DRIZZLE CORN RECIPES

Steps:

• Grease two large cookie sheets.
• Place popcorn and peanuts in large paper bag. Set aside.
• In a glass bowl, combine sugar, butter, corn syrup, vanilla and salt.
• Microwave for 4 minutes until bubbly.
• Stir in baking soda.
• Pour over the popcorn in the bag. Fold over the top of the bag and shake. Shake until the the coating is evenly distributed.
• Roll down the edges of the bag and place bag in the microwave for 2 minutes, stopping every 40 seconds and shaking to mix.
• Spread mixture onto prepared sheets to cool.
• In a small glass bowl, combine chocolate chips and shortening. Microwave 90 seconds, stirring once, until melted.
• Drizzle over popcorn mixture. Let cool.

Steps:

• Heat oil over medium-high heat in heavy-bottomed pot and add popcorn kernels.
• Cover pot with a lid leaving a small crack for steam to escape.
• Listen for popping and remove pot from heat as soon as popping stops or slows to a few seconds between pops. (An adult should handle this step.)
• Spread popcorn in an even layer on a foil-lined baking sheet and sprinkle with salt. Set aside.
• Melt butter and chocolate in a double-boiler set over simmering water OR a heavy-bottomed pot over a very low flame. Stir to combine. Remove from heat as soon as the chocolate is melted and watch for scorching.
• Scrape chocolate mixture into a quart-size plastic bag and squeeze the chocolate into one corner of the bag.
• Cut off the very tip of the corner of the bag containing the chocolate.
• Gently squeeze the bag to pipe the melted chocolate over the popcorn -- an older kid can do this with supervision.
• While the chocolate is still warm, sprinkle the chosen toppings over the popcorn.
• Chill the tray of popcorn in the fridge until the chocolate is set.
• If desired, gently pack the popcorn mixture into jars -- a funnel helps here -- and decorate.