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These are my favorite popcorn combos, but you can use them as inspiration to create your own. Gather the kids together, pop the popcorn the good old-fashioned way, and add your fave toppings, nut butters, and chocolate bars. Each of these recipes yields eight cups.
8 cups popped popcorn
1 cup Gefen Chocolate Chips
1 tablespoon butter
1 cup pretzels, chopped
2 chocolate wafer bars (such as Kif Kef), chopped
3 to 6 tablespoons butter, coconut oil, or avocado oil
1/2 cup popcorn kernels
3 tablespoons granulated sugar
1 teaspoon Gefen Cinnamon
1/4 teaspoon salt
1/2 cup popcorn kernels
6 tablespoons butter, coconut oil, or avocado oil
1/4 cup brown sugar
1/2 cup Gefen Almond Butter
1 teaspoon salt
1/4 cup slivered almonds, toasted
Use a double boiler to melt chocolate chips with butter; stir to combine.
Pour melted chocolate over popcorn. Sprinkle with chopped pretzels and wafer bars and mix to combine. Add a pinch of salt, if desired. Let cool.
Heat three tablespoons butter or oil in a large pot over medium-high heat. When melted and hot, carefully add popcorn kernels and sugar, then cover.
Once kernels begin to pop, shake the pot back and forth with the lid still on. When popping slows down, transfer popcorn to a large bowl.
For a more buttery flavor, melt an additional three tablespoons butter and drizzle over popcorn. Sprinkle with cinnamon and salt. Mix until evenly coated.
Heat three tablespoons butter or oil in a large pot over medium-high heat. When melted and hot, carefully add popcorn kernels and cover.
Once kernels begin to pop, shake the pot back and forth with the lid still on. When popping slows down, transfer popcorn to a large bowl.
In a medium saucepan, melt remaining three tablespoons butter. Add sugar and stir until dissolved. Remove from heat, then stir in almond butter and salt and mix well. Pour over popcorn and mix until evenly coated. Sprinkle with toasted almonds and serve immediately.
Photography by Heather Winter Props provided by Z Gallerie
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