Red Hot Cinnamon White Chocolate Popcorn

Red Hot Cinnamon White Chocolate Popcorn

2/3 cup unpopped popcorn kernels
1/2 cup unsalted butter
1/2 cup granulated sugar
1/4 cup light corn syrup
1 cup Red Hot candies
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup white chocolate chips
1 tablespoon shortening

Heat oven to 250 degrees F.  Coat a large cookie sheet with cooking spray.

Place popcorn in a paper bag, and microwave 3-4 minutes or until popped.  Place popcorn on cookie sheet.

Melt butter in a medium saucepan over medium heat; whisk in sugar, corn syrup, Red Hots and salt.  Continue to cook and whisk until Red Hots are dissolved.  Boil for an additional 2 minutes, whisking frequently.  Whisk in baking soda until combined.

Pour hot syrup over popcorn, and toss until well coated.  Bake 45 minutes, stirring every 15 minutes, until crisp.  Transfer popcorn to a sheet of waxed paper to cool.

In a small Ziplock bag, combine white chocolate chips and shortening.  Microwave 1-2 minutes or until melted and smooth, kneading the bag every 30 seconds.  Cut tip off corner of bag and pipe white chocolate on top of popcorn.  Allow to dry.

Cinnamon-Sugar Kettle Corn

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Cinnamon-Sugar Kettle Corn

3 tablespoons unsalted butter
1/3 cup granulated sugar
1/2 cup popcorn kernels
1/2 teaspoon salt
Ground cinnamon

Melt butter in a large pot over medium-low heat (not a dutch oven). When butter has slowly melted for a while, skim solids off the top of butter and discard. Increase heat to medium.

Stir in sugar and popcorn until well combined. Cover, and cook popcorn until it's done popping, shaking the pot often (about every 20 seconds). Transfer kettle corn to a large bowl. Sprinkle salt and cinnamon over the top, and stir until well combined.

Cashew-Caramel Popcorn Toffee

Cashew-Caramel Popcorn Toffee

2 cups crushed caramel popcorn
1/2 cup unsalted butter
1 cup packed brown sugar
3 tablespoons water
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup finely chopped salted cashews, toasted

Line an 8x8-inch baking dish with foil; coat foil with cooking spray. Place popcorn evenly into dish.

Melt butter in a large saucepan over medium heat; stir in brown sugar and water until combined. Cook mixture, without stirring, for about 8 minutes or until the hot syrup is a deep golden brown. Stir in vanilla and baking soda until combined. Working quickly, pour hot toffee evenly over popcorn. Sprinke cashews over the top.

Cool completely before lifting out foil and slicing

Pumpkin-Spiced Kulfi with Caramel Popcorn

Pumpkin-Spiced Kulfi with Caramel Popcorn

Ingredients:
1 (14 ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup heavy cream
3/4 cup canned pumpkin purée
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 cup finely chopped toasted walnuts

Caramel Popcorn (Divide recipe in half, if desired - you won't need the whole batch)
Caramel Sauce, if desired

Directions:
In a large mixing bowl, whisk together sweetened condensed milk, evaporated milk, heavy cream, pumpkin purée, cinnamon, ginger and nutmeg, until well combined. Pour mixture into an 8 or 9-inch in length loaf pan, and sprinkle walnuts over the top. Freeze overnight or until set, probably about 6 hours.

Dip the loaf pan into hot water (don't submerge) for about 15 seconds, and then invert onto a cutting board. Cut into equal slices and plate, walnut side up. Top with caramel popcorn, and drizzle with caramel sauce and additional walnuts, if desired.

Makes 8 servings