I don't know that this is a "must", but it IS currently one of my favorite:
Peppermint Bark Popcorn
2 bags microwave popcorn 1 lb Almond Bark (or white chocolate chips) 1 6oz box candy canes, crushed. (About 1-1 1/2 C) 2 tea. peppermint extract, or a few drops of peppermint oil 3/4 C semi-sweet chocolate chips
Place popcorn in a very large mixing bowl.
Crush the candy canes.
Melt the almond bark, (or white chocolate) in your microwave. (cook on 1 min intervals, and stir in between until smooth.) When your almond bark is melted, add the peppermint extract. It will seize a little bit (get kind of lumpy) but it's totally fine. If you use a peppermint oil it shouldn't seize at all, just make sure to only use a few drops as oil is stronger than extract. Pour over popcorn, add crushed candycanes and stir to combine.
Pour the popcorn out onto a piece of waxed paper, parchment, or foil. Spread it out into an even layer and let it "dry".
While the popcorn is setting, place chocolate chips in a microwave-safe bowl and microwave in 30 second intervals until melted and smooth. Drizzle the melted chocolate over the popcorn.
2 Cups (11.5oz) Pkg. Hershey's Milk Chocolate Chips 3/4 Cup Coarsely chopped Cashews 3/4 Cup Coarsely chopped Macadamia nuts 1/2 Cup (1 stick) Butter 1/2 Cup Sugar 2 tablespoons light Corn Syrup
1. Line 9 inch square pan with foil, extending foil over edges of pan. Butter the foil. Cover bottom of prepared pan with chocolate chips.
2. Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet. cook over low heat, stirring constantly, until butter is melted and sugar is dissolved. Increase heat to medium. Cook, stirring constantly, until mixture begins to cling together and turns golden brown.
3. Pour mixture over chocolate chips in pan, spreading evenly. Cool. Refrigerate until chocolate is firm. Remove from pan. peel off foil. Break into pieces, or cut into squares. Store tightly covered in cool, dry place.
I don't know that this is a "must", but it IS currently one of my favorite:
ReplyDeletePeppermint Bark Popcorn
2 bags microwave popcorn
1 lb Almond Bark (or white chocolate chips)
1 6oz box candy canes, crushed. (About 1-1 1/2 C)
2 tea. peppermint extract, or a few drops of peppermint oil
3/4 C semi-sweet chocolate chips
Place popcorn in a very large mixing bowl.
Crush the candy canes.
Melt the almond bark, (or white chocolate) in your microwave. (cook on 1 min intervals, and stir in between until smooth.)
When your almond bark is melted, add the peppermint extract. It will seize a little bit (get kind of lumpy) but it's totally fine. If you use a peppermint oil it shouldn't seize at all, just make sure to only use a few drops as oil is stronger than extract. Pour over popcorn, add crushed candycanes and stir to combine.
Pour the popcorn out onto a piece of waxed paper, parchment, or foil. Spread it out into an even layer and let it "dry".
While the popcorn is setting, place chocolate chips in a microwave-safe bowl and microwave in 30 second intervals until melted and smooth. Drizzle the melted chocolate over the popcorn.
Cinnamon rolls and candy cane cookies.
ReplyDeleteCashew Macadamia Crunch
ReplyDelete2 Cups (11.5oz) Pkg. Hershey's Milk Chocolate Chips
3/4 Cup Coarsely chopped Cashews
3/4 Cup Coarsely chopped Macadamia nuts
1/2 Cup (1 stick) Butter
1/2 Cup Sugar
2 tablespoons light Corn Syrup
1. Line 9 inch square pan with foil, extending foil over edges of pan.
Butter the foil. Cover bottom of prepared pan with chocolate chips.
2. Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet. cook over low heat, stirring constantly, until butter is melted and sugar is dissolved. Increase heat to medium. Cook, stirring constantly, until mixture begins to cling together and turns golden brown.
3. Pour mixture over chocolate chips in pan, spreading evenly. Cool. Refrigerate until chocolate is firm. Remove from pan. peel off foil. Break into pieces, or cut into squares. Store tightly covered in cool, dry place.
Prep time: 30 minutes
Cook time: 10 minutes
Cool time: 40 minutes
Chill time: 3 hours
If you want to fill a regular size casserole dish, I double the recipe.
This is a SERIOUSLY good treat :)