Chocolate Coconut Oil
¼ cup dried popcorn kernels
2 oz dark chocolate
1 tbl coconut oil
1½ tsp flaked sea salt (if substituting table salt or fine grind sea salt only use ½ tsp)
Pop popcorn according to your popcorn maker’s instructions into a large bowl.
Melt chocolate and coconut oil in microwave or in a double boiler.
Pour half of the chocolate onto the popcorn and try to cover as much as possible. Stir vigorously to try and get all the pieces coated.
Pour the rest of the chocolate and stir again to finish coating all the pieces. Sprinkle salt over the popcorn and stir again.
Let popcorn sit, covered in the refrigerator for about an hour, or until chocolate coating solidifies.
2 tablespoons of vegetable or coconut oil
2/3 cup of popping kernels
3 tablespoons of butter
3 tablespoons of Sriracha
Salt & pepper to taste
In a large pot over medium heat, add in the oil and THREE kernels of corn.
Once the kernels pop, add in the rest of the popping kernels and cover the pot.
Shaking the pot occasional, let the kernels pop until the popping slows down and it appears that most of the kernels have popped.
Once done popping, take off of the heat and set aside.
In a small bowl, melt the butter and stir in the sriracha.
Pour the sriracha mixture evenly over the popcorn and toss to coat evenly.
Sweet and spicy Gochujang Caramel
5 Tbsp vegetable oil
½ cup popcorn kernels
¼ cup butter
½ cup brown sugar
¼ cup corn syrup
½ tsp salt
1 Tbsp Gochujang
½ tsp baking soda
Preheat oven to 250 degrees.
In dutch oven or deep sauce pan, add vegetable oil and 3-4 individual popcorn kernels. Place lid securely on top over medium heat. Wait to hear the pop of the kernels (approx 4-5 minutes) and then add the remaining ½ cup of kernels.
Place the lid on slightly ajar to allow steam to escape. Shake the pan to coat the kernels evenly. Occasionally shake pan as the popcorn continues to pop. Once the popping slows to 2-3 seconds in between popping remove from heat. Place popcorn in large bowl and discard unpeopled kernels.
Make caramel sauce by placing butter on low heat to melt. Add brown sugar and mix well. Add corn syrup and salt and combine.
Take off heat and then add Gochujang and baking soda and combine well. The mixture will foam and thicken.
Pour sauce popcorn and evenly coat.
Place popcorn on parchment paper in even layer and place in oven.
Bake for 1 hour and stir every 15 minutes.
Allow it to cool and break into small bite size pieces.
1 tbsp canola oil
1/2 c popcorn kernels
4 tbsp butter
1 c vanilla almond bark
1/2 c powdered sugar
1/4 c white granulated sugar
2 1/2 tbsp cinnamon
1 tsp allspice
In a small bowl, combine the powdered sugar, granulated sugar, cinnamon and allspice. Set aside.
In a 2-qt saucepan, heat the oil over medium-high. Once hot, add the popcorn kernels, cover, and gently shake until all the popcorn kernels have popped. Dump into a large bowl and set aside.
In a small saucepan, add the butter and vanilla almond bark and heat over low until melted, stirring frequently. Pour into the large bowl with the popcorn and very gently fold with a spatula until the popcorn is thoroughly coated, being careful not to break the popcorn too much. Once coated, sprinkle with the spiced sugar mixture and continue to fold until all the popcorn is coated. Serve immediately, or store in an airtight container for up to three days.
Honey Almond Caramel Corn
6-8 cups popped popcorn (no salt or butter)
1/3 cup chopped Blue Diamond Honey Roasted Almonds, or similar
3 tablespoons almond butter
1/2 tablespoon coconut oil or butter
1/4 cup honey
2 tablespoons coconut sugar or brown sugar
1/8-1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt plus more for sprinkling on after it comes out of the oven.
1/4 teaspoon baking soda
1 teaspoon vanilla extract
Place the popped popcorn in a large bowl, set aside.
Preheat oven to 325 degrees and line a baking sheet with parchment paper.
In a small saucepan over medium heat whisk together the almond butter, coconut oil, honey, sugar, cinnamon and salt.
Bring the mixture to a boil then whisk in the baking soda and cook for another 30 seconds.
Remove from the heat and stir in the vanilla extract.
Pour the caramel sauce and chopped almonds over the popcorn and toss together with a rubber spatula until the sauce coats all of the popcorn.
Spread the caramel corn out onto the prepared baking sheet and place it on the middle rack of the oven.
Bake for 5-6 minutes then remove it from the oven and toss around so that it evenly browns.
Place it back in the oven to bake for another 5-6 minutes.
Remove from the oven and let it cool completely before serving.
8 cups popped popcorn (approximately ¼ heaping cup of kernels)
1 cup roasted and shelled pistachios
½ cup unsalted butter
2 tablespoons garam masala
1 cup packed brown sugar
¼ cup light corn syrup
1 teaspoon baking soda
1 teaspoon sea salt, optional
Spread the popcorn and pistachios across a large jelly roll pan, roasting pan, or baking dish and set aside.
Melt the butter in a saucepan over medium heat.
Stir in the garam masala and cook until aromatic, about one minute.
Add the brown sugar and the corn syrup and continue to cook, stirring often, until the sugar dissolves and the mixture comes to a boil.
When the mixture reaches a boil, begin stirring constantly and cook for another three to four minutes.
Remove the saucepan from the heat and stir in the baking soda to lighten and expand the caramel.
Pour the caramel mixture over the popcorn and pistachios and stir to combine. It’s okay that the mixture will not evenly cover the popcorn.
if using, sprinkle the salt over the caramel popcorn at this time.
Bake the caramel popcorn at 250 degrees F for one hour, stirring every 15 minutes to distribute the caramel throughout the popcorn.
After the hour, set the caramel corn aside to cool, continuing to stir occasionally to prevent sticking.
Serve within a few hours or store in an airtight container for a few days.