1. Prepare the popcorn in Microwave Popcorn Popper according to directions. Combine 2 tablespoons coconut oil and 10 ounces of white chocolate in a small saucepan. Melt over low heat, stirring constantly.
2. Drizzle the melted chocolate over the popcorn, top with 12 crushed sandwich cookies, and stir until well-coated. Eat right away or chill in the fridge for 10 minutes to allow the chocolate to set.
Peanut Butter Popcorn
Ingredients
1/3 cup popcorn kernels
1/2 cup honey
1/3 cup granulated sugar
1/2 cup smooth peanut butter
1/2 tsp vanilla
1 cup roasted peanuts
Directions
Prepare the popcorn in Microwave Popcorn Popper according to directions. Combine ½ cup honey and 1/3 cup granulated sugar in a small saucepan – bring to a simmer, stirring constantly.
Remove from the heat and stir in ½ cup smooth peanut butter and ½ tsp vanilla until fully combined.
Immediately drizzle the mixture over the popcorn stirring until well-coated. Top with 1 cup of roasted peanuts and allow popcorn to sit for 10 minutes before serving.
Rosemary Garlic Parmesan Popcorn
Ingredients
1/3 cup popcorn kernels
1/2 tsp garlic powder
1 tsp minced fresh rosemary
1 tsp salt
1/4 cup of unsalted butter
1/2 cup freshly grated Parmesan cheese
Directions
Prepare the popcorn in Microwave Popcorn Popper according to directions. In a small bowl, whisk together ½ tsp garlic powder, 1 tsp minced fresh rosemary, and 1 tsp salt.
Melt ¼ cup of unsalted butter over low heat. Drizzle the butter and sprinkle the herb mixture over the popcorn. Toss with ½ cup freshly grated Parmesan cheese until well coated.
Salted Honey Butter Popcorn
Ingredients
1/3 cup popcorn kernels
1/4 cup unsalted butter
1/4 cup honey
1/2 tsp sea salt
Directions
Prepare the popcorn in Microwave Popcorn Popper according to directions. In a small saucepan, melt ¼ cup of unsalted butter.
Remove from the heat and whisk in ¼ cup of honey and ½ tsp sea salt. Drizzle over the bowl of popcorn and stir until the popcorn is coated.
