Chef Kelli's Cozy Snacks - FOX 32 News Chicago

Chef Kelli's Cozy Snacks

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(WJBK) -

· 2 bags microwave popcorn or 6 cups (plain or buttered)

· 2 cups honey roasted peanuts

· 4 cups Mini Peanut Butter Cups

· 2 ½ cups peanut butter chips

· 2 Tb coconut oil or sunflower

· 2/3 cup semisweet chocolate chips

1. Pop popcorn according to package directions.

2. Place popcorn into a large bowl. Add peanuts and peanut butter cups, then toss.

3. In a double boiler, melt peanut butter chips and coconut oil, stir with wooden spoon until smooth, do not over heat, just melt.

4. Immediately pour melted chips over the popcorn mixture and stir to completely coat.

5. Spread the popcorn onto a waxed or parchment lined sheet tray.

6. In double boiler melt semi-sweet chocolate and drizzle over popcorn, let popcorn sit until the chocolate is set. (pop in freezer for a few minutes for a quick set up.)

7. Store in an air tight container

· 10 cups popped popcorn

· 1 lb. bacon

· ¾ cup maple syrup

· ½ tsp. sea salt

· 1 tsp. fresh black pepper

1. Preheat oven to 350°F

2. Bake 1 pound thick-cut bacon <> shingled on ½ sheet trays, until cooked and crisp, blot dry & chop in small pieces. Reserve 3 TB bacon drippings.

3. Line a baking sheet with parchment paper.

4. Combine10 cups popcorn, reserved bacon drippings, 3/4 cup maple syrup <>, 1 teaspoon black pepper and 1/2 teaspoon sea salt, tossing in bowl to coat. Spread over sheet tray in a single layer and bake 10-12 minutes, stirring occasionally.


· 5 cups popped popcorn

· 3 Tbs. organic butter

· 2 Tbs. Frank's Red Hot Sauce

· ½ tsp. Cajun seasoning

· ½ tsp. sea salt

· ½ tsp. pepper

· Pinch Cayenne

· 2 Tbs. Parmesan cheese

· 1 Tbs. ranch seasoning

· Sprinkle with blue cheese (optional)

1. In a small saucepan, melt the organic butter over low heat add; franks hot sauce, Cajun, cayenne and ranch seasoning. Stir to combine and remove from heat.

2. Place popcorn in bowl and coat with seasoned butter, parmesan& blue cheese. Better when warm

Heat one tablespoon of oil in a medium heavy-bottomed pan over medium heat. (I suggest coconut oil as it has a high burning point)

Add a few popcorn kernels and let it heat up. When one kernel pops, add 1/3 cup of uncooked popcorn kernels and cover the pan. Shake the pan a little to spread the kernels in an even layer. Let the kernels pop for several minutes until the pan is full and the popping slows down. Remove from heat and transfer popcorn to a large bowl.

· 1 TB curry powder

· 2 TB sea salt

· ¼ TB. teaspoon freshly ground black pepper

· ¼ tsp ginger

· 1 tsp turmeric

· 1 pinch of cayenne pepper (optional)

· ¼ cup finely grated Parmesan cheese

· ½ tsp. dried oregano

· ½ tsp. onion powder

· ½ tsp. garlic

· ½ tsp. sea salt

· ¼ tsp. freshly ground black pepper

· ¼ tsp. crushed red-pepper flakes, (optional)

· 1 ½ teaspoons chili powder

· 1 tsp. onion powder

· 1 TB. Paprika

· 1 TB. Ground cumin

· 2 TB. Sea Salt



Spice Popcorn Concoctions


How To Pop Old School Popcorn:


Buffalo Popcorn Yield: 4 cups

Jason C. Maple Bacon Popcorn:


Snuggle up on the couch this weekend with some homemade gourmet popcorn. Chef Kelli Lewton, from 2 Unique Caterers and Pure Food 2U, has some great ideas to take this snack staple from average to amazing.


Peanut Buttercup Pop Corn


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