Remember those Turtles candies that you used to gobble up as a kid? What wonderful memories you have just thinking about them—probably the same kind of memories you have thinking of eating PB&J sandwiches and then chowing down on popcorn or caramel corn with your friends while watching a movie. In fact, those things were probably your first loves of childhood…and they can be your child’s first loves too!
Popcorn is fun at any age so get your little ones in the kitchen and create some memories! You can even throw in some learning time with fun trivia about popcorn—they won’t even know they’re learning! These popcorn recipes are very kid-friendly and you’ll all have a blast making these yummy snacks together time and time again.
Turtle Popcorn
Ingredients:
- 1 c. of butter
- ¾ c. of corn syrup, light
- 1 tsp. of salt
- 2 c. of brown sugar, firmly packed
- 6 1 oz. squares of chocolate, semi-sweet
- 1 tsp. of vanilla extract
- 6 qt. of popcorn, popped
Directions:
Heat your oven to 200˚ F.
Allow one of your tots to put the popped popcorn in a big roast pan.
Using a big saucepan, blend corn syrup, butter and brown sugar; on medium-high heat let it come to a boil and keep it boiling for 5 minutes; stir constantly and never leave the pot unattended as the mixture will burn easily..
Move off of the heat and, while supervising, let your child mix in the vanilla extract, chocolate and salt. Let the mixture sit until the chocolate is smooth and melted, mixing periodically. Next, help your youngster pour the chocolate over the popcorn; give it a gentle toss to evenly coat all the popcorn.
Stir every so often as it bakes for 30 minutes.
Carefully dump the popcorn on a large sheet of parchment paper and spread it out in one even layer; let it completely cool before serving. Store any leftover portion in a tightly sealed container for no more than 2 weeks.
PB&J Popcorn
Ingredients:
- ⅔ c. of your child’s favorite jelly flavor
- ⅔ of peanut butter, chunky or creamy
- ⅛ of salt
- 12 c. of popcorn, popped (that’s ½ c. of popcorn kernels)
Directions:
Preheat your oven to 200˚ F. Have one of your kids place parchment paper on a large baking sheet and lightly coat it with cooking spray.
Put the popped popcorn in an extra-large bowl.
In a small pot over medium heat, blend the salt, jelly and peanut butter; if your small fry is strong enough let him/her continually stir the mixture under supervision. When the mixture starts to boil take the pot off of the heat.
Slowly pour a little of the mixture over the popcorn; use a spatula to gently incorporate the mixture with the popcorn. Keep drizzling and incorporating the mixture with the popcorn until you have used all of it and all the popcorn is coated. Let your children help by either doing the pouring or mixing.
You and your kids can arrange the now gooey popcorn in one layer on the baking sheet; use another baking sheet if needed.
Bake for 30 minutes and be sure to stir the popcorn every 10 minutes.
Take the baking sheet(s) out of the oven and let the popcorn thoroughly cool. You can serve this right away or store it in a tightly sealed container for up to a week.
Caramel Cashew Popcorn
Ingredients:
- 1 c. of cashews, chopped in small pieces
- 4 tbsp. of butter
- 2 tbsp. of water
- ½ c. of packed brown sugar, light
- ⅛ of salt
- 10 c. of popcorn, popped
Directions:
Heat your oven to 300˚ F. Let one of your children lightly coat a large baking sheet with cooking spray and put it aside.
When the popcorn has popped, place it in a big bowl.
In a small pot, combine butter, water, tiny cashew pieces, brown sugar and salt and let it come to a boil; be sure to stir continually or the mixture will burn quickly. Once it boils, remove from the heat and slowly pour on the popcorn; as you’re pouring use a spatula to swiftly and carefully mix to evenly coat the popcorn. If your kids are old enough, they can help with this step under your watchful eye.
The popcorn should then be spread out in one layer on the sprayed baking sheet—your youngsters will have fun helping with this! Bake until the popcorn is a beautiful golden brown (around 40 minutes) and turn the popcorn periodically. Then put the popcorn on a large sheet of parchment paper to completely cool.
Any leftover popcorn can be stored away in an airtight container for about 2 weeks.
With these tasty treats, you and your children will be all set for movie night—or any time they want a sweet snack. Creating these recipes together will provide them with some good math and cooking skills, strengthen the bond between you and is a terrific rainy day activity!
