POPPED!
W hen it’s time for a sweet
treat, look for seasonal
goodies that complement the
essence of fall. For example,
reach for an option like whole-
grain, fl uff y and crisp popcorn
which can be an easy, DIY snack.

Combine sweet and salty fl avors to
create something delicious and festive to
devour like Coconut-Popcorn Crunch Pie, Peanut Butt er Pie
Popcorn Squares, Key Lime Popcorn Clusters or delightful
Down Home Apple Pie Popcorn — all inspired by your
Thanksgiving favorites.

DOWN HOME APPLE PIE POPCORN
Yield: 10 cups
3 tablespoons melted butter
1 teaspoon vanilla extract
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
8 cups popped popcorn
1 cup dried apple chips, broken into large pieces
1/4 cup toffee bits
DIY THANKSGIVING
PIE-INSPIRED TREATS
KEY LIME POPCORN CLUSTERS
Yield: about 32 clusters
8 cups popped popcorn
4 whole graham crackers, fi nely chopped,
divided 1
jar (7 1/2 ounces) marshmallow creme
1/4 cup butter or margarine
2 tablespoons grated lime peel
1 tablespoon key lime juice
Line 9-inch square pan with foil.

In large bowl, combine popcorn and all but 2 tablespoons
graham cracker pieces.

In large glass bowl, microwave marshmallow creme and
butt er on high 1 minute. Stir until butt er is melted. Stir in
lime peel and lime juice.

Pour marshmallow mixture over popcorn, mixing
thoroughly. Using damp hand, fi rmly press mixture into prepared pan.

Sprinkle with reserved graham cracker pieces. Refrigerate 2
hours until fi rm.

Lift foil from pan. Break popcorn mixture into clusters.

PEANUT BUTTER PIE POPCORN SQUARES
Heat oven to 300 F. Whisk melted butt er with vanilla. Toss brown
sugar with cinnamon, allspice and nutmeg.

Yield: 12 squares
1 cup light corn syrup
Toss popcorn with butt er mixture. Sprinkle evenly with
brown sugar mixture. Stir.

1/2 cup sugar
1/2 cup brown sugar
1 cup reduced-fat peanut butter
3/4 cup raisins
8 cups air-popped popcorn nonstick
Sprinkle apple chips and toff ee bits over top. Bake 15
minutes, or until toff ee bits start to melt. Cool before
serving. Tip: Add chopped pecans for extra crunch.

38 November 2018
washingtonFAMILY.com cooking spray
In large saucepan, combine corn syrup, sugar, brown sugar
and peanut butt er.

Photos provided
Transfer to baking sheet lined with parchment paper.




Bring to boil over low heat, stirring constantly; boil 2-3
minutes. Remove saucepan from heat.

In large bowl, combine raisins and popcorn; pour hot
mixture over popcorn and toss carefully with wooden
spoons until well-coated.

Spray 9-by-13-inch baking dish with cooking spray; press
popcorn mixture into pan and cool completely.

Cut into squares and serve.

COCONUT-POPCORN CRUNCH PIE
Yield: 12 servings
2 quarts popped popcorn, unsalted
1 can (4 ounces) fl aked coconut, toasted
1 cup sugar
1 cup light corn syrup
½ cup butter or margarine
1/4 cup water
2 teaspoons salt
1 teaspoon vanilla
1 quart vanilla, spumoni or butter pecan
ice cream
fresh fruit, for topping (optional)
chocolate sauce, for topping (optional)
In large, butt ered bowl, mix popcorn and coconut. In
saucepan, combine sugar, syrup, butt er, water and salt. Bring
to boil over low heat, stirring until sugar dissolves. Continue
cooking until syrup reaches hard crack stage (290-295 F).

Stir in vanilla. Pour syrup in fi ne stream over popcorn
mixture; stir until particles are evenly coated with syrup.

On butt ered, 12-inch pizza pan, spread half of popcorn
mixture in thin layer, covering bott om of pan. Mark off into
wedge-shaped servings; set aside. Repeat using remaining
popcorn mixture; cool.

Cover one layer with ice cream; top with second popcorn
layer. Store in freezer. To serve, cut in wedges. Serve with
fruit or chocolate sauce, if desired.

For more creative, DIY popcorn recipe ideas, visit popcorn.org.

Source: Family Features
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