Featured on Better Connecticut (11/5/18)!

Autumn Apple Pie Popcorn

Ingredients

3 tbsp melted butter
1 tsp vanilla extract
2 tbsp brown sugar
1 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp ground nutmeg
8 cups popped popcorn
1 cup dried apple chips, broken into large pieces
Optional:

1/4 cup toffee bits & 1/4 cup chopped pecans 


Directions

1) Preheat oven to 300°F. Whisk melted butter with vanilla. Toss brown sugar with cinnamon, allspice and nutmeg.
2) Toss popcorn with butter mixture. Sprinkle evenly with brown sugar mixture.  Stir.  Transfer to baking sheet lined with parchment paper.
3) Sprinkle apple chips and toffee bits over top. Bake for 15 minutes or until toffee bits start to melt. Cool before serving.

Orange, Cranberry and White Chocolate Popcorn Balls

Ingredients

3 tbsp unsalted butter
1 10 oz bag mini marshmellows
8 cups popped popcorn
2/3 cups white choc chips
2/3 cup dried cranberries
1 tablespoon orange zest


Directions

1)  Melt butter in a large microwave-safe bowl. Add in marshmallows and toss to coat them with the butter.

2) Microwave for 40 seconds, stir and microwave for 40 seconds more. You should have a nice smooth looking mixture. Add the rest of the ingredients and mix well with a rubber spatula or your hands. Make sure mixture isn’t too hot


3) Spray your hands with cooking spray and form the popcorn balls. Lay them on a parchment paper-lined baking sheet and refrigerate until firm.