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Popcorn cookies and popcorn toffee bars
Published: 6/6/2012 12:08 PM
Last Modified: 6/6/2012 12:18 PM

popcorn cookie

Engish toffee popcorn bars

Stove-top popcorn is a hot topic, according to the national Popcorn Board.

It doesn’t take much longer than making in the microwave and it’s cheaper.

Plus popcorn, no matter how you make it, is a whole grain that kids love to eat.

Read more about stove-top popcorn here.

And try one of these unique recipes...

Power Packed Popcorn Cookies
Yield: 4 dozen cookies

1/4 cup whole wheat or all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) butter, softened
1 cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla extract
1 cup toasted wheat germ
1/2 cup oatmeal
1/2 cup flaked coconut
3 cups popped popcorn
1 cup raisins, dried cranberries or other dried fruit, chopped
1/2 cup sunflower seeds or chopped nuts, optional

Directions
1. Preheat oven to 350º F.
2. Lightly spray baking sheets with cooking spray and set aside.
3. In a small bowl, stir together flour, baking powder, soda and salt; set aside.
4. Cream butter and sugar together and add egg and vanilla; mix well.
5. Stir in flour mixture and wheat germ and oatmeal until well blended.
6. Add coconut, popcorn, raisins and sunflower seeds, if desired, and mix until well blended.
7. Drop by rounded teaspoons onto baking sheet, allowing 2 inches between cookies to allow for spreading.
8. Bake 7-8 minutes or until edges are lightly browned.
9. Allow cookies to cool on pan 5 minutes before removing to racks to cool completely.

English Toffee Popcorn Bars
Yield: 20 bars (4 by 2 inch)

2 1/2 quarts popped popcorn
1 cup peanuts
1 cup flaked coconut, toasted
Toffee:
1 1/2 cups butter or margarine
1 1/2 cups sugar 3 tablespoons water
4 1/2 teaspoons light corn syrup
Chocolate Topping:
1 1/2 cups (9 ounces) chocolate pieces
1 tablespoon shortening

Directions
1. Combine popcorn, peanuts and toasted coconut.
2. Cover bottom of a buttered 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with half popcorn mixture.
3. Keep filled pan and remaining popcorn mixture warm in a preheated 200 degree Fahrenheit oven.
Toffee:
1. Melt butter over low heat in a heavy 2-quart saucepan.
2. Add sugar and blend well.
3. Continue to cook over low heat stirring constantly until mixture reaches a full boil.
4. Add water and corn syrup; mix well.
5. Wash down sides of pan with a pastry brush dipped in water to remove any sugar granules.
6. Cook and stir over low heat, until mixture reaches soft-crack stage on a candy thermometer (280 degrees).
7. Immediately pour mixture over warm popcorn in jelly-roll pan, making certain all popcorn is covered.
8. Quickly spread and press remaining popcorn mixture into hot toffee.
9. Set aside to cool.
Chocolate topping:
1. Melt chocolate and shortening over low heat.
2. Spread over popcorn mixture, making certain any loose pieces are held in place.
3. Cool. Cut into bars. May be wrapped in plastic wrap for storage.

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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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Archive

Past Articles By Nicole Marshall Middleton

2/16/2013		Valentine's weekend is last call for hearts
2/14/2013		Have you tried ... greek frozen yogurt
2/14/2013		5 to Find: Last-minute Valentine's Day gift ideas
2/13/2013		Recipes: Meatless main dishes make great meals for Lent
2/13/2013		Eggs and croutons made from the heart
2/12/2013		Puff pastry a timely bit of food from the heart
2/10/2013		Nothing conjures love more than chocolate
2/9/2013		Chocolate filigree hearts great for Valentine's Day cupcakes
2/9/2013		Leftovers inspire a Valentine treat
2/7/2013		Have you tried cacao nibs?
2/7/2013		Mardi Gras mystery: Strange events at S & J Oyster Co. lead to talk of haunting
2/7/2013		What are you ...? with the King and Queen of Blue Dome District's Mardi Gras parade

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