Hi. I'm Becky, and I love to eat. 

Eastern Sweet & Savory Candied Popcorn

Eastern Sweet & Savory Candied Popcorn

I have a recent obsession with creating dessert popcorn! I love to serve it family style to a table of guests after dinner to share. This past week, after hosting a dim sum extravaganza, I laid out this sweet, salty, spicy oriental inspired dessert popcorn to share. Everyone had eaten so many dumplings, no one ate the popcorn. Luckily, I shared it with my sister and avoided eating the entire tray myself! This is a simple and yummy dessert that only takes about 15 minutes to make (and 5 minutes to devour).

Eastern Sweet & Savory Candied Popcorn

  • 16-18 cups popcorn
  • 1 cup sesame crackers
  • 1 cup oriental rice crackers
  • 1 1/2 cups spicy cashews
  • 1/2 cup candied ginger, chopped
  • 2 tbsp butter
  • 2 1/2 cups white melting chocolate

Line your counter top with two large sheets of foil, overlapping in the center. Spread popcorn over the foil in an even layer. I like to use pre-popped popcorn to ensure there are no kernels in the mix. Chop the candied ginger into small pieces, spread evenly over the popcorn. Sprinkle the oriental rice crackers, cashews and sweet and salty sesame crackers evenly over the popcorn. You can mix and match with different Asian flavored crackers, nuts and candies if you wish to mix it up.

In a small double boiler, melt butter on very low heat. Add in white melting chocolate, and remove from heat. Stir until totally melted; place back over heat momentarily if needed, careful not to burn! 

Once completely melted, pour the chocolate over the popcorn mixture. Toss with a spoon, folding ingredients together until well mixed. Let cool completely and allow chocolate to harden. Store in air tight container on the counter for up to a week.

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