Snicker Doodle Popcorn with Chocolate Drizzle

Snickerdoodle Popcorn with Chocolate Drizzle.. I'll wait while you re-read that! The cinnamon sugar coating is sprinkled on top of a vanilla-buttered popcorn. Then comes the chocolate drizzle. The layers of flavor just don't stop! It's so addicting!

Kettle Corn

I first fell in love with this popcorn when I ran across the recipe for it with a white chocolate drizzle from Picky-Palate.com.

I decided I must give it a try.  When I went to make it, I discovered that my stash of white chocolate chips had been discovered and stealthily stolen!  So, not to waste a good popcorn craving, went ahead and made it for you with some regular chocolate.  The other advantage to that is, regular chocolate photographs better than white chocolate. I say you can't go wrong either way.

The other tweak I made was I grabbed a bag of microwave popcorn instead of popping it from my popcorn popper.  It made it quicker to get to the munching!

Here's how I made it:
Jan's tip: Grab an empty wax paper cereal liner bag to help with the making of this recipe, it'll make clean up a breeze! 

Snickerdoodle Popcorn with Chocolate Drizzle
Ingredients:
1 bag microwave popcorn, popped
4 Tablespoons melted butter with  1 tsp. vanilla stirred in to melted butter
1/4 cup granulated sugar
1 Tablespoon ground cinnamon
3/4 cup white or regular chocolate chips
2-3 tablespoons heavy cream or can use shortening

Directions:
Pour Popped corn into an empty wax paper cereal liner bag.  
Drizzle butter over popcorn while shaking bag to mix well.
In small bowl mix sugar and cinnamon together. Sprinkle over popcorn while gently shaking the popcorn bag to mix well.
Lay bag on cookie sheet with the long seam of the bag facing up. Tear open the bag so the popcorn can lay flat and spread out  on the wax paper.
In small microwave safe bowl melt chocolate and cream (or shortening) for a few seconds at a time till melted and smooth.  
Drizzle chocolate over popcorn and let chocolate set.
 I assume you can take it from here! Munch, munch, munch.

Cranberry Chicken #CranberryWeek

Using leftover Cranberry sauce can be a challenge! While using it for mixing into smoothies is my favorite way to use it up, I will usually whip up a batch of this Cranberry Chicken as well, its a twist on the classic and favorite Russian dressing/apricot jam recipe you may be familiar with, and is simply delicious!

I found this recipe  over at Kraft.

I often will substitute left over turkey meat for the chicken, and just heat it through with the sauce and serve over rice.  This recipe also makes a great crock pot recipe during those busy December nights.

Cranberry Chicken

Ingredients:
4 -6 boneless skinless chicken breasts
8 oz. Catalina Dressing
1 can (or 1 1/2 -2 cups leftover) Cranberry Sauce
1 packet onion soup mix (or make your own)

Directions:

  • Preheat oven to 350°. 
  • Spray a 13x9 inch baking dish with cooking spray.
  • Place chicken in pan.
  • In medium bowl mix the dressing, soup mix and cranberry sauce together.
  • Pour Sauce mixture over the chicken and bake for 1 hour.
  • (Can cook in Slow Cooker as well: 3-4 hours on high or 5-6 hours on low till chicken is cooked through).

Here are some more great recipes for #CranberryWeek:

See all the other recipes being shared today as part of Cranberry week. Plus follow #cranberryweek for all the tasty cranberry creations:






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