Popcorn Recipes

Popcorn recipes

Caramel Coconut Marshmellow Popcorn

We found this yummy popcorn recipe at thedomesticrebel.com
Caramel Coconut Marshmallow Popcorn

About 8 cups plain popcorn, popped
1/2 cup butter
1 cup brown sugar
2 Tbsp corn syrup
1/2 tsp vanilla
About 1/2 bag miniature marshmallows
1-2 cups shredded coconut, toasted*

1. Line a clean, flat work space with wax paper. Then, in a medium saucepan, melt together the butter, brown sugar, corn syrup and vanilla, stirring constantly, until bubbling and melted. Stir in the marshmallows until melted and smooth.
2. In a large bowl filled with the popcorn, pour the mixture over the popcorn and gently toss to coat thoroughly. Spread the mixture evenly onto the wax-paper and immediately sprinkle with toasted coconut.
3. Allow the mixture to set for about 20-30 minutes before eating. The mixture will remain sticky and more “wet” than traditional caramel corn, but the popcorn will still retain that crunch. (Think of the gooeiness of rice krispies as you pour them into the pan–that’s what this is like). Store this mixture airtight for up to 1 day for best freshness.
**Note: to toast coconut, place coconut in an even layer on a rimmed, foil-lined baking sheet. Bake at 300 for 5 minutes, stir, then bake for another 3-4 minutes, stir, and continue baking & checking FREQUENTLY to prevent burning. Toasted coconut is light golden brown in color, burns quickly, and the best indicator is your nose! If you smell it, it’s usually done.**

So you know what kind of ooey gooey you’re getting into…

Snow Cone Recipes

Snowcone recipes

 Yummy Snowcone Recipe

We found these yummy snowcone recipes at honestlyyum.com
Cocktail Snow Cones by HonestlyYUM

A note about ice: if you have a snow cone or shaved-ice machine, use it. There are actually some pretty affordable options out there, and if you plan on making these for a Fourth of July get together, it might be worth it. A good machine will give you a finely shaved ice that is perfect for snow cones. If you don’t use a snow cone machine, you can use a food processor or blender with ice-crushing capabilities to crush your ice as fine as possible.

Cocktail Snow Cones by HonestlyYUM

Strawberry Pisco:

Add the sugar and the water to a small saucepan over medium heat. Stir until the sugar dissolves and remove from heat to let cool. In a separate bowl, soak the halved strawberries with the syrup. Make sure the syrup is completely cool before doing so, as this will help preserve that fresh strawberry flavor.

Cocktail Snow Cones by HonestlyYUM

Next, use a potato masher to crush the berries to a pulp, then strain through a fine mesh strainer. Add the lime juice and the pisco, and set in the refrigerator to chill. Once chilled, drizzle over a cone packed full of crushed ice. Garnish with a few strawberry slices and serve with a straw.

Cocktail Snow Cones by HonestlyYUM

Bramble:

Add the sugar and the water to a small saucepan over medium heat. Stir until the sugar dissolves and remove from heat to let cool. In a separate bowl, soak the blackberries with the syrup. Make sure the syrup is completely cool before doing so, as this will help preserve that fresh blackberry flavor.

Cocktail Snow Cones by HonestlyYUM

Next, use a potato masher to crush the berries to a pulp, then strain through a fine mesh strainer. Add the lemon juice and the gin, and set in the refrigerator to chill. Once chilled, drizzle over a cone packed full of crushed ice. Garnish with a few blackberries and serve with a straw.

Cocktail Snow Cones by HonestlyYUM

Gimlet:

Add the lime juice and the baker’s sugar to a mixing bowl or measuring cup and stir thoroughly until the sugar has dissolved. I used baker’s sugar because it is very fine and will easily dissolve, even without heat.

Cocktail Snow Cones by HonestlyYUM

Stir in the vodka and place in the refrigerator to chill. Once chilled, drizzle over a cone packed full of crushed ice. Garnish with a few wheels of key lime and serve with a straw.

Cocktail Snow Cones by HonestlyYUM

Mango Tequila:

Chop your mango. I used Manila mangoes, but I’m sure other types of mangos would work just as well.

Cocktail Snow Cones by HonestlyYUM

In your blender combine the chopped mango, lime juice, simple syrup and tequila, and puree until smooth. Strain through a fine mesh strainer, then place in the refrigerator to chill. Once chilled, drizzle over a cone packed full of crushed ice. Garnish with a dusting of chile powder and serve with a straw.

Cocktail Snow Cones by HonestlyYUM

Piña Colada:

Cut up a ripe juicy pineapple.

Cocktail Snow Cones by HonestlyYUM

In your blender combine the chopped pineapple, simple syrup and rum, and puree until smooth. Strain through a fine mesh strainer.

Cocktail Snow Cones by HonestlyYUM

Next, stir in the coconut milk, then place in the refrigerator to chill. Once chilled, drizzle over a cone packed full of crushed ice. Garnish with a pineapple wedge and serve with a straw.

Cocktail Snow Cones by HonestlyYUM

Drizzling the syrups over the ice is easiest (and least messy) if you use a bottle with a pour-top. However, in the end simply find a way to cover the ice with the syrup. No need to overcomplicate things.

Cocktail Snow Cones by HonestlyYUM

If you want perfect snowball-looking cones, fill the cone with crushed ice and use an ice cream scoop to make a round ball to sit atop the cone. I went with a more unrefined approach and crafted my snow cones by hand.

Cocktail Snow Cones by HonestlyYUM

Since you won’t be using more than a couple ounces of syrup per snow cone, these aren’t made to be strong cocktails – just enough to get the party started. As I always like to say, feel free to adjust the proportions to suit your taste. For example, if you prefer a stronger cocktail, add a bit more alcohol. Just remember that the more liquid you add, the thinner your syrup will become.

Cocktail Snow Cones by HonestlyYUM

Adding fresh garnishes to your snow cones gives them a little extra pop.

Cocktail Snow Cones by HonestlyYUM

Serving size will vary depending upon the size of your cone, the amount of ice you use, and how slushy you like your snow cone. I used 6-ounce cones and got about 6 servings from each recipe below.

Cocktail Snow Cones by HonestlyYUM

I hope this helps you keep cool this summer!!

Cocktail Snow Cones by HonestlyYUM

Cocktail Snow Cones by HonestlyYUM

Cocktail Snow Cones by HonestlyYUM

Cocktail Snow Cones by HonestlyYUM

Strawberry Pisco

Ingredients:

  • 1 cup halved strawberries
  • 1 1/2 oz lime juice
  • 1/2 cup sugar
  • 1/4 cup water
  • 3 oz pisco
  • strawberry slices for garnish

Directions:

  • Add the sugar and the water to small saucepan over medium heat.
  •  Stir until the sugar dissolves and remove from heat to let cool.
  • Once the syrup has cooled, add the halved strawberries.
  • Mash the berries to a pulp, then strain through a fine mesh strainer.
  • Add the lime juice and the pisco, and set in the refrigerator to chill.
  • Once chilled, drizzle over a cone packed full of crushed ice.
  • Garnish with a few strawberry slices and serve with a straw.

Bramble

Ingredients:

  • 1 cup blackberries
  • 1 1/2 oz lemon juice
  • 1/2 cup sugar
  • 1/4 cup water
  • 3 oz gin
  • blackberries for garnish

Directions:

  • Add the sugar and the water to small saucepan over medium heat.
  •  Stir until the sugar dissolves and remove from heat to let cool.
  • Once the syrup has cooled, add the blackberries.
  • Mash the berries to a pulp, then strain through a fine mesh strainer.
  • Add the lemon juice and the gin, and set in the refrigerator to chill.
  • Once chilled, drizzle over a cone packed full of crushed ice.
  • Garnish with a few blackberries and serve with a straw.

Gimlet

Ingredients:

  • 1/2 cup lime juice
  • 1/4 cup baker’s sugar
  • 3 oz vodka
  • key lime wheels for garnish

Directions:

  • Add the lime juice and the baker’s sugar to a mixing bowl or measuring cup and stir thoroughly until the sugar has dissolved.
  • Stir in the vodka and place in the refrigerator to chill.
  • Once chilled, drizzle over a cone packed full of crushed ice.
  • Garnish with a few wheels of key lime and serve with a straw.

Tequila Mango

Ingredients:

  • 1 cup chopped Manila mango
  • 1 oz lime juice
  • 1/2 cup simple syrup (equal parts water and sugar)
  • 3 oz tequila
  • chile powder for garnish

Directions:

  • In your blender combine the chopped mango, lime juice, simple syrup and tequila, and puree until smooth.
  • Strain through a fine mesh strainer, then place in the refrigerator to chill.
  • Once chilled, drizzle over a cone packed full of crushed ice.
  • Garnish with a dusting of chile powder and serve with a straw.

Piña Colada

Ingredients:

  • 1 cup chopped pineapple
  • 1 oz coconut milk
  • 1/2 cup simple syrup (equal parts sugar and water)
  • 3 oz white rum
  • pineapple wedges for garnish

Directions:

  • In your blender combine the chopped pineapple, simple syrup and rum, and puree until smooth.
  • Strain through a fine mesh strainer.
  • Stir in the coconut milk, then place in the refrigerator to chill.
  • Once chilled, drizzle over a cone packed full of crushed ice.
  • Garnish with a pineapple wedge and serve with a straw.