White Chocolate Cashew Popcorn Food

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WHITE CHOCOLATE POPCORN



White Chocolate Popcorn image

This is a really, really easy recipe and the results are fantastic. The salty-sweet ratio is perfect! Great for holiday parties or goodie bags.

Provided by nnewman6080

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h15m

Yield 24

Number Of Ingredients 3

2 (3.5 ounce) packages plain microwave popcorn
17 ounces white chocolate chips
1 tablespoon butter

Steps:

  • Pop 1 popcorn package at a time in the microwave on high until popping begins to slow down, about 2 1/2 minutes. Open bags carefully and transfer popcorn to a large plastic bag, discarding any burnt pieces or unpopped kernels.
  • Melt white chocolate chips with butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until mixture is creamy, about 5 minutes.
  • Drizzle melted chocolate over popcorn. Close bag and shake until thoroughly coated, 3 to 4 minutes. Place in the refrigerator to cool, about 1 hour.

Nutrition Facts : Calories 157.5 calories, Carbohydrate 15.9 g, Cholesterol 5.5 mg, Fat 9.8 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 4.9 g, Sodium 97.5 mg, Sugar 11.3 g

WHITE CHOCOLATE PEANUT BUTTER POPCORN



White Chocolate Peanut Butter Popcorn image

I found this recipe when I was looking through a book on Girl Scout activity ideas. I have not tried it, but would like to when we have our next Troop SWAP. Did you know popcorn kernels can pop up to 3 feet in the air?

Provided by LilPinkieJ

Categories     Candy

Time 25m

Yield 6 cups

Number Of Ingredients 8

1/4 cup popcorn
vegetable oil
fine salt
1/2 cup honey
1/3 cup sugar
1/2 cup peanut butter
1/2 teaspoon vanilla
6 ounces white chocolate, melted

Steps:

  • Prepare a clean paper shopping bag or oversized mixing bowl. Heat a large heavy pan over medium heat and film the bottom with vegetable oil. Add the popcorn, shake to distribute, then put a lid on the pan. Leave a small crack for steam to escape. When the popcorn starts popping, shake vigorously to make sure the kernels pop evenly. When the popping slows, take the pan off the heat.
  • Pour the popcorn into the paper bag or bowl to cool, being careful to leave any unpopped kernels in the pan. Lightly salt the popcorn to taste.
  • Mix the honey and sugar in a small saucepan and bring to a boil. Let it simmer for a couple minutes, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, and then mix in the vanilla.
  • Immediately pour the peanut butter caramel over the popcorn and stir with a long-handled wooden spoon until it's all coated. Pour onto a greased cookie sheet. Drizzle with white chocolate.

WHITE-CHOCOLATE CARAMEL CORN WITH CASHEWS



White-Chocolate Caramel Corn with Cashews image

Caramel corn, a perennial Halloween favorite, gets an upgrade with the addition of chopped cashews and drizzled white chocolate. It can be stored in an airtight container for up to a week so you can enjoy it for the days leading up to October 31.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h25m

Yield Makes 12 cups

Number Of Ingredients 8

12 cups popped popcorn (from 1/2 cup kernels)
1 1/2 cups roughly chopped cashews
1 stick plus 2 tablespoons unsalted butter
1/3 cup light corn syrup
1 1/4 cups packed light-brown sugar
1 1/2 teaspoons coarse salt, divided
1/4 teaspoon baking soda
5 ounces white chocolate, chopped

Steps:

  • Preheat oven to 250 degrees. Place popcorn and nuts in a large bowl. Melt butter in a heavy-bottomed saucepan over medium heat. Stir in corn syrup, sugar, and 1/2 teaspoon salt, and cook until sugar dissolves, stirring once or twice. Raise heat to high, and bring to a boil (do not stir). Boil, without stirring, until a candy thermometer registers 248 degrees, 2 to 4 minutes. Remove from heat, and stir in baking soda.
  • Pour caramel over popcorn mixture, stirring to coat thoroughly. Transfer to 2 rimmed baking sheets, spreading in a single layer. Bake 45 minutes, stirring twice. Test doneness by removing a few pieces of popcorn from oven; if they crisp within 1 minute, popcorn is ready. Remove from oven, and immediately sprinkle with remaining salt. Let cool completely.
  • Place chocolate in a heatproof bowl set over a pan of barely simmering water. Stir until melted and completely smooth. Fill a small resealable plastic bag with chocolate, and snip a tiny hole in 1 corner. Drizzle chocolate over caramel corn. Refrigerate until chocolate is set, about 10 minutes, before breaking up.

WHITE CHOCOLATE CASHEW POPCORN



White Chocolate Cashew Popcorn image

My best friend made this one year at Christmastime...and we've been making it ever since. I'm not completely sure of the ounces on the package of almond bark.

Provided by Escamilla06

Categories     Candy

Time 20m

Yield 12 serving(s)

Number Of Ingredients 3

8 -10 cups popped buttered popcorn
1 1/2 cups cashew halves, and pieces (or nut of your choice)
1 (1 lb) package white almond bark

Steps:

  • In a large bowl, mix together popcorn and nuts.
  • In a double boiler or saucepan over medium-low heat, melt almond bark until smooth.
  • Pour over popcorn mixture and mix with a wooden spoon or spatula, until fully coated.
  • Pour in a single layer on waxed paper-lined sheets.
  • Let cool and break apart. Store in an airtight container.

Nutrition Facts : Calories 98.3, Fat 7.9, SaturatedFat 1.6, Sodium 109.6, Carbohydrate 5.6, Fiber 0.5, Sugar 0.9, Protein 2.6

WHITE CHOCOLATE CASHEW BRITTLE



White Chocolate Cashew Brittle image

This is my version of See's White Chocolate Cashew Brittle (since I refuse to pay money for their original one!). It is very similar, although not quite as pretty as their finished product. I usually triple the recipe as I have larger baking sheets with sides (13x18). The shattered smaller pieces make for great additions to brownies and sprinkled over sundaes. Keep in mind during the cooking process, you'll be tempted to speed things up by increasing the temperature...just tell yourself "no". Keep it at medium heat and make "It's worth it" your mantra. It usually takes about 45 minutes to complete the cooking process.

Provided by Kolinka

Categories     Candy

Time 3h9m

Yield 50 serving(s)

Number Of Ingredients 6

1 cup butter
1 cup sugar
2 tablespoons water
1 cup cashews, chopped
1/3 cup coconut
6 ounces white almond bark

Steps:

  • Using the broil setting, toast the coconut on a flat cookie sheet make sure it is well spread out.
  • This only takes a few minutes and will burn if left unattended.
  • Chop the cashews and spread evenly over the bottom of an ungreased 9x9" baking pan that has sides; sprinkle the toasted coconut evenly over the nuts.
  • Combine the butter, sugar and water in a large heavy saucepan.
  • Stir over medium heat until ingredients are combined.
  • Continue stirring until mixture reaches the hard crack stage, stirring constantly (approximately 45 minutes).
  • Pour over nuts & coconut and making sure mixture is disbursed evenly (you may tilt slightly while candy is still liquid to achieve this).
  • Let sit for about an hour.
  • Microwave about 3 chunks of the white chocolate almond bark for about a minute, stir to check consistency and return to microwave for about 15 seconds each time until smooth and spreadable.
  • Once white chocolate mixture is smooth, spread over the top of candy's surface so it is completely covered.
  • Once cooled, use a very sharp french knife and cut into 1" squares.

Nutrition Facts : Calories 67.5, Fat 5.3, SaturatedFat 2.9, Cholesterol 9.8, Sodium 43.9, Carbohydrate 5, Fiber 0.2, Sugar 4.2, Protein 0.5

EASY WHITE CHOCOLATE PARTY MIX



Easy White Chocolate Party Mix image

I get rave reviews every time I prepare this crispy combination of cereal, popcorn, pretzels, nuts and candies. Coated in white chocolate, this mix is spectacular for parties and for gift giving. -Rose Wentzel, St. Louis, Missouri

Provided by Taste of Home

Categories     Snacks

Time 15m

Yield 9-1/2 quarts.

Number Of Ingredients 8

16 cups popped popcorn
3 cups Frosted Cheerios
1 package (10 ounces) fat-free pretzel sticks
2 cups milk chocolate M&M's (about 12 ounces)
1-1/2 cups pecan halves
1 package (8 ounces) milk chocolate English toffee bits or brickle toffee bits
2 packages (10 to 12 ounces each) white baking chips
2 tablespoons canola oil

Steps:

  • In a large bowl, combine the first 6 ingredients. In a microwave or heavy saucepan over low heat, melt baking chips with oil; stir until smooth., Pour over popcorn mixture and toss to coat. Immediately spread onto 2 baking sheets; let stand until set, about 2 hours. Store in airtight containers.

Nutrition Facts : Calories 279 calories, Fat 16g fat (6g saturated fat), Cholesterol 7mg cholesterol, Sodium 221mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.

BUTTERSCOTCH CASHEW POPCORN (SOOOO GOOD!)



Butterscotch Cashew Popcorn (SOOOO Good!) image

This crunchie, sweet, salty snack is a great family treat for Halloween,your monthly cravings,or a good movie! Best made on days with no humidity.Try a mix of your favorite nuts in place of the cashews.

Provided by Rita1652

Categories     Lunch/Snacks

Time 50m

Yield 1 bowl full

Number Of Ingredients 9

1/2 cup popcorn
1 cup brown sugar, packed
1/2 cup corn syrup
1/2 cup butter
1/4 cup butterscotch chips
1 teaspoon dekuyper butterscotch schnapps
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups cashews

Steps:

  • Heat oven to 250F degrees.
  • Grease parchment paper on a 14x10" cookie sheet pan.
  • Pop the popcorn.
  • Put nuts and popcorn in a very large bowl or stock pot.
  • Bring brown sugar, corn syrup and butter to boil, stirring until sugar is dissolved.
  • Reduce heat and cook for 5 minutes.
  • Remove from heat; stir in butterscotch chips, buttershots, baking soda and salt until blended and smooth.
  • Working quickly pour syrup over popcorn and nuts, stir to coat thoroughly.
  • Pour mixture into pan; bake 30 minutes.
  • Remove from oven, cool mixture in pan about 15 minutes.
  • Turn mixture out of pan onto foil to cool completely.
  • Break popcorn into smaller pieces; store in zip lock bags in cool dry place up to 2 weeks if it last that long.

Nutrition Facts : Calories 3880.6, Fat 231.4, SaturatedFat 93.6, Cholesterol 244, Sodium 3744.7, Carbohydrate 450.1, Fiber 8.2, Sugar 294.8, Protein 43.9

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