White Chocolate Popcorn with M&M's Tastes Better From Scratch
Caramel Popcorn Recipe: Before you begin making the caramel, put your popcorn in a big bowl and have the M&Ms measured and ready. In a saucepan melt the butter. Add brown sugar, vanilla, and salt. Stir in corn syrup and combine well. Add milk and cook over medium heat to about 210 degrees with a candy thermometer constantly stirring.
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Remove the mixture from heat. Put popcorn in a large bowl and pour the melted marshmallow and butter mixture over the top, tossing to coat the popcorn. Lay the parchment paper on the counter and spread the popcorn on top in single layer. Sprinkle M&Ms over the popcorn and let it cool completely. Once cooled, break the popcorn apart into pieces.
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In a large mixing bowl combine the popcorn, corn chips, cookies, and M&MS. In another bowl, melt the white chocolate in the microwave in 30-second intervals, stirring between each until creamy and smooth. Stir in the peanut butter. Drizzle the chocolate over the popcorn and stir well to coat. Pour your popcorn onto a wax paper-lined jelly roll pan.
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Lay down a piece of wax paper onto a baking sheet. Place the white chocolate in a microwave safe bowl and microwave for 1 minute at 50% power. Stir until chocolate is completely melted. Microwave and additional 15 seconds if needed. In a large bowl, combine popcorn and white chocolate. Add M&M's in popcorn.
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Preheat over to 325 degrees. Pop the popcorn and set aside in a large bowl. Combine corn syrup, butter, sugar, and vanilla over medium heat in a small saucepan. Stir frequently until mixture is smooth and completely melted. Mix peanuts with popcorn. Pour the warm sugar mixture over the popcorn and peanuts. Stir until well coated, and turn out.
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Sprinkle mini-M&Ms across the chocolate drizzle so that they stick. Transfer sheet tray into freezer or refrigerator for 20 minutes until chocolate has hardened, then break the popcorn into bite-sized pieces. Flip them over on the sheet pan. Repeat drizzling more chocolate and M&Ms over the back of the popcorn.
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To make the white chocolate drizzled popcorn: In the microwave, heat the butter and white chocolate until melted, stirring every 30 seconds. This should take 1-2 minutes. Allow the chocolate to cool just slightly so it doesn't melt the M&Ms. Place the popcorn in a large bowl and pour the white chocolate over top, stirring so it's evenly coated.
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Drizzle the chocolate evenly over the popcorn and sprinkle with kosher salt. Then sprinkle the mini (or chopped) M&Ms over the candy drizzle. Place the popcorn in the fridge to chill until the chocolate has set — about 10 minutes. Break the popcorn into small clusters and enjoy this amazing deliciousness!
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Step 5: Add M&Ms. Sprinkle sea salt and your favorite M&Ms into the Popper and toss everything together. Step 6: Serve. Pour your M&M popcorn into a bowl and serve! More M&M Popcorn Tips. M&M's come in different flavors. White chocolate, peanut butter, milk chocolate — you name it. Either of these will complement your popcorn perfectly.
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Put popcorn in a large mixing bowl, pour marshmallow mixture on top of the popcorn and mix until well incorporated. Press popcorn onto the prepared baking sheet in order to create one layer. Sprinkle Christmas sprinkles and M&M's on top. Lightly press down so that sprinkles and m&m's stick to marshmallows.
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Spread your Christmas M&Ms on top of your popcorn. We like to mix red and green M&Ms and spread evenly over the popped popcorn. Melt you candy melts in the microwave in a microwave safe bowl. Microwave a little bit at a time to prevent scorching the candy. I like to zap my candy melts in 15 second intervals. I like to stir before micorwaving again.
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Instructions. Place popcorn in a large bowl. In a pot, heat butter and marshmallows of medium heat, stirring frequently to prevent burning. Once butter and marshmallows have melted, pour over popcorn and stir with a rubber spatula. Add in M&Ms before the popcorn cools completely (or else the M&Ms won't stick)
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Instructions. Pop popcorn and pour into a large bowl, removing any un-popped kernels. Break vanilla bark into squares and place in a medium pot over low heat. Cook, stirring constantly with a rubber spatula, until melted. Remove from the heat. Pour candy coating over popcorn and mix until coated.
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Add salt while the popcorn is still warm. Everything sticks better. Microwave chocolate in short bursts. 15-30 second bursts will properly melt the chocolate chips. Use a small spoon to drizzle the chocolate. A small narrow spoon makes for even, thin drizzles. Arrange popcorn in one layer, slightly touching each other.
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Use a large spoon to combine all of the ingredients. Line two rimmed baking sheets with wax paper and pour the popcorn on the tray so that the white chocolate can set. Place the remaining pop corn in the large bowl, add in the remaining chocolate, the rest of the M&M's, and sea salt. Stir to combine. Pour the mixture onto a rimmed baking.
