Popcorn Bar

Here's some fun popcorn recipes. This was a dessert for a dinner I had at my house. I like the idea of everyone helping themselves. I put scoops in all the containers and served retro popcorn boxes from Hobby Lobby. It was a fun do ahead, no mess dessert, and it was fun!!

Cinnamon Bun Popcorn is already listed in the dessert section. I served Trader Joe's brand white cheddar. It's great and didn't have to make it. Here are the other recipes.

Snickers Popcorn (I LOVE this-new favorite)
8 quarts of microwave buttered popcorn
1 cup butter
2 cups brown sugar, packed
1 t. salt
1/2 cup corn syrup
1 t. baking soda
2 cups salted peanuts
30- yes 30 fun size snickers chopped up

Preheat oven to 200 degrees. Over med heat boil butter, sugar and syrup for 5 minutes. Remove and stir in baking soda. Pour over popcorn in BIG bowl and stir to coat. Stir in peanuts really well. Transfer to baking sheets and bake for 1 hour, stirring every 15 minutes. Remove and stir in chopped snickers. Return to oven for 3 more minutes so snickers begin to melt a bit into the popcorn. Pour out onto waxed paper to cool Drizzle melted chocolate over the top if you want. Let set, then store in bags or containers.

ZEBRA Popcorn
Ingredients:
12 cups popped corn (approx 1/2 cup un-popped) or use butter flavored microwave kind.
1/2 cup butter
1 cup brown sugar
1/2 cup of light corn syrup
2 teaspoons vanilla
1/2 teaspoon baking soda
6 ounces dark chocolate (approx 1 cup)
6 ounces white chocolate (approx 1 cup)

Method:
Preheat oven to 250 degrees. Lightly butter a large baking sheet or two 9x13 pans, set aside. Place popped corn in large mixing bowl.
Place butter in 2-qt microwave safe bowl; microwave on high about 1 minute or until butter is melted. Add brown sugar and corn syrup; microwave on high, stirring frequently, until mixture comes to a boil. Without stirring, continue to microwave for 3 minutes. Stir in vanilla and baking soda.
Drizzle syrup over popped corn; mix well to thoroughly coat popcorn with caramel. Spread popped corn on prepared pans. Bake 30 minutes, stirring every 10 minutes. Remove popcorn from pan, spread out on parchment paper or wax paper far enough apart so pieces do not touch. Cool.
On low heat, slowly melt dark chocolate (in double boiler, microwave, or according to package directions). In a straight thin line, drizzle dark chocolate across caramel corn (see tips below). Cool while melting white chocolate, drizzle as for the dark chocolate. Cool completely and allow chocolate to harden.
Notes:

To make even consistently thin lines place melted chocolate in disposable cake decorating bags or freezer bags; close bag tightly. Clip a small hole in the tip of the bag and squeeze or pipe chocolate across popcorn.