You guys, I have been CRAZY addicted to popcorn lately. Like all I want come 8 pm is my couch, a quiet house, a little tv, and a bag of popcorn. Okay . . . and a glass of red wine.
So I was SO excited to get my hands on Something Swanky’s new book, Party Popcorn! I have been following Ashton for almost as long as I have been blogging. Not only does she make the best desserts, she is just about the sweetest person. She has answered so many ridiculous questions for me.
This book is awesome! There are 75 recipes in there for popcorn that are easy peesy but will make it seem like you should open your own gourmet popcorn store. The recipes are everything from savory to sweet, and just about every flavor you could imagine. All your favorite desserts (cinnamon rolls, german chocolate, muddy buddies, scotcheroos) crammed into awesome popcorn flavors. It’s so awesome, in fact, that I’m going to give away a copy to one of my readers!
(Please give the giveaway widget a minute to load.)
Okay! Let’s talk about the popcorn I made!
So with the holidays being around, I have approximately 4,037 packages of sweets pilled high on my dinning room table. So far, I’ve been pretty good about avoiding them and just packaging them up to give away to friends, teachers, neighbors . . . but guys . . . this popcorn. It is whispering my name every time I walk through my dinging room. It’s so good!!
It also came together faster than fast. Life has been crazy trying to get things ready for the holidays, and I really wanted to throw some of this awesome popcorn into Gavin’s teachers basket last minute, and it was all made in under like 20 minutes. Don’t you think a batch of this popcorn and Ashton’s book make a perfect addition to this popcorn themed basket?? (I told you I was obsessed with popcorn lately.)
But if you make the Grasshopper Popcorn and eat it all yourself, I totally won’t judge you.
Make sure you pick up a copy of Party Popcorn, and enter to win one for a friend!
- 8 cups popped popcorn (see note)
- One 10 ounce package of fudge mint cookies (I used Keebler Grasshopper cookies)
- 1 cup milk chocolate baking candies (see note)
- 1 cup Andes Creme de Menthe Baking chips
- Pour the popped popcorn into a large bowl, making sure to remove any unpopped popcorn kernels.
- Set up to silicon baking mats or wax paper.
- Melt the candy melts according to instructions. Pour over the popped popcorn, but don't stir it in yet.
- Moving quickly, pour on the baking chips and then the cookies. Stir with a large spatula until everything is evenly distributed.
- Pour the popcorn onto the silicon mats and allow to cool/dry completely, about five minutes. Store in an airtight container for up to four days.
o make some quick simple plain popcorn as a base, add 1/2 cup of popcorn kernels and a tablespoon of olive oil to a large microwaveable bowl. Cover with a microwaveable plate. Microwave for about four minutes. This made exactly 8 cups for me, but as different kernels act differently, you may need more/less.
You really do need to use candy coating. As Ashton notes in her book, it works the best to bind things together without melting onto your hands as you eat it.
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