Rainbow Mix – From California Kettle Corn
2½ cups uncooked popcorn kernels
1½ Tbsp. Flossine* in each of the following
Flavors: Grape, Strawberry, Blue
Raspberry, Green Apple and Lemon
Place ½ cup kernels in enough hot oil to cover the bottom of the pan. Add one flavor of Flossine before popping begins.
Pop and remove from pan. Repeat with each flavor. Combine each batch of flavored popcorn together in a large bowl when finished.
* Flossine is a concentrated granular sugar available online.
Pop Krispies – From Popped Fresh
1 stick butter
1 10-oz. package marshmallows
4 quarts fresh popped popcorn*
4 cups Guittard imported dark
1 cup salted pretzel twists
1 cup mini M&M’s
In a large saucepan, slowly melt 3 cups chocolate chips over low heat. Pour into 9x13x2-inch lined pan until bottom is coated evenly.
In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add popcorn to butter/marshmallow mixture. Stir until well coated. Using buttered spatula, press mixture evenly on top of chocolate. As it cools, press pretzels and M&M’s into popcorn.
In a large saucepan, slowly melt remaining 1 cup chocolate chips over low heat. Drizzle over popcorn mixture.
When cool, cut into squares and enjoy!
*For a sweeter taste, substitute Popped Fresh Vanilla Popcorn.
Balsamic Vinegar & Basil Popcorn – From Santa Barbara Popcorn Company
½ cup organic popcorn kernels
2½ Tbsp. organic olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. brown sugar
1 Tbsp. dried basil leaves
1 tsp. dried oregano
1 tsp. dried thyme
2 pinches sea salt
Pop popcorn using 1 Tbsp. of olive oil. Combine remaining ingredients and toss with popcorn in a large bowl. Drizzle with remaining olive oil. Serve immediately.
* Fresh basil pulsed in food processor may be used for a flavor burst.
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