PoppyChow and CrackerJack
I first saw poppychow at Michelle’s at Brown Eyed Baker. Looking at their images, i couldn’t really put a finger as to what they are exactly.
It was only after reading the description that i got interested.
These are actually Chocolate Peanut Butter Popcorn sprinkled and dredged in icing sugar.
I can’t find anything i didn’t like about that description.
Basically peanut butter and chocolate are melted before it is poured over the popcorn, then it gets refrigerated to set.YUMM
And of course, since i am making popcorn anyways, i cant be leaving out the classic Caramel popcorns (Also taken from Brown Eyed Baker).
Ah yess, sweet popcorn of golden hues. These popcorns are drenched in caramel brown sugar and then sent to the oven to dry out and to let the caramel set further so we have less of that sticky, gooey of a mess (not that they are not delicious of course).
So what’s the verdict on these two?
I think i am loving poppychow more than crackerjack this time. But then again, Poppychow is not as travel friendly as Cracker Jack. The chocolate and peanut butter gets melty and sticky in tropical room temperature Indonesia, but straight off the fridge, they are totally delish!
(Taken from Brown Eyed Baker)
Yield: About 8 to 10 servings (possibly more if you’re not chocolate/pb obsessed like me)
Prep Time: 25 minutes
9 cups plain popcorn
1 cup semisweet chocolate chips
½ cup creamy peanut butter
¼ cup unsalted butter
1 teaspoon vanilla extract
1½ cups powdered sugar
1. Put the popcorn in a very large bowl.
2. In a microwave (at 50% power) or over a double boiler, melt the chocolate chips, peanut butter and butter until melted and smooth. Stir in the vanilla.
3. Pour the chocolate mixture all over the popcorn. Using a large spoon, stir until all of the popcorn is evenly coated with the chocolate/peanut butter mixture.
4. Sift the powdered sugar over the chocolate-covered popcorn and stir until each piece is evenly coated. Spread the mixture out onto a baking sheet and place in the refrigerator for about 30 minutes or until the chocolate is set.
5. Break it up and serve! Store leftovers in an airtight container.
(Taken from Brown Eyed Baker)
Yield: About 10 cups of popcorn
Prep Time: 20 minutes | Bake Time: 1 hour
10 cups of freshly-popped popcorn (or 3.5-oz bag of microwave popcorn, plain)
1 cup light brown sugar
¼ cup light corn syrup
6 tablespoons unsalted butter, melted
2 tablespoons water
¼ teaspoon salt
2 teaspoons vanilla extract
½ teaspoon baking soda
1 cup lightly salted peanuts
1. Preheat oven to 250 degrees F. Line a rimmed baking sheet with parchment paper; set aside.
2. Pop the popcorn. Coat a large mixing bowl with nonstick cooking spray, and then transfer the popcorn to the bowl; set aside.
3. In a small saucepan, whisk together the brown sugar, corn syrup, butter, salt and water, and bring to a simmer over medium-high heat. Continue to simmer, stirring often, until the mixture reaches 250 degrees F on a candy thermometer, about 3 to 5 minutes.
4. Turn off the heat, and whisk in the vanilla and baking soda. Immediately pour the hot mixture over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn until all of the popcorn is coated. Gently stir in the peanuts, and transfer the mixture to the prepared baking sheet, spreading it out.
5. Bake for 1 hour, stirring every 20 minutes. Remove from the oven, and cool on a wire rack for 20 minutes. Gently break up the popcorn. Serve immediately, or store in an airtight container for up to 5 days.