Since you ask, gentle readers, the Practical Cook has been secretly hard at work in the test kitchen on innovations in the field of snacking. The last round of Sticky Popcorn (White Chocolate Cashew Cranberry) was such a success, she longed for more. There have been many batches, with varying degrees of success.
I’m not afraid to eat the disasters, unless they’re truly a hot mess. The Peanut Butter Butterscotch Raisin version is still in development, and the Heavenly Hash was too bitter for the young crowd (lack of semi-sweet chocolate chips led to bittersweet chocolate and results).
But here’s the latest success, albeit still firming up in this humidity.
Chocolate Almond Cherry Sticky Popcorn
1/3 cup popcorn, cooked according to these directions (seriously, almost every kernel popped with no burning, score!)
2 cups mini marshmallows
2 Tablespoons butter
dash of salt
generous 1/2 cup toasted sliced almonds
3/4 cup dried cherries
1 cup chocolate chips
1. Pop the popcorn, put in a microwave-safe bowl and layer with the marshmallows and butter. Add some salt. Stir.
2. Toss the remaining ingredients in. Stir.
3. If the marshmallows/butter/chocolate chips aren’t sufficiently melted. Microwave in 30 second intervals, stirring in between.
4. Dump the entire shooting match onto a baking sheet lined with wax or parchment paper. Let cool. Consume at will. Unless I’m near your house, at which point I will eat all of it when you’re not looking.
How do you like your popcorn? Sweet, savory, only in the theater with the yellow “butter,” or spicy?
Send ideas and words of encouragement to practical cook at gmail dot com. Or post a comment here, or connect on Facebook: The Practical Cook Blog. (Thanks to all who have liked; I still need 7 more “likes” to get the official page name. You can make a difference. Press “like” on Facebook today!)
Coming up next, Pasta Toss with Broccoli, Mushrooms, Tomatoes, and Goat Cheese (and Green Garlic, naturally).