7 Yummy and Creative Popcorn Recipes for Your Next Movie Night ...

1. Biscoff Cookie Popcorn

I love this popcorn recipe because it's super easy to make and really creative. It will definitely hit your sweet spot.

Ingredients:
About 8 cups prepared kettle corn
1 bag white chocolate chips
1 Tbsp oil
1/4 cup Biscoff
1 cup butter cookies (I used kettle corn flavored butter cookies from Trader Joe’s, but shortbread cookies would work, too!), crushed

Directions:
Line a flat work space with wax paper. Meanwhile, in a microwaveable bowl, melt the white chocolate chips and the oil for 45 seconds. Stir, then heat for an additional 15 seconds until melted & smooth. Stir in the Biscoff spread to combine.

Pour the popcorn & crushed cookies into the bowl and coat thoroughly with the Biscoff mixture. Spread the coated popcorn onto the wax paper in an even layer and let sit and harden for about an hour.
Break popcorn into pieces and store airtight at room temp for up to 5 days.

Source: thedomesticrebel.com

2. Bacon Caramel Popcorn

If you are a bacon lover, this is the recipe for you. It seems bacon is finding its way into just about everything these days, so why not popcorn?

Ingredients:
1/2 cup popcorn kernels
2 tbsp olive oil
7 pieces bacon, cooked crispy and chopped (Hell, you could add more. I added 1 extra ;D)
1/2 cup peanuts (optional)
1 teaspoon fine sea salt
1/4 teaspoon paprika
1/4 cup heavy whipping cream (+ 1 tbsp)
1 Ceylon black tea bag
1 1/2 cups sugar
1/4 cup water
2 tbsp maple syrup

Directions:
Bring cream and tea bag just to boil over medium heat. Remove from heat and let steep for 15 minutes, occasionally pressing on tea bag with back of spoon to release flavor.

Discard tea bag. (The extra tbsp of cream should have made up for the cream that will have been soaked up by the tea leaves.)

Preheat oven to 150°C.

Combine popcorn and oil in covered heavy large pot. Make sure that all the popcorn kernels are evenly coated in oil. Heat over medium-high heat until kernels begin to pop.

Lift pot just barely off of element and shake until popping stops.

Pour popcorn onto a large baking sheet.. Sprinkle salt and cayenne over popcorn and toss to coat. Sprinkle bacon (and peanuts) on top of popcorn.

Combine sugar, water and maple syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high, boil without stirring until syrup turns deep amber, about 13 minutes. Remove from heat and immediately add cream (mixture will bubble up). Stir until blended.

Immediately drizzle caramel over popcorn mixture; toss to coat with wooden spoons. Spread caramel popcorn on a baking paper lined tray in an even layer. Place tray in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, for about 20 minutes.

Remove from oven and let cool for 5 minutes. Using wooden spoons toss popcorn and breakup any large chunks. Let cool another 5 minutes and then toss again. Continue this until caramel popcorn is completely cool. Store in airtight container (in refrigerator). Best eaten within 2-3 days.

Source: vintagetrinkets.blogspot.sg

3. Party Popcorn

It's party time, ladies! This popcorn recipe will definitely make kids happy, and probably you too.

Ingredients:
6-7 ounces (weight) white candy melts, melted (substitute your favorite color, or chocolate)

8-9 cups popped popcorn, lightly salted (I used Orville Redenbacher’s Natural, Simply Salted, 1 pack makes 9 cups popped)
sprinkles or nonpareils in your favorite color

Directions:
On a large baking sheet or bowl, gently mix in the melted white candy/chocolate into the popped popcorn.

Now for the sprinkles! Sprinkle the sprinkles before melted candy/chocolate hardens.

Gently mix together before candy/chocolate hardens.

Source: shewearsmanyhats.com

4. Cinnamon Spice Popcorn

I love this recipe because it isn't too sweet but isn't the usual popcorn with butter. The spices give it a nice kick.

Ingredients:
8 cups popped popcorn
1/4 cup canola oil (or coconut oil)
1/4 cup raw honey
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Directions:
Preheat oven to 225 degrees. In a small skillet, heat canola oil over low heat. Stir in honey, cinnamon, nutmeg, and cloves. Continue stirring a few minutes until combined and warm.

Add popcorn to a large bowl. Pour honey syrup over popcorn and toss with a spatula to combine. Spread popcorn on a parchment-lined baking sheet and bake for 15 minutes. Now, try not to eat the whole thing in one sitting!

Source: thecitysisters.com

5. Caramel Coconut Marshmallow Popcorn

Mmmmmm, coconut is so delicious. I suggest substituting the corn syrup with honey, since corn syrup isn't the best thing for you.

Ingredients:
About 8 cups plain popcorn, popped
1/2 cup butter
1 cup brown sugar
2 Tbsp corn syrup (or honey)
1/2 tsp vanilla
About 1/2 bag miniature marshmallows
1 to 2 cups shredded coconut, toasted*

Directions:
Line a clean, flat work space with wax paper. Then, in a medium saucepan, melt together the butter, brown sugar, corn syrup and vanilla, stirring constantly, until bubbling and melted. Stir in the marshmallows until melted and smooth.

In a large bowl filled with the popcorn, pour the mixture over the popcorn and gently toss to coat thoroughly. Spread the mixture evenly onto the wax-paper and immediately sprinkle with toasted coconut.

Allow the mixture to set for about 20-30 minutes before eating. The mixture will remain sticky and more “wet” than traditional caramel corn, but the popcorn will still retain that crunch. (Think of the gooeiness of rice krispies as you pour them into the pan–that’s what this is like). Store this mixture airtight for up to 1 day for best freshness.

Note: to toast coconut, place coconut in an even layer on a rimmed, foil-lined baking sheet. Bake at 300 for 5 minutes, stir, then bake for another 3-4 minutes, stir, and continue baking & checking FREQUENTLY to prevent burning. Toasted coconut is light golden brown in color, burns quickly, and the best indicator is your nose! If you smell it, it’s usually done.

Source: thedomesticrebel.com

6. White Chocolate Lemon Popcorn

This is another really creative recipe to try. The white chocolate and lemon complement each other really well.

Ingredients:
1/2 cup unpopped popcorn kernals
12 oz. white candy melts (such as Wilton)
2 1/2 Tbsp lemon zest
2 Tbsp fresh lemon juice

Directions:
Pop popcorn in a popcorn popper, according to manufacturer's directions, into a very large bowl. Melt white candy melts in a microwave safe bowl, on 50% power, in 30 second intervals, stirring after each interval until melted and smooth. Pour melted white candy melts over popcorn and toss with a rubber spatula until evenly coated. Sprinkle lemon zest over popcorn and toss until evenly distributed.

Preheat oven to 275 degrees. Allow coated popcorn to dry at room temperature, about 10-15 minutes, then drizzle lemon juice over popcorn and toss well to evenly coat. Spread popcorn onto a rimmed cookie sheet and bake in preheated oven for 15 - 20 minutes until lightly golden. Allow popcorn to cool completely, store in an airtight container or large ziploc bag (note: this is best enjoyed the day it's made or one day following).

Source: cookingclassy.com

7. Pumpkin Pie Popcorn

I pretty much love anything that's pumpkin flavored, don't you? This popcorn recipe is definitely a keeper.

Ingredients:
10 cups air popped popcorn, salted
1 cup packed brown sugar
1/4 cup light corn syrup (or honey)
6 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice

Directions:
Preheat the oven to 250°F. Line a rimmed baking sheet with parchment paper and set aside.

Coat a large mixing bowl with nonstick cooking spray, and dump the popcorn into the bowl, taking care to pick out and discard any unpopped kernels.

In a medium saucepan, whisk together the brown sugar, corn syrup, butter, salt, and 2 tablespoons of water.

Bring to a simmer over medium-high heat. Continue to simmer, whisking often, and bring to a boil. Allow the mixture to boil for about 2 minutes, whisking occasionally. Immediately remove the pan from the heat, and whisk in the baking soda and pumpkin pie spice.

Quickly pour the hot caramel over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn, taking care to distribute it as evenly as you can. Transfer the mixture to the prepared baking sheet.

Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes. Remove from the oven, and place on a cooling rack for 20 minutes. Gently break up the popcorn, and serve.

Source: mixingbowlkids.typepad.com

Do you have a creative popcorn recipe to share? I'd love to add it to my collection. Happy munching, ladies!