Flower Power Popcorn Snack
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Updated September 5, 2020
MIXTURE: POPCORN SNACK
cups Frosted Toast Crunch™ cereal
cup packed brown sugar
tablespoons light corn syrup
cup EACH green, pink and yellow candy melts
Miniature flower candy sprinkles in spring colors
teaspoon course salt (optional)
FLOWER GARNISH (OPTIONAL):
Betty Crocker™ Fruit Roll-Ups™
Fruit by the Foot™ snacks
decorator black gel frosting (in a tube)
sticks pretzel sticks, cake-pop sticks or other for stems
Into a large microwavable bowl, measure popcorn, cereal and peanuts. Line cookie sheet with waxed paper or foil.
In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over popcorn mixture, stirring gently until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on lined cookie sheet. Cool 10 minutes.
In a small microwavable bowl, microwave green candy melts uncovered at HALF POWER power for 2 minutes, stirring after 1 minute, until melted and smooth. Drizzle over popcorn mixture on cookie sheet. Repeat for pink and yellow candy melts. Immediately after drizzling the last color, sprinkle with colorful candy sprinkles. Sprinkle with salt if desired. Refrigerated until candy is hardened and set. Break into bite-sized pieces and serve in bowl or glasses.
TO MAKE FLOWERS (OPTIONAL): Use a tiny flower-shaped cookie cutter or knife to cut flower shapes from Fruit Roll-Ups™. Use a clean scissors to cut leave shapes from Fruit by the Foot™. Place flower pieces and leaves back-to-back with a pretzel stick (or cake-pop stick) between them; press to seal. Add faces with black gel frosting if desired. Use flowers as garnish in cups of popcorn snack as pictured.
More About This Recipe
- Throw your arms around spring's neck and give it a big squeeeeze with this simple Flower Power Popcorn Snack recipe that makes you wanna draw a smiley face somewhere.
spring is just so ... UP. It's the life of the party as far as seasons go.
Spring makes you want to dance. And laugh. And plant things. And wash windows. (Whaaat? That's just me?)
And it makes you want to make cute, fun, colorful snackypoos. And make up words -- like snackypoo.
Ever see popcorn smile? Hehe...now you have!
How could this snack possibly be a Debbie Downer? Just look at it!
So get out your stuff and make this with me:
First mix popcorn with sweet Frosted Toast Crunch cereal and salted peanuts. Sweet and salty. Righteously ridiculous already.
Then make a simple caramel syrup in the microwave. Toss the popcorn-cereal-nut mixture with the syrup and lay it out on a lined pan.
Let it cool, then drizzle with some melted candy chips in spring colors, one color at a time. After the last color, add some cute candy sprinkles and, if you want a bit more salt, some course sea salt. (Do that right away so it sticks to the melted candies before they harden.)
Let all that cool until it can be handled without melting all over your hands (tempting as that sounds...). Then break it up and put it in little paper cups or bowls.
Optional Fun Stuff
Flower power incoming! These li'l flower garnishes make your snacks so haaaaaappy.
Cut flowers out of Fruit Roll-Ups and leaves from Fruit by the Foot. Add faces with gel frosting if you'd like. For stems, use cake-pop sticks, pretzel sticks or -- like I did -- skinny colorful birthday candles. Here's the quickie how-to:
Just skip the flowdies if you're in a hurry to inhale your snack. They're not essential -- they're just super cute!
Make this snack and you'll be spotting smiley faces everywhere too -- even on you!
More Great Snacks to Share
Snacks like these are easy to tote when you're on the go this spring. Try a few:
Caramel-Apple Popcorn Snack Recipe
You be the Judge Popcorn Mix Recipe
Better than Sex Chex Mix Recipe
Hiker's Trail Mix Recipe
Chex Muddy Buddies Recipe
Get Inspired! Fun Recipes, DIY & More.
Little Bites® Blueberry Muffins. These tasty little golden mini muffins are made with real ingredients like real blueberries, no high fructose corn syrup, 0g trans-fat and no artificial colors. Packed four muffins to a pouch, they are sized just right for lunchboxes, snack time, breakfast time or any time.
8 blueberries, divided use
2 ounces Hibiscus Flower Concentrate
1 ounce fresh lemon juice
4 ounces Topo Chico Grapefruit
In the bottom of a rocks glass, muddle 3 blueberries and cilantro leaves. Add Hibiscus Flower Concentrate and lemon juice. Fill glass with ice. Top with Topo Chico. Garnish with additional berries and a twist of lemon.
Cool ranch: Recipes for waffles, braised chicken, latkes and bloody marys with a tangy twist
2. How to Make Cannabutter
Now that your pot is decarbed and your stomach is growling, you’re only one step away from letting loose on a whole treasure trove of edible recipes. That step’s name: Infusion. Taking a beautiful, fat-based backbone of the culinary world and infusing it with THC is the most common way to integrate cannabis into your cooking. And what’s the infusion agent of choice? Butter, of course!
- Over low heat, melt your butter in a saucepan. Be sure to not scorch the butter (if you’re worried, you can add up to a cup of water to help regulate heat).
- As the butter melts, add your decarbed marijuana. Stir well.
- Let the mixture simmer for 2-3 hours, maintaining a low heat. Keep the mixture at a temperature between 160 and 200 degrees F.
- When the butter cools a bit, strain the mixture through a cheesecloth to remove the bud scraps.
- Refrigerate or freeze the strained butter until it’s solidified.
Deliciously Addictive Popcorn Snack Mix
Whether you are planning a popcorn bar for a home movie with your family and friends, a backyard movie for the whole neighborhood, a party, game-day, a baby shower, or even a wedding - this fantastic Party Snack Mix is truly the tastiest, easiest, and most foolproof popcorn recipe you'll ever find! A little spicy, a little salty, and a little sweet, this is perfect the go-to snack mix!
- 3 quarts popped popcorn
- 1 cup unsalted dry-roasted peanuts
- 1 (3.5 ounces) jar macadamia nuts, halved
- 1/2 cup slivered almonds
- 1/4 cup flaked coconut
- 3/4 cup butter (no substitutes)
- 1 cup of sugar
- 1/2 cup packed brown sugar
- 1/4 cup light corn syrup
- 1/4 cup strong brewed coffee
- 1/8 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- In a large bowl , combine popcorn, nuts, and coconut. In a saucepan, combine the butter, sugars, corn syrup, coffee, and cinnamon. Bring to a boil over medium heat boil and stir for 5 minutes. Remove from the heat stir in vanilla. Pour over popcorn mixture and stir until coated.
- Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 250 degrees F for 45-55 minutes or until golden brown, stirring every 15 minutes. Spread onto waxed paper cool completely. Store in airtight containers .
This is a great recipe to make ahead of time because it keeps well when stored in an airtight container.