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Flavored Popcorn Trio

Flavored Popcorn Trio

byJoanna Gaines
Total 1 hour and 35 minutes
Active 15 mins
Makes 24 servings
Ingredients
Base Popcorn
  • ½ cup popcorn kernels
  • 4 tablespoons clarified unsalted butter, melted
  • 2 teaspoons kosher salt
Chocolate Peanut Butter
  • ½ cup semisweet chocolate chips
  • ¼ cup creamy peanut butter
  • ½ teaspoon pure vanilla extract
  • 1 batch base popcorn (above)
  • 1 cup powdered sugar
Ranch
  • 2 teaspoons powdered buttermilk
  • ½ teaspoon dried parsley, crushed
  • ¼ teaspoon dried dill, crushed
  • ¼ teaspoon mustard powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic salt
  • 1 batch base popcorn (above), butter and salt reserved
Caramel
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • ¼ cup light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon kosher salt
  • 1 batch base popcorn (above)
    Directions
    1. BASE POPCORN
    2. Place the corn kernels in an air popper and pop according to the manufacturer's directions. In a large bowl, toss the popped popcorn with the butter and salt.
    3. CHOCOLATE PEANUT BUTTER
    4. In a small microwave-safe bowl, melt the chocolate chips and peanut butter together, stirring every 30 seconds, until fully melted. Stir in the vanilla until well combined 
    5. Pour the chocolate peanut butter mixture over the popcorn and toss to coat. Sprinkle the popcorn with the powdered sugar and toss again to fully coat the popcorn. 
    6. Store any variation in a sealed bag at room temperature for up to 5 days.
    7. RANCH
    8. In a small bowl, combine the powdered buttermilk, parsley, dill, mustard powder, onion powder, and garlic salt to make ranch seasoning. Pour the reserved butter and salt and the ranch seasoning over the base popcorn and toss together to fully coat the popcorn.
    9. CARAMEL 
    10. Preheat the oven to 250°F. Line a baking sheet with parchment paper. 
    11. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and corn syrup and stir constantly until the sugar dissolves, then stop stirring. Boil the mixture without stirring for 4 to 5 minutes. Remove the mixture from the heat and carefully stir in the vanilla and salt. 
    12. Pour the caramel mixture over the base popcorn and stir to coat. Evenly spread the popcorn onto the prepared baking sheet. 
    13. Bake for 1 hour, stirring carefully every 15 minutes. Allow the popcorn to cool for 20 minutes. Pour the popcorn into a clean bowl, breaking up any large chunks.
    "Magnolia Table, Volume 3" copyright © 2023 by Joanna Gaines. All rights reserved.