WWW.QNS.COM RIDGEWOOD TIMES DECEMBER 12, 2019 15
From decorating the tree to carving
the turkey, there are many
time-honored holiday traditions
observed by families around the
country. However, the holiday season
is about more than just celebrating old
traditions.
A perfect opportunity for creating
new memories and, in turn, traditions,
popcorn can serve as an ideal
ingredient to bring family time to life.
Whether wrapping the tree with garland
made from the light and airy treat,
fi lling clear ornaments with freshly
popped kernels or simply popping up
a bowl as a nutritious alternative to
other holiday noshes, popcorn makes
it easy to get hands-on while you deck
the halls.
These seasonal recipes for traditional
treats like peppermint bark and
popcorn balls plus edible trees and a
more elegant take on a simple snack
highlight low-fat, non-GMO, glutenfree
whole-grain popcorn as the main
ingredient. Find more modern takes
on traditional holiday recipes at popcorn.
org.
WHITE CHOCOLATE
PEPPERMINT POPCORN
BARK
Yield: 1 pound
5 cups popped popcorn
12 ounces white chocolate baking
chips
1 cup crushed hard candy
peppermints
Cover baking pan with foil or wax
paper; set aside.
Place popcorn in large bowl; set
aside.
In double boiler over barely simmering
water, melt chocolate, stirring
until smooth.
Stir in crushed peppermints.
Pour chocolate mixture over popcorn
and stir to coat.
Spread onto prepared pan; cool
completely. When chocolate is cooled
and set, break into chunks.
EASY, ELEGANT HOLIDAY
POPCORN
Yield: 8 cups
8 cups popped popcorn
½ cup milk chocolate chips
½ cup white chocolate chips
Candy sprinkles
Line baking sheet with wax paper.
Spread popcorn in thin layer on prepared
pan.
Place chocolate chips in microwavesafe
bowl. Microwave on medium 30
seconds; stir. If necessary, microwave
in additional 10-second increments,
stirring aft er each heating, until chips
are melted and smooth. Drizzle over
popcorn.
Place white chocolate chips in
separate microwave-safe bowl. Microwave
on medium 30 seconds; stir.
If necessary, microwave in additional
10-second increments, stirring aft er
each heating, until chips are melted
and smooth. Drizzle over popcorn.
Sprinkle desired amount of candy
sprinkles over warm chocolate-coated
popcorn.
Allow chocolate drizzles to set until
fi rm. Break popcorn into pieces.
Note: Chocolate chips can be replaced
with cut up chocolate bars.
CRANBERRY POPCORN
BALLS
Yield: 18 balls
2 cups sugar
1 cup whole berry cranberry sauce,
slightly mashed
1 tablespoon grated orange peel
½ cup cranberry juice
½ cup light corn syrup
1 teaspoon vinegar
½ teaspoon salt
5 quarts unsalted, popped
popcorn
Butter
In heavy saucepan, combine sugar,
cranberry sauce, grated orange peel,
cranberry juice, corn syrup, vinegar
and salt.
Bring to boil; lower heat and cook
until temperature reaches 250 F on
candy thermometer.
Slowly pour cranberry mixture onto
hot popcorn; mix until well-coated.
Let stand 5 minutes, or until mixture
can easily be formed into balls.
Butter hands and form into 3-inch
balls.
FESTIVE POPCORN TREES
Yield: 10 trees
10 cups air-popped popcorn
1 bag (10 ounces) miniature
marshmallows
2 tablespoons butter
1 teaspoon vanilla extract
Nonstick cooking spray
Green decorating sugar
Blue decorating sugar
1 tube white frosting
Small, colorful candies such as
sprinkles and miniature silver
dragees
Place popcorn in large bowl.
In medium saucepan over mediumlow
heat, stir marshmallows and butter
until marshmallows are melted
and mixture is smooth. Remove from
heat.
Stir in vanilla extract.
Pour mixture over popcorn in bowl.
Toss well to coat popcorn evenly.
Line baking sheet with foil.
Spray hands with nonstick cooking
spray then scoop about 1 cup popcorn
mixture.
Shape mixture into cone, keeping
base fl at to form tree.
Sprinkle tree with decorating sugars;
place tree on baking sheet.
Make nine additional trees.
Using decorating tip, pipe frosting
on trees to make garland then decorate
with sprinkles and silver dragees, as
desired.
Serving suggestion: Place each tree
on sugar cookie and decorate serving
tray with shredded coconut to
resemble snow.
Notes: For best fl avor and color, start
recipe with unfl avored white popcorn.
You can make colored sugar by adding
food coloring to sugar then stirring in
bowl or shaking vigorously in sealed
container. Add additional food coloring
for more intense tones.
— Courtesy of Family Features
HOLIDAYS
Pop up holiday traditions new and old
/WWW.QNS.COM
