Do you still have a veritable stockpile of Halloween goodies lying around? Here is a recipe that I adapted from a Halloween treat created by Giada De Laurentiis, Food Network's Italian goddess. Though this recipe doesn't seem Italian at all, I did find it perfect for Halloween, and even better for after Halloween. So whether you just like the idea of candy and popcorn TOGETHER, or you way overbought for this year's Trick or Treaters, here is a fun way to use up all of your extra candy. My recipe calls for specific types of candy, but substitute anything that you have lying around. This will work just fine with just about any nut or chocolate based candy.
Ingredients
cooking spray
3 tablespoons vegetable oil
1/2 cup popcorn kernels
3 tablespoons butter
1 teaspoon pure vanilla extract
1 10oz bag mini marshmallows
1 king size snickers bar cut into tiny pieces
1/3 cup chopped salted almonds,
3/4 cup Reeses pieces
Spray the inside of a large mixing bowl with vegetable cooking spray, and lightly spray a baking sheet. Set aside.
In a 3 quart or larger, heavy-bottomed pan, heat the oil and popcorn over medium-high heat. Cover the pan and shake gently. Cook until all the kernels have popped, about 3 minutes. Place the popcorn in the prepared bowl.
In a medium saucepan, heat the butter over low heat. Add the vanilla extract and marshmallows. Stir constantly until the marshmallows have melted and the mixture is smooth, about 5 minutes. Pour the melted marshmallow mixture over the popcorn. Using a spatula, sprayed with cooking spray, stir until the popcorn is coated. Spread the mixture over the prepared baking sheet. Sprinkle with the chopped nuts and assorted candy. Using a spatula, gently press the toppings into the popcorn. Allow the mixture to dry for 1 hour.
Divide into 2-inch pieces and store airtight in a plastic container.
3 tablespoons vegetable oil
1/2 cup popcorn kernels
3 tablespoons butter
1 teaspoon pure vanilla extract
1 10oz bag mini marshmallows
1 king size snickers bar cut into tiny pieces
1/3 cup chopped salted almonds,
3/4 cup Reeses pieces
Spray the inside of a large mixing bowl with vegetable cooking spray, and lightly spray a baking sheet. Set aside.
In a 3 quart or larger, heavy-bottomed pan, heat the oil and popcorn over medium-high heat. Cover the pan and shake gently. Cook until all the kernels have popped, about 3 minutes. Place the popcorn in the prepared bowl.
In a medium saucepan, heat the butter over low heat. Add the vanilla extract and marshmallows. Stir constantly until the marshmallows have melted and the mixture is smooth, about 5 minutes. Pour the melted marshmallow mixture over the popcorn. Using a spatula, sprayed with cooking spray, stir until the popcorn is coated. Spread the mixture over the prepared baking sheet. Sprinkle with the chopped nuts and assorted candy. Using a spatula, gently press the toppings into the popcorn. Allow the mixture to dry for 1 hour.
Divide into 2-inch pieces and store airtight in a plastic container.
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2 comments:
And to make it even more healthy (ha!) how about carob chips, granola, and raisins? Just a thought.
Ahhh yes, healthy...I seem to remember promising myself I would write more healthful recipes. Thanks for the tip!
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