Nutella Popcorn

I have some strong desire to make any flavor into a popcorn. I’ve made a few popcorns and I’m all about it right now. I like how easy of a treat it is and I love the crunch. I’ve yet to figure out how coating it doesn’t make it sogged/disintegrated but science was never my thing.

One day I had this miraculous idea that I HAD TO MAKE NUTELLA POPCORN. Had to. Right away. Good thing it takes about .5 seconds to get going.

Ingredients:

3 cups popped popcorn
2 tablespoons butter
1/3 cup brown sugar
1/4 cup honey
3 tbs nutella
1 teaspoon vanilla
1/4 teaspoon baking soda
pinch of salt

Directions:

Preheat oven to 275 degrees. Line a baking sheet with a silicone mat or parchment paper
Over medium heat stir the butter, brown sugar, and honey until butter melts. Bring to boiling over medium heat. Boil at a moderate, steady rate for a couple of minutes.
The Three Bite Rule - Neutella Popcorn
Remove from heat. Stir in vanilla and baking soda (mixture will foam up).
Stir in nutella until well incorporated and salt.
The Three Bite Rule - Neutella Popcorn
Mix popcorn and nutella caramel together and spread onto a pan.
The Three Bite Rule - Neutella Popcorn
Bake in the oven for 10 minutes, stirring every few minutes.
The Three Bite Rule - Neutella Popcorn

This was a good one, but I needed a bit more popcorn. It was a bit stick to your teeth caramelly. I made it with 2 cups (above I recommend 3 cups). I also had visions of half nutella popcorn and half coffee-ish popcorn but my ratios were off when I randomly decided to split the caramel up between pots and when I hastily dumped too much coffee into one. Man, it was crazy for a minute.

How do you pop your popcorn? Are you a bag popcorn-er? In college my wise roomie Ms. A discovered how dirt cheap popcorn kernels are. It is astounding. I saw a 4 pound bag of kernels for $3.99 (that is 52 servings of popcorn, or about 7-cents per serving). It also doesn’t go bad. It is a whole grain. It has about 30-60 calories per serving. It has a lot of fiber. Need I go on? All of this is only referring to air popped white popcorn. Not the case when you coat it in caramel and neutella, but my point is air popping. My whole fam is all about these air poppers. It gives you a lot more control over what is going on it, how much butter, oil, salt etc. You dump kernels in and put it in the micro. Easy peasy.
The Three Bite Rule - Neutella Popcorn
I brought some into the office and warned the ladies it was a bit sticker than some caramel corn. It was all gone by the end of the day so I’ll consider it successful.

Cookies and Cream Popcorn

I love making funky popcorns. I have actually made one since this bacon caramel corn
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and this Cranberry Pecan Caramel Corn
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but it wasn’t quite up to snuff so I didn’t blog it. It was birthday popcorn and it needs a bit of tweaking. I thought of cookies n’ cream popcorn for Ms. L’s bday. It was super easy (and turned out super sweet).

Ingredients:

2 cups air popped popcorn
1 cup white chocolate chips
12 oreos
2 tbs butter

Directions:

Pop the popcorn and crush the oreos (they don’t have to be uniformly crushed)
oreo popcorn
In a double boiler, melt the chips and butter. Stirring regularly.
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Preheat oven to 300 degrees.
Mix popcorn and crushed oreos together.
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Add melted white chocolate mixture together with the popcorn and oreos.
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Spread onto parchment paper or silicone lined baking sheet.
Bake for 10 minutes.
oreo popcorn baked

It was super sweet. Maybe too sweet? I’m not a white chocolate person so that could have something to do with it as well. Next up is some-sort of savory popcorn. Hmmm. I’ll have to get on that one ;)

Everything Bagel Cream Cheese Dip

I’m pretty obsessed with Pretzel Crisps right now. I love them…especially the everything ones. They remind me of everything bagels which then brought me to a cream cheese dip for them!

I made it for mother’s day brunch but am just getting around to posting it. Make this. Take my word for it. It’s a fun brunchy item that nobody else will have. It is super addicting too.

Ingredients:

8 oz cream cheese (softened to room temp)
1 tbs crushed garlic
1 tsp Italian seasoning
1 tsp sesame oil
1 tsp sesame seeds
1/2 tsp dried onion
½ tsp salt
½ tsp garlic powder
3 tbs milk/cream
Pretzel thins (everything or sesame or plain)

Directions:

Mix softened cream cheese with garlic, spices, and sesame oil.
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Add milk 1 teaspoon at a time until the mixture is dip-able.
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Refrigerate for 2 hours or overnight before serving.
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I think everyone liked it. I chose flavors I thought we’d like with the pretzels but there are tons of alternatives. Crushed garlic, garlic powder, and chives would be good. Or bacon and scallions (my fav at Breuggers).
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What is your go-to brunch item?

Bacon Caramel Corn

Last time I made caramel corn I was really impressed, this time it was a bit off. The idea was on, but I’ve included some tweaks and will give it another go. I used a bit too little caramel for so much popcorn so I’ve upped the liquid quantities below.

Ingredients:

3 cups popped popcorn
1/2 cup salted cashews
4 slices of thick cut bacon cooked, and chopped
3 tablespoons butter
1/3 cup brown sugar
1/3 cup honey
3 tbs maple syrup
1 teaspoon vanilla
1/2 teaspoon baking soda

Directions:

Preheat oven to 275 degrees. Line a baking sheet with a silicone mat.
In a large bowl mix the popped popcorn, nuts, and bacon.
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Over medium heat stir the butter, brown sugar, and honey until butter melts. Stir in syrup. Bring to boiling over medium heat. Boil at a moderate, steady rate for a couple of minutes. Remove from heat. Stir in vanilla and baking soda (mixture will foam up).
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Pour the liquid mixture over the popcorn mixture in bowl; stir to coat well.
Transfer to a large baking sheet and bake for 10 minutes, stirring every few minutes.
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Remove from the oven and let it cool. If you want clusters leave it; if you want bite sized pieces then spread it out to cool.

The maple + caramel + smokey bacon was great. I liked the flavors but think too little caramel left too many pieces barely covered so it was a bit too sticky and soggy.
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Superbowl BBQ Peanuts

In my moving maddness right before the holidays, I came home to a package and was surprised to find a gift! Mrs. K is totally supportive of The Three Bite Rule and saw the Hunting and Fishing cookbook thinking of my love of cooking and Mr. J’s hunting and fishing trips…not that he’s caught/shot anything for me to cook (just yet).
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I thumbed through and was impressed. I thought there were a bunch of fun recipes and the photographs are lovely as well. Most recipes use pretty standard ingredients which is nice. I saw the snack section and picked an easy BBQ peanut recipe to try. The breakfasts look awesome too. Mr. J will have to check out the venison section for the deer meat his brother hunted.
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Ingredients:

1/3 cup barbecue sauce
2 tbs butter, melted
1 tsp garlic powder
1/2 tsp cayenne pepper
16 oz dry roasted peanuts

Directions:

In a large bowl, combine barbecue sauce, butter, garlic powder, and cayenne.
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Add peanuts; stir until evenly coated.
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Transfer to a greased 13-in. x 9-in x 2-in. baking pan.
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Bake, uncovered at 325 degrees for 25-30 minutes, stirring every 10 minutes.
Spread on waxed paper; cool completely. Store in an airtight container.
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I thought these were great! They are so easy and will disappear quickly. They’d make a fun superbowl snack or hostess gift. I had cashews and mixed nuts so I decided not to go out and buy peanuts. I used the mixed nuts and they worked just fine.

Thanks Mrs. K! There will be more meals to come from here! Now, if Mr. J would just catch me some salmon!

Grown Up Caramel Corn

A few folks got edible gifts from me this year. Everybody always says they have too much “stuff” so I was hoping they would enjoy a treat that would be gone and they wouldn’t be trying to find a spot for it in their house.

I spotted a caramel corn online and thought it sounded really good and I thought it sounded like a snack with some class. This one featured crazins, orange, and pecans. I improvised a bit. I was impressed with the outcome! I didn’t quite envision the popcorn to come out crunchy without being sticky and soggy but it did!

Cranberry Pecan Caramel Corn (adapted from The Novice Chef)

Ingredients:

2 cups popped popcorn
1/2 cup dried cranberries
1/2 cup chopped pecans
2 tablespoons butter
1/3 cup brown sugar
1/4 cup honey
3 tbs jelly (I used apple)
1 teaspoon vanilla1/4 teaspoon baking soda

Directions

Preheat oven to 275 degrees. Line a baking sheet with a silicone mat.
In a large bowl mix the popped popcorn, cranberries, and pecans.

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Over medium heat stir the butter, brown sugar, and honey until butter melts. Stir in jelly. Bring to boiling over medium heat. Boil at a moderate, steady rate for a couple of minutes. Remove from heat. Stir in vanilla and baking soda (mixture will foam up).
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Pour the syrup mixture over the popcorn mixture in bowl; stir to coat well.
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Transfer to a large baking sheet and bake for 10 minutes, stirring every few minutes.
Remove from the oven and let it cool. If you want clusters leave it; if you want bite sized pieces then spread it out to cool.
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