Sweet, Savory, Simple
Summertime is a busy season and it’s been tricky to make time for cooking, baking, and blogging. We had a stormy Saturday today and I decided it was the perfect time to come up with a Fourth of July blog post–that transformed into a yummy afternoon of sweet, savory, and simple popcorn recipes!
The recipes for each of the 3 popcorns can be found below–the most important part is to start with fresh, air-popped popcorn. It’s a healthier option to microwavable popcorn and it’s easier to control the ingredients going onto your popcorn if it isn’t already over-salted and drowning in artificial butter.
Patriotic White Chocolate Popcorn:
Ingredients:
- 12-15 cups of freshly popped popcorn
- 5 oz. of Ghirardelli white chocolate wafers
- Red and blue sprinkles
Directions:
1.) Pop the popcorn and lay it out in an aluminum foil lined pan.
2.) Carefully melt the white chocolate wafers with a double boiler or in the microwave.
3.) Drizzle the white chocolate over the popcorn. Use a rubber scraper to coat all of the popcorn in white chocolate.
4.) Decorate with red and blue sprinkles.
5.) Let the popcorn sit out in the pan at room temperature until the chocolate sets. If it doesn’t seem to be hardening, you can place the pan in the refrigerator until the chocolate sets.
Classic Caramel Corn:
I always use the recipe found here. It can be tricky since you’re working with hot, bubbling caramel, but it’s pretty straightforward and it always turns out great!
Savory Cayenne Pepper Popcorn
Ingredients:
- 1/2 tsp. Paprika
- 1/4 tsp. Cayenne pepper
- 1/4 tsp. Garlic powder
- 1/4 tsp. sea salt
- 12-15 cups of freshly popped popcorn
**Spices can be adjusted to taste if you want more garlic or cayenne pepper.
Directions:
1.) Add all of the spices to your popcorn and toss gently with a rubber scraper or wooden spoon.
2.) That’s it! 🙂
