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Let's face it: no one wants to receive one of those Christmas popcorn tins this December. Impress with one of these fresh, sweet, and festive popcorn recipes instead!
White Chocolate Cranberry Popcorn
Ingredients:
- 2 tbsp avocado oil
- 1/2 cup popcorn kernels
- Salt to taste
- 12 oz white chocolate candy melts
- 3/4 cup dried cranberries
Directions:
Heat the oil in a saucepan over medium high heat.
Pour the popcorn kernels into the hot oil and cover with lid.
Begin shaking the pot side to side until the majority of the kernels have popped.
Remove from heat and remove the lid. Add the salt and shake or stir to combine.
Melt the white chocolate candy melts according to package directions.
Pour the melted white chocolate onto the popcorn and stir to evenly coat.
Sprinkle in the dried cranberries and stir to disperse.
Spread popcorn in a single layer on a cookie sheet and let completely harden.
Store the popcorn in an airtight container to maintain freshness.
Christmas Crunch
Image and recipe by Cooking Classy.
Ingredients:
- 1/2 cup (104g) popcorn kernels
- 1 (12 oz) bag Vanilla Candy Melts (such as Wilton Candy Melts)
- 1 1/2 cups (75g) broken pretzel pieces or baby pretzels
- 1 (10 oz) bag green and red Milk Chocolate or Mint M&Ms
- Christmas sprinkles
Directions:
1. Pop popcorn in a popcorn popper into a large bowl (or alternately in the microwave if using microwave bags of popcorn) according to manufactures directions. Remove any unpopped popcorn kernels. Toss in broken pretzel pieces and M&Ms.
2. Melt Vanilla Candy Melts in a microwave safe bowl on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Drizzle half of melted chips over popcorn mixture, then stir, tossing gently a few times with a rubber spatula.
3. Then drizzle remaining half of melted chips over popcorn, and gently stir mixture until evenly coated (don't over stir though or your sprinkles wont stick if the white chips begin to set and harden).
4. Pour mixture into a single layer onto wax paper. Sprinkle entire mixture evenly with sprinkles (as many as you'd like) before vanilla chips set. Allow to cool and harden, then gently break into pieces and store in an airtight container.
Chunky Caramel Popcorn
Image and recipe by Land O Lakes.
Ingredients:
CARAMEL POPCORN
- 12 cups popped popcorn
- 1 (9.75-ounce) can (2 cups) whole cashews
- 1 (5-ounce) bag (1 1/2 cups) pecan halves
- 1 cup firmly packed brown sugar
- 3/4 cup Land O Lakes® Butter
- 1/2 cup light corn syrup
- 1 teaspoon baking soda
DRIZZLE
- 1 cup dark chocolate chips
- 1 1/2 teaspoons shortening
- 1/2 cup white baking chips
Directions:
1. Heat oven to 250°F.
2.Place popcorn, cashews and pecans in large roasting pan.
3. Combine brown sugar, butter and corn syrup in 2-quart saucepan. Cook over medium heat 7-8 minutes or until mixture comes to a boil. Continue boiling 2 minutes. Remove from heat; stir in baking soda.
4. Pour butter mixture over popcorn mixture in pan; stir well. Bake 1 hour, stirring every 15 minutes. Remove from oven; place onto waxed paper or parchment paper. Cool completely. (Do not break into pieces.)
5. Place chocolate chips and 1 teaspoon shortening into resealable plastic food bag. Microwave 30-45 seconds; knead bag. Continue microwaving in 15-second intervals, kneading until smooth. Cut tiny corner from bag; drizzle melted chocolate over popcorn mixture. Repeat with white baking chips and remaining 1/2 teaspoon shortening, microwaving on Medium-High (70% power). Drizzle over popcorn mixture. Let stand 3-4 hours or until chocolate is set. Break popcorn mixture into pieces.
6. Store in container with tight-fitting lid or resealable plastic food bag.
Cookies and Cream Popcorn
Image and recipe by Fabulessly Frugal.
Ingredients:
- 13-15 cups popped plain popcorn about 1/2 cup kernels plus 2 tablespoons
- 20 Oreo cookies crushed
- 24 ounces vanilla Almond Bark
Directions:
1. Sift the popped popcorn with your fingers and transfer to a large rimmed baking sheet or spread onto waxed paper, parchment paper, foil, baking mat, etc. (You leave behind most of the un-popped kernels by using your hands to transfer.)
2. Melt the Almond Bark according to package directions. I usually use the microwave.
While the Almond Bark is still warm, drizzle it evenly over the popcorn. Immediately sprinkle the crushed Oreo cookies over the popcorn. You can stir the popcorn around a bit if you need to spread the toppings more.
3. Let it set for a minute, then dump the popcorn into a large bowl. Gently stir a little bit, if needed, to more evenly distribute the toppings. Let the Almond Bark fully set for a few more minutes, then serve and enjoy!
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