Flour // Heather at Sugar Dish Me // Susannah at Feast + West

Here are our recipes that have been shared throughout the week:

Also, a big thanks to Cabot Creamery and Bob&rsquos Red Mill for generously sponsoring our project and giveaway, which has already closed.


Pistachio Caramel Popcorn. A "Healthier" Take On a Fave Snack

Junk food. We all love it. I crave it most at midnight and then at 2 am. Every night. It’s like my body gets excited at the strike of twelve in anticipation of me feeding it something decadent, normally crunchy and always sweet. I have a very strict repertoire of snackage consisting of black bean tortilla chips, fruit and nut medley, whole wheat cracker crisps, dark chocolate by the bag and popcorn — enhanced with tons of citrus or spicy seasoning.

In this month’s challenge presented by the foodies behind the 5 Star Makeover cooking group, a wild bunch was asked to recreate junk food into something sexy, fun and not so junky. I loved the idea as I pondered the different things I could to do reinvent my late night, thigh-spreading culprits.

But I thought I’d take it a bit further and attempt to put a healthier spin on an already dangerous option. I don’t do movie-style popcorn, which I swear whose manufacturers are in bed with health insurance companies! My word! Those bags are equivalent to pouring a tub of melted butter down your throat! Gah.

My late-night popcorn is usually an Orville Redenbacher variety. More often than not the lightly salted and whole wheat one fill my fancy bowls. In comparing that “healthier'” option to the “standard” one, I found no difference in sodium, calories or fat. I’m a bit particular about my rosita de maiz, and always opt for one that doesn’t leave me feeling guilty and walking for miles first thing the next morning. That’s if I’m buying pre-made kernels at the store and not making it fresh–you know where you control just about everything.

When I finally decided on popcorn for my makeover, it took me no time to settle on caramel covered popcorn with pistachio! Things in my kitchen happen quite fast. I eyeball my ridiculously overstocked pantry and mother-like counter and pick a few things to work with. I went for the pistachio because of a recent experiment with the green nut and some freshly ground dandelion. I used it in a flan and it was nothing less than marvelous.

I’ve made a pistachio flan before, but the idea of adding those two key ingredients to my popcorn sounded fancy. No reason not to try. Caramel and pistachio work so well and have a divine taste and on popcorn it would be just as amazing. Plus, with all of the unpopped kernels every single bag known to man, yields, I figured I’d rather bite into something I can actually enjoy verses a hard little yellow ball.

Oh yes, and it’d be a bit healthier, right?? This is my attempt at ridding myself of all guilt of eating junk when I ought to be sleeping…

While I’m totally okay with the popcorn I currently enjoy at midnight, or two or three A.M., I embraced the idea of caramelizing it. That way, I’d be satisfying my unforgiving sweet tooth. It beats having popcorn AND chocolate. Might as well have it all at once.

I played around with this recipe a few times before settling on this last approach. I substituted refined sugar for raw, eliminated butter and sweetened condensed milk, two ingredients I’ve used before and most traditional caramel popcorn recipes call for, and forgot about salting it. If I was going to be tearing this up an hour before bedtime, I need it to minimize any negative effects it could have.

It’s not like popcorn is the best option for weekday late nights anyway… but I was determined.

I started boiling my sugar, adding my pistachio and after 20 or so minutes, I poured all that gooey goodness over my popcorn. I sang really happy notes and dug into it before it could even cool. Having an instant gratification personality, I only baked half and let the other chill at room temperature. If I told you it was for the mere sake of having two different crunch factors, I’d be lying. I didn’t want to wait. That’s all.

Baking or not, the popcorn is great! The pistachios stand out but don’t take away from the caramel. And to note, the lack of sweetened condensed milk simply makes the consistency of the caramel a bit thinner and not as thick as you’d probably be accustomed to seeing. It’s all good though, especially when you’re counting calories!

A bit cumbersome, I won’t tell you otherwise, but the few extra steps are worth the sweetness. Bag it up, tightly seal and keep for up to 4 days!

Eat well, love unapologetically, pray with true intention, and take care of yourself.


Kahlua, bacon and more: 5 ways make gourmet popcorn

Popcorn — it's addictive, satisfying and a must-have for any movie-watching night. Whether eaten delicately kernel by kernel or devoured by the handful, popcorn is something that never gets old. But sometimes, one can't help but wonder if there is something more out there. Sure, there's nothing wrong with hot popcorn coated with real melted butter, but there are many other ways to dress up popcorn. Here are just a few gourmet options:

Popcorn with sriracha butter and Parmesan

Sriracha? Awesome. Parmesan? Awesome. Sriracha and Parmesan together — what? Believe it or not, it actually works. Try some.

  • ¾ stick of butter
  • 3 teaspoons Sriracha
  • 1 bag of plain microwavable popcorn
  • ¼ cup grated Parmesan cheese

In a small pot over medium-low heat, melt the butter and then mix in the Sriracha. In the meantime, pop the popcorn according to the package instructions.

When the popcorn is ready, pour into a large bowl and toss with the hot Sriracha butter. Sprinkle with Parmesan cheese.

Caramel-masala popcorn and pistachios

Here's an exotic twist on caramel corn by Cynthia Nims, author of “Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites.” Garam masala, an Indian spice mix, flavors the caramel.

  • 8 cups popped popcorn (about 1/4 cup kernels)
  • 1 cup chopped toasted pistachios
  • 1/2 cup unsalted butter
  • 2 tablespoons garam masala
  • 1 cup packed light brown sugar
  • 1/4 cup light corn syrup
  • 1 teaspoon baking soda
  • 1 teaspoon fleur de sel, coarse or flaky sea salt, or kosher salt

Preheat the oven to 250 degrees.

Put the popcorn in a large baking dish, roasting pan, or broiler pan and scatter the pistachios over. Set aside. Melt the butter in a medium-sized saucepan over medium heat. Add the garam masala and cook, stirring, until quite aromatic, about 1 minute.

Add the brown sugar and corn syrup and cook, stirring often, until the sugar has dissolved and the mixture comes just to a boil. Once it reaches a boil, continue cooking for 3-4 minutes, stirring constantly.

Remove the pan from the heat and stir in the baking soda, which will lighten and expand the mixture. Pour the caramel mixture over the popcorn and pistachios and stir to combine. Sprinkle the salt evenly over the popcorn. (Don't worry about the caramel not evenly coating the popcorn at this point.)

Bake the popcorn for 1 hour, removing the pan from the oven every 15 minutes to stir the popcorn well and help distribute the caramel evenly. Set the pan aside to cool, stirring occasionally to avoid sticking. When cool, transfer the caramel corn to a serving bowl.

If you are not serving the popcorn within a few hours, store it in an airtight container for 1-2 days.

Truffled popcorn

The Daily Meal's video producer Ali Rosen swears by her simple and addictive popcorn topping. Now, before you swear this off as a gimmicky way to use truffle flavor, hear us out. Rosen says to make sure to use store-bought truffle butter instead of truffle oil, "because truffle oil sucks." Melt over the stove at the same time you're popping the corn and toss everything together in a bowl. Enjoy!

Bacon caramel popcorn with bacon salt

Bacon makes everything better, including caramel corn. Don't miss out!

  • 1/4 pound quality bacon, preferably black pig
  • 1/2 cup popcorn kernels
  • 1/4 cup maple sugar
  • 1/2 teaspoon kosher salt
  • Bacon salt, to taste

Grind the bacon through the meat grinder attachment to your food processor. Place in a sauté pan and cook over medium-high heat render until crispy. Reserve 2 tablespoons of the bacon fat for cooking the popcorn.

In a pot with a lid, combine the bacon fat and popcorn over medium-high heat. When the first kernel pops, add the maple sugar and return the lid. Shake the pot while the kernels pop.

As soon as the popping has stopped, remove from the heat and place in a bowl. Toss with kosher and bacon salts.

Kahlúa and espresso bean caramel corn

Coffee addicts, this is the snack you've been waiting for. Kahlúa adds a boozy touch that melds nicely with the flavor of espresso.

  • 1/2 cup popcorn kernels
  • Vegetable oil (optional)
  • 1 cup chocolate-covered espresso beans, plus more for serving
  • 3 cups granulated white sugar
  • 1/4 cup Kahlúa
  • 3 tablespoons unsalted butter
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking soda

Pop the popcorn using an air popper (or on the stove with oil if you don't have an air popper). Place the popped popcorn in a large bowl or foil roasting pan. Scatter the chocolate-covered espresso beans over the popcorn.

Cover 1-2 baking sheets with aluminum foil. In a large saucepan, combine the sugar, Kahlúa, butter, vanilla extract, and salt. Cook over medium heat, stirring nearly continuously, until the sugar melts and caramel becomes a pretty brown (caramel) color, about 15-20 minutes. Once it melts and turns a dark caramel color, trust your gut and act fast because it scorches quickly.

Add the baking soda and keep stirring. (Be careful as it bubbles up quickly and almost doubles in quantity.) Quickly remove from the heat, pour over the popcorn and espresso beans, and stir quickly to coat all of the corn.

Spread the caramel corn out on the baking sheets and let cool for at least 10 minutes before serving. Add more chocolate covered espresso beans, if desired.


S’mores Popcorn Treats


It’s Popcorn Week for me and a few of my fellow bloggers. We’ve been planning this for a few weeks now, and it took me a while to figure out just what I wanted to make. Somehow I landed on making S’mores Popcorn…or S’mores Popcorn Bites. Well, my first batch failed miserably. I added too much dark chocolate too soon and it melted, plus they looked terrible. So, I started from scratch and decided to base my recipe on a good, gooey rice krispy treat, made with popcorn, of course. I tested them out at our 4th of July cookout and the crew gave them a great review!

But really, who doesn’t wish for a grab and go version of an all-American s’more? The slightly salty popcorn paired with dark chocolate, marshmallows, and honey graham crackers makes for a tasty little treat. Of course, you could always whip these up using regular old Hershey bars, but I’m a dark chocolate lover and I went straight for those dark chocolate chunks when I picked up my ingredients.



I teamed up with 14 other bloggers to share innovative popcorn recipes with you and to bring you an eye-popping popcorn giveaway. We’re using the hashtag #popcornisforbloggers on social media this week. Check out everyone’s blogs to see their popcorn recipes throughout the week:

Also, a big thanks to Cabot Creamery and Bob’s Red Mill for generously sponsoring our project and giveaway.

We’re giving away a big movie night prize pack that’s worth more than $115! See the Rafflecopter below to enter to win this amazing set. The prize pack includes:


Chocolate Caramel Nut Popcorn

We are snack lovin’ family! I think probably they get it from me. Seriously, I would pass up lunch or dinner and just snack my way to a full tummy. Recently we had a new store open up in our area that has over 100 different types of popcorn flavors. Some are pretty normal, like cheese popcorn or caramel corn, but then there are really crazy flavors too, like Dill Pickle or Bubblegum.

Seeing all those flavors got me thinking about creating one of my own flavors. Chocolate and caramel go together beautifully so those were the beginning of the recipe, and I wanted a little extra crunch, so Fisher Pecans and Walnuts were added, and of course, we needed popcorn.

While I love popcorn that is coated in chocolate or caramel like the Pecan Caramel Popcorn Crunch, I thought this time around, it would be good to try something different.

After adding the popped popcorn to a cookie sheet that is lined with foil, melt milk chocolate chips in the microwave and drizzle the chocolate over the popcorn. I used a plastic squeeze bottle to make it easier to add the chocolate evenly.

Then quickly before the chocolate set up, the Fisher Pecans and Walnuts were added. Now of course, I could have stopped there and this popcorn snack would have been amazing, but no I decided to take it to the next level.

After the nuts were added then came the Homemade Caramel Sauce, again I used a plastic squeeze bottle to make it easier. And a little sprinkle of Sea Salt and into the oven for 15 minutes to get all the flavors blended and the caramel set.

If your home is anything like ours, then your weekends (and sometimes weeknights) are full of Football. With the “Big Game” coming up soon and all the play-off games, this Chocolate Caramel Nut Popcorn is sure to be a hit with the fans!

For the Football sacks, we simply used a brown lunch bag and added white tape to look like a football. Any type of tape should work, we actually forgot some at the store, so I dug through my craft supplies and found mounting tape. It worked wonderfully.


Easy Caramel Popcorn Recipe

This caramel popcorn takes only a few minutes to prepare, then is baked in the oven to reduce stickiness.

Total Time 1 hour 20 minutes

Ingredients

  • 1 cup butter
  • 2 cups brown sugar
  • 1/2 cup light corn syrup
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 5 quarts popped popcorn
  • 1/2 cup chopped peanuts

Instructions

Preheat oven to 250 degrees.

Pop popcorn and set aside.

In heavy-bottomed medium sauce pan, melt butter. Stir in brown sugar, corn syrup, and salt.

Bring mixture to a boil, stirring constantly.

Once mixture is boiling, let it boil WITHOUT stirring, for four minutes.

Remove from heat and add baking soda and vanilla.

Pour caramel over popcorn, and mix well. Be careful, the caramel is very hot.

Sprinkle in chopped nuts and mix.

Place popcorn on two baking sheets and place in oven. Remove and stir every 15 minutes, four times.

Let cook completely, then enjoy!

By the way, you may just want to make two batches of this. It’s just that good!


Watch the video: popcorn recipes. butter popcorn. masala popcorncaramel popcorn (January 2022).