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 CookiesYield: 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 BarsYield: 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.
