No need to deal with the hassle of a deep fryer to get the satisfyingly sweet flavors of a churro. Cinnamon & sugar coated popcorn will do the trick. It’s Cinco de Mayo, so get out the popcorn maker and give this recipe a try. Churro Popcorn will be a hit at any fiesta!
What You’ll Need:
- 1/4 cup sugar
- 1/2 cup powdered sugar
- 1/2 tbsp. cinnamon
- 1/2 cup butter, melted
- 2/3 cup sugar
- 2 tbsp. cinnamon
- 2 tbsp. lite corn syrup
- 1/2 tsp. vanilla
- 1/2 cup popcorn kernels
- 2-3 oz. chocolate
- Mix together 1/4 cup sugar, 1/2 cup powdered sugar & 1/2 tbsp. cinnamon and set aside.
- Pop popcorn (We used the Retro Stirring Popcorn Maker with coconut oil)
- In small saucepan, melt 1/2 cup butter. Stir in sugar, cinnamon, corn syrup & vanilla.
- Simmer over low to medium heat for about 4 minutes, stirring occasionally.
- Pour butter/sugar mixture over popcorn and stir to coat.
- Sprinkle with cinnamon/sugar powder and stir to thoroughly coat popcorn.
- Melt 2-3 oz. chocolate.
- Drizzle chocolate over popcorn.
- Serve immediately (Popcorn is best when eaten the day of making it. May keep in air tight container overnight but texture will change.)
Popcorn is more than a simple movie night snack. It’s crunchy, fiber filled, low in calories and lends itself well to these unique recipes. Get out your popcorn maker and start baking!
Buttered Popcorn Chocolate Chip Cookies by Joy the Baker
Brown Butter Salted Caramel Popcorn Cupcakes by Urban Bakes
Popcorn Martini by Bite Me More
Looking for a sweet snack you can feel good about eating? How about Caramel Popcorn Trail Mix?
Air popped popcorn adds volume and fiber while whole grain oats and cereal up the nutritional value of this trail mix. We added caramel for some crunch and sweetness. If you’re interested in keeping the sugar and calorie count low, use less caramel. If you’re looking to increase the sugary yum factor, you can use more caramel. All amounts listed here are approximate and can be adjusted based on your ingredients. You can add peanuts, cereals, dried fruit chips or other tasty snacks to create a one-of-a-kind caramel popcorn trail mix.
What You Need:
There’s caramel corn and it’s delicious. There are pancakes and THEY’RE delicious. There’s bacon and we all know, this too is DE-Li-CIOUS! Then, there’s Maple Caramel Pancake Popcorn topped with bacon. That’s right…we went there! The ultimate snack meets breakfast combination.
We weren’t sure what to make for National Pancake Day. Should we make pancakes with the Nostalgia Griddle we thought? Pancakes with popcorn on them? Or…pancake popcorn? That last one got us! We absolutely LOVE popcorn, so we thought we’d give it a try. It’s mouth-watering, crunchy, sweet, savory deliciousness! Take a stack of buttery pancakes, douse them with maple syrup, add some bacon on the side, add some corn crunch and you get this maple caramel bacon pancake popcorn.
WHAT YOU NEED:
Popcorn balls usually conjure images of Halloween and fall festivals, but popcorn balls aren’t just a holiday treat anymore. We put a summer spin on them with Pina Colada inspired popcorn balls rolled in toasted coconut. Yum! They have the gooey marshmallow goodness of a rice krispy treat. But, the toasted coconut and pineapple extract add a sweetness and a crunch. They taste delicious AND they look pretty, so they’re fun to serve to guests.
What You’ll Need:
- 12-15 c. of popped popcorn
- 2 c. sweetened coconut, toasted
- 1/2 c. light corn syrup
- 2 c. confectioners’ sugar
- 1/4 c. butter
- 4 c. marshmallows
- 3 tbsp. pineapple juice concentrate
- 1 tsp. rum extract (optional)
- Confectioners’ white candy coating (or white chocolate)
- In a medium saucepan over medium heat, add corn syrup, butter, pineapple concentrate, rum extract, confectioners’ sugar and marshmallows. Heat and stir until mixture comes to a boil. All marshmallows should be puffed and starting to melt into the mixture. Carefully combine the hot mixture with the popcorn. Stir to coat each kernel.
- Spray hands with cooking spray or grease with vegetable shortening. Then, quickly shape popcorn into balls before the mixture starts to set. Allow popcorn balls to cool.
- Melt candy coating. Then, dip half of the popcorn ball into the melted coating. Allow excess to drip off before rolling in toasted coconut.
- Let cool. Wrap each popcorn ball in plastic wrap for individual serving or store in an airtight container. Popcorn balls are best if eaten within 3 days.
If you like these, try our other popcorn recipes! With popcorn…the recipe possibilities are endless!
This Taco Tuesday, do something a little different and make preservative free, gluten free zesty taco popcorn. Hot air popped popcorn and homemade taco seasoning make this treat healthy and delicious. It will be a hit with kids and adults alike!
1/2 tbsp. chili powder
1/8 tsp. garlic salt
1/8 tsp. onion salt
1/8 tsp. oregano
1/2 tsp. paprika
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. pepper
8 c. popped popcorn
olive oil cooking spray
1. Mix spices in small bowl and set aside.
2. Make 8 c. popcorn in your hot air popper.
3. Drizzle melted butter OR use cooking spray and mist popcorn with olive oil. This will help the seasoning stick to the popcorn.
4. Sprinkle seasoning on popcorn and toss until thoroughly coated.
5. Top with shredded cheese and serve immediately.
Adjust seasoning amount based on taste. If you’d like your taco popcorn a little spicier, add more cayenne pepper or red pepper flakes.
Also, the preservative free and gluten free taco seasoning can be used to season taco meat. In fact, it can be used as a substitute in any recipe that calls for taco seasoning! You’ll never need to use pre-packaged seasoning again!
Tip: Make taco seasoning ahead and store in an airtight container for quick and convenient use.
Here at Nostalgia, we LOVE our popcorn. Buttered popcorn, caramel corn, popcorn with parmesan and garlic…so many delicious options!
Then, we found out today was National Peanut Butter Cookie Day, and you know right where our minds went…peanut butter cookie POPCORN! What a delightful combination. Then, for good measure and because more peanut butter is never a bad idea, we threw in some chocolate covered peanut butter candies.
We think we hit a home run with this one! Give it a try and let us know what you think. Is it a match made in heaven?
- 8 cups popped popcorn (You can use your air popper OR kettle popper)
- 16 oz white vanilla almond bark
- 1 c chocolate coated peanut butter candies
- 1/2 c chocolate chips (Optional)
- 1/2 c peanut butter chips (Optional)
- 1 cup sugar
- 1/2 Tbsp. ground cinnamon
- 2 cups nuts
- 1-1/2 tsp. vanilla
- 1/4 cup water
Mix sugar and cinnamon together.
Add nuts and sugar mixture to stirring popcorn maker.
Combine vanilla and water in measuring cup, and then add liquid to stirring popcorn maker.
Turn stirring popcorn maker on, and roast nuts for 5-10 minutes. Total roasting time will be dependent on amount of nuts being roasted.
When roasting cycle is completed, use a non-metallic spoon to scoop the nuts onto a baking sheet covered with parchment or wax paper.
Allow nuts to cool completely before eating.
- 1 Gallon (16 cups) of Popped Corn
- 1 Tsp. Garlic Powder
- 3 Green Onions, finely chopped
- 1/2 Tsp. Cracked Pepper
- 1 Tsp. Sea Salt
- 1 Cup Parmesan Cheese, grated (more or less to taste)
- 3 Tbsp. Olive Oil heated
Pop corn kernels.
Combine garlic powered, green onions, cracked pepper, sea salt and parmesan cheese. Set aside.
In a large mixing bowl, drizzle hot olive oil over popcorn.
Toss until well coated.
Slowly add in dry ingredients while continuously stiffing popcorn until well coated.
You may also shake the dry ingredients over the popcorn in a large paper or muslin bag.
- 1 Gallon Popped Corn
- 1 (12-oz.) Bag Semi-Sweet Chocolate Chips
- 1 (12-oz.) Bag Peanut Butter Morsels
- 1 (4.2-oz.) Bag Banana Chips, broken into small pieces
- 1 (11-oz.) Bag Peanuts
Pop corn kernels.
Melt chocolate chips and peanut butter morsels over stove, as packaging recommends.
Line cookie sheet with wax paper.
Toss together popcorn and banana chips.
Spread popcorn and banana chip mixture evenly over cookie sheet.
Drizzle melted chocolate and peanut butter mixture over popcorn and banana chips.
Sprinkle peanuts over chocolate and peanut butter mixture.
Allow to cool.
When chocolate and peanut butter has hardened, break up the Chunky Monkey into pieces.
Can be stored in plastic freezer bags.