Tag: popcorn

CHOCOLATE POPCORN RECIPE – Butter with a Side of Bread by Gordon Ramsay

Chocolate Covered Popcorn made with white and semi sweet chocolate, pretzels and cashews! Our easy-to-make white chocolate popcorn recipe is the perfect blend of salty & sweet.

One of my family’s favorite snacks is popcorn and this chocolate version is amazing. We love it for dessert, but it’s also a fantastic gift! Just put some in a bag with a cute bow- everyone loves it.

Ingredients needed for Chocolate Drizzled Popcorn

— Popcorn kernels or plain microwave popcorn

— 1/4 cup canola, vegetable or coconut oil

— White chocolate bark

— Miniature pretzels

— Salted cashews (or another variety you enjoy!)

— Semi-sweet chocolate chips

How to make Chocolate Covered Popcorn

Pop the Popcorn

First, decide which way you are going to make your popcorn: in an air popper, a microwave, or on the stove. You can find directions to each below in this post.

Pop your popcorn, then remove un-popped kernels. This is an important step! Be thorough so that you don’t miss any- crunching on one unexpectedly isn’t a fun surprise! Pour the popcorn into a large mixing bowl.

Prep the Chocolate

Melt the white chocolate bark by microwaving it on high for 1 minute 30 seconds. Stir gently, then microwave for an additional 30 seconds to 1 minute, until chocolate is fully melted and smooth.

Melt 1 cup of the semi sweet chocolate chips in a similar manner, beginning with 1 minute in the microwave.

Coat the Popcorn with Chocolate

Pour the white chocolate over popcorn and stir gently but thoroughly until the popcorn is well coated. Add in 2 cups of pretzels, the nuts and 1/4 cup of chocolate chips. Stir until well combined.

Spread on wax paper to cool.

Drizzle with More Chocolate

Sprinkle remaining 1 cup of pretzels on top. Drizzle melted semi sweet chocolate over the top of the popcorn. Let cool until chocolate it set.

Break up into pieces and enjoy!

CHOCOLATE POPCORN

Chocolate Popcorn made with white and semi sweet chocolate, pretzels and cashews! Our easy-to-make white chocolate popcorn recipe is the perfect blend of salty & sweet.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: chocolate popcorn

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 20

Calories: 177kcal

Author: Butter With A Side of Bread

Ingredients

1/2 cup popcorn kernels or 2-3 bags of microwave popcorn
1/4 cup canola or vegetable or coconut oil*
1 package white chocolate bark/ coating broken into individual squares (1 lb 4 oz)
3 cups miniature pretzels
1 cup salted cashews or another variety you enjoy!
1 cup semi-sweet chocolate chips divided

Instructions

Pop the popcorn in whatever way you’d prefer- stovetop, air popper or microwave. REMOVE UNPOPPED KERNELS. Pour popcorn into 1 giant bowl or 2 large bowls. Salt popcorn lightly if desired.
Microwave white chocolate bark on high for 1 minute 30 seconds. Stir gently, then microwave for an additional 30 seconds to 1 minute, until chocolate is fully melted and smooth.
Pour white chocolate over popcorn and stir gently but thoroughly to coat.
Add in 2 of the 3 cups of pretzels, the nuts and 1/4 cup of chocolate chips. Stir to incorporate. Spread on wax paper to cool.
Melt 1 cup of the semi sweet chocolate chips in the microwave, beginning with 1 minute.
Sprinkle remaining 1 cups of pretzels on top of the cooling popcorn. Drizzle semi sweet chocolate over the top. Let cool until chocolate it set. Break up into pieces and enjoy!

Nutrition

What is the best way to make popcorn for Chocolate Drizzled Popcorn?

You can make popcorn in any one of the following ways:

Microwave: I found THE BEST microwave popcorn popper EVER! It’s super easy to use…and reuse over and over again. You can definitely use store-bought microwave popcorn too. The recipe works a little better if you use a more natural popcorn that does not have a lot of salt or butter on it. The plainer the better!
Air-popped: This is easiest if you have an air popper like this one. If you don’t have an air popper, you can use a paper lunch bag. All you have to do it place about 1/3 cup of popcorn kernels in a brown paper lunch bag and fold the top over 1-2 times. Place upright in the microwave and microwave for about 3 minutes – until the gap between pops is one second long. I do it for 3 minutes and 10 seconds.
Stove popped: Popcorn can easily be made on the stove and this is the method I prefer because I like the consistency/texture of the popcorn the best. Directions can be found below.

How do you make popcorn on the stove?

To make popcorn on the stove:

Put 1-2 Tbsp of coconut oil in the stovetop popcorn maker or in your stockpot. If you are using a stockpot, make sure you have a lid!
Turn the heat on medium high and add about 6-7 “test” kernels to the pot. Put the lid on and wait for the kernels to start popping.
As soon as the test kernels start popping, you can add the rest of the popcorn kernels. 1/8 cup of popcorn kernels will yield about 4 cups of popped popcorn, so you will want about 1/4 cup of kernels to make 8 cups of popped popcorn. I usually do a little bit extra though, it doesn’t have to be exact!
Replace the lid and either continuously stir the handle on the stovetop popcorn maker or periodically shake your stockpot to prevent the kernels from settling in one spot and burning. As soon as the popping starts to slow down significantly, remove the pan from heat. That’s it!

What kind of popcorn do you use to make White Chocolate Popcorn?

You can use microwave popcorn, air-popped popcorn, or you can use my favorite stove-popped popcorn that is made with coconut oil. I haven’t used store-bought microwave popcorn in quite a while. At first it was because of the fact that I kept reading things about how it was so bad for you, but then once I started making my own popcorn, I realized how much better fresh popcorn tastes! If you haven’t tried it yet, it’s so easy and it’s so much yummier too.

How do you store Chocolate Covered Popcorn?

Chocolate popcorn can be stored in an airtight container for several days. It’s best stored in a cool location too so that the chocolate doesn’t melt.

Love popcorn? So do we! Here are some other popcorn recipes to try!

Chocolate Popcorn - Butter With A Side of Bread

Chocolate Popcorn made with white and semi sweet chocolate, pretzels and cashews! Our easy-to-make white chocolate popcorn recipe is the perfect blend of salty & sweet.

MARSHMALLOW CARAMEL POPCORN – Butter with a Side of Bread by Gordon Ramsay

Marshmallow Caramel Popcorn is soft, sweet and deliciously gooey! Only 3 simple ingredients to make the caramel sauce to pour over popcorn and marshmallows!

We love popcorn. We have regular popcorn quite regularly at our house and I love that it’s actually a pretty healthy snack that all of my kids enjoy. Every once in a while, we add a little bit of sweetness to the popcorn as a special treat. For years, our go-to popcorn recipe has been my Better than Caramel Popcorn, but I recently discovered this marshmallow caramel popcorn recipe and I think it’s our new favorite.

Marshmallow Caramel Popcorn is soft, sweet and deliciously gooey! Only 3 simple ingredients to make the caramel sauce to pour over popcorn and marshmallows!

Months ago, I tried a marshmallow caramel popcorn recipe where you melted the marshmallows in with the caramel and it didn’t turn out very well. This recipe is a little bit different because you just throw the mini marshmallows in with the popcorn before you pour the caramel sauce all over the top. The hot caramel melts the marshmallows perfectly and it becomes so creamy and gooey – it’s amazing!

What kind of popcorn do you use to make caramel popcorn?

You can use microwave popcorn, air-popped popcorn, or you can use my favorite stove-popped popcorn that is made with coconut oil. I haven’t used microwave popcorn in quite a while. At first it was because of the fact that I kept reading things about how it was so bad for you, but then once I started making my own popcorn on the stove, I realized how much better fresh popcorn tastes! If you haven’t tried it yet, it’s so easy and it’s so much yummier too.

Marshmallow Caramel Popcorn is soft, sweet and deliciously gooey! Only 3 simple ingredients to make the caramel sauce to pour over popcorn and marshmallows!

How do you make popcorn on the stove?

I used to just use a large stockpot to make popcorn on the stove (which works great!), but I recently got this popcorn maker and it makes the whole process even easier. The popcorn cooks perfectly every time. To make popcorn on the stove:

Put 1-2 Tbsp of coconut oil in the stovetop popcorn maker or in your stockpot. If you are using a stockpot, make sure you have a lid!
Turn the heat on medium high and add about 6-7 “test” kernels to the pot. Put the lid on and wait for the kernels to start popping.
As soon as the test kernels start popping, you can add the rest of the popcorn kernels. 1/8 cup of popcorn kernels will yield about 4 cups of popped popcorn, so you will want about 1/4 cup of kernels to make 8 cups of popped popcorn. I usually do a little bit extra though, it doesn’t have to be exact!
Replace the lid and either continuously stir the handle on the stovetop popcorn maker or periodically shake your stockpot to prevent the kernels from settling in one spot and burning. As soon as the popping starts to slow down significantly, remove the pan from heat. That’s it!

Marshmallow Caramel Popcorn is soft, sweet and deliciously gooey! Only 3 simple ingredients to make the caramel sauce to pour over popcorn and marshmallows!

Ingredients in Marshmallow Caramel Popcorn

-16 cups popped popcorn (about 1/2 cup kernels)

-2 sticks butter (1 cup)

-1 1/2 cups sugar

-1/2 cup light corn syrup

-10 oz. bag mini marshmallows (5 1/2 cups)

How to make Marshmallow Caramel Popcorn

Pop the popcorn and set aside.

In a saucepan, mix the butter, sugar and corn syrup and heat over medium heat, stirring until melted and combined well. Bring the mixture to a boil and boil for about 2 minutes*.

Remove the mixture from heat.

Add the marshmallows to the popcorn and give a couple quick stirs to mix them in.

Immediately pour the hot caramel over the popcorn and marshmallows and then mix it all together. The marshmallows will melt very quickly and this will result in a very creamy caramel coating for your popcorn. As with all caramel popcorn, it tastes so much better when it is warm and gooey so I like to serve it right away.

*With some caramel recipes, you have to be very exact with the temperature of the caramel but I think this recipe is more forgiving because the caramel will be combining with the marshmallows and that gives it the perfect consistency! I don’t usually check the temperature of the caramel mixture in this recipe, I just watch the clock and let it boil for about 2-2 1/2 minutes. I did check the temperature at this point and it was at 246°F, so if you aren’t sure if the mixture is “done”, you can use a thermometer to make sure the temp is around 245°.

Marshmallow Caramel Popcorn is soft, sweet and deliciously gooey! Only 3 simple ingredients to make the caramel sauce to pour over popcorn and marshmallows!

Marshmallow Caramel Popcorn

Marshmallow Caramel Popcorn is soft, sweet and deliciously gooey! Only 3 simple ingredients to make the caramel sauce to pour over popcorn and marshmallows!

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: marshmallow caramel popcorn

Servings: 16

Ingredients

16 cups popped popcorn about 1/2 cup kernels
2 sticks butter 1 cup
1 1/2 cups sugar
1/2 cup light corn syrup
10 oz. bag mini marshmallows 5 1/2 cups

Instructions

Pop the popcorn and set aside.
In a saucepan, mix the butter, sugar and corn syrup and heat over medium heat, stirring until melted and combined well. Bring the mixture to a boil and boil for about 2 minutes*.
Remove the mixture from heat.
Add the marshmallows to the popcorn and give a couple quick stirs to mix them in.
Immediately pour the hot caramel over the popcorn and marshmallows and then mix it all together. The marshmallows will melt very quickly and this will result in a very creamy caramel coating for your popcorn. As with all caramel popcorn, it tastes so much better when it is warm and gooey so I like to serve it right away.

Notes

Can you use margarine instead of butter in this caramel popcorn recipe?

Butter is definitely a better choice in this recipe because it is made with heavy cream. To be honest, I always use real butter in recipes because the taste and consistency just seems to be so much better. I know there is a lot of controversy about the “healthiness” of butter vs. margarine and I’m not going to claim to be an expert on that, but I feel like the taste difference between butter that is made with cream and margarine that is made with vegetable oils is very noticeable!

Marshmallow Caramel Popcorn is soft, sweet and deliciously gooey! Only 3 simple ingredients to make the caramel sauce to pour over popcorn and marshmallows!

How do you store caramel popcorn?

Caramel popcorn can be stored in an airtight container for several days. This particular caramel popcorn recipe actually stays pretty soft and does not get hard like some caramel popcorn does. That being said, I do think that caramel popcorn tastes a million times better when the sauce is hot and fresh so I would plan on eating it immediately after making it. Having 5 kids, it never really lasts long enough to require storing it for later anyways!

Is caramel popcorn gluten free?

Yes, caramel popcorn is gluten free which makes this a great snack for those who can’t eat gluten. Most popcorn recipes are perfect for those with gluten sensitivities because there is no gluten in popcorn! There are only 3 ingredients in the sauce so it is very easy to identify other potential allergies as well – all gluten free as well!

Love popcorn? So do we! Here are some other popcorn recipes to try!

Marshmallow Caramel Popcorn is soft, sweet and deliciously gooey! Only 3 simple ingredients to make the caramel sauce to pour over popcorn and marshmallows!

Marshmallow Caramel Popcorn is made by pouring a simple caramel sauce over popcorn and marshmallows. This deliciously gooey treat is made in less than minutes with a few simple ingredients.

CARAMEL POPCORN CAKE – Butter with a Side of Bread by Gordon Ramsay

Caramel Popcorn Cake is made with caramel, marshmallows and a few other basic ingredients for a quick and easy no-bake dessert! This “cake” tastes like caramel popcorn but the caramel is a little bit softer and not quite as sticky so it is much easier to eat without making a huge mess!

Caramel Popcorn Cake is such a fun treat to make and only takes a few minutes to make. This recipe has been a favorite in our family for several years and is always a hit at parties! I love that you can just swap out the color of M&Ms to make this yummy treat work for any holiday. Red, pink and white M&Ms for Valentines Day, red and green M&Ms for Christmas and fall colored M&Ms for Halloween and Thanksgiving. Of course you can use regular M&Ms and eat this delicious dessert for no special reason at all!

What ingredients are in Caramel Popcorn Cake?

Caramel Popcorn Cake is made with butter, oil, caramels, mini marshmallows, popped popcorn and milk chocolate M&Ms.

Caramel Popcorn Cake is made with caramel, marshmallows and a few other basic ingredients for a quick and easy no-bake dessert! This "cake" tastes like caramel popcorn but the caramel is a little bit softer and not quite as sticky so it is much easier to eat without making a huge mess!

What kind of popcorn do you use to make Caramel Popcorn Cake?

You can use microwave popcorn, air-popped popcorn, or you can use stove popped popcorn (my favorite!). I haven’t used microwave popcorn in quite a while. At first it was because of the fact that I kept reading things about how it was so bad for you, but then once I started making my own popcorn on the stove, I realized how much better fresh popcorn tastes! If you haven’t tried it yet, it’s so easy and it’s so much yummier too.

How do you make popcorn on the stove?

Put 1-2 Tbsp of coconut oil in the stovetop popcorn maker or in your stockpot. If you are using a stockpot, make sure you have a lid! (You can use vegetable or canola oil, but I prefer to use coconut oil when I can. Coconut oil is wonderful for making popcorn!)
Turn the heat on medium high and add about 6-7 “test” kernels to the pot. Put the lid on and wait for the kernels to start popping.
As soon as the test kernels start popping, you can add the rest of the popcorn kernels. 1/8 cup of popcorn kernels will yield about 4 cups of popped popcorn, so you will want about 1/4 cup of kernels to make 8 cups of popped popcorn. I usually do a little bit extra though, it doesn’t have to be exact!
Replace the lid and either continuously stir the handle on the stovetop popcorn maker or periodically shake your stockpot to prevent the kernels from settling in one spot and burning. As soon as the popping starts to slow down significantly, remove the pan from heat. That’s it!

How do you make Caramel Popcorn Cake?

-The first thing to do is pop the popcorn using one of the methods above. Set the popcorn aside while you make the caramel.

-Melt the butter, oil, caramels and marshmallows in a microwave-safe bowl, stirring every 45 seconds until fully melted and smooth.

-Pour the caramel mixture over the popcorn, stirring the popcorn until well coated.

-Wait 1-2 minutes for the caramel to cool a little bit before adding the M&Ms so that they don’t melt too much. Just barely stir the M&Ms in until they are evenly distributed. If you stir them too much, they will begin to be smashed and the cake won’t look quite so pretty!

-Scoop the mixture into a non-stick bundt pan and let it sit until cool and firm (this only takes about 15-20 minutes). Turn the bundt pan over and the cake should slide right out. Slice and enjoy!

POPCORN CAKE

Author: Butter With A Side of Bread

Ingredients

1/4 cup butter
1/4 cup oil the recipe calls for vegetable oil but I usually use coconut oil – I think you could probably replace this with butter also
20 caramels unwrapped*
2 1/2 cups mini marshmallows
10 cups popped popcorn I popped about 1/3 cup of kernels in my air popper and it was the perfect amount
1 cup M&Ms

Instructions

Melt the butter, oil, caramels and marshmallows in a microwave-safe bowl, stirring every 45 seconds until fully melted and smooth.
Place 10 cups popped popcorn in a large bowl and pour caramel mixture over the top, stirring the popcorn until well coated. I usually wait a minute or two for the caramel to cool a little bit before adding the M&Ms so that they don’t melt too much.
You don’t want to stir a ton after adding the M&Ms or they will start to melt all over the popcorn.
Scoop the mixture into a greased bundt pan and let it sit until cool and firm (this only takes about 15-20 minutes).
Slice and enjoy!

Recipe Notes

*If you choose to use Caramel Bits instead of the wrapped caramels, use 1 cup in place of the 20 caramels.

What is the best way to make popcorn?

You can make popcorn in any one of the following ways:

Air-popped: This is easiest if you have an air popper like this one. If you don’t have an air popper, you can use a paper lunch bag. All you have to do it place about 1/3 cup of popcorn kernels in a brown paper lunch bag and fold the top over 1-2 times. Place upright in the microwave and microwave for about 1.5-2.5 minutes – until the gap between pops is one second long.
Stove popped: Popcorn can easily be made on the stove and this is the method I prefer because I like the consistency/texture of the popcorn the best. Directions can be found earlier in this post!
Microwave: You can definitely use microwave popcorn in this popcorn cake recipe if you prefer. The recipe works a little better if you use a more natural popcorn that does not have a lot of salt or butter on it. The plainer the better!

Is Caramel Popcorn Cake gluten free?

Yes, Caramel Popcorn Cake is gluten free which makes this a great snack for those who can’t eat gluten. Most popcorn recipes are perfect for those with gluten sensitivities because there is no gluten in popcorn! There are only a few basic ingredients in the caramel sauce so it is very easy to identify other potential allergies as well – all gluten free as well!

How do you store Caramel Popcorn Cake?

Caramel Popcorn Cake can be stored for 2-3 days at room temperature. Any longer and the caramel still tastes great, but the popcorn will start to taste a bit stale. Just make sure to wrap any leftovers tightly with plastic wrap to help the popcorn stay fresh as long as possible.

Ingredients needed for Chocolate Drizzled Popcorn

Pop the Popcorn

CHOCOLATE POPCORN

Ingredients

Instructions

Nutrition

What is the best way to make popcorn for Chocolate Drizzled Popcorn?

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What kind of popcorn do you use to make caramel popcorn?

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Ingredients in Marshmallow Caramel Popcorn

How to make Marshmallow Caramel Popcorn

Marshmallow Caramel Popcorn

Ingredients

Instructions

Notes

Can you use margarine instead of butter in this caramel popcorn recipe?

How do you store caramel popcorn?

Is caramel popcorn gluten free?

Love popcorn? So do we! Here are some other popcorn recipes to try!

Related

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What ingredients are in Caramel Popcorn Cake?

What kind of popcorn do you use to make Caramel Popcorn Cake?

How do you make popcorn on the stove?

How do you make Caramel Popcorn Cake?

What is the best way to make popcorn?

Is Caramel Popcorn Cake gluten free?

How do you store Caramel Popcorn Cake?

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